Contact us
닫기
Article Search
닫기

Microbiology and Biotechnology Letters

View PDF

Microbiol. Biotechnol. Lett. 2010; 38(4): 481-485

김치에서 분리한 Lactobacillus plantarum 균주가 생산하는 박테리오신의 특성

Characteristics of Bacteriocin Produced by a Lactobacillus plantarum Strain Isolated from Kimchi

Jae Hyuk Chung , Yun-Sook Bae , Yeon-Joo Kim and Jong-Hoon Lee

Department of Food Science and Biotechnology, Kyonggi University, 1Myungin F & B, 2Myungin F & B

Abstract

Go to

Lactobacillus plantarum strain KK3 with tannase activity was isolated from Gochunipkimchi (red pepper leaf kimchi) and showed a high antagonistic activity against five kinds of food pathogens. Strain KK3 secreted antibacterial compound into culture medium and 24-h culture in MRS broth at $30^{circ}C$ was enough for the antibacterial compound production. The crude antibacterial compound prepared from culture supernatant inhibited the growth of some Gram-negative bacteria and Bacillus cereus but not Listeria monocytogenes. The antibacterial activity was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range 3.5-8.5 and extremely stable after 15 min of heat treatment at $121^{circ}C$. The strain KK3 produced equally active bacteriocin in Chinese cabbage juice as it produced in MRS broth.

Keywords: Bacteriocin, Lactobacillus plantarum, kimchi

Article Tools

Starts of Metrics

Share this article on :

Related articles in MBL

Most Searched Keywords ?

What is Most Searched Keywords?

  • It is most registrated keyword in articles at this journal during for 2 years.