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
收藏
页码：166 / 170
页数：5
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