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이나경,전송애,하정욱,백현동 경남대학교 환경문제연구소 1998 환경연구 Vol.21 No.-
Bacteriocins are proteins produced by heterogeneous group of bacteria that have a bactericidal effect on closely related organisms. Recently, bacteriocins from lactic acid bacteria(LAB) and other food-related organisms have been the subject of much research of their potential as food biopreservatives. The goal of this study were to isolate LAB from commercial fermented fish products and identify their bacteriocin activity. All bacteriocin-producing isolates were identified as LAB. The NK24, NK34, and SA72 isolates were as identified as Lactococus lactis subsp. Lactis where as SA131 isolate was Lactobacillus brevis according to database of API50 CHL kit. All antimicrobial substance(s) produced from 4 LAB isolates were lost their antibacterial activity completely by treatment of some proteases, which indicate its proteinaceous nature. The bacteriocins produced from NK24, NK34, and SA72 isolate showed broad spectrum of activity when compared to SA131 bacteriocin.