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한국학술지인용색인(NRF)
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A DF01 strain that inhibits tyramine-producing Lactobacillus curvatus KFRI 166 was isolated from Dongchimi, a traditional
Korean fermented vegetable, and identified as Lactobacillus brevis by biochemical analysis and reverse transcriptase
sequencing of 16S rRNA. The antimicrobial compound produced by L. brevis DF01 was secreted at a maximum level of
640 AU/mL in late exponential phase in MRS broth, and its activity remained constant during stationary phase. The activity
of bacteriocin DF01 was totally inactivated by α-chymotrypsin, pronase E, proteinase K, trypsin, and α-amylase, but not by
catalase, which indicates the compound was glycoprotein in nature. The activity was not affected by pH changes ranging
from 2 to 12 or heat treatment (60, 80, and 100°C for 30 min), but was reduced after autoclaving. Bacteriocin DF01 had
bacteriolytic activity and a molecular weight of approximately 8.2 kDa, as shown by tricine-SDS-PAGE analysis. Therefore,
bacteriocin DF01 can be used in the manufacture of fermented meat products due to its inhibition of tyramine-producing
L. curvatus and non-inhibition of L. sake, which is used as a starter culture for meat fermentation.권호기사
참고문헌 (34건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Ann, Y. G. (2001) Dongchimi fermentation for drinks. Kor. J. Food Nutr. 14, 46-51. | 미소장 |
| 2 | Bhunia, A. K., Johnson, M. C., and Ray, B. (1987) Direct detection of an antimicrobial peptide of Pediococcus acidilactici in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. J. Ind. Microbiol. 2, 319-322. | 미소장 |
| 3 | Autolytic system of Staphylococcus simulans 22: influence of cationic peptides on activity of N-acetylmuramoyl-L-alanine amidase.  |
미소장 |
| 4 | Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M., and Vidal- Carou M. C. (2001) Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Int. J. Food Microbiol. 66, 185-189. | 미소장 |
| 5 | Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages. |
미소장 |
| 6 | Christensen, J. E., Dudley, E. G., Pederson, J. A., and Steele, J. L. (1999) Peptidases and amino acid catabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 76, 217-246. | 미소장 |
| 7 | Cleveland, J., Montville, T. J., Nes, I. F., and Chikindas, M. L. (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71, 1-20. | 미소장 |
| 8 | Eckner, K. F. (1992) Bacteriocins and food application. Dairy Food Environ. Sanitation 12, 204-209. | 미소장 |
| 9 | A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese |
미소장 |
| 10 | Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711. |
미소장 |
| 11 | Bacteriocins of gram-positive bacteria. |
미소장 |
| 12 | Purification and partial amino acid sequence of plantaricin S, a bacteriocin produced by Lactobacillus plantarum LPCO10, the activity of which depends on the complementary action of two peptides. |
미소장 |
| 13 | Plantaricins S and T, Two New Bacteriocins Produced by Lactobacillus plantarum LPCO10 Isolated from a Green Olive Fermentation. |
미소장 |
| 14 | The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut |
미소장 |
| 15 | Kim, J. H. and Kim, J. I. (1999) Identification and fermentation characteristics of lactic acid bacteria isolated from Dongchimi as starter for radish juice. Kor. J. Microbiol. 35, 307-314. | 미소장 |
| 16 | Biotechnology, Ethics, and Society |
미소장 |
| 17 | FEMS Microbiology Letters |
미소장 |
| 18 | Ko, E. J., Hur, S. S., and Choi, Y. H. (1994) Development of ion beverage from Dongchimi product by reverse osmosis concentration. Kor.J. Food Sci. Technol. 26, 573-578. | 미소장 |
| 19 | Kong, C. S., Lee, S. H., Seo, J. O., Park, K. Y., and Rhee, S. H. (2006) Anti-adipogenic effects of dongchimi Nano juice in mouse 3T3-L1 adipocytes. J. Food Sci. Nutr. 11, 285-288. | 미소장 |
| 20 | Biogenic amines in traditional fermented sausages produced in selected European countries |
미소장 |
| 21 | Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10. |
미소장 |
| 22 | Production of an Amylase-Sensitive Bacteriocin by an Atypical Leuconostoc paramesenteroides Strain. |
미소장 |
| 23 | Mathot, A. G., Beliard, E., and Thuault, D. (2003) Streptococcus thermophilus 580 produces a bacteriocin potentially suitable for inhibition of Clostridium tyrobutyricum in hard cheese. J. Dairy Sci. 86, 3068-3074. | 미소장 |
| 24 | Nes, I. F., Diep, D. B., Håvarstein, L. S., Brurberg, M. B., Eijsink, V., and Holo, H. (1996) Biosynthesis of bacteriocins in lactic acid bacteria. Antonie van Leeuwenhoek 70, 113- 128. | 미소장 |
| 25 | Evolution |
미소장 |
| 26 | Roig-Sagués, A. and Eerola, S. (1997) Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium. Eur. Food Res. Technol. 205, 227-231. | 미소장 |
| 27 | Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must |
미소장 |
| 28 | Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions |
미소장 |
| 29 | Saccani, G., Tanzi, E., Pastore, P., Cavalli, S., and Rey, M. (2005) Determination of biogenic amines in fresh and processed meat by suppressed ion chromatography-mass spectrometry using a cation-exchange column. J. Chromatogr. A. 1082, 43-50. | 미소장 |
| 30 | Salminen, S., von Wright, A., and Ouwehand, A. C. (2004) Lactic acid bacteria: Microbiological and functional aspects. Marcel Dekker, Inc., New York, pp. 375-395. | 미소장 |
| 31 | Schägger, H. (2006) Tricine-SDS-PAGE. Nat. Protoc. 1, 16- 22. | 미소장 |
| 32 | Antibacterial activity of Lactobacillus sake isolated from meat. |
미소장 |
| 33 | The formation of biogenic amines by fermentation organisms. |
미소장 |
| 34 | Ten Brink, B., Damink, C., Joosten H. M., and Huis in't Veld, J. H. (1990) Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11, 73-84. | 미소장 |
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