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Lactobacillus plantarum J9와 Lactobacillus sakeiP3-1이 생산하는 박테리오신의 특성 원문보기
Characteristics of bacteriocins produced by lactobacillus plantarum J9 and lactobacillus sakei P3-1

  • 저자

    김한택

  • 학위수여기관

    慶尙大學校 大學院

  • 학위구분

    국내석사

  • 학과

    식품공학과

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    v, 37p.

  • 키워드

    식품발효 식품보존제 박테리오신 식품공학;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10079875&outLink=K  

  • 초록

    Two bacteriocin-producting LAB were isolated from kimchi by using spot-on-the-lawn method. They were identified Lactobacillus sake and Lactobacillus plantarum, respectively. L. sakei P3-1 and L. plantarum J9 produced bacteriocin (Sakacin P3-1 and plantaricin J9) which efficiently inhibited the growth of Listeria monocytogenes but did not inhibit other Gram positive and negative organisms tested. Sakacin P3-1 and Plantaricin J9 were stable against heat, organic solvent, and pH variation and it retained 50% of activity after 10 min heat treatment at 100℃. The molecular weight of Sakacin P3-1 partially purified by ion-exchange chromatography was estimated to be 4,000 Da by SDS-PAGE and activity detection. The molecular weight of plantaricin J9 partially purified by ion-exchange chromatography was estimated to be 3,000 Da by SDS-PAGE and activity detection. The N-terminal amino acid sequence of plantaricin J9 was determined and the sequence showed 86% identity with that of Plantaricin C19 produced by Lactobacillus plantarum C19.


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