Isolation of a bacteriocin-producing Lactobacillus plantarum strain from kimchi

被引：1

作者：

Kim, HT

Park, JY

Lee, GG

Kim, JH ^{[1
]}

机构：

[1] Grad Sch, Div Appl Life Sci, Jinju 660701, South Korea

[2] Gyeongsang Natl Univ, Inst Agr & Life Sci, Div Appl Life Sci, Jinju 660701, South Korea

[3] Samsung Everland INC, Kyunggi 449912, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2003年 / 12卷 / 02期

关键词：

bacteriocin; Lactobacillus plantarum; kimchi; bacteriocin characterization;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bacteriocin producing Lactic acid bacteria (LAB) were isolated from kimchi using spot-on-the-lawn method. Listeria monocytogenes, Staphylococcus aureus, and Lactobacillus plantarum were used as indicators. One isolate (J9) produced a bacteriocin efficiently inhibiting the growth of Listeria monocytogenes. 16S rDNA sequencing and sugar utilization test results identified that J9 was a Lactobacillus plantarum strain. Bacteriocin production, stabilities, and the nature of inhibition were examined.

引用

页码：166 / 170

页数：5

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