ANTIBACTERIAL EFFECT OF GIMCHI BACTERIA FOR E.COLI 0157 H7 AND BACILLUS CEREUS

摘要

A kind of growth inhibitory effect pickle lactic acid bacteria is to E. Escherichia coli O 157 H7 and Bacillus cercus prove to pass through growth inhibition walling crib pressure testing. The kimch lactic acid bacterias may be used as food preservative to putrefactive bacterial growth in pickles. It is that BR2, SRK20, B1, GJK23, CS9, CK11, J18, T indicate Leuconostoc mesenteroides () that bacterium, which forms maximum growth and inhibits ring, Leuconostoc citreum KM20, Leuconostocmesenteroides (T), Lactobacillussakei23K, Leuconostocmesenteroides (T), LeuconostoccitreumKM20, Leuconostocmesenteroides (T). The mankind are available, if pickle starter and food preservative are to control putrefactive bacterium, in production pickles. About biocidal property pickle lactic acid bacteria is tested below determines that GJK19 has maximally efficient antibacterial activity, and GJK19 is Lb.sakei. The lactic acid bacteria be expected to be suitable as antibiotic by enrichment phase it is same. ;The 2016 of copyright KIPO submissions