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KMID : 0881720170320060531
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 6 p.531 ~ p.535
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Growth Inhibition of Clostridium difficile by Fermented Broccoli with Leuconostoc mesenteroides
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Lee Young-Duck
Moon Gi-Seong
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Abstract
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In this study, Leuconostoc mesenteroides CJNU0041 was isolated from Korean traditional food kimchi and antimicrobial activity of fermented broccoli with the isolate was tested against pathogenic Clostridium difficile. L. mesenteroides CJNU0041 showed higher glucosidase activity than other isolates. As the results of physiological properties such as pH and viable cell count during broccoli fermentation with L. mesenteroides CJNU0041, we confirmed that 48 hours was optimal fermentation time. As the results of metabolite analysis by HPLC, metabolites were changed during the fermentation. Especially, the growth of C. difficile was inhibited by the fermented broccoli. Therefore, L. mesenteroides CJNU0041 might be a candidate for improving the functionality of natural materials by lactic acid fermentation.
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KEYWORD
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L. mesenteroides , C. difficile , Biocontrol , Fermentation , Inhibition
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