Lee Sumin, Heo Sojeong, Lee Gawon, Moon Yura, Kim Minkyeong, Kwak Mi-Sun, Jeong Do-Won
Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
Kookmin Bio Corporation, Seoul 02826, Republic of Korea.
Microorganisms. 2024 Dec 19;12(12):2636. doi: 10.3390/microorganisms12122636.
Antibiotic susceptibilities, hemolytic activities, and technological properties of 46 isolates from kimchi were evaluated to select starter candidates. All strains were susceptible to clindamycin and erythromycin, while some exhibited resistance to ampicillin, chloramphenicol, gentamicin, streptomycin, and tetracycline; all were resistant to kanamycin based on the EFSA breakpoint values for species. PCR analysis did not detect resistance genes for these six antibiotics in any strain. None of the strains demonstrated clear α- or β-hemolytic activity. All strains thrived in a medium supplemented with 6% NaCl, displaying protease activity and acid in media containing 6% and 3% NaCl, respectively. Consequently, five strains, AK5T17, AK5T19, AK10M04, DMLC16, and YK10T20, were identified as starter candidates, with strain DMLC16 emerging as the top choice due to its elevated protease and acid production capacities. These findings support the safe application of strain DMLC16 as a starter candidate in fermented food production.
为了筛选出发酵剂候选菌株，对从泡菜中分离出的46株菌株进行了抗生素敏感性、溶血活性和技术特性评估。所有菌株对克林霉素和红霉素敏感，而一些菌株对氨苄青霉素、氯霉素、庆大霉素、链霉素和四环素表现出抗性；根据欧洲食品安全局（EFSA）针对该物种的断点值，所有菌株对卡那霉素均耐药。PCR分析未在任何菌株中检测到这六种抗生素的耐药基因。所有菌株均未表现出明显的α-或β-溶血活性。所有菌株在添加6%氯化钠的培养基中生长良好，分别在含有6%和3%氯化钠的培养基中表现出蛋白酶活性和产酸能力。因此，AK5T17、AK5T19、AK10M04、DMLC16和YK10T20这五株菌株被鉴定为发酵剂候选菌株，其中菌株DMLC16因其较高的蛋白酶和产酸能力而成为首选。这些发现支持了菌株DMLC16作为发酵剂候选菌株在发酵食品生产中的安全应用。
