Dental caries is an infectious disease accompanied by the destruction of teeth. It is a multifactorial disease caused by the interaction between microbes in dental plaque and food, with cariogenic Streptococcus mutans being one of the primary causes. In this study, the antimicrobial and antibiofilm activities of Lactiplantibacillus plantarum THK-j112 isolated from Kimchi, a traditional fermented food, against S. mutans were investigated. Furthermore, this paper also showed the possibility of developing this strain. After analyzing the 16S rRNA sequence, strain THK-j112 was named L. plantarum THK-j112 as it shared 99.93% similarity with L. plantarum ATCC 14917T. Both L. plantarum THK-j112 and L. plantarum ATCC 14917T demonstrated MIC values of 5 mg/mL and MBC values of 10 mg/mL against S. mutans KACC 16833T. The study confirmed that L. plantarum THK-j112 exhibited significant concentration-dependent inhibitory effects on biofilm formation, acid production, and glucosyltransferases(GTFs) production. Regarding hemolytic activity, Bacillus cereus ATCC 14579T, used as a positive control, was confirmed to cause hemolysis, whereas L. plantarum THK-j112 did not cause this phenomenon. Additionally, except for gentamicin, the antibiotic resistance test revealed a lower value than the MIC cut-off value for each antibiotic, indicating no resistance. Based on the findings, L. plantarum THK-j112 is expected to be useful in the food industry, such as functional food, as a lactic acid bacterium with antimicrobial and antibiofilm effects.

서 론
재료 및 방법
    사용 균주
    김치 유래 유산균의 분리 및 동정
    최소저해농도(Minimum Inhibitory Concentration, MIC)와최소살균농도(Minimum Bactericidal Concentration, MBC) 확인
    생물막 형성 억제 효과
    유기산 억제 효과
    Glucosyltransferase(GTFs) 생성 억제 효과
    용혈성 확인
    항생제 내성 평가
    통계분석
결과 및 고찰
    김치 유래 유산균의 분리 및 동정
    MIC 및 MBC 측정
    생물막 형성 억제 효과
    유기산 생성 억제 효과
    Glucosyltransferase(GTFs) 억제 효과
    L. plantarum THK-j112의 용혈성 확인
    L. plantarum THK-j112의 항생제 내성 확인
요약

• 유두나(경희대학교 생명공학원) | Du-Na Yu (Department of Biotechnology, Kyunghee University, Gyeonggi 17104, Republic of Korea)
• 정제용(경희대학교 생명공학원) | Je-Yong Jung (Department of Biotechnology, Kyunghee University, Gyeonggi 17104, Republic of Korea)
• 이태후(경희대학교 생명공학원) | Tae-Hoo Yi (Department of Biotechnology, Kyunghee University, Gyeonggi 17104, Republic of Korea)
• 이은지(경기대학교 대학원 대체의학과) | Eun-Ji Yi (Department of Alternative Medicine, Kyonggi University, Seoul 03746, Republic of Korea)
• 국무창(배화여자대학교 식품영양학과) | Moochang Kook (Department of Food & Nutrition, Baewha Women’s University, Seoul 03039, Republic of Korea) Corresponding author