Preventive Nutrition and Food Science
- 제2권2호
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- Pages.101-108
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- 1997
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Characterization of Bacteriocin Production by Lactococcus lactis LAB3113 Isolated from Kimchi
- Shin, Jong-Yeun (Division of Food Science and Biotechnology, Kangwon National University) ;
- Cheol Ahn (Division of Food Science and Biotechnology, Kangwon National University)
- 발행 : 1997.06.01
초록
A lactic acid bacterium LAB3113, isolated from traditionally fermented Kimchi was found to produce bacteriocin whose activity was very specific toward lactobacilli and not effective against any other bacteria. Lactobacilli affected by the inhibitory substance included Lactobacillus delbrueckii-lactis, L. johnsonii, L. gsseri, and L. curvatus. Based upon biochemical and physiological characteristics, LAB3113 was classified as Lactococcus lactis, and its bacteriocin was named as lactococcin K3113. Lactococcus lactis. LAB3113 produced bacteriocin at th early stage of growth and the concentration of the bacteriocin did not decrease even after alt stationalry phase. Optimal temperature of bacteriocin production was