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Isolation of a Bacteriocin - Producing Lactobacillus sakei Strain from Kimchi

김치에서 박테리오신을 분비하는 Lactobacillus sakei균주의 분리

  • 김한택 (경상대학교 대학원 응용생명과학부 농업생명과학연구소) ;
  • 박재용 (경상대학교 대학원 응용생명과학부 농업생명과학연구) ;
  • 이강권 (삼성 에버랜드(주) 식품연구) ;
  • 김정환 (경상대학교 대학원 응용생명과학부 농업생명과학연구소)
  • Published : 2004.03.01

Abstract

Bacteriocin producing lactic acid bacteria (LAB) were isolated from Kimchi by using spot-on-the-lawn method. Listeria monocytogenes, Staphylococcus aureus, and Lactobacillus plantarum were used as indicators. One isolate (P3-l) produced a bacteriocin efficiently inhibiting the growth of Listeria monocytogenes. 16S rDNA sequence and sugar utilization test identified that P3-1 was a Lactobacillus sakei strain. Accordingly, the isolate was named as Lactobacillus sakei P3-1. L. sakei P3-1 produced a bacteriocin which efficiently inhibited the growth of Listeria monocytogenes but did not inhibit other Gram positive and negative organisms tested. The bacteriocin was stable against heat, organic solvent, and pH variation and it retained 50% of activity after 10 min heat treatment at 10$0^{\circ}C$. The molecular weight of Sakacin P3-1 was estimated to be 4 kDa by SDS-PAGE.

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