한국식품위생안전성학회지 Vol.37 No.2 (p.55-62)

Isolation, Characterization, and Control of Pseudomonas kribbensis and Pantoea vagans that cause Soft-rot Disease Isolated from Chinese Cabbages

키워드 :
Soft-rot disease,Pseudomonas kribbensis,Pantoea vagans,Hypochlorous acid water,Antimicrobial activity

목차

ABSTRACT
Materials and Methods
   Isolation and identification of soft-rot diseasebacteria
   Growth properties of soft-rot disease bacteria
   Isolation and screening of antimicrobial activity LABagainst soft-rot disease bacteria
   Control of soft-rot disease bacteria using HAW andLAB supernatant
Results and Discussion
   Isolation and identification of soft-rot diseasebacteria
   Growth properties of soft-rot disease bacteria
   Selection of antimicrobial activity LAB strains againstsoft-rot disease bacteria
Acknowledgment
국문요약
Conflict of interests
ORCID
References

초록

The bacterial soft-rot disease is one of the most critical diseases in vegetables such as Chinese cabbage. The researchers isolated two bacteria (Pseudomonas kribbensis and Pantoea vagans) from diseased tissue samples of Chinese cabbages and confirmed them as being the strains that cause soft-rot disease. Lactic-acid bacteria (LAB), were screened and used to control soft-rot disease bacteria. The researchers tested the treatments with hypochlorous acid water (HAW) and LAB supernatant to control soft-rot disease bacteria. The tests confirmed that treatments with the HAW (over 120 ppm) or LAB (Lactobacillus plantarum PL203) culture supernatants (0.5 mL) completely controlled both P. kribbensis and P. vagans.