Identification of Bacteriocin-Producing Lactobacillus paraplantarum First Isolated from Kimchi |
LEE JONG HOON
(Department of Food Science and Biotechnology, Kyonggi University)
KIM MUIN (Department of Food Science and Biotechnology, Kyonggi University) JEONG DO WON (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University) KIM MIN JUNG (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University) KIM JEONG HWAN (Division of Applied Life Science, Graduate School, Gyeongsang National University) CHANG HAE CHOON (Department of Food and Nutrition, Chosun University) CHUNG DAE KYUN (School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) KIM HAE YEONG (School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) KIM KYOUNG HEON (Division of Food Science, Korea University) LEE HYONG JOO (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University) |
1 | Bae, S.-S. and C. Ahn. 1997. Antibiosis and bacteriocin production of lactic acid bacteria isolated from Kimchi. J. Food Sci. Nutr. 2: 109- 120 |
2 | Kang, S.-M., W.-S. Yang, Y.-C. Kim, E.-Y. Joung, and Y.-G. Han. 1995. Strain improvement of Leuconostoc mesenteroides for Kimchi fermentation and effect of starter. Korean J. Appl. Microbiol. Biotechnol. 23: 461- 471 |
3 | Kim, S.-K., E.-J. Lee, K.-Y. Park, and H.-K. Jun. 1998. Bacteriocin produced by Lactobacillus curvatus SE1 isolated from Kimchi. J. Microbiol. Biotechnol. 8: 588-594 |
4 | Lee, Y., J. Y Choi, H. J. Lee, H. C. Chang, J. H. Kim, D. K. Chung, Y.-S. Kim, S. K. Cho, and J.-H. Lee. 2002. Identification of cell-envelope proteinase of lactic acid bacteria isolated from Kimchi. Korean J. Microbiol. Biotechnol. 30: 116- 122 |
5 | Mah, J.-H., K.-S. Kim, J.-H. Park, M.-W Byun, Y.-B. Kim, and H.-J. Hwang. 2001. Bacteriocin with a broad antimicrobiol spectrum, produced by Bacillus sp. isolated from Kimchi. J. Microbiol. Biotechnol. 11: 577- 584 |
6 | Manolopoulou, E., P Sarantinopoulos, E. Zoidou, A. Aktypis, E. Moschopoulou, I. G. Kandarakis, and E. M. Anifantakis. 2003. Evolution of Microbiol populations during traditional feta cheese manufacture and ripening. Int. J. Food Microbiol. 82: 153-161 DOI ScienceOn |
7 | So. M.-H. and Y.-B. Kim. 1995. Cultural characteristics of psychrotrophic lactic acid bacteria isolated from Kimchi. Korean J. Food Sci. Technol. 27: 506- 515 |
8 | Zanoni. P., J. A. E. Farrow, B. A. Phillips, and M. D. Collins. 1987. Lactobacillus pentosus (Fred, Peterson. and Anderson) sp. nov., nom. rev. Int. J. Syst. Bacteriol. 37: 339- 341 DOI |
9 | Kim, Y.-C., E.-Y. Jung, E.-H. Kim, D.-H. Jung, S.-H. Jung, D.-H. Yi, T.-J. Kwon, and S.-M. Kang. 1998. Properties of acid tolerance of acid-resistant mutant Leuconostoc mesenteroides which was improved as Kimchi starter. Korean J. Appl. Microbiol. Biotechnol. 26: 102- 109 |
10 | Curk, M.-C., J.-C. Hubert, and F. Bringel, 1996. Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum. Int. J. Syst. Bacteriol. 46: 595- 598 DOI PUBMED ScienceOn |
11 | Lee, C.-W., C.-Y. Ko, and D.-M. Ha. 1992. Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102- 109 |
12 | Kwak, G.-S., S.-K. Kim, and H.-K. Jun. 2001. Purification and characterization of bacteriocin J105 produced by Lactococcus lactis subsp, lactis J105 isolated from Kimchi. J. Microbiol. Biotechnol. 11: 275- 280 |
13 | Kwon, D. Y., M. Koo, C. R. Ryoo, C.-H. Kang, K.-H. Min, and W. J. Kim. 2002. Bacteriocin produced by Pediococcus sp. in Kimchi and its characteristics. J. Microbiol. Biotechnol. 12: 96- 105 |
14 | Ross, R. P., M. Galvin, O. McAuliffe, S. M. Morgan, M. P. Ryan, D. P. Twomey, W. J. Meaney, and C. Hill. 1999. Developing applications for lactococcal bacteriocins. Antonie van Leewenhoek 76: 337 - 346 DOI ScienceOn |
15 | Kim, H.-J., J.-H. Kim. J. H. Son. H.-J. Seo. S.-J. Park, M.-S. Paek, and S.-K. Kim. 2004. Characterization of bacteriocin produced by Lactobacillus bulfaricus. J. Microbiol, Biotechnol. 14: 503- 508 |
16 | Ha, D.-M., D.-S. Cha. and S.-G. Han. 1994. Identification of bacteriocin-producing lactic acid bacteria from Kimchi and partial characterization of their bacteriocin. J. Microbiol. Biotechnol. 4: 305- 315 |
17 | Ko, S.-H. and C. Ahn. 2000. Bacteriocin production by Lactococcus lactis KCA2386 isolated from White Kimchi. Food Sci. Biotechnol. 9: 263- 269 |
18 | Lim, C.-R., H.-K Park, and H.-U. Han. 1989. Reevaluation of isolation and identification of Gram-positive bacteria in Kimchi. Korean J. Microbiol. 27: 404- 414 |
19 | Baruzzi, F., M. Morea, A. Matarante, and P. S. Cocconcelli. 2000. Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation. J. Appl. Microbiol. 89: 807- 814 DOI ScienceOn |
20 | Kim, Y.-C., E.-Y. Jung, H.-J. Kim, D.-H. Jung, S.-G. Hong, T.-J. Kwon, and S.-M. Kang. 1999. Improvement of Kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters. J. Microbiol. Biotechnol. 9: 22- 31 |
21 | Oh, S., M. Kim, J. J. Churey, and R. W. Worobo. 2003. Purification and characterization of an antilisterial bacteriocin produced by Leuconostoc sp. W65. J. Microbiol. Biotechnol. 13: 680- 686 |
22 | O'Sullivan, L., R. P. Ross, and C. Hill. 2002. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochemie 84: 593- 604 DOI ScienceOn |
23 | Kim, Y.-C, E.-Y. Jung, E.-H. Kim, D.-H. Jung, O.-S. Yi, T.-J. Kwon, and S.-M. Kang. 1998. Strain improvement of Leuconostoc paramesenteroides as an acid-resistant mutant and effect on Kimchi fermentation as a starter. Korean J. Appl. Microbiol. Biotechnol. 26: 151- 160 |
24 | Cho, J.-S., S.-J. Jung, Y.-M. Kim, and U.-H. Chun. 1994. Detection of the bacteriocin from lactic acid bacteria involved in Kimchi fermentation. Korean J. Appl. Microbiol. Biotechnol. 22: 700- 706 |
25 | Klaenhammer, T. R. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12: 39- 86 PUBMED |
26 | Lee, C.-H. 1997. Lactic acid fermented foods and their benefits in Asia. Food Control 8: 259- 269 DOI ScienceOn |
27 | Bringel, F., M.-C. Curk, and J.-C. Hubert. 1996. Characterization of lactobacilli by Southern-type hybridization with a Lactobacillus plantarum pyrDFE probe. lnt. J. Sys. Bacteriol. 46: 588- 594 DOI ScienceOn |
28 | Berthier, F. and S. D. Ehrlich. 1998. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16/23 rRNA spacer region. FEMS Microbiol. Lett. 161: 97-106 DOI ScienceOn |
29 | Lee, H.-J., C.-S. Park, Y-J. Joo, S.-H. Kim, J-H. Yoon, Y.-H. Park, I.-K. Hwang, J.-S. Ahn, and T-I. Mheen. 1999. Identification and characterization of bacteriocin-producing lactic acid bacteria isolated from Kimchi. J. Microbiol. Biotechnol. 9: 282- 291 |
30 | Kim, T.-W., S.-H. Jung, J.-Y Lee, S.-K. Choi, S.-H. Park, J.-S. Jo, and H.-Y. Kim. 2003. Identification of lactic acid bacteria in Kimchi using SDS-PAGE profiles of whole cell proteins. J. Microbiol. Biotechnol. 13: 119- 124 |
31 | Shin, J.-Y. and C. Anh. 1997. Characterization of bacteriocin production by Lactococcus lactis LAB3113 isolated from Kimchi. J. Food Sci. Nutr. 2: 101- 108 |
32 | Choi, Y.-O. and C. Ahn. 1997. Plasmid-assosiated bacteriocin production by Leuconostoc sp. LAB145-3A isolated from Kimchi. J. Microbiol. Biotechnol. 7: 409- 416 |
33 | Collins, M. D., U. Rodrigues, C. Ash, M. Aguirre, J. A. E Farrow, A. Martinez-Murcia, B. A. Phillips, A. M. Williams, and S. Wallbanks. 1991. Phylogenie analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA. FEMS Microbiol. Lett. 77: 5- 12 DOI ScienceOn |
34 | Choi, J. Y, M. Kim, and J.-H. Lee. 2002. Reevaluation of the change of Leuconostoc species and Lactobacillus plantarum during Kimchi fermentation. J. Microbiol. Biotechnol. 12: 166- 171 |
35 | Hun, B. H. and J. K. Kang. 1997. A study of present status and export promotion plan on kimchi. Korean J. Marketing Economics 14: 17-32 |
36 | Mheen, T.-I. and T.-W. Kwon. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Korean J. Food Sci. Technol. 16: 443- 450 |
37 | Lee, K.-H., G.-S. Moon, J.-Y. An, H.-J. Lee, H. C. Chang, D. K. Chung, J.-H. Lee, and J. H. Kim. 2002. Isolation of a nisin-producing Lactococcus lactis strain from Kimchi and characterization of its nisZ gene. J. Microbiol. Biotechnol. 12: 389- 397 |
38 | Nakagawa, T., M. Shimada, H. Mukai, K. Asada, I. Kata, K Fujino, and T. Sato. 1994. Detection of alcohol-tolerant hiochi bacteria by PCR. Appl. Environ. Microbiol. 60: 637-640 PUBMED |
39 | Ha, D.-M. and D.-S. Cha. 1994. Novel starter culture for Kimchi, using bacteriocin-producing Enterococcus faecium strain. Korean J. Appl. Microbiol. Biotechnol. 22: 550- 556 |
40 | Cha, D.-S. and D.-M. Ha. 1996. Isolation of Leuconostoc mesenteroides subsp, mescnieroides DU-0608 with antibacterial activity from Kimchi and characterization of its bacteriocin. J. Microbiol. Biotechnol. 6: 270- 277 |