Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life

김치의 저장성 향상을 위한 항균활성 우수 유산균 선발

  • Choi, Hak-Jong (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Kim, Yu Jin (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Lee, Na Ra (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Park, Hae Woong (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Jang, Ja Young (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Park, Sung-Hee (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Kang, Miran (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Kim, Hyun Ju (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Lee, Jong-Hee (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Lee, Jong-Hoon (Dept. of Food Science and Biotechnology, Kyonggi University) ;
  • Pyun, Yu-Ryang (R&D Div., Biovan Co.) ;
  • Kim, Tae-Woon (Emerging Technology Research Group, World Institute of Kimchi)
  • 최학종 (세계김치연구소 미래기술연구단) ;
  • 김유진 (세계김치연구소 미래기술연구단) ;
  • 이나라 (세계김치연구소 미래기술연구단) ;
  • 박해웅 (세계김치연구소 미래기술연구단) ;
  • 장자영 (세계김치연구소 미래기술연구단) ;
  • 박성희 (세계김치연구소 미래기술연구단) ;
  • 강미란 (세계김치연구소 미래기술연구단) ;
  • 김현주 (세계김치연구소 미래기술연구단) ;
  • 이종희 (세계김치연구소 미래기술연구단) ;
  • 이종훈 (경기대학교 식품생물공학과) ;
  • 변유량 ((주)바이오벤) ;
  • 김태운 (세계김치연구소 미래기술연구단)
  • Received : 2013.07.25
  • Accepted : 2014.01.06
  • Published : 2014.02.28


A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity to extend kimchi shelf-life. Antibacterial activity was tested against bacteria associated with acidification of kimchi, including Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus sakei, using agar-well diffusion assay. Two isolates from kimchi were identified as Lactococcus lactis subsp. lactis and Lactobacillus brevis by 16S rRNA gene sequence analysis and API 50 CHL assay, and they showed antibacterial effects against indicator strains. The isolates displayed acid tolerance at pH 3.5, salt tolerance in 5% NaCl, and growth at $4^{\circ}C$. These result imply that the selected strains might be used to extend kimchi shelf-life as a potential starter.


Supported by : 농림축산식품부


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