Contents
Identification of Leuconostoc mesenteroides BL-1A Isolated from Traditional Baechu Kimchi / Oh-Sik Kwon 1
ABSTRACT 1
Introduction 1
Materials and Methods 2
1. Bacterial strains 2
2. Isolation of Leuconostoc strains 2
3. CFU test 2
4. Determining saline resistance of the isolates 2
5. Determining carbohydrate fermentation characteristics 2
Results and Discussion 3
1. Determination of growth kinetics as a function of temperature 3
2. Salt tolerance of the isolated LAB 3
3. Fermentation of pentoses and hexoses 4
4. Fermentation of disaccharides 4
5. Fermentation of trisaccharides 5
6. Fermentation of carbohydrates derivatives 5
References 6