지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.2
- 발행연도
- 2009.6
- 수록면
- 162 - 167 (6page)
이용수
초록· 키워드
오류제보하기
Various fermented foods were screened in search of food-grade bacteria that produce bacteriocins active against Gram-negative pathogens. An isolate from a mold-ripened cheese presented antibacterial activity against Gram-positive and Gram-negative bacteria. The most active isolate was identified as Lactobacillus casei by a biochemical method, ribotyping, and membrane lipid analysis, and was designated as OSY-LB6A. The cell extracts of the isolate showed inhibition against Escherichia coli p220, E. coli O157, Salmonella enerica serovar Enteritidis, Salmonella Typhimurium, and Listeria monocytogenes. The antibacterial nature of the cell extract from the isolate was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide, and lytic bacteriophages. The culture supernatant and cell extract retained antibacterial activity after heating at 60～100℃ for 10～20 min. The activity of the cell extract from Lb. casei was eliminated by pronase and lipase. Finally, the cell extract showed a bactericidal mode of action against E. coli in phosphate buffer solution, but it was bacteriostatic in broth medium and food extracts.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENT
REFERENCES
참고문헌 (23)
참고문헌 신청
1. [학술지(정기간행물)] - Mead PS / 1999 / Food related illness and death in the United States / Emerg Infect Dis : 607 ~ 625
2. [학술지(정기간행물)] - Motlagh AM / 1992 / Nucleotide and amino acid sequence of pap gene (pediocin AcH) production in Pediococcus acidilactici H / Lett Appl Microbiol : 45 ~ 48
3. [단행본] - Leistner L / 1985 / Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types. In Properties of Water in Foods in Relation to Quality and Stability. Simatos D, Multon JL, eds / Martinus Nijhoff Publishers, Dordrecht, Netherlands : 309 ~ 329
4. [학술지(정기간행물)] - Gilliand SE / 1990 / Health and nutritional benefits from lactic acid bacteria / FEMS Microbiol Rev : 175 ~ 178
5. [학술지(정기간행물)] - Lindgre SW / 1990 / Antagonistic activities of lactic acid bacteria in food and feed fermentations / FEMS Microbiol Rev : 149 ~ 164
2. [학술지(정기간행물)] - Motlagh AM / 1992 / Nucleotide and amino acid sequence of pap gene (pediocin AcH) production in Pediococcus acidilactici H / Lett Appl Microbiol : 45 ~ 48
3. [단행본] - Leistner L / 1985 / Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types. In Properties of Water in Foods in Relation to Quality and Stability. Simatos D, Multon JL, eds / Martinus Nijhoff Publishers, Dordrecht, Netherlands : 309 ~ 329
4. [학술지(정기간행물)] - Gilliand SE / 1990 / Health and nutritional benefits from lactic acid bacteria / FEMS Microbiol Rev : 175 ~ 178
5. [학술지(정기간행물)] - Lindgre SW / 1990 / Antagonistic activities of lactic acid bacteria in food and feed fermentations / FEMS Microbiol Rev : 149 ~ 164
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UCI(KEPA) : I410-ECN-0101-2009-511-018448425