Isolation and Characterization of a Bacteriocin-Producing Lactobacillus sakei B16 from Kimchi

김치에서 박테리오신을 생산하는 Lactobacillus sakei B16의 분리 및 특성 분석

  • Ahn, Ji-Eun (Dept. of Food Science & Technology, Chungbuk National University) ;
  • Kim, Jin-Kyoung (Dept. of Food Science & Technology, Chungbuk National University) ;
  • Lee, Hyeong-Rho (Dept. of Agricultural Biotechnology, Seoul National University) ;
  • Eom, Hyun-Ju (Dept. of Food Science & Technology, Chungbuk National University) ;
  • Han, Nam-Soo (Dept. of Food Science & Technology, Chungbuk National University)
  • Received : 2012.02.09
  • Accepted : 2012.03.05
  • Published : 2012.05.31


Lactic acid bacteria (LAB) are able to secrete antimicrobial peptides called bacteriocins, which inhibit other bacteria such as pathogenic microorganisms. Therefore, bacteriocin-producing starters can be used as natural biopreservatives for various foods. The objective of this study was to screen and characterize bacteriocin-producing LAB from Kimchi and to investigate their applicability as a starter in Kimchi fermentation. To screen bacteriocin-producing LAB, gram-positive and gram-negative bacteria were used as indicators. To measure the antimicrobial activities of isolates, agar well diffusion assay method was used. According to the results, bacteriocin produced by $Lb.$ $sakei$ B16 showed antimicrobial activity against $Listeria$ $monocytogenes$ ATCC 19115, $Escherichia$ $coli$ KCTC 1467, and$Lactobacillus$ $plantarum$ KTCT 3104. Furthermore, bacteriocin was very stable after treatment with high temperature and high and low pH, but its effects were inhibited by treatment with proteolytic enzymes such as trypsin, proteinase K, and ${\alpha}$-chymotrypsin, revealing their bacteriocin-like protein- based structure. These results suggest that $Lb.$ $sakei$ B16 and its bacteriocin are good candidates as a functional probiotic and natural biopreservative, respectively, in fermented foods.


Supported by : 한국연구재단


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