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Characteristics of Lactic Acid Production by Lactobacillus buchneri Isolated from Kimchi
Characteristics of Lactic Acid Production by Lactobacillus buchneri Isolated from Kimchi
Microbiology and Biotechnology Letters. 2015. Sep, 43(3): 286-290
Copyright © 2015, The Korean Society for Microbiology and Biotechnology
  • Received : June 22, 2015
  • Accepted : July 22, 2015
  • Published : September 28, 2015
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About the Authors
현수 심
명동 김
mdkim@kangwon.ac.kr

Abstract
전국에서 수집한 전통발효 식품으로부터 젖산균을 분리 및 동정하였으며, 그 중에서 8점의 Lactobacillus 속 젖산균을 이용하여 젖산생산능을 평가하였다. 자일로스가 50 g/l 첨가된 MRS 배지를 이용하여 호기 또는 혐기배양을 실시한 결과 L. buchneri MBE909로 명명된 균주가 혐기적인 배양조건에서 가장 우수한 젖산생산량을 나타내었다. 혐기적인 조건에서 젖산생산을 위한 L. buchneri MBE909 균주의 최적 배양온도는 37℃이었으며, 초기 자일로스 농도가 50 g/l일때 젖산생산량(22.3 ± 0.3 g/l)이 가장 우수하였다. 본 연구를 통해 L. buchneri MBE909 균주는 자일로스를 효율적으로 대사하여 젖산을 생성할 수 있다는 것을 확인하였다.
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Acknowledgements
This work was carried out with the support of “Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ009993)” Rural Development Administration, Republic of Korea.
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