A bacteriocin of strain Pediococcus sp. ISK-1 isolated from Nukadoko, bed of fermented rice bran

被引：38

作者：

Kimura, H ^{[1
]}

Nagano, R ^{[1
]}

Matsusaki, H ^{[1
]}

Sonomoto, K ^{[1
]}

Ishizaki, A ^{[1
]}

机构：

[1] KYUSHU UNIV, FAC AGR,DEPT FOOD SCI & TECHNOL, LAB MICROBIAL TECHNOL,HIGASHI KU, FUKUOKA 81281, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1997年 / 61卷 / 06期

关键词：

Pediococcus; bacteriocin; Nukadoko; pediocin;

D O I：

10.1271/bbb.61.1049

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Pediococcus sp. ISK-1 isolated in our laboratory from well-aged Nukadoko, products a bacteriocin which has a unique antimicrobial spectrum among pediocins. The bacteriocin was stable at acidic pH, and more than 60% of the antimicrobial activity still remained even after being autoclaved at 121 degrees C for 20 min in the pH range of 3 to 8. This is the first report dealing with a bacteriocin produced by lactic acid bacteria isolated from Nukadoko.

引用

页码：1049 / 1051

页数：3

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