Identification of Leuconostoc mesenteroides BL-1A Isolated from Traditional Baechu Kimchi|RISS 상세보기

다국어 초록 (Multilingual Abstract)

Isolation of lactic acid bacteria (LAB) from Baechu kimchi was attempted to study characteristics of Leuconostoc strains. All isolates, BL-1A, BL-5 and BS-1 could not grow at 36˚C but Leuc. mesenteroides subsp. mesenteroides KCTC 3722 still grew very well at the mesophilic temperature. It was found that all isolated strains except BL-1A could grow in MRS media containing 4% NaCl (w/v). All isolates as well as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 showed similar patterns of hexose fermentation that they all had the same hexose fermentation pathways. BL-1A could not ferment cellobiose among tested disaccharides as same as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 resulting in final acidity of pH 5.8±0.05. This kind of fermentable activity was also found in trisaccharides fermentation. The BL-1A could not ferment melezitose at all as same as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 (pH 5.7±0.01) but could ferment raffinose (pH 4.7±0.1). These unique patterns of fermentation of trisaccharides are usually found in Leuconostoc species. These kinds of similarities were also found in fermentation of 7 carbohydrate derivatives. Therefore the BL-1A from Baechu kimchi can be easily identified as another subspecies of Leuc. mesenteroides. Comparative studies of growth characteristics in the presence of NaCl revealed different growth pattern for BL-1A, compared to the Leuc. mesenteroides subsp. mesenteroides KCTC 3722. That is, the BL-1A can not sustain its growth under the higher saline condition (i. e., 4% NaCl) comparing to the Leuc. mesenteroides subsp. mesenteroides KCTC 3722 which showes strong fermentable activity in the same saline condition.

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