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Microbiology and Biotechnology Letters

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Environmental Microbiology / Microbial Diversity

Microbiol. Biotechnol. Lett. 2016; 44(2): 163-170

https://doi.org/10.4014/mbl.1602.02004

Received: February 18, 2016; Accepted: April 4, 2016

뽕잎 장아찌로부터 분리된 Lactobacillus plantarum 균주의 유해균 증식 억제 활성

Antipathogenic Activity of Lactobacillus plantarum Isolated from Pickled Mulberry Leaf

Eun-Hee Park 1 and Myoung-Dong Kim 1*

Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea

Abstract

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Strains of lactic acid bacteria were isolated from a variety of fermented foods collected in Korea. The strain L2167 showed a strong antipathogenic activity against Bacillus cereus, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Staphylococcus epidermidis. L2167 was identified as Lactobacillus plantarum by sequence analysis of its 16S rRNA gene. Scanning electron microscopy revealed rough and wrinkled morphology of B. cereus, L. monocytogenes, S. Typhimurium, S. aureus, and S. epidermidis cell membranes after treatment with a crude cell extract of L. plantarum L2167, indicating that Lactobacillus plantarum L2167 might destroy the cell membrane of pathogenic bacteria. The optimal temperature and initial medium pH for Lactobacillus plantarum L2167 growth were 35°C and 5.5, respectively. Lactobacillus plantarum L2167 was more sensitive to NaCl than Lactobacillus plantarum KCTC21004, used as a control strain. Lactobacillus plantarum L2167 is expected to be developed as a prominent starter strain for efficient inhibition of growth of pathogens.

Keywords: Fermented foods, lactic acid bacteria, antipathogenic activity, Lactobacillus plantarum

References

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