막걸리에서 분리한 젖산세균인 Lactobacillus casei HK-9의 특성 및 항균 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 백현 | - |
dc.contributor.author | 오계헌 | - |
dc.contributor.author | 최문섭 | - |
dc.date.accessioned | 2021-08-12T04:25:32Z | - |
dc.date.available | 2021-08-12T04:25:32Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 1225-7117 | - |
dc.identifier.issn | 2288-8268 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/15774 | - |
dc.description.abstract | The purpose of this work was to examine the antibacterial activity derived from a lactic acid bacterium isolated from korean rice wine, called makgeolli. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus casei HK-9, and registered in GenBank as [JQ951606]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH changes during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 576 mM and 199 mM, respectively, and pH was changed from 7.00 to 3.74 after 72 h of incubation. HPLC was used to confirm the production of lactic acid and acetic acid. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various food-poison causing bacteria (e.g., Bacillus cereus, Listeria monocytogenes,Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Salmonella enteritidis). Ethanol tolerance of L. casei HK-9 showed up to 12% of ethanol within the culture. | - |
dc.format.extent | 6 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국생물공학회 | - |
dc.title | 막걸리에서 분리한 젖산세균인 Lactobacillus casei HK-9의 특성 및 항균 활성 | - |
dc.title.alternative | Characterization and Antibacterial Activity of Lactobacillus casei HK-9Isolated from Korean Rice Wine, Makgeolli | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | Korean Society for Biotechnology and Bioengineering Journal, v.27, no.3, pp 161 - 166 | - |
dc.citation.title | Korean Society for Biotechnology and Bioengineering Journal | - |
dc.citation.volume | 27 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 161 | - |
dc.citation.endPage | 166 | - |
dc.identifier.kciid | ART001685807 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Lactic acid bacteria | - |
dc.subject.keywordAuthor | Lactobacillus casei HK-9 | - |
dc.subject.keywordAuthor | Makgeolli | - |
dc.subject.keywordAuthor | Korean rice wine | - |
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