Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi

Abstract

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

Isolation of Endotoxin Eliminating Lactic Acid Bacteria and a Property of Endotoxin Eliminating Protein

“…and a coccus (globular) strain as Pediococcus sp. are also present in kimchi (Jung and others ). Furthermore, miso soy paste or soy sauce is produced solely by coccus LAB as Pediococcus (Tetragenococcus) halophilus (Wood and Warner ).…”

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

“…MRS agar was supplemented with sodium azide (0.01%, Labtech Chemicals, Chinchwad Gaon, Pune, India) to inhibit aerobic bacteria and facilitate the growth of LAB (Cho et al, 2013). PCA plates were incubated for 24 h at 35°C for isolation of mesophilic aerobic bacteria while MRS agar plates were incubated for 24–72 h at 35–45°C in an Anaerobic Gas-Pack system Jung et al (2012). In order to ensure good representation of isolates, all colonies were sampled from plates containing fewer than 10 colonies or five distinct colonies were randomly selected in colony dense plates.…”

Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry

“…Bacteria of the genus Lactobacillus play an important role in the food industry because they significantly contribute to the flavour, texture, and the nutritional value of food products [1,2]. In humans, Lactobacillus species are symbiotic and are found in normal gastrointestinal microflora [3].…”

“…In humans, Lactobacillus species are symbiotic and are found in normal gastrointestinal microflora [3]. Due to ecological and commercial interests, substantial efforts have been concentrated in the past years to isolate and identify new strains of lactobacilli [2,4]. Gut and faeces of suckling babies and maternal breast milk seem to be important sources of bacteria for the dairy industry [5].…”