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KMID : 1024420130170040412
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Food Engineering Progress
2013 Volume.17 No. 4 p.412 ~ p.417
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Characterization of Bacteriocin Produced from Pediococcus pentosaceus KC-007 Isolated from Onion
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Park Gwi-Gun
Kang Jong-Back
Park Young-Seo
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Abstract
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Bacteriocin was maximally produced by Pediococcus pentosaceus KC-007 in the late exponential phase in MRSbroth. The activity of bacteriocin was completely inactivated by proteinase K, trypsin, chymotrypsin, pepsin, andsubtilisin A, but not by catalase, lysozyme, lipase, ribonuclease A, and alpha-amylase. Furthermore, its activity wasnot affected by pH changes ranging from 2 to 8 and heat treatment at 100oC for 60 min or autoclaving. The activityof bacteriocin remained after treatment of organic solvents or detergent such as acetone, chloroform, ethanol, hexane,isopropanol, methanol, SDS, or Tween 20. Therefore, the bacteriocin isolated in this study could be used for a foodpreservative due to its growth inhibition against Bacillus cereus, Escherichia coli O157-H7, and Listeria monocyto-genes.
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KEYWORD
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bacteriocin, Pediococcus pentosaceus, antimicrobial activity
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