Selective control of lactobacilli in kimchi with nisin
Selective control of lactobacilli in kimchi with nisin
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DOI：
10.1046/j.1472-765x.2000.00719.x
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发表时间：
2000-03-01
影响因子：
2.4
通讯作者：
Park, YH
中科院分区：
文献类型：
--
作者：
Choi, MH;Park, YH
研究了用乳酸链球菌素控制导致韩国传统发酵蔬菜泡菜过熟的乳酸菌。在所研究的40株乳酸菌中，大多数乳酸菌对浓度为100 IU ml（-1）的nisin敏感，而2株乳酸菌表现出耐药性。在含nisin浓度为100-300 IU ml（-1）的MRS培养液中，20℃下，植物乳杆菌敏感菌株的生长被延迟2-3 d，而在泡菜中添加浓度为100 IU ml（-1）的nisin时，乳酸菌的生长受到的抑制大于Leuconostoc spp的生长，扫描电镜观察证实了这一结果，表明含nisin的泡菜中球菌占优势。这些结果表明，在推荐水平下，nisin可以通过比其他参与泡菜发酵的乳酸菌更有效地抑制乳酸菌来保存泡菜。
The use of nisin to control the lactobacilli responsible for the over-ripening of kimchi, traditional Korean fermented vegetables, was studied. Of the 40 strains of lactic acid bacteria studied, most were sensitive to nisin at a concentration of 100 IU ml(-1), while two strains appeared to be resistant. In MRS broth containing nisin at concentrations of 100-300 IU ml(-1), the growth of sensitive strains of Lactobacillus plantarum was delayed for 2-3 d at 20 degrees C. When nisin was added to kimchi at a concentration of 100 IU ml(-1), the growth of Lactobacillus spp. was inhibited more than the growth of Leuconostoc spp. Scanning electron micrograph observations confirmed the results, demonstrating the predominance of cocci in kimchi containing nisin. These results suggest that at recommended levels, nisin can be used to preserve kimchi by inhibiting lactobacilli more effectively than other lactic acid bacteria involved in kimchi fermentation.