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Chnracterization and Inhibitory Activity on Staphylococcus aureus of a Bacteriocin Produced by Lactobacillus plantarum KU107  

주관석 (고려대학교 식품과학부)
오세종 ((주)한국야쿠르트 중앙연구소)
한경식 (고려대학교 식품과학부)
전우민 (삼육대학교 응용동물학과)
김세헌 (고려대학교 식품과학부)
Publication Information
Food Science of Animal Resources / v.22, no.1, 2002 , pp. 81-86 More about this Journal
Abstract
A bacteriocin producing lactic acid bacteria was isolated from ground beef and the strain was identified as Lactobacillus plantarum ssp. by use of API carbohydrate fermentation pattern and physiological tests. The bacteriocin produced by L. plantarum KU107 exhibited a good spectrum of activity against foodborne pathogens including Bacillus cereus, Escherichia coli, Listeria ivanovii, Listeria monocytogenes, Pseudomonas aeruginosa, Pseudomonas chlororaphis, Staphylococcus aureus, Staphylococcus intermedius, Salmonella typhimurium and Yersinia enterocolitica. The bacteriocin was active over a wide pH range and stable of heat treatment, and inactivated by treatment with proteases. A bacteriocin from L. plantarum KU107 was effetive in reducing S. aureus in tryptic soy broth. On the ground beef containing S. aureus was added with the crude bacteriocin, S. aureus was inhibited during storage period at 4$\^{C}$.
Keywords
lactic acid bacteria; bacteriocin; Lactobacillus plantarum; Staphylococcus aureus; inhibitory activity;
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