제목

김치에서 분리한 유산균의 항균 활성 연구

요약

Department of Food Science and Biotechnology, Kyonggi University, Suwon 443-760, Korea, 2Myungin F & B, Kwangju 464-863, Korea ? 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 30oC 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.