Novel lactic acid bacteria and bacteriocins produced therefrom, and method for processing fish and legume foodstuffs using the same and the products obtained thereby
The present invention relates to novel strains Pediococcus pentosaceus YJL with the accession numbers FERM-BP 8450 (BCRC 910210) and Pediococcus pentosaceus YJS with the accession numbers FERM-BP 8449 (BCRC 910211). The present invention also provides a method for processing fish foodstuffs comprising using lactic acid bacteria and the fish foodstuffs obtained thereby. The present invention also provides a method for processing legume foodstuffs comprising using lactic acid bacteria and the legume foodstuffs obtained thereby. The present invention further provides bacteriocins produced from the strains. The present methods are capable of producing processed products with reduced growth of unwanted microorganisms, improved flavor and enhanced economic value. The pentocins are effective on the inhibition of unwanted microorganisms thereby insuring the foodstuff a good quality during storage.
