Detailed Information
Cited 0 time in 
Cited 3 time in 
Cited 3 time in
Metadata Downloads
Characterization of lactic acid bacteria isolated from sauce-type kimchiCharacterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
- Authors
- Jung, S.H.; Park, J.W.; Cho, I.J.; Lee, N.K.; Yeo, L.-C.; Kim, B.Y.; Kim, H.K.; Hahm, Y.T.
- Issue Date
- 2012
- Publisher
- 한국식품영양과학회
- Keywords
- Lactic acid bacteria; Lactobacillus sp; Pediococcus sp; Sauce-type kimchi
- Citation
- Preventive Nutrition and Food Science, v.17, no.3, pp 217 - 222
- Pages
- 6
- Journal Title
- Preventive Nutrition and Food Science
- Volume
- 17
- Number
- 3
- Start Page
- 217
- End Page
- 222
- ISSN
- 2287-1098
2287-8602
- Abstract
- This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. U-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. U-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.
- Files in This Item
- There are no files associated with this item.
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.