인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
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
- 저자정보
초록·키워드
A lactic acid bacterium, strain KCA238-6, was isolated from traditionally fermented white kimchi. It produced bacteriocin which was active against not only other lactic acid bacteria but also a wide range of food pathogens. Based upon the cell morphology, carbohydrate fermentation profile and enzymatical assays, this strain was identified as Lactococcus lactis and named as Lactococcus lactis KCA2386. Bacteriocin production by L. lactis KCA2386 was maximized at the initial pH of 7.0 and at 37°C in MRS broth. The bacteriocin was purified by cation exchange chromatography (CM-cellulose) and gel filtration (Sephadex G-50). The apparent molecular weight of the partially purified bacteriocin was calibrated as approximately 8,100 dalton on the sodium dodecyl sulfate polyacrylamide gel electrophoresis. The bacteriocin was neither inactivated by lysozyme, β-amylase, lipase and RNase A nor by some of the selected organic solvents. It was also heat stable and exhibited bactericidal mode of inhibition against Lactobacillus delbrueckii-lactis ATCC4797. Based upon these experimental data, the bacteriocin was named as lactococcin K2386. L. lactis KCA2386 exhibited one residential plasmid of 56.4 kb in molecular size. Plasmid-cured mutant still produced lactococcin K, confirming that lactococcin production in L. lactis KCA2386 appeared to be mediated by the chromosome.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
UCI(KEPA) : I410-ECN-0101-2013-573-001300753
