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.
초록· 키워드
오류제보하기
We have selected an valuable pmbiotic strain; Lactobacillus sakei BK19 which has wide antagonic spectrum against fish pathogens . Present study investigated cultural characterization of L. sakei BK19 including pH tolerance , susceptibility of antibacterial agents and growth pattern with different environment such as nutritions, temperature and salinity. L. sakei BK19 showed Significantly higher resistance at low pH(around pH 4) environment and relative high antibiotic tolerance . In the study of optimal culture condition, maltose and saccharose provided the optimal nutritional culture condition while lactose and mannitol were unable to supply its carbon source for the fermentation of L. sakei BK19. Moreover. L. sakei BK19 showed good growth at the temperature range of 15 to $45^{o}C$ und the NaCl concentration of 0 to 7%. Hence, this particular probiotic strain may be benificial both in seawater and fresh weter conditions.
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