Article: Functional Characterization of Lactobacillus sakei JK-17 Isolated from Long-term Fermented Kimchi, Muk Eun Ji
Korean Society for Biotechnology and Bioengineering Journal
(Jan 2013) Volume v. 28, Issue (1), Page(s) p. 18–23
Abstract: ... sakei JK-17 isolated from long-term fermented Kimchi, Muk Eun Ji. Initially, phylogenetic analysis using ...
Abstract | The purpose of this work was to investigate the several functional characteristics of Lactobacillus sakei JK-17 isolated from long-term fermented Kimchi, Muk Eun Ji. Initially, phylogenetic analysis using 16S rRNA sequencing was performed to identify the isolate JK-17 and the strain could be assigned to Lactobacillus sakei and designated as L. sakei JK-17. The strain was registered in Genbank as9JX841311). The changes of bacterial growth and residual organic acids were monitored and HPLC was used to measure auantitatively two organic acids, lactic acid and acetic acid, produced in the culture during 84 hours of incubation . During the incubation period, several functional characteristics of L. sakei JK-17 were examined. L. sakei JK-17 culture depleted nitrite concentraion 94.75% . Antioxidant activity of cultural supernantants of L. sakei JK-17 was approx. 53.8%, and b-galactosidase activities were 0.243 units/mL at pH 7.0 and 0.387 units/mL at pH 4.1, respectively. The antibacterial activities against food-poisoning causing bacteria were examined with 20-fold concentrated culture supernatants from L. sakei JK-17 and the antibacterial effects were clearly observed against all bacteria tested in this work. |
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Keywords | ALIMENT FERMENTE ; FERMENTED FOODS ; LACTOCOCCUS ; ALIMENTOS FERMENTADOS |
Language | Korean |
Document type | Article |
ISSN | 1225-7117 |
Database | AGRIS - International Information System for the Agricultural Sciences and Technology |
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