• 한국축산식품학회지
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• 제28권1호
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• pp.1-8
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• 2008

최근까지 박테리오신 생산균주의 분리, 분자생물학적 메커니즘, 정제, 구조 및 작용기작, 산업적인 적용 등의 논문 등이 보고되고 있다. 또한 50개국 이상에서 치즈, 통조림식품 등에서 식품보존제로서 승인되어 있다. 박테리오신의 여러 장점으로 인해 현재 추진되고 있는 축산업 분야의 HACCP의 범위인, 사육장에서부터 식품제조에 이르기까지 항생물질, 인공적인 방부제나 식품첨가물이 적게 들어가거나 첨가되지 않은 자연식품을 선호하고 있는 실정에 적합하다. 향후 축산업에서 항생제 대체방안의 하나로서 박테리오신의 사용은 확대되리라 기대된다. 경제적인 가격 경쟁력을 갖기 위해, 대량생산에 대한 연구가 이루어져야 하며, 적절한 제형으로 보다 구체적인 적용실험이 수행되어 산업화를 앞당겨야 한다.

• Journal of Microbiology
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• 제41권3호
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• pp.175-182
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• 2003

Production of ribosomally synthesized antimicrobial peptides usually referred to as bacteriocins is an inducible trait in several gram positive bacteria, particularly in those belonging to the group of lactic acid bacteria. In many of these organisms, production of bacteriocins is inducible and induction requires secretion and extracellular accumulation of peptides that act as chemical messengers and trigger bacteriocin production. These inducer peptides are often referred to as autoinducers and are believed to permit a quorum sensing-based regulation of bacteriocin production. Notably, the peptides acting as autoinducers are dedicated peptides with or without antimicrobial activity or the bacteriocins themselves. The autoinducer-dependent induction of bacteriocin production requires histidine protein kinases and response regulator proteins of two-component signal transduction systems. The current working model for the regulation of class II bacteriocin production in lactic acid bacteria and the most relevant direct and indirect pieces of evidence supporting the model are discussed in this minireview.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 1996년도 추계 제43회 유가공 심포지움
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• pp.30-34
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• 1996

Twenty seven strains of Lactobacillus acidophilus among 92 isolated from fecal contents of humans, pigs, calves, chickens, rodents and turkeys demonstrated inhibitory attributed to bacteriocin(s). The bacteriocin(s) were heat stable and nondialyzable proteinous compounds and exhibited narrow inhibitory spectra of activity. Neither hydrogen peroxide nor low pH were responsible for inhibitory action. All of the producer strains were resistant to their own bacteriocin or bacteriocin(s) produced by other strains. The bacteriocins from several strains from different host species were purified for further characterization. The bacteriocin(s) all exhibited similar characteristics.

• 한국축산식품학회지
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• 제22권2호
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• pp.164-171
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• 2002

박테리오신을 생산하는 9종의 유산균 배양액으로부터 ammonium sulfate를 첨가하여 제조된 각각의 조박테리오신을 혼합하여 복합박테리오신용액을 제조하였다. 복합박테리오신의 항균 활성은 단일 박테리오신보다 우수하였으며 항균 범위 또한 넓어짐을 알 수 있었고 단일 박테리오신에 대하여 저항성을 나타내는 Listeria monocytogenes의 생육을 저해하는 것으로 나타났다. 또한, 복합박테리오신은 pH와 열에강한 안정성을 보여 식품 가공 중에도 이용이 가능한 것으로 나타났다. 복합박테리오신을 프랑크소세지, 모짜렐라 치즈 및 돈육등심근에 첨가한 후 저장기간별 일반세균수의 변화를 조사한 결과, 대조구에 비해 유의적인 감소현상을 나타내었고 저장 28일 경과 후에는 모든 식품에서 1/10 또는 1/100 정도로 식품내 총세균이 억제되었다. 또한, 저장기간 중 VBN의 함량을 조사한 결과 돈육등심근과 모짜렐라 치즈의 경우 14일 이후부터 박테리오신 처리구가 대조구에 비해 유의적으로 낮은 수치를 보여주었다.

• Journal of Microbiology and Biotechnology
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• 제10권3호
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• pp.423-428
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• 2000

Bacteriocins are classified as proteins which are produced by heterogeneous groups of bacteria, having and antimicrobial effect of the closely related organisms. Recently, bacteriocins derived from lactic acid bacteria and other food-related organisms have been the subject of much research on potential food biopreservatives. The goal of this study was to screen and characterize the bacteriocinogenic lactic acid bacteria from Jeot-gal(commercial fermented fish foods). All bacteriocinogenic isolates were identified as lactic acid bacteria. Isolates NK24, NK34, and SA72 were tentatively identified as Lactobacillus brevis, according to the API 50 CHL kit database. All antimicrobial substances produced from four lactic acid bacteria isolates completely lost their antibacterial activity after being treated with some proteases, indicating to their proteinaceous nature. The bacteriocin produced from isolates NK24, NK34, and SA72 showed a broad spectrum of activity when compared to those produced from isolate SA131. All bacteriocins isolated during the course of this study showed a bactericidal mode of inhibition.

• 한국미생물·생명공학회지
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• 제46권3호
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• pp.288-299
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• 2018

Food bio preservation is of major interest in the food industry. Many types of antimicrobial compounds can be produced by lactic acid bacteria (LAB), including bacteriocins. Bacteriocins increase the shelf-life of food by decreasing some food-borne diseases. In this study, a multi-coding sequence of bacteriocin genes was used for primer design to produce bacteriocin genes in Enterococcus faecium AH2 strain and Pediococcus pentosaceus AH1. Multi-coding sequences were aligned to detect conserved sequences in the bacteriocin gene. Eight genes encoding proteins involved in bacteriocin production were isolated and sequenced, including six from E. faecium AH2 (entA, entI, entF, entR, orfA2, orfA3) and two from P. pentoceseus AH1 (papA, pedB), and all gene sequences were deposited in the Gen Bank database under accession numbers LC064146-LC064151, LC101300, and LC101789, respectively. P. pentosaceus AH1 and E. faecium AH2 strains displayed bacteriocin activities of $2610AU\;mL^{-1}$ and $690AU\;mL^{-1}$ and inhibition zones of 26 mm and 19 mm, respectively. Overexpression of entA in E. faecium AH2 increased the bacteriocin and antimicrobial activities.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.196-199
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• 2003

We investigated the antagonistic effects of two lactococcal bacteriocins, nisin or lacticin NK24, on the growth and the survival of Listeria monocytogenes in vacuum or modified atmosphere-packaged ground beef, Ground beef was inoculated with approximately 3 log colony-forming units (CFU) of L. monocytogenes ATCC 15313 culture per gram of ground beef. Inoculated samples were blended with/without 100 AU/g nisin or lacticin NK24, and subsequently vacuum or modified atmosphere packed at 4$^{\circ}C$. Listeria in the bacteriocin-treated and control samples was subsequently isolated from both vacuum and modified atmosphere packs and enumerated as CFU on Listeria Isolation Agar medium. Microbial counts in ground beef treated with bacteriocin declined steadily, while those of non-treated beef samples increased steadily. The results obtained demonstrate that nisin inhibits the growth of L. monocytogenes more effectively than lacticin NK24 at 100 AU/g. The use of lactococcal bacteriocins, such as nisin or lacticin NK24, in vacuum or modified atmosphere packaging offers a promising approach for eliminating or reducing the risk of L monocytogenes contamination in ground beef.

• 미생물과산업
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• 제27권2호
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• pp.23-29
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• 2001

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.310-315
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• 1997

Wild propionibacteria isolated from different commercial swiss cheese samples were tested for antimicrobial activities. In initial screening, six of these Propionibacterium isolates showed antagonistic activity against 10 selected indicator organisms by the deferred method. In next, only two Propionibacterium strains JW6 and JW14 showed antibacterial activity in the cell-free supernatants by the modified well diffusion method. Propionibacterium strains JW6 and JW14 were finally identified as bacteriocin producers which exhibited a bactericidal effect against closely related species. The antimicrobial substances were proteins, since their activities were completely destroyed following several degradative enzyme treatments. The bacteriocins showed a narrow inhibitory spectrum of activity against two propionibacteria and two bacilli of strains tested in this study.

• 미생물학회지
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• 제30권4호
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• pp.265-268
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• 1992

홍색 비유황 고아합성세균들중에 몇종을 선택하여 bacteriocin 생산실험을 실시하였다. 그 결과, Rhodobacter capsulatus, Rhodobacter sphaeroides 그리고 Phodocylus gelatinosus의 세균들이 bacteriocin을 분비하는 것으로 나타났으며 특히 Rhodobacter capsulatus ATCC 17016은 cell-bound bacteriocin도 생산하는 것으로 나타났다. 대부분의 경우, 근연종들간에 bacteriocin이 분비되는 것으로 나타났으나, 비교적 우연관계가 먼 Phodocylus gelatinosus와 Rhodopseudomonas sulfoviridis간에도 bacteriocin이 분비되는 것으로 나타났다.