Characteristics of Bacteriocin Produced by a Lactobacillus plantarum Strain Isolated from Kimchi

Lactobacillus plantarum strain KK3 with tannase activity was isolated from Gochunipkimchi (red pepper leaf kimchi) and showed a high antagonistic activity against five kinds of food pathogens. Strain KK3 secreted antibacterial compound into culture medium and 24-h culture in MRS broth at 30℃ was eno...

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Veröffentlicht in:	Han'gug mi'saengmul saengmyeong gong haghoeji 2010-12, Vol.38 (4), p.481-485
Hauptverfasser:	Chung, J.H., Kyonggi University, Suwon, Republic of Korea, Bae, Y.S., Myungin FnB, Kwangju, Republic of Korea, Kim, Y.J., Myungin FnB, Kwangju, Republic of Korea, Lee, J.H., Kyonggi University, Suwon, Republic of Korea
Format:	Artikel
Sprache:	kor
Schlagworte:	ALIMENT FERMENTE ALIMENTOS FERMENTADOS BACTERIOCINAS BACTERIOCINE BACTERIOCINS FERMENTED FOODS LACTOBACILLUS PLANTARUM
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