LAB were isolated from kimchi prepared in homes and temples across the Republic of Korea. Kimchi samples (500 g) were ground using a hand blender for 2 min. The obtained kimchi juice was filtered through a sterilized cheesecloth, serially diluted with saline solution (0.85%; 3M, St. Paul, MN, USA), and spread onto de Man-Rogosa-Sharpe (MRS) agar (Oxoid, Basingstoke, New Hampshire, England) plates containing CaCO3 (2%, w/v). The plates were incubated 30°C under anaerobic conditions for 2 days, and the tentatively considered LAB strains were selected.
Saline solution
Manufactured by 3M
Sourced in United States
Saline solution is a sterile, isotonic aqueous solution of sodium chloride. It is a commonly used laboratory reagent that serves as a balanced electrolyte solution to maintain osmotic pressure and pH levels in various applications.
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Lab products found in correlation
2 protocols using saline solution
1
Isolation of Lactic Acid Bacteria from Korean Kimchi
2
Isolation and Characterization of Lactic Acid Bacteria from Homemade Kimchi
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LAB were isolated from homemade kimchi obtained from across the Republic of Korea. Five hundred grams of kimchi sample was ground for 2 min using a hand blender. The resulting kimchi juice was filtered through a piece of sterilized cheesecloth, serially diluted with saline solution (0.85%; 3M, USA), and spread on de Man-Rogosa-Sharpe (MRS) agar (Oxoid, England) plates containing CaCO3 (2%, w/v). The plates were incubated at 30°C under anaerobic conditions for 2 days, and the tentative LAB strains were selected.
The LAB isolates were cultured anaerobically in MRS broth (Becton, Dickinson and Company, USA) at 30°C for 24 h, transferred to fresh MRS broth (0.1%, v/v), and cultured for another 24 h. Thereafter, the resulting culture was centrifuged at 3,000 ×g (5810R, fixed angle type; Germany) for 10 min at 4°C. The supernatant was filtered through a 0.20 μm filter, and the filtrate was stored at –20°C for the subsequent experiments.
The LAB isolates were cultured anaerobically in MRS broth (Becton, Dickinson and Company, USA) at 30°C for 24 h, transferred to fresh MRS broth (0.1%, v/v), and cultured for another 24 h. Thereafter, the resulting culture was centrifuged at 3,000 ×g (5810R, fixed angle type; Germany) for 10 min at 4°C. The supernatant was filtered through a 0.20 μm filter, and the filtrate was stored at –20°C for the subsequent experiments.
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