지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.1
- 발행연도
- 2016.3
- 수록면
- 52 - 56 (5page)
이용수
초록· 키워드
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This study was performed to investigate the antifungal substances and the antifungal activity against fungi of lactic acid bacteria (LAB) isolated from kimchi. LAB from kimchi in Imsil showed antifungal activity against Penicillium brevicompactum strain FI02. LAB LI031 was identified as Lactobacillus sakei subsp. Antifungal substances contained in L. sakei subsp. ALI033 culture media were unstable at high pH levels. Both, the control and proteinase K and protease treated samples showed clear zones, suggesting that the antifungal substances produced by ALI033 were non-protein substances unaffected by protesases. Both, the control and catalase showed clear zones, suggesting that the antifungal metabolite was not H₂O₂. The molecular weights of the antifungal substances were ≤3,000 Da. The organic acid content of crude antifungal substances produced by L. sakei subsp. ALI033 showed high concentrations of lactic acid (502.47 mg/100 g). Therefore, these results suggest that antifungal substance produced by L. sakei subsp. ALI033 is most likely due to its ability in producing organic acid.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (18)
참고문헌 신청
Son HK, Lee MY, Chang HC, Lee JJ. 2013. Acute toxicity of crude anti-fungal compounds produced by Lactobacillus plantarum AF1. J Korean Soc Food Sci Nutr 42: 892-897.
Lee H, Lee JJ, Chang HC, Lee MY. 2012. Acute toxicity of Lactobacillus plantarum AF1 isolated from kimchi in mice. Korean J Food Preserv 19: 315-321.
Ko KH, Liu W, Lee HH, Yin J, Kim IC. 2013. Biological and functional characteristics of lactic acid bacteria in different kimchi. J Korean Soc Food Sci Nutr 42: 89-95.
Park YH, Ryu BH, Lee IS, Kang KH. 2006. Acid tolerant probiotic Lactobacillus sakei Probio-44 that can suppress the growth of pathogenic microorganisms and suppressed tumour growth and promoted the production of several different cytokines of immune responses. Korea Patent 10-0574527 -0000.
Sitara U, Niaz I, Naseem J, Sultana N. 2008. Antifungal effect of essential oils on in vitro growth of pathogenic fungi. Pak J Bot 40: 409-414.
Lee H, Lee JJ, Chang HC, Lee MY. 2012. Acute toxicity of Lactobacillus plantarum AF1 isolated from kimchi in mice. Korean J Food Preserv 19: 315-321.
Ko KH, Liu W, Lee HH, Yin J, Kim IC. 2013. Biological and functional characteristics of lactic acid bacteria in different kimchi. J Korean Soc Food Sci Nutr 42: 89-95.
Park YH, Ryu BH, Lee IS, Kang KH. 2006. Acid tolerant probiotic Lactobacillus sakei Probio-44 that can suppress the growth of pathogenic microorganisms and suppressed tumour growth and promoted the production of several different cytokines of immune responses. Korea Patent 10-0574527 -0000.
Sitara U, Niaz I, Naseem J, Sultana N. 2008. Antifungal effect of essential oils on in vitro growth of pathogenic fungi. Pak J Bot 40: 409-414.
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UCI(KEPA) : I410-ECN-0101-2016-594-002777615