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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 313 - 319 (7page)
이용수
초록· 키워드
오류제보하기
Halophilic lactic acid bacteria (LAB) were isolated from myeolchi-jeotgal (23% NaCl, w/v) fermented in jangdok (Korean earthenware) located outside a house. They were identified as Tetragenococcus halophilus by 16S rRNA and recA gene sequencing. Four T. halophilus isolates showing high protease activities were selected for further studies. Four strains grew well, reaching OD600 values of 0.75−0.92 at 18% NaCl content (w/v) and 0.28−0.44 at 23% salt. They showed rapid growth, attaining OD600 values of 1.1−1.2 at 20−30℃, but did not grow at 4℃. At 15℃, the highest OD600 values, which exceeded 0.6, were observed at 20 days, and were higher than those of cultures at 37℃ and 42℃ (approximately 0.5). Four isolates grew best in broth where the initial pH was adjusted to 8 and did not grow at pH ≤ 4. T. halophilus BS2-36 showed the highest survival ratio of 18.7% after 2 hours of exposure at pH 3. BS2-36 showed the highest survival ratio (1.29%) in presence of 0.3% bile salts. T. halophilus BS2-36 seems a promising candidate as a starter for jeotgal and other fermented foods with high salinities.
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등록된 정보가 없습니다.
참고문헌 (20)
참고문헌 신청
정도원 / 2014 / Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food / Journal of Microbiology and Biotechnology 24(5):648~660
Kim TW / 2009 / Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis / Int. J. Food Microbiol 131:265~271
Fukui Y / 2012 / Bacterial communities in fish sauce mash using culturedependent and –independent methods / J. Gen. Appl. Microbiol 58:273~281
Udomsil N / 2010 / Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds / Int. J. Food Microbiol 141:186~194
Han KI / 2014 / Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis / J. Food Sci 79:M2516~M2522
Kim TW / 2009 / Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis / Int. J. Food Microbiol 131:265~271
Fukui Y / 2012 / Bacterial communities in fish sauce mash using culturedependent and –independent methods / J. Gen. Appl. Microbiol 58:273~281
Udomsil N / 2010 / Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds / Int. J. Food Microbiol 141:186~194
Han KI / 2014 / Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis / J. Food Sci 79:M2516~M2522
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