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KMID : 0545120020120010096
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Journal of Microbiology and Biotechnology
2002 Volume.12 No. 1 p.96 ~ p.105
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Bacteriocin Produced by Pediococcus sp. in Kimchi and Its Characteristics
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Kwon, Dae Young
Koo, Min Seon/Ryoo, Chae Ran/Kang, Chang Hoon/Min, Kyung Hee/Kim, Wang June
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Abstract
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A bacteriocin-producing strain identified as Pediococcus acidilactici was isolated from kimchi. The bacteriocin was identified to belong to the pediocin family and exhibited bactericidal activity against most Gram-positive bacteria as well as some Gram-negative bacteria. The bacteriocin was stable up to 80℃ with wide pH ranges (5.0-10.0). The bactericidal activity remained unchanged after treatment with nonproteolytic enzymes such as nuclease and α-amylase, however, it was destroyed after treatment with protease. The bacteriocin was effectively extracted by the pH-mediated adsorption-desorption method and purified effectively by semi-preparative RP-HPLC. The molecular weight of the bacteriocin was 4,622, as determined by electrospray mass spectrometry. The amino acid sequence consisted of 44 amino acid residues with four cysteines. The high solubility and pH stability of the isolated pediocin provide definite advantages over nisin and other bacteriocins in regards to its potential applications.
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