지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.6
- 수록면
- 190 - 201 (12page)
- DOI
- 10.17495/easdl.2022.6.32.3.190
이용수
초록· 키워드
오류제보하기
This study was carried out to isolate lactic acid bacteria(LAB) from kimchi seasoning and identify a suitable probiotic strain for application as a commercial starter culture in yogurt. Three isolates from MRS agar and BCP agar plates were selected and designated as AH01, SS03, and LM07. The isolates were identified using the API 50 CHL kit and by 16S rRNA gene sequencing; AH01, SS03, and LM07 were identified as Lactobacillus plantarum, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides, respectively. The characteristics determined to estimate their applicability in dairy products included acid and bile tolerance and caseinolytic properties. AH01(L. plantarum) was finally selected based on the biochemical characteristics of lactose usability and caseinolytic properties. AH01 was determined to be a mesophilic organism, and showed the highest resistance in both acids and bile salts. Additionally, AH01 exhibited an antibacterial activity clear zone of 11 to 13 ㎜, which was greater than the 9 ㎜ zone of commercial L. acidophilus CSLA on 2 pathogens(S. Typhimurium and E. coli). Yogurt preparation using AH01 as a single starter culture, showed viable cell counts of ＞ 5.0 × 10⁸ CFU/mL. Moreover, the viscosity and syneresis were similar to the commercial L. acidophilus CSLA. During storage at 5℃, the counts of AH01 strain remained stable over 20 days. Our results indicate that lactic acid bacteria isolated from kimchi seasoning can be used in yogurt manufacturing as a starter culture.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Reduction of Hydrogen Sulphide in Chicken Manure by Immobilized Sulphur Oxidising Bacteria Isolated from Hot Spring
한국미생물·생명공학회지
2019 .01
-
항고혈압 활성을 가진 식물유래 젖산균의 생균제 특성
한국환경과학회지
2016 .06
-
Asterias pectinifera -Derived Collagen Peptides Mixed with Halocynthia roretzi Extracts Exhibit Anti-Photoaging Activities during Exposure to UV Irradiation, and Antibacterial Properties
Journal of Microbiology and Biotechnology
2022 .11
-
Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology
2015 .01
-
Isolation of Lactic Acid Bacteria Showing Antioxidative and Probiotic Activities from Kimchi and Infant Feces
Journal of Microbiology and Biotechnology
2015 .01
-
Isolation and Identification of Noble Lactic Acid Bacteria
Quantitative Bio-Science
2018 .11
-
Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
한국미생물·생명공학회지
2020 .01
-
Evaluation of potential probiotic and technological properties of lactic acid bacteria isolated from traditional fermented lap xuong sausage in northwestern Vietnam
미생물학회지
2023 .06
-
Characterization of Lactic Acid Bacteria Having Antibacterial and Potential Probiotics Activity Isolated from Traditional Fermented Foods
한국미생물학회 학술대회논문집
2021 .08
-
Comparative Evaluation of Culture Media for Quantification of Lactic Acid Bacteria in Various Dairy Products
한국미생물·생명공학회지
2023 .03
-
김치 및 김치 유래 유산균의 건강 기능성에 대한 연구 동향 조사
Journal of Nutrition and Health
2018 .02
-
Characterization and Immunomodulation Activity of Lactobacillus sakei L2 and L8 Isolated from Chicken Cecum
한국미생물·생명공학회지
2016 .01
-
Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation
Journal of Microbiology and Biotechnology
2019 .01
-
Antimicrobial Resistance of Seventy Lactic Acid Bacteria Isolated from Commercial Probiotics in Korea
Journal of Microbiology and Biotechnology
2023 .04
-
Isolation and characterization of kimchi starter Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for manufacture of commercial kimchi
Journal of Microbiology and Biotechnology
2020 .01
-
Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology
2024 .03
-
Lactobacillus plantarum GBL17 균주를 이용한 복분자 유산발효 특성
한국식품조리과학회지
2015 .01
-
Commercial Application of Probiotics Isolated in Korea
한국미생물학회 학술대회논문집
2022 .10
-
Antipathogenic Activity of Lactobacillus plantarum Isolated from Pickled Mulberry Leaf
한국미생물·생명공학회지
2016 .01
-
김치유래 Lactobacillus plantarum K-21의 DPPH 라디칼 제거활성 증진 및 다양한 항산화 효과
한국환경과학회지
2022 .08
이 논문의 저자 정보
이 논문과 함께 이용한 논문
ISO 26262 의 하드웨어 ASIL 정량적 평가 절차
김기영
,
장중순
한국신뢰성학회 학술대회논문집
2011
.06
인체 및 다양한 발효식품 유래 유산균의 충치유발 세균에 대한 항균활성 및 프로바이오틱스 기능성 연구
강창호
,
정율아
,
박혜민
외 4명
KSBB Journal
2018
.12
호상 요구르트에 적합한 Lactobacillus plantarum strains 탐색 및 요구르트의 이화학적 및 관능 특성
정성엽
,
이용현
,
강선아
외 2명
한국식품과학회지
2016
.12
발효조건과 첨가재료에 따른 요구르트의 품질특성
김윤숙
,
이정선
,
설희경
외 2명
한국식품영양과학회 학술대회발표집
2021
.10
유산균의 진화 “포스트바이오틱스”
홍성욱
식품과학과 산업
2023
.03
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2022-594-001555038