한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제22권6호
  • /
  • Pages.700-706
  • /
  • 1994
  • /
  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

김치 발효에 관여하는 젖산균에서의 Bacteriocin의 검색

Dectection of the Bacteriocin from Lactic Acid Bacteria Involved in Kimchi Fermentation

  • 조재선 (경희대학교 식품가공학과) ;
  • 정성제 (경희대학교 식품가공학과) ;
  • 김영목 (경희대학교 식품가공학과) ;
  • 전억한 (경희대학교 식품가공학과)
  • 발행 : 1994.12.01
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초록

Lactic acid bacteria in Kimchi fermentation were tested for inhibitory activity against Gram positive bacteria and Gram negative bacteria. The Lactobacillus brevis (KCCM 35464) was found to produce a antimicrobial substance. It showed relatively wide range of inhibition spectrum against gram positive and gram negative bacteria and maintained the inhibitory activity between pH 4.0 and pH 9.0. The antimicrobial substance was obtained in the stationary growth phase and was purified by gel chromatography. The inhibitory effect of the antimicrobial substance on sensitive bacterial strains was determined by filter paper test. The activity of antimicrobial substa- nce was stable at 75$\circ$C. On the basis of its electrophoretic pattern is SDS-PAGE, antimicrobial substance appeared as a single band of 59 KDalton.

키워드

참고문헌

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