책임운영기관 농촌진흥청 국립축산과학원 (로고)

Lactic acid bacteria with antibacterial activity can be effectively used as probiotics to inhibit the growth of harmful bacteria that cause food spoilage or food poisoning. In this study, Pediococcus pentosaceus M132-2, isolated from soybean paste, was analyzed for its effects on three major contaminating fungi. It was confirmed that M132-2 had antifungal activity, as it inhibited the growth of all three fungi tested. In addition, M132-2 had excellent salt resistance and low temperature resistance. Thus, it is possible for M132-2 to survive, even at the salinity level of cheese and at the low temperatures used in the aging process. Finally, when the supernatant from M132-2 culture was applied to Gouda cheese, the growth of contaminating fungi was significantly inhibited. Consequently, M132-2 may be useful for the prevention of spoilage of various foods, including cheese.