KR102641020B1 - Pediococcus pentosaceus strain having antibacterial activity against spoilage moulds and uses thereof - Google Patents

Abstract

The present invention relates to a strain having antibacterial activity against spoilage mold, a probiotic containing the same as an active ingredient, an antibacterial composition, and a use thereof. The strain of the present invention can significantly inhibit the growth and activity of cheese spoilage mold, It can be useful in preventing spoilage of food, including cheese.

Description

Pediococcus pentosaceus strain having antibacterial activity against spoilage molds and uses thereof}

The present invention relates to a Pediococcus pentosaceus strain having antibacterial activity against putrefaction mold, a probiotic containing the same as an active ingredient, an antibacterial composition, and its use.

Since 2011, the amount of imported cheese has increased significantly due to the conclusion of FTAs with advanced dairy countries such as the EU, the US, Australia, and New Zealand, and domestic cheese consumption per capita has increased by approximately 73% from 1.5 kg in 2005 to 2.6 kg in 2015. did. In line with this, the consumption of domestic natural cheese and the domestic cheese self-sufficiency rate are also increasing. 'Natural cheese' is a fermented food made by coagulating and maturing milk with enzymes. Among them, naturally aged cheese is a product that retains the product's ripeness and flavor even after it is manufactured. It is a living food that is continuously fermented at low temperatures to ensure that it undergoes a maturation period ranging from as short as 24 hours to as long as several years. Microorganisms play an important role in the taste, aroma, texture and appearance of dairy products during the production and maturation period. Microbiological diversity and population of dairy products are influenced by milk quality, handling and heat treatment, manufacturing and curing conditions, temperature and maturation period. It varies depending on humidity, amount of salt, and exposure to exogenous microorganisms during or after manufacturing. Molds generally grow well under acidic conditions and at 30°C, but they also grow on dried foods if the temperature is appropriate. Yeast also has a wide pH range in which it can proliferate (pH 2.0 to 8.2), and like mold, it grows well in mildly acidic environments. They are the main causes of cheese spoilage and are known to have a significant impact on the transition process in several types of cheese.

Molds are often added to certain types of cheese to provide a specific appearance, quality consistency, and flavor, and are known to extend shelf life. However, some of these molds cause spoilage in dairy products that require long-term maturation, such as natural cheese. It is known to cause . It has been reported that the toxins of these decay-causing molds cause damage to the liver and kidneys, abnormal vomiting and diarrhea in the central nervous system, and that long-term exposure can cause chronic diseases, carcinogenesis, mutations, and fetal deformities (Food Control 22). (3-4):360-368). Therefore, there is an urgent need for research and development of compositions to prevent spoilage of such cheese.

Against the above background, the present inventors made research efforts to discover strains that have an antibacterial effect on harmful molds mainly isolated from cheese. As a result, when treated with the microorganism of the present invention, it has a significant antibacterial effect on harmful molds in cheese. The present invention was completed by confirming that it has excellent salt tolerance, low temperature tolerance, drying resistance, and biofilm formation effect. Accordingly, the purpose of the present invention is to provide Pediococcus pentosaceus M132-2 strain (accession number: KACC 92316P).

Another object of the present invention is to provide a probiotic containing the above strain as an active ingredient.

Another object of the present invention is to provide an antibacterial composition containing Pediococcus pentosaceus M132-2 strain (accession number: KACC 92316P) as an active ingredient.

Another object of the present invention is to provide a method for removing or inhibiting the activity of harmful bacteria, including the step of treating Pediococcus pentosaceus M132-2 strain (Accession number: KACC 92316P). .

However, the technical problem to be achieved by the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above-described object, the present invention provides Pediococcus pentosaceus M132-2 strain (Accession Number: KACC 92316P).

In one embodiment of the present invention, the strain may have a 16S rRNA base sequence represented by SEQ ID NO: 1.

In another embodiment of the present invention, the strain may have one or more characteristics selected from the group consisting of salt tolerance, desiccation tolerance, and low temperature tolerance.

In another embodiment of the present invention, the strain may have the ability to form biofilm.

Additionally, the present invention provides a probiotic containing the above strain as an active ingredient.

In one embodiment of the present invention, the probiotic may have antibacterial activity against cheese spoilage mold.

In another embodiment of the present invention, the cheese rot mold is selected from the group consisting of Aspergillus niger , Cladosporium cladosporioides , and Penicillium commune . There may be more than one.

In addition, the present invention provides an antibacterial composition containing Pediococcus pentosaceus M132-2 strain (Accession Number: KACC 92316P) as an active ingredient.

In one embodiment of the present invention, the antibacterial composition may have an antibacterial effect on cheese rot mold.

In another embodiment of the present invention, the cheese rot mold is selected from the group consisting of Aspergillus niger , Cladosporium cladosporioides , and Penicillium commune . There may be more than one.

In addition, the present invention provides a method of removing or inhibiting the activity of harmful bacteria, comprising the step of treating Pediococcus pentosaceus M132-2 strain (Accession number: KACC 92316P).

In one embodiment of the present invention, the step may be treating the strain once every 3 days for 15 days.

In another embodiment of the present invention, the harmful bacteria may be cheese rot mold.

In another embodiment of the present invention, the cheese spoilage mold is selected from the group consisting of Aspergillus niger , Cladosporium cladosporioides , and Penicillium commune . There may be more than one thing.

The present invention relates to a strain having antibacterial activity against spoilage mold, a probiotic containing the same as an active ingredient, an antibacterial composition, and its use. The specific strain according to the present invention can be used to inhibit the growth and activity of cheese spoilage mold. Therefore, it can be usefully used to prevent spoilage of food, including cheese.

However, the effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

Figure 1 shows a systematic diagram of the microorganism of the present invention.
Figure 2 confirms the antibacterial activity of the microorganism of the present invention, where A in Figure 2 is Aspergillus niger , B in Figure 2 is Cladosporium cladosporioides , and Figure 2 C is the result of confirming antibacterial activity against penicillium commune .
Figure 3 shows the confirmation of spoilage in cheese treated with the microorganism of the present invention, where A in Figure 3 is the result of observing spoilage in cheese that was 1 day old, and B in Figure 3 is the result of observing spoilage in cheese that was 3 months old. It is a result.
Figure 4 shows the results of confirming the salt tolerance of the microorganism of the present invention while varying the NaCl concentration.
Figure 5 shows the results of confirming the drying tolerance of the microorganism of the present invention.
Figure 6 shows the results of confirming the low temperature tolerance of the microorganism of the present invention at different temperatures.
Figure 7 confirms the biofilm-forming ability of the microorganism of the present invention, Figure 7a confirms the biofilm-forming ability of the microorganism of the present invention, and Figure 7b confirms the viability of the microorganism of the present invention with a biofilm formed.

The present inventors have made research efforts to discover strains that have an antibacterial effect on harmful molds mainly isolated from cheese, and as a result, when treated with the microorganism of the present invention, it has a significant antibacterial effect against harmful molds in cheese, excellent salt tolerance, It was confirmed that it has low temperature resistance, drying resistance, and biofilm formation effects, thereby completing the present invention.

Accordingly, the present invention provides Pediococcus pentosaceus M132-2 strain (Accession number: KACC 92316P).

The Pediococcus pentosaceus M132-2 strain may have 16S rDNA of the base sequence shown in SEQ ID NO: 1, and may be a strain deposited under the microorganism deposit number KACC 92316P (microorganism name: Pediococcus pentosaceus M132-2). .

In another aspect of the present invention, the present invention provides a probiotic containing the above strain as an active ingredient.

In another aspect of the present invention, the present invention provides an antibacterial composition containing the above strain as an active ingredient.

As used herein, the meaning of “antibacterial” refers to the ability to reduce, prevent, inhibit, or eliminate the growth or survival of microorganisms at a specific concentration. Antibacterial composition may have the same meaning as antibiotic, which is a general term for antimicrobial agents, and may have the same meaning as antibacterial agent, bactericide, preservative, preservative, or sterilizing agent, and is preferably gram-positive bacteria, gram-negative bacteria, and fungi (yeast and mold). ) refers to a substance that can inhibit or inhibit the growth and life functions of one or more types of microorganisms selected from the group consisting of, that is, a substance with antibacterial and antifungal effects.

In the present invention, the probiotic and antibacterial composition are not limited thereto, but may have antibacterial activity against cheese rot mold, and the cheese spoilage mold is Aspergillus niger and Cladosporium. It may be Cladosporium cladosporioides or Penicillium commune , but is not limited thereto.

The probiotic or antibacterial composition according to the present invention may contain the above-described strain itself or its culture, and may further include a suitable excipient or carrier.

As used herein, the term “probiotic” refers to a live microbial preparation designed to improve the health of humans or animals, and can be ingested or administered independently or used as part of medicine, food, feed, or dietary additives.

In this specification, “culture” refers to the result obtained by inoculating a strain into a medium and culturing it for a certain period of time, including the culture medium itself (crude culture) obtained by culturing the strain according to the present invention in a suitable liquid medium, filtering or centrifuging the culture medium. Filtrate from which strains were removed (filtrate or centrifuged supernatant), cell lysate obtained by sonicating the culture or treating the culture with lysozyme, extract from the culture, filtrate, and lysate, and the culture. , filtrate, crushed liquid, extract, etc., and dried products thereof, but are not limited thereto.

As used herein, the term “concentrate” refers to concentrated culture medium.

In this specification, the term "extract" means extracted from the culture medium or its concentrate, and is not limited thereto, as long as it is an extract that can exhibit the antibacterial effect of the present invention, and is not limited to extract, diluted or concentrated liquid of the extract, or dried extract. It may include all of the dried product obtained, or these crude or purified products, and the fractions thereof.

The antibacterial composition of the present invention can be administered directly to areas infected with harmful microorganisms, or can be prepared and administered as a composition in an appropriate form. The dosage of the antibacterial composition of the present invention refers to the amount required to exert the effect of killing harmful microorganisms in the administration subject, depending on the type of formulation and the age, weight, general health, gender, and diet of the administration subject. , can be adjusted according to various factors, including route of administration, time and period of administration. When used on livestock or fish, it can be formulated within the range permitted by veterinary medicine and the administration route can be determined accordingly.

The antibacterial composition of the present invention can be prepared as a solution, powder, suspension, dispersion, emulsion, oily dispersion, paste, dust, propellant or granule, but is not limited thereto. According to a specific embodiment of the present invention, the antibacterial composition according to the present invention can be widely used in pesticides, medicines, cosmetics, household goods, food, etc. to achieve purposes such as antibacterial, sterilizing, disinfecting, and preservative purposes. Specifically, in agriculture, for antibacterial, sterilization, and disinfection purposes, in medicine, for purposes such as antibiotics or anti-pollution agents, in food, for preservative or antibacterial purposes, and in cosmetics and household goods, for anti-dandruff, athlete's foot, and armpit use. It can be used in products directly related to microorganisms, such as for anti-acne collection or for anti-acne, or for preservative, antibacterial, or sterilizing purposes such as cleaning detergents or dishwashing detergents, but is not limited to these purposes.

In addition, the composition of the present invention may also be a food composition, and in addition to containing the above-mentioned active ingredients, such a food composition may contain various flavoring agents or natural carbohydrates as additional ingredients like a typical food composition. Examples of the food to which the present invention can be applied are not particularly limited and include meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, Beverages, teas, drinks, alcoholic beverages and vitamin complexes are included, preferably cheese, and include foods in the conventional sense, especially health foods. Health foods containing the composition according to the present invention include tea, jelly, juice, extract, beverage, etc., which contain the above-mentioned strain, its culture, or an antibacterial substance isolated therefrom as an active ingredient, and are used in the private sector for the purpose of inhibiting the growth of harmful bacteria. A therapeutic agent may be mentioned.

The composition of the present invention may also be a food additive composition. When using the composition according to the present invention as a food additive, each of the above-mentioned active ingredients can be added as is or used together with other foods or food ingredients, and can be used appropriately according to conventional methods. The food of the present invention, like conventional foods, may contain various flavoring agents, sweeteners, or natural carbohydrates as additional ingredients. The above-mentioned natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As a sweetener, natural sweeteners such as thaumatin and stevia extract or synthetic sweeteners such as saccharin and aspartame can be used. In addition to the above, the food of the present invention includes various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, It may contain carbonating agents used in carbonated drinks.

Through specific examples, the present inventors confirmed that the microorganism of the present invention has excellent antibacterial activity against cheese spoilage mold.

In one embodiment of the present invention, the microorganism of the present invention, Pediococcus pentosaceus M132-2, is Aspergillus niger , Cladosporium Cladosporioides, known as cheese spoilage fungi. It was confirmed that the growth of ( Cladosporium cladosporioides ) and penicillium commune ( Penicillium commune ) was inhibited, and this was also confirmed when the experiment was performed on actual cheese (see Example 2).

Based on the above results, the present inventors have shown that the microorganism of the present invention has a remarkable antibacterial effect against cheese spoilage fungi, and that when experiments were performed on actual cheese, it showed excellent antibacterial effect on both freshly made cheese and aged cheese. Confirmed. Through this, it is expected that the microorganism of the present invention can be usefully used to prevent spoilage of dairy products, including cheese.

In another aspect of the present invention, the present invention provides a method for removing or inhibiting the activity of harmful bacteria, comprising the step of treating Pediococcus pentosaceus M132-2 strain (Accession number: KACC 92316P). . Specifically, the step may involve treating the strain once every three days for 15 days.

The harmful bacteria may be cheese rot mold, and the cheese spoilage mold is Aspergillus niger , Fusarium oxysporum , Cladosporium cladosporioides , and penicillin. It may be one or more selected from the group consisting of communes ( Penicillium commune ).

Below, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are provided only to make the present invention easier to understand, and the content of the present invention is not limited by the following examples.

Example 1. Isolation and strain confirmation of microorganisms of the present invention

1g of Cheonggukjang was taken, mixed with 9mL of sterilized saline solution (0.85% NaCl), homogenized, and then diluted 10 ^-4 to 10 ^-7 times by serial dilution. The diluted solution was spread on BCP solid medium (2.5g yeast extract, 5g peptone, 1g glucose, 1g tween 80, 0.1g L-cysteine, 0.1% (w/v) bromocresol purple, 15g agar, 1L distilled water) and incubated at a temperature of 37 degrees. and cultured for 72 hours. After culturing, the color of the medium changed to yellow, and the formed colonies were selected as controls and then pure cultured. In pure isolation, the microorganisms were isolated after subculturing on Lactobacillus MRS solid medium.

When the base sequence of the microorganism of the present invention was specifically confirmed, the microorganism of the present invention was confirmed to contain the 16S rRNA base sequence represented by SEQ ID NO: 1, and compared to GenBenk's BLAST data, a systematic diagram showing the molecular biological relationship (Figure 1 ) was obtained. According to these results, the microorganism of the present invention showed the closest affinity with the selected microorganism , Pediococcus pentosaceus , with 99% homology. Therefore, the selection microorganism was identified as Pediococcus pentosaceus, and the microorganism of the present invention was named Pediococcus pentosaceus ( P. pentosaceus ) M132-2.

Example 2. Confirmation of antibacterial effect of microorganism of the present invention

In order to determine whether the mold of the present invention, Pediococcus pentosaseus ( P. pentosaseus ) M132-2, can inhibit harmful molds mainly isolated from cheese, Aspergillus, a mold known to be mainly isolated from cheese, The growth inhibition inhibitory effect on each of Aspergillus niger , Cladosporium cladosporioides and Penicillium commune was confirmed.

① The above harmful molds were cultured in PDA medium at 25°C for 3 days. The spores of each fungus were scraped, added to 0.75% PDA soft agar, mixed well, and poured onto a PDA agar plate. The supernatant, which has an antibacterial effect against harmful molds, was obtained by centrifuging cultured Pediococcus pentosaceus M132-2 (9,950Хg, 4℃ 15 min) and filtering the supernatant through a membrane filter (0.45 ㎛ pore size, Millipore, Beverly, USA), and the antibacterial activity was determined using the agar well diffusion assay method. Antibacterial activity was classified as follows according to the size of the radius of the inhibitory ring. As a result, as shown in Figure 2, the microorganism of the present invention is effective against Aspergillus niger (Figure 2A), Cladosporium cladosporioides (Figure 2B), and Penicillin commune (Figure 2C). It was confirmed to have excellent antibacterial activity.

② In addition, in order to confirm whether the above-mentioned antibacterial effect also applies to actual cheese, the spoilage inhibitory activity was confirmed using actually manufactured Gouda cheese. Freshly manufactured cheese was stored at the ripening temperature of 15°C and the experiment was conducted without coating. The experiment was conducted over a total of 15 days, spraying Pediococcus pentosaceus M132-2 supernatant on the cheese surface once every three days. As a result, as shown in Figure 3, when both freshly manufactured cheese (A in Figure 3) and cheese aged for 3 months after manufacture (B in Figure 3) were treated with an antibacterial material containing the microorganism of the present invention, It was confirmed that the growth of mold was significantly inhibited compared to the control group (untreated control).

Example 3. Confirmation of characteristics of microorganisms of the present invention

3-1. Check salt tolerance

To test the salt tolerance of the microorganism of the present invention, the microorganism was pre-cultured at 37°C for 24 hours, then adjusted to 9 log CFU/mL and 1%, 2%, 3%, 5%, 7%, and 10% of NaCl was added. 1% of the pre-cultured strain culture medium was inoculated into MRS liquid medium and cultured at 37°C for 24 hours. As a result of calculating the survival rate compared to the number of viable cells in the control group without adding NaCl, as shown in Figure 4, a high survival rate of more than 90% was maintained for 1 to 7% NaCl, and slightly decreased to 75.1 in the medium with 10% NaCl added. % survival rate was observed, and specific figures are shown in Table 1 below.

NaCl survival rate (%) 0% 100.0 One% 99.6 2% 99.0 3% 98.0 5% 96.5 7% 91.7 10% 75.1

Leuconostoc mensenteroides DSR1310, previously known as a salt-tolerant lactic acid bacterium, showed salt-tolerant properties at 2 to 4%, while the lactic acid bacteria isolated in this study showed a high survival rate even at 10%, showing very high resistance even to a wide range of salts. It is judged to have In addition, since actual naturally ripened cheese has a salinity of around 2%, considering the survival rate (over 99.0%) of the strain isolated in this study, it is expected to show excellent antibacterial effect against cheese rot mold.

3-2. Check drying resistance

To analyze long-term drying exposure of the microorganism of the present invention, the culture was pre-cultured at 37°C for 24 hours, then adjusted to 9 log CFU/mL, and 200 ul was inoculated into each well of a 12-well culture plate and left at room temperature for 10 days to dry. The bacterial fluid recovered from each well at each time was plated on MRS solid medium, cultured at 37°C for 24 hours, and counted. As a result of measuring the change in the number of viable bacteria on the plastic surface of a 12-well plate when left at room temperature for a long period of 10 days, as shown in Figure 5, the number of viable cells tended to be maintained after 3 days of drying, and 8 days of drying showed a tendency to maintain the number of viable bacteria. Afterwards, about log 2 CFU/mL (survival rate, 45%) of the strain survived. In general, the number of viable bacteria drops to less than half after 2 days of drying, but the strain of the present invention maintains a very high level of survival rate until 4 days of drying, and is therefore considered to have excellent drying tolerance compared to general bacteria.

3-3. Check low temperature resistance

To test the low temperature tolerance of the microorganism of the present invention, the microorganism of the present invention was pre-cultured at 37°C for 24 hours, then adjusted to 9 log CFU/mL, cultured at 5°C and 15°C for 24 hours, and survival rate compared to the number of viable cells cultured at 35°C and 25°C. was calculated. As a result, as shown in FIG. 6, no change in survival rate was confirmed at a temperature of 15°C to 35°C, and it was confirmed that the survival rate decreased slightly when the temperature was lowered to 5°C. Specific values are shown in Table 2 below.

Temperature survival rate (%) Initial 100.0 35℃ 99.7 25℃ 101.5 15℃ 100.0 5℃ 88.8

3-4. Confirmation of biofilm formation ability

In order to confirm the biofilm-forming ability of the microorganism of the present invention, a microplate plate assay method was used to measure the OD of crystal violet, and the average and standard deviation between each group were calculated and expressed. Pediococcus pentosaceus M132-2 culture pre-cultured overnight at 37°C was inoculated at 2 mL into each well of a 12-well tissue culture test plate and cultured for 3 days. After culturing, floating bacteria and culture medium were removed and washed three times with 2.5 mL of physiological saline. After removing the remaining saline solution, 2 mL of 99% methanol was dispensed into each well and left for 15 minutes to allow biofilm to attach to the surface. The methanol was completely dried, and 2 mL of 0.2% crystal violet (Hucker, Sigma) solution was dispensed into each well and left for 5 minutes to stain the biofilm. After removing and drying the crystal violet solution, washing once with 2.5 mL distilled water, dispensing 1.6 mL of 33% (v/v) glacial acetic acid to elute the colored crystal violet, and dissolving at 570 nm using a microtiter plate reader (Tecan, Sunrise). Absorbance was measured. The microorganism of the present invention showed a high OD value, and as shown in Figure 7a, it was confirmed that it had excellent biofilm forming ability. Bifidobacteria spp., known as an excellent biofilm strain herein. In the case of , when a biofilm is induced with 1% porcine, an OD value of 2 to 3 is shown, and the bacteria of the present invention also show an OD value of about 2.2 level, confirming that they form a biofilm at a high level. there was. In addition, when checking the biofilm survival rate, it was confirmed that a high level of biofilm survival rate was maintained even after about 6 days after inoculation, as shown in Figure 7b.

Through the above results, the present inventors have shown that the microorganism of the present invention has an excellent level of antibacterial effect against cheese spoilage mold, and has excellent levels of salt tolerance, drying resistance, low temperature resistance, and biofilm formation ability, thereby continuously showing excellent antibacterial activity. It was confirmed that the effect could be maintained.

The description of the present invention stated above is for illustrative purposes, and a person skilled in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. There will be. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.

<110> REPUBLIC OF KOREA(MANAGEMENT: RURAL DEVELOPMENT ADMINISTRATION) <120> Microorganisms having antibacterial activity against spoilage molds and uses thereof <130>PD20-333 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1170 <212> DNA <213> 16S rDNA of Pediococcus pentosaceus M132-2 <400> 1 gaagkkgcgg gcggctaata catgcagtcg aacgaacttc cgttaattga ttatgacgta 60 cttgtactga ttgagatttt aacacgaagt gagtggcgaa cgggtgagta acacgtgggt 120 aacctgccca gaagtagggg ataacacctg gaaacagatg ctaataccgt ataacagaga 180 aaaccgcatg gttttctttt aaaagatggc tctgctatca cttctggatg gacccgcggc 240 gtattagcta gttggtgagg taaaggctca ccaaggcagt gatacgtagc cgacctgaga 300 gggtaatcgg ccacattggg actgagacac ggcccagact cctacgggag gcagcagtag 360 ggaatcttcc acaatggacg caagtctgat ggagcaacgc cgcgtgagtg aagaagggtt 420 tcggctcgta aagctctgtt gttaaagaag aacgtgggta agagtaactg tttacccagt 480 gacggtattt aaccagaaag ccacggctaa ctacgtgcca gcagccgcgg taatacgtag 540 gtggcaagcg ttatccggat ttattgggcg taaagcgagc gcaggcggtc ttttaagtct 600 aatgtgaaag ccttcggctc aaccgaagaa gtgcattgga aactgggaga cttgagtgca 660 gaagaggaca gtggaactcc atgtgtagcg gtgaaatgcg tagatatatg gaagaacacc 720 agtggcgaag gcggctgtct ggtctgcaac tgacgctgag gctcgaaagc atgggtagcg 780 aacaggatta gataccctgg tagtccatgc cgtaaacgat gattactaag tgttggaggg 840 tttccgccct tcagtgctgc agctaacgca ttaagtaatc cgcctgggga gtacgaccgc 900 aaggttgaaa ctcaaaagaa ttgacggggg cccgcacaag cggtggagca tgtggtttaa 960 ttcgaagcta cgcgaagaac cttaccaggt cttgacatct tctgacagtc taagagatta 1020 gaggttccct tcggggacag atgacagtgt gcatggttgt cgtcagctcg tgtcgtgaga 1080 tgttgggtta agtccccgca cgagcgcacc cttattacta gttgccagca ttaagttggg 1140 cacttctagt gaagactgcc gggtgaacaa 1170

Claims (14)

An anti-fungal composition containing Pediococcus pentosaceus M132-2 strain (accession number: KACC 92316P) as an active ingredient,
The composition has antifungal activity against one or more cheese spoilage molds selected from the group consisting of Aspergillus niger , Cladosporium cladosporioides , and Penicillium commune . An anti-fungal composition, characterized in that it has.
According to paragraph 1,
An anti-fungal composition, characterized in that the strain has a 16S rRNA base sequence represented by SEQ ID NO: 1.
According to paragraph 1,
An anti-fungal composition, characterized in that the strain has at least one characteristic selected from the group consisting of salt tolerance, desiccation tolerance, and low temperature tolerance.
According to paragraph 1,
An anti-fungal composition, characterized in that the strain has the ability to form a biofilm.
An anti-fungal probiotic comprising the anti-fungal composition according to claim 1 as an active ingredient.
delete delete delete delete delete The anti-fungal composition according to claim 1 is applied to one or more cheese rots selected from the group consisting of Aspergillus niger , Cladosporium cladosporioides and Penicillium commune . A method of removing or inhibiting the activity of cheese spoilage mold, comprising the step of treating the mold.
According to clause 11,
The method is characterized in that the step is treating the cheese spoilage mold with the anti-mold composition once every three days for 15 days.
delete delete