양파로부터 분리한 Pediococcus pentosaceus KC-007이 생산하는 박테리오신의 특성Characterization of Bacteriocin Produced from Pediococcus pentosaceus KC-007 Isolated from Onion
- Other Titles
- Characterization of Bacteriocin Produced from Pediococcus pentosaceus KC-007 Isolated from Onion
- Authors
- 박귀근; 강종백; 박영서
- Issue Date
- Nov-2013
- Publisher
- 한국산업식품공학회
- Keywords
- bacteriocin; Pediococcus pentosaceus; antimicrobial activity
- Citation
- 산업식품공학, v.17, no.4, pp.412 - 417
- Journal Title
- 산업식품공학
- Volume
- 17
- Number
- 4
- Start Page
- 412
- End Page
- 417
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/15203
- DOI
- 10.13050/foodengprog.2013.17.4.412
- ISSN
- 1226-4768
- Abstract
- Bacteriocin was maximally produced by Pediococcus pentosaceus KC-007 in the late exponential phase in MRS broth. The activity of bacteriocin was completely inactivated by proteinase K, trypsin, chymotrypsin, pepsin, and subtilisin A, but not by catalase, lysozyme, lipase, ribonuclease A, and alpha-amylase. Furthermore, its activity was not affected by pH changes ranging from 2 to 8 and heat treatment at 100oC for 60 min or autoclaving. The activity of bacteriocin remained after treatment of organic solvents or detergent such as acetone, chloroform, ethanol, hexane,isopropanol, methanol, SDS, or Tween 20. Therefore, the bacteriocin isolated in this study could be used for a food preservative due to its growth inhibition against Bacillus cereus, Escherichia coli O157-H7, and Listeria monocytogenes.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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