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KMID : 1234420100380040481
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Korean Journal of Microbiololgy and Biotechnology
2010 Volume.38 No. 4 p.481 ~ p.485
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Characteristics of Bacteriocin Produced by a Lactobacillus plantarum Strain Isolated from Kimchi
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Jung Jae-Hyuk
Bae Yun-Sook
Kim Yeon-Joo
Lee Jong-Hoon
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Abstract
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Lactobacillus plantarum strain KK3 with tannase activity was isolated from Gochunipkimchi (red pepper leaf kimchi) and showed a high antagonistic activity against five kinds of food pathogens. Strain KK3 secreted antibacterial compound into culture medium and 24-h culture in MRS broth at 30oC was enough for the antibacterial compound production. The crude antibacterial compound prepared from culture supernatant inhibited the growth of some Gram-negative bacteria and Bacillus cereus but not Listeria monocytogenes. The antibacterial activity was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range 3.5-8.5 and extremely stable after 15 min of heat treatment at 121oC. The strain KK3 produced equally active bacteriocin in Chinese cabbage juice as it produced in MRS broth.
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KEYWORD
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Bacteriocin, Lactobacillus plantarum, kimchi
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