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Influence of soymilk and skim milk on growth and antibacterial activity of lactic acid bacteria
Korean J. Microbiol 2019;55(3):258-267
Published online September 30, 2019
© 2019 The Microbiological Society of Korea.

Eun-Seo Lim*

Department of Food Science & Nutrition, Tongmyong University, Busan 48520, Republic of Korea
Correspondence to: *E-mail:; Tel.: +82-51-629-1714; Fax: +82-51-629-1709
Received June 19, 2019; Revised July 10, 2019; Accepted July 10, 2019.
The purpose of this study was to investigate the effect of lactic acid bacteria (LAB) on the growth and biogenic amines (BA) formation of Enterobacter aerogenes CIH05 in skim milk and soymilk. Lactobacillus acidophilus GK20, Lactobacillus paracasei GK74, and Lactobacillus plantarum GK81 isolated from mustard kimchi did not produce BA in the decarboxylation broth. L. paracasei GK74 exhibited the highest cell viability and antimicrobial compounds producing ability in fermented skim milk and soymilk samples, while the lowest producer was L. plantarum GK81. The production yield of lactic acid, hydrogen peroxide, and bacteriocin was dependent on the species of Lactobacillus and the type of culture medium. As LAB the number of viable cells of E. aerogenes CIH05 were higher in skim milk than in soymilk. When mixed culture with L. acidophilus GK20 and L. paracasei GK74 and treated with bacteriocin solution (300 AU/ml) obtained from these strains in milk media, the cell growth and cadaverine and histamine contents of E. aerogenes CIH05 were significantly (P < 0.05) lower than the respective values in control sample.
Keywords : biogenic amine, lactic acid bacteria, skim milk, soymilk

September 2019, 55 (3)