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Characteristics of Bacteriocin Produced by a Lactobacillus plantarum Strain Isolated from Kimchi  

Chung, Jae Hyuk (Department of Food Science and Biotechnology, Kyonggi University)
Bae, Yun-Sook (Myungin F & B)
Kim, Yeon-Joo (Myungin F & B)
Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Microbiology and Biotechnology Letters / v.38, no.4, 2010 , pp. 481-485 More about this Journal
Abstract
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 $30^{\circ}C$ 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 $121^{\circ}C$. The strain KK3 produced equally active bacteriocin in Chinese cabbage juice as it produced in MRS broth.
Keywords
Bacteriocin; Lactobacillus plantarum; kimchi;
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