한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제38권4호
  • /
  • Pages.481-485
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  • 2010
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

김치에서 분리한 Lactobacillus plantarum 균주가 생산하는 박테리오신의 특성

Characteristics of Bacteriocin Produced by a Lactobacillus plantarum Strain Isolated from Kimchi

  • 투고 : 2010.08.05
  • 심사 : 2010.10.19
  • 발행 : 2010.12.28
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초록

Lactobacillus plantarum strain KK3 with tannase activity was isolated from Gochunipkimchi (red pepper leaf kimchi) and showed a high antagonistic activity against five kinds of food pathogens. Strain KK3 secreted antibacterial compound into culture medium and 24-h culture in MRS broth at $30^{\circ}C$ was enough for the antibacterial compound production. The crude antibacterial compound prepared from culture supernatant inhibited the growth of some Gram-negative bacteria and Bacillus cereus but not Listeria monocytogenes. The antibacterial activity was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range 3.5-8.5 and extremely stable after 15 min of heat treatment at $121^{\circ}C$. The strain KK3 produced equally active bacteriocin in Chinese cabbage juice as it produced in MRS broth.

키워드

참고문헌

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