김치 소비가 증가하면서 공장에서 큰 규모로 만들어지게 되었다. 그래서 상업용 김치의 위생 상태는 주 관심사가 되었다. 충분히 발효되지 않은 상업용 김치로부터 17종의 대장균유사세균(coliform bacteria)을 분리하였다. 16S rDNA 분석에 의하여 Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, Hafnia alvei 등의 3속 7종으로 부분 동정되었다. 한편, 오래된 배추김치로부터 Lactobacillus paraplantarum KNUC25라고 부분 동정된 젖산균이 분리되어 그의 항미생물 활성이 보고되었다. 이 균주는 spot-on the lawn test와 세포생존실험을 통하여 본 연구에서 분리한 대장균유사세균과 몇몇 유해한 대장균유사세균에 대하여 항세균 활성을 보여 주었다. 상업용 김치에 있는 대장균유사세균은 L. paraplantarum KNUC25균주 배양 상층액의 첨가에 의하여 효과적으로 억제되었다.
김치 소비가 증가하면서 공장에서 큰 규모로 만들어지게 되었다. 그래서 상업용 김치의 위생 상태는 주 관심사가 되었다. 충분히 발효되지 않은 상업용 김치로부터 17종의 대장균유사세균(coliform bacteria)을 분리하였다. 16S rDNA 분석에 의하여 Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, Hafnia alvei 등의 3속 7종으로 부분 동정되었다. 한편, 오래된 배추김치로부터 Lactobacillus paraplantarum KNUC25라고 부분 동정된 젖산균이 분리되어 그의 항미생물 활성이 보고되었다. 이 균주는 spot-on the lawn test와 세포생존실험을 통하여 본 연구에서 분리한 대장균유사세균과 몇몇 유해한 대장균유사세균에 대하여 항세균 활성을 보여 주었다. 상업용 김치에 있는 대장균유사세균은 L. paraplantarum KNUC25균주 배양 상층액의 첨가에 의하여 효과적으로 억제되었다.
As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria f...
As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria from commercial kimchi that had not been fully fermented. These bacteria were partially identified as one of seven different species from three genera by 16S rDNA sequence analysis as follows: Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, and Hafnia alvei. Lactobacillus paraplantarum KNUC25 has been isolated from over-fermented Chinese cabbage kimchi and its antimicrobial activity reported in the literature. In our study, the KNUC25 strain showed antibacterial activity against isolated coliform bacteria and some pathogenic coliform bacteria through spot-on-the-lawn tests and viable cell tests. Through development and use of a cell-free supernatant of L. paraplantarum KNUC25, we effectively controlled coliform bacteria in commercial kimchi.
As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria from commercial kimchi that had not been fully fermented. These bacteria were partially identified as one of seven different species from three genera by 16S rDNA sequence analysis as follows: Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, and Hafnia alvei. Lactobacillus paraplantarum KNUC25 has been isolated from over-fermented Chinese cabbage kimchi and its antimicrobial activity reported in the literature. In our study, the KNUC25 strain showed antibacterial activity against isolated coliform bacteria and some pathogenic coliform bacteria through spot-on-the-lawn tests and viable cell tests. Through development and use of a cell-free supernatant of L. paraplantarum KNUC25, we effectively controlled coliform bacteria in commercial kimchi.
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문제 정의
The strain KNUC25 has shown antibacterial activity against various Gram-positive or Gram-negative indicators [1]. In this study, we focused on the antibacterial activity of KNUC25 against Gram-negative coliform bacteria. The cell-free supernatant showed antibacterial activity against all indicator strains, including the 17 coliform isolates (Table 2).
제안 방법
A viable cell test was performed by modifying a previously described method [5, 8, 17]. Coliform bacteria were grown in LB broth until the OD600 reached between 0.
The centrifugation and washing steps were then repeated once more. Next, dehydration of the bacterial specimens were carried out sequentially using 50%, 70%, 80%, 90%, 95%, and 100% ethanol. For the last step, bacterial specimens were treated with iso-amyl acetate and kept at room temperature for 1 h.
대상 데이터
coli specifically appear as a blue colony with gas bubbles. Seventeen coliform bacteria, which appeared as red colonies with bubbles on the PetrifilmTM, were selected. They were partially identified by 16S rDNA sequence analysis.
coli ATCC25922, Citrobacter freundii ATCC6750, Klebsiella pneumoniae ATCC13883, Enterobacter cloacae ATCC13047, Ent. aerogenes ATCC29751, and Erwinia carotovara ATCC15390 were used as indicator strains. Salmonella enteritidis ATCC13076 and Shigella sonnei ATCC25931, which are coliform bacteria that cause food poisoning, were also used as indicator strains.
이론/모형
The amplified fragments were purified from the agarose gel using AccuPrep Gel Purification Kit (Bioneer) and then sequenced. The resulting nucleotide sequences were deposited in the National Center for Biotechnology Information (NCBI) GenBank (Table 1) and were compared with known sequences from the NCBI database using the basic local alignment search tool (BLAST) algorithm [2].
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