Evaluation of Optimum Conditions for Bacteriocin Production from Lactobacillus sp. JB-42 Isolated from Kimchi

  • Jo, Young Bae (Department of Microbiology, Pusan National University) ;
  • Kyung Mi Bae (Department of Microbiology, Pusan National University) ;
  • Sung Koo Kim (Department of Biotechnology and Bioengineering, Pusan National Fisheries University) ;
  • Hong Ki Jun (Department of Microbiology, Pusan National University)
  • Published : 1996.02.01

Abstract

Bacteriocin-producing microorganism was isolated from Kimchi. The microorganism was identified as a Lactobacillus sp. and named Lactobacillus sp. JB-42. The optimum conditions for the bacteriocin production from the isolated microorganism were evaluated. For the maximum yield of bacteriocin from Lactobacillus sp. JB-42, the cell should be harvested at the early stationary phase and the temperature, pH and NaCl concentration should be $30^{\circ}C$, 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 Lactobacillus sp. JB-42 indicating the role of Lactobacillus in the Kimchi fermentation process.

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