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김치에서 분리한 Lactobacillus plantarum 균주가 생산하는 박테리오신의 특성
이종훈 ( Jong Hoon Lee ),김연주 ( Yeon Joo Kim ),정재혁 ( Jae Hyuk Chung ),배윤숙 ( Yun Sook Bae ) 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 2010 한국미생물·생명공학회지 Vol.38 No.4
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℃ 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 121oC. The strain KK3 produced equally active bacteriocin in Chinese cabbage juice as it produced in MRS broth.