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Title 

Effect of citrus fermented by Lactococcus lactis W-44 isolated from Kimchi on growth of cultured flounder, Paralichthys olivaceus

 

김치에서 분리한 Lactococcus lactis W-44에 의한 감귤발효물의 양식 넙치 성장에 미치는 영향

Authors 

Min-Soo KimS W MoonY D LeeS J KimY J KimJ W LeeJ H LeeJung-Sook LeeBo Yeon KimJong Seog AhnS C Ahn

Publisher 

The Microbiological Society of Korea

Issue Date 

2007

Citation 

Korean Journal of Microbiology, vol. 43, no. 2, pp. 124-129

Keywords 

citrus fruitfermentationflounder cultivationlactic acid bacteriacitruslactococcus lactisparalichthys olivaceus

Abstract 

We evaluated the use of citrus fruit fermented by lactic acid bacteria, as a feed supplement for flounder (Paralichthys olivaceus) cultivation. For the fermentation, a lactic acid bacterial strain W-44 showing antibacterial activity was isolated from kimchi. From the phylogenetic analysis based on 16S rDNA sequence, the strain W-44 was identified as Lactococcus lactis. After the fermentation of citrus fruit with L. lactis W-44, the contents of naringenin and besperetin, bioactive flavonoid aglycones, were increased about ten-fold and six-fold, respectively. The effects of fermented citrus fruit-based feed additives (CFBFA) were tested on the growth of flounder, Paralichthys olivaceus. There were significant differences in average total length and body weight between the experimental and control group. The growth rate of the experimental group fed with the 0.2% CFBFA-supplemented diet was increased 4.5% and 20.9% more than the control group in total length and body weight, respectively. These results suggest that the fermented citrus fruit could be used as a functional feed additive for flounder cultivation.

ISSN 

0440-2413

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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