Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science and Technology》 2015-07
Add to Favorite Get Latest Update

Isolation lactic acid bacteria and study on the antibacterial activity in the Korean traditional soybean paste

LI Ming-ze;WANG Xin;CHOI Hye-sun;BAI Qin-qin;JIN Qing;Yanbian University;Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA;  
In order to analyze the distribution and functional characteristics of the lactic acid bacteria in Korean traditional soybean paste,the lactic acid bacteria was screened from home-made Korean soybean paste which collected from different regions,and their antibacterial activities were studied.The results showed that 86 strains of lactic acid bacteria were isolated from 26 kinds of samples.Among them,48 strains showed inhibitory effect on Bacillus cereus,47 strains showed inhibitory effect on Salmonella typhimurium,55 strains showed inhibitory effect on Escherichia coli,12 strains showed inhibitory effect on Staphylococcus aureus.By 16 S rRNA gene sequencing,three strains were identifiedas as Pediococcus pentosaceus,Pediococcus acidilactici and Lactobacillus plantarum,respectively.
【Fund】: 国家自然科学基金项目(31260362);; 韩国农村振兴厅项目(PJ008626)
【CateGory Index】: TS201.3
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 6 Hits
1 GAO Xiu-Zhi1,2 WANG Xiao-Fen1 LI Xian-Mei 1 WANG Hui1 LI Meng-Ying2 ZHANG Wei2 CUI Zong-Jun1(1. Center of Biomass Engineering, College of Agronomy and Biotechnology, China Agricultural University, Beijing 100094) (2. Department of Food Science, Beijing Agricultural College, Beijing 102206);Changes of Nutrition and Bacterial Diversity During Traditional Soypaste Fermentation[J];Microbiology;2008-05
2 HU Yang,XIANG Song-tao,YANG Yu-qing,ZHENG Yi-min, WANG Lin-lin,XU Xiu-ying,ZENG Pin-tao,LI Jie College of Pharmaceuticals and Biological Engineering,Chongqing University of Technology,Chongqing 400054,China;Separation of a Bacteriocin-Producing Lactic Acid Bacteria Strain from Pickles[J];Journal of Southwest University(Natural Science Edition);2012-03
3 JIN Qing(Food Science Department, Agricultural College of Yanbian University, Longjing Jilin 133400, China);The nutrition and health function of Korean traditional fermented food[J];Journal of Agricultural Science Yanbian University;2004-03
4 WANG Wei,HU Nan,SU Ling-yun,NI Long-xing(School of Stomatology,The Fourth Military Medical University,Xi'an 710032,China);Growth and biofilm forming capability of a wild-type Streptococcus mutans strain and a fluorescence protein reporter gene-labeled Streptococcus mutans strain[J];Chinese Journal of Conservative Dentistry;2010-02
5 GONG Hankun1,YAO Qinghai2 (Department of Food Engineering,Jiangsu Food Science college,Huai'an 223001,China);The microbiology analysis of spontaneously fermentation for traditional salted and fermented soybean paste[J];Chinese Condiment;2003-10
6 ZHAO Ling-yan, DENG Fang-ming, YANG Xi-ping, YANG Fu-lin (Department of Food Science and Technology of Hunan Agricultural Univer sity,Changsha,410128,China);The selection of wide spectrum, high-efficient antibacterial lactic acid bacteria[J];China Food Additives;2005-02
Chinese Journal Full-text Database 10 Hits
1 TANG Yu-Bin SUN Chang-Yu CHEN Fang-Yan YU Fang(School of Biotechnology and Environmental Engineering,Jiangsu University of Science and Technology,Zhenjiang,Jiangsu 212018,China);Isolation and Identification of a Chrysene-degrading Strain and Its Degradation Characteristics[J];Microbiology;2009-04
2 XU Yuan-gang1,HE Yan-long1,ZHANG Fan2,JIAN Jie3,HAN Chun-chun3,SHE Yue-hui3(1.College of Petroleum Engineering,Xi'an Shiyou University,Xi'an 710065,Shaanxi,China;2.School of Energy Resources,China University of Geosciences(Beijing),Beijing 100083,China;3.College of Chemistry and Environmental Engineering,Yangtze University,Jingzhou 434023,Hubei,China);Degradation effect of anaerobic microbe on the oil from No.6 block in central Xinjiang Oilfield[J];Journal of Xi'an Shiyou University(Natural Science Edition);2012-03
3 Rao Qiuhua 1,Chen Jianhui 2,Luo Tuyan 1,Yao Qinghua 1 ( 1 Fujian Provincial Academy of Agricultural Sciences,Central Laboratoty,. Fujian Provincial,Precision Instruments Agriculture Key Laboratory Tests,Fuzhou 350003 2 Fujian Centers for Disease Control and Prevention,Fuzhou 350003);Detection of Salmonella in Aquatic Feed[J];Science & Technology for China Rural Prosperity;2010-12
4 WANG Tuo,YU Dan-ni,JI Xiao-li,REN Zhi-ming,LI Na,HAN Yu-zhi(The Second Affiliated Hospital of Tianjin Medical University,Tianjin 300211,China);The influence of htrA and clpP gene on starvation tolerance and growth characteristics of Streptococcus mutans[J];Chinese Journal of Conservative Dentistry;2011-10
5 ;Modern Development Mission of Traditional Fermented Foods[J];Nutrition Newsletter;2006-02
6 SUN Yu-ping,WANG Hong-ying,LIU Su-hui,et al.Department of Microorganism,College of Basic Medical Sciences,Xinjiang Medical University(Urumchi 830011,China);Screen and identification of oil-degrading bacteria from oil polluted soil in Xingjiang[J];Chinese Journal of Public Health;2011-10
7 REN Yan-jun1,2,CHEN Mei-mei1,YUE Yong1,WANG Lei3,WANG Jing2,WANG Wan-fu2(1.Institute of Safety and Environment Technology,China National Petroleum Corporation Research,Beijing 102249,China;2.College of Chemical Engineering,China University of Petroleum,Beijing 100083,China;3.College of Biological Sciences,China Agricultural University,Beijing 100091,China);Isolation and degradation properties of heavy oil-degrading strain Bacillus flexus DL1-G[J];China Environmental Science;2012-06
8 LI Yan-hua1,WANG Wei-jun1,ZHANG Lan-wei2,YANG Wen-di1,ZHANG Chun-lei1(1 Department of Pharmacy and Food Science,Tonghua Normal University,Tonghua134002,China;2 Colledge of Food Science and Engineering,HarbinIndustry University,Harbin 150090,China);The study on prolonging the shelf life of chili cabbage[J];China Condiment;2008-05
9 LI Zhi-ming*,GUO Jie,CUI Xi-yong,HE Guo-liang(National Quality Supervision & Test Center for Non-Stable Foods,Beijing 100070,China);Analysis of microbiological compositions of naturally fermented soybean paste[J];China Condiment;2008-12
10 GUO Ji-ping(Department of Life Sciences,Hengshui College,Hebei Hengshui 053000,China);Comparison of the enzyme characteristics between Aspergillus oryzae Y29 and A.oryzae Shanghai blewed 3.042 during soybean paste seed culture[J];China Condiment;2010-08
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 YAO Guang-Guo YAO Wen LU Yang ZHU Wei-Yun~(**) (Laboratory of Gastrointestinal Microbiology,College of Animal Science and Technology, Nanjing Agricultural University,Nanjing 210095);Partial Immunoactivies of Peptidoglycan from Lactic Acid Bacteria[J];Microbiology;2007-01
2 LIN Yong YAO Wen ZHU Wei-Yun (Laboratory of Gastrointestinal Microbiology, Nanjing Agricultural University, Nanjing 210095);Kinetic Analysis of the Inhibition of in vitro Growth of Pathogenic Escherichia coli K88 and O138 by Lactobacillus Isolates from Porcine Intestine[J];Microbiology;2008-10
3 TIAN Zhaofang,NIU Zhongxiang,CHANG Weishan,SUN Haigang, ZOU Dezhi (College of Veterinary Medicine,Shandong Agricultural University,Taian 271018; Yantai Animal Medicine Factory,Yantai 264000);The Research of Lactic Acid Bacteria Bacterioncin[J];Journal of Microbiology;2003-06
4 LIU Hong-xia,XU Jie,YUN Yue-ying,ZHANG Wen-yi,Jirimutu,ZHANG He-ping(Key Lab.of Dairy Biotechnol.& Engin.under Mininst.of Educat.Inner Mongolia Agric.Univ.Huhhot 010018);Isolation and Identification of Lacto-Bacteria from Naturally Fermented Milk in Mongolian Gobi Region[J];Journal of Microbiology;2007-03
5 WU Jun - wei, YANG Jun - qin ( College of Animal Science and Technology, Southwest University, Rongchang Chongqing 402460, China; Department of Pharmaceutic Science, Chongqing University of Medical Science, Chongqing 400016, China);JOINT ANTIBACTERIAL ACTION BETWEEN ENROFLOXACIN AND COLISTIN SULFATE IN VITRO[J];Journal of Southwest Agricultural University;2006-04
6 WANG Lin-lin,ZHENG Yi-min,YANG Yu-qing,HU Yang,XU Xiu-ying,FU Shan-quan College of Pharmaceutical and Biological Engineering,Chongqing University of Technology,Chongqing 400054,China;Screening the Best Fermentation Conditions of Bacteriocin Produced by Leuconostoc mesenteroides[J];Journal of Southwest University(Natural Science Edition);2011-02
7 LIU Xiao-di(Peking University School of Stomatology,beijing 100081,china);The advanced research of genes involved in biofilm formation of Streptococcus mutans[J];Chinese Journal of Conservative Dentistry;2006-09
8 XU Neng-feng,CHEN Jin-hui,FENG Jie-rong, et al.Department of Epidemiology and Health Statistics,Fujian Medical University(Fuzhou,350004,China);Investigation on survival of escherichia coli O_(157):H_7 in eight kinds of food[J];China Public Health;2004-11
9 YUAN Hong-li1, YANG Jin-shui1, WANG Zhan-sheng2, LI Bao-zhen1, ZHANG Lei1, LIN Ren-zi2 (1.Key Laboratory of Agro-Microbial Resource and Application, College of Biological Science, China Agricultural University, Beijing 100094, China;2.College of Resource and Information, University of Petroleum, Beijing 102249, China). China Environmental Science, 2003,23(2):157~161;Microorganism screening for petroleum degradation and its degrading characteristics[J];China Environmental Science;2003-02
10 GONG Hankun1,YAO Qinghai2 (Department of Food Engineering,Jiangsu Food Science college,Huai'an 223001,China);The microbiology analysis of spontaneously fermentation for traditional salted and fermented soybean paste[J];Chinese Condiment;2003-10
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved