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논문 상세정보

Abstract

A bacteriocin-producing lactic acid bacterium with inhibitory activity against the growth of Lactobacillus plantarum was isolated from kimchi, a traditional Korean fermented vegetable. For the identification of the isolate, its 16S rDNA was sequenced. As a result, the sequence showed $99\%$ homology with those from Lactobacillus paraplantarum, Lb. plantarum, and Lactobacillus pentosus. For further identification of the isolate, the sequence of its 16S/23S rDNA spacer region was determined, and the sequence matched perfectly with that of Lb. paraplantarum. SDS­PAGE fingerprinting of whole-cell proteins of the isolate was almost identical with that of Lb. paraplantarum. The isolation and identification of Lb. paraplantarum suggest that Lb. paraplantarum is one of the lactic acid bacteria involved in kimchi fermentation.

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이 논문을 인용한 문헌 (16)

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  12. 2008. "" Journal of microbiology and biotechnology, 18(7): 1278~1285 
  13. Shim, Sang-Min ; Lee, Jong-Hoon 2008. "PCR-Based Detection of Lactic Acid Bacteria in Korean Fermented Vegetables with recA Gene Targeted Species-Specific Primers" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 36(2): 96~100 
  14. Kim, Ma-Rie ; Lee, Su-Jin ; Seul, Keyung-Jo ; Park, Yu-Mi ; Ghim, Sa-Youl 2009. "Characterization of Antimicrobial Substance Produced by Lactobacillus paraplantarum KNUC25 Isolated from Kimchi" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 37(1): 24~32 
  15. 2009. "" Food science and biotechnology, 18(2): 396~401 
  16. Lee, Su-Jin ; Han, Tae-Won ; Kim, Ma-Rie ; Seul, Keyung-Jo ; Park, Yu-Mi ; Jin, Ing-Nyol ; Ghim, Sa-Youl 2009. "Incidence and Control of Coliform Bacteria in the Manufacturing of Commercial Kimchi" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 37(2): 91~98 

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