Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Identification of Bacteriocin-Producing Lactobacillus paraplantarum First Isolated from Kimchi

  • LEE JONG HOON (Department of Food Science and Biotechnology, Kyonggi University) ;
  • KIM MUIN (Department of Food Science and Biotechnology, Kyonggi University) ;
  • JEONG DO WON (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University) ;
  • KIM MIN JUNG (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University) ;
  • KIM JEONG HWAN (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • CHANG HAE CHOON (Department of Food and Nutrition, Chosun University) ;
  • CHUNG DAE KYUN (School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) ;
  • KIM HAE YEONG (School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) ;
  • KIM KYOUNG HEON (Division of Food Science, Korea University) ;
  • LEE HYONG JOO (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University)
  • Published : 2005.04.01
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Abstract

A bacteriocin-producing lactic acid bacterium with inhibitory activity against the growth of Lactobacillus plantarum was isolated from kimchi, a traditional Korean fermented vegetable. For the identification of the isolate, its 16S rDNA was sequenced. As a result, the sequence showed $99\%$ homology with those from Lactobacillus paraplantarum, Lb. plantarum, and Lactobacillus pentosus. For further identification of the isolate, the sequence of its 16S/23S rDNA spacer region was determined, and the sequence matched perfectly with that of Lb. paraplantarum. SDS­PAGE fingerprinting of whole-cell proteins of the isolate was almost identical with that of Lb. paraplantarum. The isolation and identification of Lb. paraplantarum suggest that Lb. paraplantarum is one of the lactic acid bacteria involved in kimchi fermentation.

Keywords

References

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