NDLI: Isolation of antifungal activity of Leuconostoc mesenteroides TA from kimchi and characterization of its antifungal compounds

Content Provider	Springer Nature Link
Author	Lee, Seol Hwa Chang, Hae Choon
Copyright Year	2016
Abstract	Strain TA harboring antifungal activity was isolated from kimchi and identified based on Gram-staining, biochemical properties using an API 50 CHL, determination of rRNA gene sequences, and RAPD analysis. The determined gene sequences and RAPD pattern showed 100% homology with those of Leuconostoc mesenteroides ATCC 8293T. However, their properties were slightly different from each other. Especially, TA could not utilize lactose while strain ATCC 8293 could use lactose. Leu. mesenteroides ATCC 8293 showed higher antibacterial activity against Bacillus cereus than Leu. mesenteroides TA, whereas the antifungal activities of these 2 LAB against Aspergillus fumigatus were the same. Leu. mesenteroides TA showed broad antimicrobial activities against Gram-positive and - negative bacteria as well as molds. We determined that the responsible antifungal compounds from Leu. mesenteroides TA are lactic acid, acetic acid and unidentified hydrophobic compound(s). Additionally, synergistic interactions involving acetic acid, lactic acid, phenyllactic acid, and unidentified hydrophobic compound(s) contribute to the overall inhibitory activity of Leu. mesenteroides TA.
Starting Page	213
Ending Page	219
Page Count	7
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	25
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2016-02-29
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	kimchi Leuconostoc mesenteroides antifungal activity hydrophobic compounds Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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