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KMID : 1024620070270030363
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Food Science of Animal Resources
2007 Volume.27 No. 3 p.363 ~ p.370
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The Identification and Physiological Properties of Lactobacillus plantarum JK-01 Isolated from Kimchi
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Cho Jin-Kuk
Li Guan-Hao
Cho Sung-Jin
Yoon Yoh-Chang
Hwang Seong-Gu
Heo Kang-Chil
Choe Il-Shin
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Abstract
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In order to identify probiotic microorganisms, 25 isolates of Lactobacillus sp. were selected from kimchi based on their growth rates, lactic acid production and salt tolerance. The isolate JK-01 was identified as Lactobacillus plantarum by the API kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum JK-01. The maximum number of L. plantarum JK-01 was reached at 18 hr fermentation in MRS broth and the pH gradually decreased to 4.5. L. plantarum JK-01 showed high enzyme activities for xylanase, amylase, protease, and phytase on MRS agar plates containing each substrate. L. plantarum JK-01 showed high resistance to acidic pH and bile salts, and grew well even at pH 2.0 and 1.0% bile salt. In particular, L. plantarum JK-01 showed high heat stability as shown by CFU/mL at . The isolate showed remarkable antimicrobial activity against E. coli in MRS broth based on its disappearance after 18 hr and clear zone formation using a paper disk assay. These results suggest that L. plantarum JK-01 may be probiotic in nature.
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KEYWORD
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kimchi, Lactobacillus plantarum JK-01, probiotics, antimicrobial activity
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