단보 : Lactobacillus sakei 생육저해활성 보유 Leuconostoc mesenteroides가 생산하는 Bacteriocin의 특성 = Characterization of the Bacteriocin Produced by a Leuconostoc mesenteroides Strain Inhibiting the Growth of Lactobacillus sakei

다국어 초록 (Multilingual Abstract)

Lactobacillus sakei is known to be the most populous lactic acid bacteria in over-ripened kimchi. Twenty three strains of Leuconostoc species inhibiting the growth of Lb. sakei were isolated from kimchi and amongst these the Leuconostoc mesenteroides strain CK0122 exhibited the highest antagonistic activity against Lb. sakei. The culture supernatant of the strain CK0122 was fractionated by a molecular weight cutter and lyophilized. The fraction with a molecular weight of less than 3,000 Da showed antagonistic activity against Lb. sakei. The antibacterial activity of the active fraction was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriochi). The crude bacteriocin was active in the pH range of 4 to 7 and extremely stable after 15 min of heat treatment at 121℃. The crude bacteriocin inhibited the growth of Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Alcaligenes xylosoxydans, Flavobacterium sp., and Salmonella typhimurium.