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Journal of microbiology and biotechnology v.6 no.6, 1996년, pp.461 - 467   피인용횟수: 3

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Antagonistic Effects in Sausage Fermentation

Kim, Wang-June   (Korea Food Research Institute, Food Biotechnology DivisionCC0186878  );
  • 초록

    Four strains of lactic acid bacteria (LAB), that lower the pH of sausage $\leq$ 4.2 within 24 h of incubation at $37^{\circ}C$ , were screened from 57 bacteriocin producing LAB which were isolated from kajamie shikhae and natural fermented sausages. The proteinaceous nature of the bacteriocin was confirmed by losing antimicrobial activity after pronase treatment. Inhibitory activity against pathogens, times of bacteriocin production and sensory tests were compared between 4 isolates and 3 commercial starters. Especially, strain NFS #8-1, screened from natural fermented sausage and identified as Pediococcus acidilactici, antagonized a large number of foodborne pathogens including Listeria monocytogenes, Aeromonas hydrophila, Bacillus cereus, Clostridium perfringens, Salmonella typhimurium and Staphylococcus aureus. Production of bacteriocin by strain NFS #8-1 was early in the growth phase (mid log phase) and its sensory acceptance was high. The feasibility of using strain NFS #8-1 as a starter for the production of microbiologically safe fermented sausage is envisaged.


  • 주제어

    bacteriocin .   sausage starter .   antagonistic effect .   food-borne pathogens.  

  • 이 논문을 인용한 문헌 (3)

    1. 2000. "" Journal of microbiology and biotechnology, 10(3): 423~428     
    2. 2000. "" Journal of microbiology and biotechnology, 10(4): 488~495     
    3. 2002. "" Journal of microbiology and biotechnology, 12(1): 96~105     

 저자의 다른 논문

  • Kim, Wang-June (16)

    1. 1993 "유산균을 이용한 참외 발효식품의 제조" 한국식품과학회지 = Korean journal of food science and technology 25 (4): 386~390    
    2. 1993 "Use of Bacteriocinogenic Pediococcus acidilactici in Sausage Fermentation" Journal of microbiology and biotechnology 3 (3): 199~203    
    3. 1994 "Selection of Human-Originated Lactobacillus acidophilus For Production of Probiotics" Journal of microbiology and biotechnology 4 (2): 151~154    
    4. 1996 "Characteristics of the Alcoholic Milk Product Fermented by Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2" Journal of microbiology and biotechnology 6 (1): 50~53    
    5. 1996 "Growth of Lactobacillus acidophilus in Whey-based Medium and Preparation of Cell Concentrate for Production of Probiotics" Journal of microbiology and biotechnology 6 (2): 128~131    
    6. 1998 "강원도 지방의 재래식 메주 발효중 이화학적 특성 및 미생물의 변화" 한국식품과학회지 = Korean journal of food science and technology 30 (4): 908~915    
    7. 1999 "PCR에 의한 식품으로부터 Listeria monocytogenes의 특이적 검출" 한국식품과학회지 = Korean journal of food science and technology 31 (6): 1628~1634    
    8. 1999 "Specific Detection of Enteropathogen Campylobacter jejuni in Food Using a Polymerase Chain Reaction" Journal of microbiology and biotechnology 9 (2): 184~190    
    9. 2000 "김치 유래 젖산균의 세포외 효소활성의 측정" 산업미생물학회지 = Korean journal of applied microbiology and biotechnology 28 (1): 59~61    
    10. 2001 "Inhibition of Compylobacter jejuni in Chicken by Ethanol, Hydrogen Peroxide, and Organic Acids" Journal of microbiology and biotechnology 11 (3): 418~422    

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