국내 사찰 발효식품에서 분리한 유산균의 항균 특성 연구

• 영문명: Antimicrobial Effect of Lactic Acid Bacteria Isolated from Fermented Foods of Korean Temples
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 임지은(Jieun Yim) 장은영(Eun-Young Chang) 김민영(Min Young Kim) 송다현(Dahyun Song) 강석성(Seok-Seong Kang)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 6권 2호, 49~55쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.12.30

영문 초록

Fermented foods of Korean temple are vegetable-based foods and their seasonings are limited to five pungent herbs. The aim of this study was to investigate cell-free supernatants (CFS) of lactic acid bacteria isolated from the fermented foods of Korean temples. Three selected CFS significantly inhibited the biofilm formation of Escherichia coli O157:H7 at 24 h, while one of the selected CFS markedly inhibited the biofilm formation at 72 h. However, only one CFS significantly attenuated the biofilm formation of Staphylococcus aureus at 24 h, but these CFS failed to inhibit the biofilm formation. Moreover, selected CFS effectively inhibited the growth of E. coli O157:H7, whereas the growth of S. aureus was not affected in the presence of CFS. These results suggest that CFS of lactic acid bacteria isolated from fermented foods of Korean temples shows antimicrobial activity agasint Gram-negative E. coli O157:H7, but not at Gramd-positive S. aureus .

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키워드

lactic acid bacteria fermented foods Korean temple antimicrobial activity biofilm