Korean Journal of Microbiology

Indexed in /covered by CAS, KoreaScience & DOI/Crossref:eISSN 2383-9902   pISSN 0440-2413

Table. 1.

Table. 1.

Comparison of safety and functional characteristics for selected strains isolated from traditional fermented food

Strain No. SRCM 103297 SRCM 103305 SRCM 103306 SRCM 103457 SRCM 103472
Anti-microbial activity (mm) L. monocytogens KCCM43155 16 12 10 10 18
S. Typhimurium KCTC1926 14 15 15 13 20
S. aureus subsp. aureus KCCM11593 17 14 12 10 20
E. coli KCCM11234 13 14 10 12 15
S. flexneri KCTC2499 16 18 11 14 16
B. cereus KCCM11204 17 20 13 10 18
Hemolytic activity α-Hemolysis α-Hemolysis γ-Hemolysis γ-Hemolysis γ-Hemolysis
DPPH radical scavenging activity (%) 23.52 ± 0.40a 25.25 ± 0.16a 30.25 ± 0.27b 28.76 ± 0.32b 33.23 ± 0.01c
BSH activity TDCA
GDCA + + +
Origin Makgeoli Makgeoli Makgeoli Doenjang Doenjang

The results are expressed as the mean ± SD (n = 3).

Means of differed letters(a–c) with the value in the DPPH radical scavenging is significantly different at p < 0.05 by Duncan’s multiple rage test.

TDCA, Taurodeoxycholic acid; GDCA, Glycocholic acid; –, negative effect; +, positive effect.

Korean J. Microbiol. 2021;57:255-64 https://doi.org/10.7845/kjm.2021.1085
© 2021 Korean J. Microbiol.