Bacteriocin produced by Pediococcus sp in kimchi and its characteristics
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kwon, DY | - |
dc.contributor.author | Koo, M | - |
dc.contributor.author | Ryoo, CR | - |
dc.contributor.author | Kang, CH | - |
dc.contributor.author | Min, KH | - |
dc.contributor.author | Kim, WJ | - |
dc.date.available | 2021-02-22T16:32:09Z | - |
dc.date.issued | 2002-02 | - |
dc.identifier.issn | 1017-7825 | - |
dc.identifier.issn | 1738-8872 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/16437 | - |
dc.description.abstract | A bacteriocin-producing strain identified as Pediococcus acidilactici was isolated from kimchi. The bacteriocin was identified to belong to the pediocin family and exhibited bactericidal activity against most Gram-positive bacteria as well as some Gram-negative bacteria. The bacteriocin was stable up to 80degreesC with wide pH ranges (5.0-10.0). The bactericidal activity remained unchanged after treatment with nonproteolytic enzymes such as nuclease and alpha-amylase, however, it was destroyed after treatment with protease. The bacteriocin was effectively extracted by the pH-mediated adsorption-desorption method and purified effectively by semi-preparative RP-HPLC. The molecular weight of the bacteriocin was 4,622, as determined by electrospray mass spectrometry. The amino acid sequence consisted of 44 amino acid residues with four cysteines. The high solubility and pH stability of the isolated pediocin provide definite advantages over nisin and other bacteriocins in regards to its potential applications. | - |
dc.format.extent | 10 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY | - |
dc.title | Bacteriocin produced by Pediococcus sp in kimchi and its characteristics | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.scopusid | 2-s2.0-0036210206 | - |
dc.identifier.wosid | 000174286600016 | - |
dc.identifier.bibliographicCitation | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.12, no.1, pp 96 - 105 | - |
dc.citation.title | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY | - |
dc.citation.volume | 12 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 96 | - |
dc.citation.endPage | 105 | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001187712 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.subject.keywordPlus | LACTIC-ACID BACTERIA | - |
dc.subject.keywordPlus | ANTIMICROBIAL SPECTRUM | - |
dc.subject.keywordPlus | PEDIOCIN PA-1 | - |
dc.subject.keywordPlus | ACIDILACTICI | - |
dc.subject.keywordPlus | PURIFICATION | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | POTENTIALS | - |
dc.subject.keywordPlus | ACH | - |
dc.subject.keywordAuthor | bacteriocin | - |
dc.subject.keywordAuthor | pediocin | - |
dc.subject.keywordAuthor | Pediococcus | - |
dc.subject.keywordAuthor | kimchi | - |
dc.subject.keywordAuthor | primary structure | - |
dc.identifier.url | https://kiss.kstudy.com/Detail/Ar?key=1921731 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.