원문정보
초록
영어
Many lactic acid bacteria produce bacteriocins which exhibit antimicrobial activity against closely related to the producer strains and against food-borne spoilage. Therefore bacteriocin may have great potential as natural biopreservatives. The purpose of this study was to identify and characterize a bacteriocin produced by lactic acid bacteria isolated from kimchi. Bacteriocin activity was measured by well diffusion assay. Gram-positive and Gram-negative strains were used as indicator strains. As result microbes with broad antimicrobial spectrum were isolated and they were identified as Leuconostoc citreum J1 and J17. Bacteriocins produced by isolates are active at pH values between 2.0 and 9.0 and retain activity after treatment at 121℃ for 15min. Proteolytic enzyme inactivated the bacteriocin after 4h of incubation. Moreover bacteriocins have antagonistic activity against a broad spectrum of microorganisms such as Listeria monocytogenes ATCC 19115, Streptococcus mutans KCTC 3056, Lactobacillus plantarum KCTC 3104 and so on. This preliminarily study shows the potentiality as a natural preservative in food industry, although further studies needs to be performed.