Isolation of antifungal activity of TA from kimchi and characterization of its antifungal compounds.

Strain TA harboring antifungal activity was isolated from kimchi and identified based on Gram-staining, biochemical properties using an API 50 CHL, determination of rRNA gene sequences, and RAPD analysis. The determined gene sequences and RAPD pattern showed 100% homology with those of ATCC 8293. However, their properties were slightly different from each other. Especially, TA could not utilize lactose while strain ATCC 8293 could use lactose. ATCC 8293 showed higher antibacterial activity against than TA, whereas the antifungal activities of these 2 LAB against were the same. TA showed broad antimicrobial activities against Gram-positive and - negative bacteria as well as molds. We determined that the responsible antifungal compounds from TA are lactic acid, acetic acid and unidentified hydrophobic compound(s). Additionally, synergistic interactions involving acetic acid, lactic acid, phenyllactic acid, and unidentified hydrophobic compound(s) contribute to the overall inhibitory activity of TA.