- Volume 30 Issue 2
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.
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- Kor. J. Food Sci. Technol. v.8 Studies on the Volatile Fatty Acids and Carbon Dioxide Producted in Different Kimchis Chyun J. H.;H. S. Rhee
- Advances in meat research v.2 The control of microbial spoilage in fresh meats Gill, C. O.;Pearson, A. M.(ed.);Dutson, T. R.(ed.)
- Biochimie v.70 Bacteriocins of lactic acid bacteria Klaenhammer, T. R. https://doi.org/10.1016/0300-9084(88)90206-4
- Kor. J. Food Sci. Technol. v.16 Effect of temperature and salt concentration on Kimchi fermentation Mheen, T. I.;T. W. Kwon
- Kor. J. Soc. Food. Sci. v.7 Effect of lactic acid bacteria and temperature on Kimchi fermentation (I) Cho, Y.;H. S. Rhee
- Appl. Environ. Microbiol. v.57 Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides Daba, H.;S. Pandian;J. F. Gosselin;R. E. Simard;J. Huang;C. Larcroix
- Appl. Environ. Microbiol. v.44 Antimicrobial properties of diacetyl Jay, J. M.
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- J. Dairy Sci. v.53 Inhibition of Salmonella gallinorium by cultured filtrates of Leuconostoc citrovorum Sorrells, S. G.;R. L. Hendrickson;H. C. Olson https://doi.org/10.3168/jds.S0022-0302(70)86186-0
- Anal. Biochem. v.166 Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of protein in the range from 1 to 100KDa Schagger, H.;G. von Jagow
- Kor. J. Food Sci. Technol. v.27 Identification of psychrotrophic lactic acid bacteria isolated from Kimchi So, M. H.;Y. B. Kim
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- Bacteriol. Rev. v.40 Bacteriocins of gram-positive bacteria Tagg, J. R.;A. S. Dajani;L. W. Wannamaker
- Microbiol. 4th ed. Davis, D. B.;R. Dulbecco;N. H. Elsen;S. H. Ginsberg
- J. Ind. Microbiol. v.2 Direct detection of an antimicrobial of Pediococcus acidilactici in sodium dodecyl sulfate- polyacrylamide gel electrophoresis Bhunia, A. K.;M. C. Jhnson;B. Ray https://doi.org/10.1007/BF01569434
- Appl. Microbiol. v.21 Assay systems for bacteriocins Tagg, T. R.;A. R. McGiven
- Advances in meat research v.9 Microbial growth in meat, poultry and fish Sofos, J. N.Pearson, A. M.(ed.);Dutson, T. R.(ed.)
- Kor. J. Soc. Food Sci. v.7 Effect of lactic acid bacteria and temperature on kimchi fementation (II) Cho, Y.;H. S. Rhee
- Disease and Spoilage Psychotrophic bacteria in food Kraft, A. A.
- Kor. J. Food Sci. Technol. v.7 Studies on the nonvolatile organic acids in Kimchis fermented at different temperatures Kim, H. O.;H. S. Rhee
- Kor. J. Soc. Food. Sci. v.8 Effect of onion on Kimchi fermentation(I) Yi, J. H.;H. S. Rhee
- Master degree thesis. Yonsei Univ. Characterization and cloning of a bacteriocin produced by Leuconostic sp. J2 Choi, H. J.
- Fundamental Food Microbiol Bibek, R.