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KMID : 0545119960060010063
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Journal of Microbiology and Biotechnology
1996 Volume.6 No. 1 p.63 ~ p.67
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Evaluation of Optimum Conditions for Bacteriocin Production from Lactobacillus sp. JB-42 Isolated from Kimchi
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JO, YOUNG-BAE
BAE, KYUNG-MI/KIM, SUNG-KOO/JUN, HONG-KI
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Abstract
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Bacteriocin-producing microorganism was isolated from Kimchi. The microorganism was identified as a Lactibacillus sp. and named Lactibacillus sp. JB-42. The optimum conditions for the bacteriocin production from the isolated microorganism were evaluated. For the maximum yield of bacteriocin from Lactibacillus sp. JB-42, the cell should be harvested at the early stationary phase and the temperature, pH and NaCl concentration should be 30℃, pH 7 and without the addition of NaCl, respectively. Sucrose, glucose or fructose should be used as a carbon source and organic nitrogen such as tryptone should be used as a nitrogen source for the best yield. The production of bacteriocin was related to the cell growth of Lactibacillus sp. JB-42 indicating the role of Lactibacillus in the Kimchi fermentation process.
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