Inhibition of Spoilage and Pathogenic Bacteria by Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 from Fermented Fish Food

젓갈유래 박테리오신 Lacticin NK24에 의한 식품부패 및 병원성 세균의 생육저해

  • 김혜정 (경남대학교 공과대학 식품공학과) ;
  • 이나경 (경남대학교 공과대학 식품공학과) ;
  • 조상문 (경남보건환경연구원) ;
  • 김기태 (프로코 바이오텍(주)) ;
  • 백현동 (경남대학교 공과대학 식품공학과)
  • Published : 1999.08.31


Bacteriocins are natural antimicrobial compounds produced by many microorganisms associated with foods, so that there is currently much interest in their use as food biopreservatives. Goal of this study was to partially evaluate lacticin NK24 as a food biopreservative by showing antimicrobial activity of L. lactis NK24 and lacticin NK24 against food-borne spoilage and pathogenic bacteria, respectively. Lactic acid bacteria NK24 isolated from jeot-gal, Korean fermented fish foods, was tentatively identified as Lactococcus lactis and showed broad spectrum of activity against all of spoilage and pathogenic bacteria tested by deferred method. Bacteriocin production in jar fermenter was detected at the mid-log growth phase, and reached the maximum at the early stationary phase, but decreased after the stationary phase. Lacticin NK24 was partially purified by 75% ammonium sulfate precipitation followed by subsequent dialysis. This partially purified lacticin NK24 showed antimicrobial activity against Enterococcus faecalis, Staphylococcus aureus, Staphylococcus epidermidis, Clostridium perfringens, some bacilli, Listeria monocytogenes, Listeria ivanovii, Sphin-gomonas pausimobilis, Escherichia coli and Pseudomonas aeruginosa. Thus, lacticin NK24 examined in this study show promise as a biopreservative be-cause of their broad spectrum of activity.