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KMID : 0364820140500030233
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Korean Journal of Microbiology
2014 Volume.50 No. 3 p.233 ~ p.238
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Characterization of Lactobacillus brevis JBE 30 as a Starter for the Brewing of Traditional Liquor
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Heo Jun
Ryu Myeong-Seon
Jeon Sae-Bom
Oh Hyeon-Hwa
Jeong Do-Youn
Uhm Tai-Boong
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Abstract
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For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid
bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named
as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests.
The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at 30℃. The final
pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including
Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and
Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising
starter in brewing process of traditional liquor
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KEYWORD
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Lactobacillus brevis, ethanol resistance, fermentation, lactic acid bacteria, traditional liquor
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