Lactobacillus plantarum J9와 Lactobacillus sakeiP3-1이 생산하는 박테리오신의 특성
Characteristics of bacteriocins produced by lactobacillus plantarum J9 and lactobacillus sakei P3-1
식품발효 식품보존제 박테리오신 식품공학;
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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.