Purification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis H-559 isolated from Kimchi

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dc.contributor.authorHun Joo Lee-
dc.contributor.authorYun Jung Joo-
dc.contributor.authorChan Sun Park-
dc.contributor.authorSeung Ho Kim-
dc.contributor.authorIn Kyeong Hwang-
dc.contributor.authorJong Seog Ahn-
dc.contributor.authorTae Ick Mheen-
dc.date.accessioned2017-04-19T08:56:18Z-
dc.date.available2017-04-19T08:56:18Z-
dc.date.issued1999-
dc.identifier.issn1389-1723-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/4798-
dc.description.abstractLactic acid bacteria were isolated from kimchi and screened for bacteriocin production. Strain H-559, identified as Lactococcus lactis subsp, lactis, exhibited the strongest antibacterial activity among them and was active against pathogenic bacteria such as Listeria monocytogenes and Staphylococcus aureus as well as many lactic acid bacteria. The antimicrobial substance produced by L. lactis subsp. lactis H-559 was inactivated by α- chymotrypsin, and protease type IX and XIV and was confirmed to be a bacteriocin. The bacteriocin activity was stable from pH 2.0-11.0 and up to 10 min heating at 100°C. The bacteriocin was sequentially purified by ammonium sulfate precipitation, ion-exchange chromatography, and reversed- phase high-performance liquid chromatography (HPLC). Its molecular weight was determined to be 3343.7 Da by MALDI-mass spectrometry. Isoleucine was detected as the first N-terminal amino acid residue but the remaining amino acid sequence could not be determined by the Edman degradation method. It was different from other bacteriocins in terms of pH stability, molecular weight, amino acid composition, and the partial amino acid sequences of peptides obtained by acid hydrolysis.-
dc.publisherSoc Bioscience Bioengineering Japan-
dc.titlePurification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis H-559 isolated from Kimchi-
dc.title.alternativePurification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis H-559 isolated from Kimchi-
dc.typeArticle-
dc.citation.titleJournal of Bioscience and Bioengineering-
dc.citation.number2-
dc.citation.endPage159-
dc.citation.startPage153-
dc.citation.volume88-
dc.contributor.affiliatedAuthorChan Sun Park-
dc.contributor.affiliatedAuthorSeung Ho Kim-
dc.contributor.affiliatedAuthorJong Seog Ahn-
dc.contributor.affiliatedAuthorTae Ick Mheen-
dc.contributor.alternativeName이헌주-
dc.contributor.alternativeName주윤정-
dc.contributor.alternativeName박찬선-
dc.contributor.alternativeName김승호-
dc.contributor.alternativeName황인경-
dc.contributor.alternativeName안종석-
dc.contributor.alternativeName민태익-
dc.identifier.bibliographicCitationJournal of Bioscience and Bioengineering, vol. 88, no. 2, pp. 153-159-
dc.identifier.doi10.1016/S1389-1723(99)80194-7-
dc.subject.keywordbacteriocin-
dc.subject.keywordLactococcus lactis subsp-
dc.subject.keywordlactis-
dc.subject.keywordkimchi-
dc.subject.localBacteriocin-
dc.subject.localbacteriocins-
dc.subject.localbacteriocin-
dc.subject.localLactococcus lactis subsp-
dc.subject.locallactis-
dc.subject.localKimchi-
dc.subject.localkimchi-
dc.description.journalClassY-
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Ochang Branch Institute > Chemical Biology Research Center > 1. Journal Articles
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