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Title 

Physiological Characteristics and angiotensin converting enzyme inhibitory activity of Lactobacillus brevis HLJ59 Isolated from salted shrimp

 

국내 새우젓에서 분리한 Lactobacillus brevis HLJ59의 angiotensin converting enzyme 저해활성 및 생리적 특성

Authors 

C P JeonY H KimJ B LeeM S JoKee Sun ShinC S ChoiG S Kwon

Publisher 

The Microbiological Society of Korea

Issue Date 

2010

Citation 

Korean Journal of Microbiology, vol. 46, no. 1, pp. 9-14

Keywords 

ACE inhibitory activityAntibioticsFermented foodLactic acid bacteria

Abstract 

In this study, lactic acid bacteria with high angiotensin converting enzyme inhibitor activity were isolated from Korean fermented food, such as kimchi and salted seafood. The strain HLJ59, isolated from salted shrimp showed the highest angiotensin converting enzyme inhibitor activity in DeMan Rogosa Sharpe broth. Optimum growth temperature of Lactobacillus brevis HLJ59 was at 34°C. Acid treatment at pH 3.0 for 1.5 h decreased cell viability from 9.9×108 CFU/ml to 3.11×108 CFSSU/ml. The bile extract concentration of 0.3%, 0.5%, and 1.0% in MRS broth did not inhibit the growth of HLJ59. Isolated strain HLJ59 showed more sensibility to amikacin, gentamycin, neomycin, streptomycin, kanamycin, cefmetazole, cephalothin, ampicillin, ticarcillin, sulbactam+ampicillin, amoxicillin+clavulanic acid (AMC), tetracycline, and sulfamethoxazole+trime thoprim (SXT) as compare to other 7 different antibiotics. However, it showed more resistance to cefoxatin, ceftnaxone, penicillin, ciprofloxacin, nalidixic acid, lincomycin, and chloramphenicol.

ISSN 

0440-2413

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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