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KMID : 1024420090130040352
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Food Engineering Progress
2009 Volume.13 No. 4 p.352 ~ p.359
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Isolation of Garlic Resistant Lactic Acid Bacteria for Feed Additives
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Kim Yu-Jin
Jang Seo-Jung
Park Jung-Min
Kim Chang-Uk
Park Young-Seo
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Abstract
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Lactic acid bacteria was isolated for the production of probiotic animal feed supplemented with garlic and its antimicrobial properties were investigated. A total of 112 strains of lactic acid bacteria which grew on the medium containing garlic extract were isolated from kimchi, jeotgal, and jangachi. Among them 14 strains were tested for acid-and bile salt-resistance as well as antimicrobial activities against animal pathogenic bacteria such as Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, and Shigella flexneri. Of these strains, a strain P`GW50-2 from pickled scallion with most desirable properties was selected and identified as Lactobacillus plantarum TJ-LP-002. Antimicrobial activity of L. plantarum TJ-LP-002 showed relatively wide range of inhibition spectrum against Gram negative bacteria such as Aeromicrobium hydrophila, E. coli, Pseudomonas, Salmonella, Shigella, and some Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, and Propionibacterium.
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KEYWORD
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Allium sativum, Lactic acid bacteria, antimicrobial properties, probiotic animal feed
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