International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:2, February, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(2): 284-296

Isolation of Lactobacillus curvatus KNOUC4148 from Kimchi and Its Properties as a Probiotic
E. S. Nam1 and J. K. Ahn2*
1Sogang-Binggrae Food Advanced Analysis Center, Sogang University,Seoul 121-742, Republic of Korea
2Department of Agricultural Sciences, Korea National Open University,
Seoul 110-791, Republic of Korea
*Corresponding author

This study was to screen lactic acid bacteria useful for probiotics from a Korean fermented food, kimchi. A strain KNOUC4148 was selected and identified phenotypically and genotypically as Lactobacillus(Lb.) curvatus, and named as Lb. curvatus KNOUC4148. The strain showed acid tolerance retaining viability of 4.82 log10 CFU/ml among initial 8.15 log10 CFU/ml after treatment at pH 2 for 120min. Oxgall added in MRS broth at the concentration of 3% did not inhibit the growth of Lb. curvatus KNOUC4148. Cell surface hydrophobicity of Lb. curvatus KNOUC4148 was 71.89 - 86.25% to organic solvents of hexadecane, toluene and xylene. The antimicrobial activity of antimicrobial substance produced by the isolate kept unchanged through acidic or alkaline treatment of pH 2 to pH10, and heat treatment at 30°C to 100°C for 30min and at 121°C for 15min. The antimicrobial substance of KNOUC4148 lost completely its antimicrobial activity by proteolytic and amylolytic hydrolysis. SDS-PAGE analysis revealed an apparent antimicrobial substance.

Keywords: Kimchi, antimicrobial substance, Lactobacillus curvatus KNOUC4148.

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How to cite this article:

E. S. Nam and J. K. Ahn. 2016. Isolation of Lactobacillus curvatus KNOUC4148 from Kimchi and Its Properties as a Probiotic.Int.J.Curr.Microbiol.App.Sci. 5(2): 284-296. doi:
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