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《Food Science and Technology》 2015-07
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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
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