Characteristics of the Bacteriocin from Lactobacillus sp. Oh-B3.

Lactobacillus sp. Oh-B3로부터 생산되는 박테리오신의 특성

  • 김동섭 (밀양대학교 식품과학과)
  • Published : 2002.06.01

Abstract

A bacteriocin producing microorganism, which inhibits the growth of Lactobacillus sake, was screened and isolated from Kimchi. This microorganism was identified and named as Lactobacillus sp. Oh-B3, The maximum amount of bacteriocin was produced when the isolated microorganism was cultured in MRS media(pH 8.0) for 24 hours at 25℃. The bacteriocin from the isolated microorganism was purified through ammonium sulfate precipitation, dialysis and ultrafiltration. The bacteriocin was stable on the wide pH range of 2.0-9.0, and showed antimicrobial activity on some of gram positive bacteria, not on gram negative. The antimicrobial activity of bacteriocin was mostly removed by treatment of proteolytic enzymes. But, the bacteriocin was very stable on the heat treatment, and more than 50% of activity was remained at autoclaving. The action mode of the bacteriocin showed bacteriocidal pattern, being same as that of general bacteriocins.

Keywords

Lactobacillus;bacteriocin;proteolytic enzyme

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