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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제15권 제2호
- 발행연도
- 2005.1
- 수록면
- 428 - 433 (6page)
이용수
초록· 키워드
오류제보하기
A bacteriocin-producing lactic acid bacteriumwith inhibitory activity against the growth of Lactobacillusplantarum was isolated from kimchi, a traditional Koreanfermented vegetable. For the identification of the isolate, its16S rDNA was sequenced. As a result, the sequence showed99% homology with those from Lactobacillus paraplantarum,Lb. plantarum, and Lactobacillus pentosus. For furtheridentification of the isolate, the sequence of its 16S/23SrDNA spacer region was determined, and the sequencematched perfectly with that of Lb. paraplantarum. SDSPAGEfingerprinting of whole-cell proteins of the isolate wasalmost identical with that of Lb. paraplantarum. The isolationand identification of Lb. paraplantarum suggest that Lb.paraplantarum is one of the lactic acid bacteria involved inkimchi fermentation.
목차
등록된 정보가 없습니다.
참고문헌 (28)
참고문헌 신청
/ 1993 / Genetics of bacteriocins producedby lactic acid bacteria : 39 ~ 86
Bae / 1997 / Antibiosis and bacteriocinproduction of lactic acid bacteria isolated from Kimchi 2 : 109 ~ 120
Berthier / 1998 / Rapid species identificationwithin two groups of closely related lactobacilli using PCRprimers that target the 16/23 rRNA spacer region : 97 ~ 106
Cha / 1996 / Isolation of Leuconostocmesenteroides subsp mesenteroides DU-0608 with antibacterialactivity from Kimchi and characterization of its bacteriocin : 270 ~ 277
Cho / 1994 / Detection of the bacteriocin from lactic acid bacteriainvolved in Kimchi fermentation : 700 ~ 706
Bae / 1997 / Antibiosis and bacteriocinproduction of lactic acid bacteria isolated from Kimchi 2 : 109 ~ 120
Berthier / 1998 / Rapid species identificationwithin two groups of closely related lactobacilli using PCRprimers that target the 16/23 rRNA spacer region : 97 ~ 106
Cha / 1996 / Isolation of Leuconostocmesenteroides subsp mesenteroides DU-0608 with antibacterialactivity from Kimchi and characterization of its bacteriocin : 270 ~ 277
Cho / 1994 / Detection of the bacteriocin from lactic acid bacteriainvolved in Kimchi fermentation : 700 ~ 706
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