Purification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis H-559 isolated from kimchi

Identification and characterization of a novel antibacterial peptide, avian β-defensin 2 from ducks

“…Additionally, the current results showed that the recombinant protein retained its antimicrobial activity against S. aureus under different temperatures (range, -20°C to 100°C) and pH values (range, 3 to 12). In agreement to the present results, it was reported that the antimicrobial activity of bacteriocin, an antimicrobial peptides produced by bacteria was stable from pH 2.0~11.0 and up to 10 min heating at 100°C (Lee et al, 1999), or autoclaved at 121°C for 15 min at 103 kPa (Jung et al, 2008). To further verify the stability of antimicrobial peptides, we incubated the duck AvBD2 under different temperature or pH for 30 min.…”

“…Stabilities of the recombinant peptide were conducted according to Lee et al (1999). Briefly, 100 µl of 400 µg/ml recombinant duck AvBD2 or GST were incubated at -20°C, 4°C, 20°C, 40°C, 60°C, and 100°C for temperature stability measurements or at pH 3, 4, 5, 7, 10, and 12 for pH range analysis, for 30 min and used for the antimicrobial activity assay immediately thereafter.…”

Lactobacillus kimchii sp. nov., a new species from kimchi.

“…The antimicrobial activity of lactic acid bacteria is known to be due to organic acids, hydrogen peroxide, diacetyl and bacteriocins (Dahiya & Speck, 1968 ;Jay, 1982 ;Klaenhammer, 1988). Many lactic acid bacteria have been isolated from kimchi in Korea and some of them have been shown to have antimicrobial activity and other useful properties (Choi & Beuchat, 1994 ;Kim & Park, 1995 ;Lee et al, 1999). Nevertheless, systematic studies have rarely been performed for the reliable classification and identification of these strains ( Lee et al, 1997).…”

PENGARUH SUHU PRODUKSI TERHADAP AKTIVITAS EKSTRAK KASAR BAKTERIOSIN DARI BERBAGAI GALUR Lactobacillus sp. DALAM MENGHAMBAT Escherichia coli DAN Staphylococcus aureus

“…Penelitian Lee et al (1999) menunjukkan bahwa beberapa bakteriosin yang dihasilkan oleh bakteri asam laktat menunjukkan aktivitas hambat yang stabil pada suhu pemanasan 100ºC selama 30 menit atau 121ºC selama 10 menit. Campos et al (2006) melaporkan bahwa bakteriosin yang dihasilkan oleh L. lactis dan E. faecium masih menunjukkan aktivitas hambat yang stabil dalam menghambat S. aureus setelah dipanaskan 100ºC selama 60 menit.…”