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Characteristics and Partial Purification of a Bacteriocin Produced by Pediococcus damnosus JNU 534
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 Title & Authors
Characteristics and Partial Purification of a Bacteriocin Produced by Pediococcus damnosus JNU 534
Lee, Jae-Won; Han, Su-Min; Yun, Bo-Hyun; Oh, Se-Jong;
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 Abstract
A new bacteriocin-producing lactic acid bacteria (LAB) which has been isolated from kimchi was identified as Pediococcus damnosus by use of API kit and 16S rDNA sequencing, and designated as P. damnosus JNU 534. The bacteriocin produced by P. damnosus JNU 534 markedly inhibited the growth of some of LAB and Listeria monocytogenes, whereas other pathogens including Gram negative bacteria were not susceptible. The production of bacteriocin started at the beginning of exponential phase and reached maximum activity at the early stationary phase. The bacteriocin was stable on the wide pH range of 2-9 and heat treatment up to for 15 min. The antimicrobial compound was inactivated by treatments of proteolytic enzymes indicating its proteinaceous in nature. The bacteriocin was purified by 30% ammonium sulfate precipitation followed by hydrophobic interaction column and column chromatography. The estimated molecular weight of the bacteriocin using tricine SDS-PAGE was approximately 3.4 kDa and the identified N-terminal amino acid sequence was -ILLEELNV.
 Keywords
bacteriocin;Pedidococcus damnosus JNU 534;purification;
 Language
Korean
 Cited by
1.
Predominant Lactic Acid Bacteria in Mukeunji, a Long-term-aged Kimchi, for Different Aging Periods,;;;;;

Food Science and Biotechnology, 2015. vol.24. 2, pp.545-550 crossref(new window)
1.
Predominant lactic acid bacteria in mukeunji, a long-term-aged kimchi, for different aging periods, Food Science and Biotechnology, 2015, 24, 2, 545  crossref(new windwow)
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