Safety Assessment of Leuconostoc Isolates from Kimchi, a Korean Traditional Fermented Vegetable

Sumin  Lee; Sojeong  Heo; Do-Won  Jeong

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Food Microbiology | Food Borne Pathogens and Food Safety

Microbiol. Biotechnol. Lett.

Received: November 26, 2024; Revised: December 24, 2024

Safety Assessment of Leuconostoc Isolates from Kimchi, a Korean Traditional Fermented Vegetable

Sumin Lee ¹, Sojeong Heo ¹ and Do-Won Jeong ^1*

Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea

Correspondence to :
Do-Won Jeong, Department of Food and Nutrition, Dongduk Women’s University, Seoul [02478]
, E-mail : jeongdw@dongduk.ac.kr

Abstract

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Abstract

The antibiotic resistance and hemolytic activity of 7 strains of Leuconostoc carnosum, 2 strains of Leu. lactis, and 3 strains of Leu. pseudomesenteroides isolated from kimchi were evaluated. Antibiotic resistance was tested against 8 antibiotics, with all strains showing sensitivity to clindamycin, erythromycin, gentamicin, and streptomycin. However, 7 strains (AK0M18, AK0M19, AK10T02, CK5T06, CK10T11, PK0M04, and Y_C0M12), 2 strains (PK0M04 and Y_C0M12), 8 strains (AK0M18, AK0M19, AK10T02, CK5T02, CK5T06, P_C5T16, P_C5T19, and Y_C0M12), and 1 strain (PK0M04) exhibited resistance against ampicillin, chloramphenicol, kanamycin, and tetracycline, respectively. To determine if the resistant strains harbored acquired antibiotic resistance genes, PCR amplification was conducted, but no gene amplification was observed in any of the strains. Regarding hemolytic activity, α- and β-hemolysis were assessed, and none of the strains showed any hemolytic activity. While none of the strains exhibited hemolysis, strain-specific results were observed for antibiotic resistance. Through this study, it was confirmed that the antibiotic susceptibility of the strains tested in this experiment was strain specific. This suggests that evaluating antibiotic susceptibility for each strain is necessary before using them as starter cultures in industrial applications.

Keywords: Kimchi, Leuconostoc, Starter, Antibiotic susceptibility, Hemolysis

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eISSN 2234-7305
pISSN 1598-642X

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Lee S, Heo S, Jeong DW. Safety Assessment of Leuconostoc Isolates from Kimchi, a Korean Traditional Fermented Vegetable. Microbiol. Biotechnol. Lett -0001;0:-.

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