Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Morphological and Physiological Properties of Interspecific Electrofusants, Bacteriocin Producer, from Lactobacillus sp. JC-7 and Lactobacillus acidophilus 88

Lactobacillus sp. JC-7과 Lactobacillus acidophilus 88간의 Bacteriocin 생산 세포융합주들의 형태 및 생리학적 성질에 관한 연구

  • 전홍기 (부산대학교 미생물학과) ;
  • 조영배 (부산대학교 미생물학과) ;
  • 최현정 (부산대학교 미생물학과) ;
  • 배경미 (부산대학교 미생물학과)
  • Published : 1997.12.01
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Abstract

Interspecific fusants were made from the cells of two strains of Lactobacillus genus, a streptomycin resistant Lactobacillus sp. JC-7 and a kanamycin resistant L. acidophilus 88. The morphological and physiological properties of the fusants were examined by determining bacteriocin productivity, acid-producing activity, ability of carbohydrates utilization and three important enzyme activities. The fusants produced a bacteriocin against indicator strains and fusant No. 1, 4 exhibited a larger inhibition zone compared to that of L. acidophilus 88. $\beta$-Galactosidase, phospho-$\beta$-galactosidase, lipase activities and resistance to NaCl of Lactobacillus sp. JC-7 were better than those of L. acidophilus 88. Fusant No. 3 and 7 exhibited excellent lipase activities. Protease activity and acid productivity of L. acidophilus 88 were better than those of Lactobacillus sp. JC-7. Proteasse activities of all fusants were higher than those of parental strains, and expecially fusant No. 5 and 7 exhibited excellent proteolysis ability.

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References

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