한국생물공학회:학술대회논문집
- 2000.11a
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- Pages.623-625
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- 2000
김치에서 분리한 Lactococcus sp. JC-3 bacteriocin의 특성
- Published : 2000.11.09
Abstract
Bacteriocin-producing lactic acid bacteria was isolated from Kimchi using MRS as selective media and Lactobacillus delbruekii subsp. delbruekii as an indicator strain. Strain JC-3 was tentatively identified as Lactococcus latis subsp. lactis through the API test and the bacteriocin produced by JC-3 showed the inhibitory activity against Grampositive pathogens and other lactic acid bacteria. The antimicrobial substance was inactivated by Protamax, Aroase AP-10, Neutrase, R-AMANO and was confirmed to be heating at
Bacteriocin을 생산하는 유산균을 김치에서 분리하였고 Lactococcus latis subsp. lactis로 확인 되었으며 bacteriocin의 최대생산조건은
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