Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Identification and Probiotic Properties of Lactococcus lactis NK24 Isolated from Jeot-gal, a Korean Fermented Food

Lee, Na-Kyoung;Kim, Tae-Hoon;Choi, Shin-Yang;Lee, Si-Kyung;Paik, Hyun-Dong

  • Published : 20040800
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Abstract

Phenotypic characteristics and 16S rDNA sequences of isolate NK24 from Jeot-gal, Korean fermented food, were investigated. Isolate NK24 showed very close similarity to Lactococcus lactis and was tentatively named as L. lactis NK24. L. lactis NK24 was highly resistant against artificial gastric acid and bile juices. When measured by API ZYM kit, ${\beta}$-glucuronidase was not produced. This strain was resistant to antibiotics such as nisin, gentamycin, rifampicin, and streptomycin. In antimicrobial activity test, L. lactis NK24 showed inhibition on growths of most spoilage and pathogenic microorganisms, completely inhibiting Helicobacter pylori KCTC 2948 within 1 hr incubation. L. lactis NK24 showed strong adherence to Caco-2 cells. These results indicate L. lactis NK24 could be used as a probiotic strain.

Keywords

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