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Characterization of a New Leuconostoc Species Isolated from Fresh Garlic

Lee, Se-Hi    (Department of Food Science, Sejong University   ); Choi, Jong-Hoon    (Department of Food Science, Sejong University   ); Kim, Youn-Soon    (Department of Home Economy Education, Chosun University   ); Kyung, Kyu-Hang    (Department of Food Science, Sejong University  );
  • 초록

    Unknown bacterium isolated from garlic was characterized using phenotypic methods, phylogenetic analysis, DNA-DNA hybridization, and cultural methods. The strain was identified as typical leuconostoc; Gram-positive, non-sporeforming, heterofermentative, catalase-negative and spherical. Although its 16S rRNA gene sequence showed high homology to Leuconostoc argentinum DSM $8581^T$ (99.8%), DNA-DNA hybridization experiments indicated it represents novel genomic species in the genus Leuconostoc. The garlic-specific leuconostoc was more resistant to antimicrobial activity of garlic compared to other common laboratory lactic acid bacteria, and was even stimulated by low concentrations (1-2%) of garlic extract supplemented in trypticase soy broth. Growth stimulation was concentration-dependent when tested with residual aqueous layer after solvent extraction of fresh whole garlic extract.


  • 주제어

    garlic .   leuconostocs .   identification .   resistance.  

  • 참고문헌 (27)

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  • Lee, Se-Hi (2)

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    2. 2012 "대추 농축액을 첨가한 데리야끼 소스의 개발" 한국조리학회지 = The Korean journal of culinary research 18 (3): 239~251    
  • 김연순 (13)

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