김치에서 분리한 Streptococcus sp. J-C1의 bacteriocin 생산

Bacteriocin Production by Streptococcus sp. J-C1 Isolated from Kimchi

Streptococcus sp J-C1 producing bacteriocin was isolated from Kimchi. The optimum conditions for bacteriocin production by Streptococcus sp. J-C1 were evaluated. For the maximum yield of bacteriocin production by Streptococcus sp. J-C1, the cell should be harvested at the late stationary phase and the temperature, pH and NaCl concentration should be 25$\circ$C, pH 8 and without the addition of NaCl, respectively. Sucrose should be used as a carbon source and organic nitrogen such as peptone should be used as a nitorgen source for the best yield. The production of bacteriocin is related to the cell growth of Streptococcus sp. J-C1. The bacteriocin from Streptococcus sp. J-C1 was active for gram positive microorganisms such as Lactobacillus sp., Leuconoctoc sp., Lactococcus sp., Streptococcus mutans, Staphylococcus aureus amd Bacillus subtilis and also active for gram negetive bacteria such as Acetobacter aceti. Antibacterial activity of the bacteriocin was completely disappeared by protease treatment.