Characterization of lactic acid bacteria isolated from sauce-type kimchi
DC Field | Value | Language |
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dc.contributor.author | Jung, S.H. | - |
dc.contributor.author | Park, J.W. | - |
dc.contributor.author | Cho, I.J. | - |
dc.contributor.author | Lee, N.K. | - |
dc.contributor.author | Yeo, L.-C. | - |
dc.contributor.author | Kim, B.Y. | - |
dc.contributor.author | Kim, H.K. | - |
dc.contributor.author | Hahm, Y.T. | - |
dc.date.available | 2019-05-29T09:35:34Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 2287-1098 | - |
dc.identifier.issn | 2287-8602 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/20928 | - |
dc.description.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. | - |
dc.format.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | 한국식품영양과학회 | - |
dc.title | Characterization of lactic acid bacteria isolated from sauce-type kimchi | - |
dc.title.alternative | Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi | - |
dc.type | Article | - |
dc.identifier.doi | 10.3746/pnf.2012.17.3.217 | - |
dc.identifier.bibliographicCitation | Preventive Nutrition and Food Science, v.17, no.3, pp 217 - 222 | - |
dc.identifier.kciid | ART001699686 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-84871045418 | - |
dc.citation.endPage | 222 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 217 | - |
dc.citation.title | Preventive Nutrition and Food Science | - |
dc.citation.volume | 17 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Lactic acid bacteria | - |
dc.subject.keywordAuthor | Lactobacillus sp | - |
dc.subject.keywordAuthor | Pediococcus sp | - |
dc.subject.keywordAuthor | Sauce-type kimchi | - |
dc.subject.keywordPlus | Allium cepa | - |
dc.subject.keywordPlus | Allium sativum | - |
dc.subject.keywordPlus | Bacteria (microorganisms) | - |
dc.subject.keywordPlus | Brassica oleracea var. capitata | - |
dc.subject.keywordPlus | Capsicum annuum var. annuum | - |
dc.subject.keywordPlus | Lactobacillus | - |
dc.subject.keywordPlus | Lactobacillus brevis | - |
dc.subject.keywordPlus | Lactobacillus sp. | - |
dc.subject.keywordPlus | Pediococcus | - |
dc.subject.keywordPlus | Pediococcus pentosaceus | - |
dc.subject.keywordPlus | Raphanus sativus | - |
dc.subject.keywordPlus | Zingiber officinale | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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