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Title 

Characteristics of bacteriocin produced by Lactococcus lactis ET45 isolated from Kimchi

Authors 

Seong Yoep JeongChan Sun ParkN S ChoiHee Jong YangCha Young KimByung Dae YoonD O KangY W RyuMin-Soo Kim

Publisher 

The Microbiological Society of Korea

Issue Date 

2011

Citation 

Korean Journal of Microbiology, vol. 47, no. 1, pp. 74-80

Keywords 

Bacillus cereusBacteriocinLactococcus lactisTricine-SDS-PAGE

Abstract 

Bacteriocin-producing lactic acid bacterium having antagonistic activity against Bacillus cereus, was isolated from Kimchi. The selected strain was identified as Lactococcus lactis by the Bergey's manual and 16S rDNA analysis, and named as L. lactis ET45. The bacteriocin was stable in the pH range 3.0-11.0. The bacteriocin was active over a wide temperature range from 40°C to 121°C. Optimal culture condition for producing bacteriocin was obtained by growing the cells on MRS medium at pH 7.5 and 30°C for 18 h. Antibacterial activity of the bacteriocin was completely disappeared by proteinase K, and this means that bacteriocin is a proteinous substance. The molecular weight of bacteriocin was estimated to be about 4.5 kDa by tricine sodium dodecyl sulfate polyacryamide gel electrophoresis (TSDS-PAGE).

ISSN 

0440-2413

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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