National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was to screen lactic acid bacteria useful for probiotics from a Korean fermented food, kimchi. A strain KNOUC4148 was selected and identified phenotypically and genotypically as Lactobacillus(Lb.) curvatus, and named as Lb. curvatus KNOUC4148. The strain showed acid tolerance retaining viability of 4.82 log10 CFU/ml among initial 8.15 log10 CFU/ml after treatment at pH 2 for 120min. Oxgall added in MRS broth at the concentration of 3% did not inhibit the growth of Lb. curvatus KNOUC4148. Cell surface hydrophobicity of Lb. curvatus KNOUC4148 was 71.89 - 86.25% to organic solvents of hexadecane, toluene and xylene. The antimicrobial activity of antimicrobial substance produced by the isolate kept unchanged through acidic or alkaline treatment of pH 2 to pH10, and heat treatment at 30°C to 100°C for 30min and at 121°C for 15min. The antimicrobial substance of KNOUC4148 lost completely its antimicrobial activity by proteolytic and amylolytic hydrolysis. SDS-PAGE analysis revealed an apparent antimicrobial substance.
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