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Identification of Bacteriocin-Producing Lactobacillus paraplantarum First Isolated from Kimchi 원문보기

Journal of microbiology and biotechnology, v.15 no.2, 2005년, pp.428 - 433  

LEE JONG HOON (Department of Food Science and Biotechnology, Kyonggi University) ,  KIM MUIN (Department of Food Science and Biotechnology, Kyonggi University) ,  JEONG DO WON (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University) ,  KIM MIN JUNG (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University) ,  KIM JEONG HWAN (Division of Applied Life Science, Graduate School, Gyeongsang National University) ,  CHANG HAE CHOON (Department of Food and Nutrition, Chosun University) ,  CHUNG DAE KYUN (School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) ,  KIM HAE YEONG (School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) ,  KIM KYOUNG HEON (Division of Food Science, Korea University) ,  LEE HYONG JOO (Department of Food Science and Technology and School of Agricultural Biotechnology, Seoul National University)

Abstract ▼ AI-Helper 아이콘AI-Helper

A bacteriocin-producing lactic acid bacterium with inhibitory activity against the growth of Lactobacillus plantarum was isolated from kimchi, a traditional Korean fermented vegetable. For the identification of the isolate, its 16S rDNA was sequenced. As a result, the sequence showed $99\%$

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