Characteristics of bacteriocin produced by Lactococcus lactis ET45 isolated from Kimchi

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Title
Characteristics of bacteriocin produced by Lactococcus lactis ET45 isolated from Kimchi
Author(s)
Seong Yoep Jeong; Chan Sun Park; N S Choi; Hee Jong Yang; Cha Young Kim; Byung Dae Yoon; D O Kang; Y W Ryu; Min-Soo Kim
Bibliographic Citation
Korean Journal of Microbiology, vol. 47, no. 1, pp. 74-80
Publication Year
2011
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).
Keyword
Bacillus cereusBacteriocinLactococcus lactisTricine-SDS-PAGE
ISSN
0440-2413
Publisher
South Korea
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Immunoregulatory materials Research Center > 1. Journal Articles
Jeonbuk Branch Institute > 1. Journal Articles
Jeonbuk Branch Institute > Microbial Biotechnology Research Center > 1. Journal Articles
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