김치로부터 분리된 유산균이 생산하는 박테리오신의 특성

• 영문명: Characteristics of Bacteriocins by Lactic Acid Bacteria Isolated from Kimchi
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 이현진(Hyunjin Lee) 최학종(Hak-Jong Choi) 서명지(Myung-Ji Seo)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 2권 1호, 1~6쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.01.30

영문 초록

Kimchi is a traditional Korean fermented vegetable product, which is fermented by various lactic acid bacteria (LAB) including the genera Lactobacillus, Leuconostoc, Weissella, and Pediococcus. Until now several bacteriocins produced by LAB from kimchi have been isolated and described. Most of these bacteriocins were screened using Lactobacillus plantarum as an indicator strain probably due to the application of bacteriocin to control acid-producing bacteria during kimchi fermentation. They were active against Gram-positive bacteria including LAB and foodborne pathogens, such as Staphylococcus aureus and Listeria monocytogenes. Interestingly, however, some bacteriocins exhibited the antimicrobial activity against E. coli and Salmonella Typhimurium. On the basis of their biochemical properties and low molecular weight, majority of the bacteriocins could be classified into the class II bacteriocin. In this review, we summarize the present knowledge on the classification of bacteriocins and discuss the characteristics of bacteriocins produced by LAB from kimchi.

목차

서론

박테리오신의 분류

김치 유산균이 생산하는 박테리오신

Lactococcus 속 박테리오신

Lactobacillus 속 박테리오신

Leuconostoc 속 및 기타 박테리오신

요약

키워드

Kimchi lactic acid bacteria bacteriocins antimicrobial peptides biopreservatives