Journal of Microbiology and Biotechnology
- Volume 3 Issue 3
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- Pages.199-203
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- 1993
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Use of Bacteriocinogenic Pediococcus acidilactici in Sausage Fermentation
- Kim, Wang-June (Korea Food Research Institute, Food Bioctechnology Division) ;
- Hong, Seok-San (Korea Food Research Institute, Food Bioctechnology Division) ;
- Cha, Seong-Kwan (Korea Food Research Institute, Food Bioctechnology Division) ;
- Koo, Young-Jo (Korea Food Research Institute, Food Bioctechnology Division)
- Published : 1993.09.01
Abstract
The bacteriocin produced by Pediococcus acidilactici KFRI 168 exhibited a wide antimicrobial spectrum including many strains of lactic acid bacteria, Listeria monocytogenes, Staphylococcus aureus, and Enterococcus faecium by both disk and deferred assay methods. Inhibition of Lis. monocytogenes and Stph. aureus were observed only from deferred assay. Gram-negative bacteria were not inhibited. Bacteriocin production was observed at 10 h, and was maximized at 16 h in MRS broth incubated at