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    신규 락토바실러스 속 (LACTOBACILLUS SP.)MT-1077 및 그로부터 생산되는 신규 박테리오신
    2.
    发明公开
    신규 락토바실러스 속 (LACTOBACILLUS SP.)MT-1077 및 그로부터 생산되는 신규 박테리오신 失效
    新颖的LACTOBACILLUS SP。 MT-1077（KCTC 8903P）和新生成的细菌

    公开(公告)号：KR1020000047065A

    公开(公告)日：2000-07-25

    申请号：KR1019980063818

    申请日：1998-12-31

    Applicant: 한국과학기술연구원

    Inventor： 민태익 ,  안종석 ,  이헌주 ,  박찬선 ,  김승호 ,  이현선 ,  주윤정

    IPC: C12N1/20 ,  C12N15/31

    CPC classification number: C12N1/20 ,  A61K35/74 ,  C12P21/00 ,  C12R1/225

    Abstract: PURPOSE: A novel lactobacillus sp. MT-1077 (KCTC 8903P) and a novel bacteriocin produced therefrom are provided. The bacteriocin has stability against broad range of pH, heat stability and antifungal activity and used as food preservation agent, biological fermentation regulator, and antifungal agent. CONSTITUTION: A lactobacillus MT-1077 is isolated from Kimchi. The method for purifying bacteriocin from lactobacillus MT-1077 comprises the steps of: incubating lactobacillus MT-1077 in MRS broth; precipitating the lactobacillus MT-1077 fermented culture broth by addition of ammonium hydrogen sulfate; passing the protein precipitates through the column packed with carboxymethyl sepharose CL-6B and eluting the adsorbed protein with 0.1M sodium chloride; passing the elutes through the column packed with phenyl sepharose CL-4B and eluting the adsorbed protein with 10% ammonium hydrogen sulfate solution; and purifying the elutes by HPLC

    Abstract translation: 目的：一种新型乳酸杆菌 提供MT-1077（KCTC 8903P）和由其制备的新型细菌素。 细菌素具有广泛的pH，热稳定性和抗真菌活性的稳定性，并且用作食品保存剂，生物发酵调节剂和抗真菌剂。 构成：从泡菜中分离出一种乳杆菌MT-1077。 用于从MT-1077乳杆菌中纯化细菌素的方法包括以下步骤：在MRS肉汤中培养MT-1077乳杆菌; 通过加入硫酸氢铵沉淀出乳杆菌MT-1077发酵培养液; 使蛋白沉淀物通过填充有羧甲基sepharose CL-6B的柱并用0.1M氯化钠洗脱吸附的蛋白质; 将洗脱液通过填充有苯基sepharose CL-4B的柱并用10％硫酸氢铵溶液洗脱吸附的蛋白质; 并通过HPLC纯化洗脱液

    신규 락토바실러스 속 (LACTOBACILLUS SP.)MT-1077 및 그로부터 생산되는 신규 박테리오신
    3.
    发明授权
    신규 락토바실러스 속 (LACTOBACILLUS SP.)MT-1077 및 그로부터 생산되는 신규 박테리오신 失效
    신규락토바실러스속（LACTOBACILLUS SP。）MT-1077및从산되는신규박테리신신

    公开(公告)号：KR100351622B1

    公开(公告)日：2004-12-29

    申请号：KR1019980063818

    申请日：1998-12-31

    Applicant: 한국과학기술연구원

    Inventor： 민태익 ,  안종석 ,  이헌주 ,  박찬선 ,  김승호 ,  이현선 ,  주윤정

    IPC: C12N1/20 ,  C12N15/31

    Abstract: PURPOSE: A novel lactobacillus sp. MT-1077 (KCTC 8903P) and a novel bacteriocin produced therefrom are provided. The bacteriocin has stability against broad range of pH, heat stability and antifungal activity and used as food preservation agent, biological fermentation regulator, and antifungal agent. CONSTITUTION: A lactobacillus MT-1077 is isolated from Kimchi. The method for purifying bacteriocin from lactobacillus MT-1077 comprises the steps of: incubating lactobacillus MT-1077 in MRS broth; precipitating the lactobacillus MT-1077 fermented culture broth by addition of ammonium hydrogen sulfate; passing the protein precipitates through the column packed with carboxymethyl sepharose CL-6B and eluting the adsorbed protein with 0.1M sodium chloride; passing the elutes through the column packed with phenyl sepharose CL-4B and eluting the adsorbed protein with 10% ammonium hydrogen sulfate solution; and purifying the elutes by HPLC

    Abstract translation: 目的：一种新型乳酸菌。 提供了MT-1077（KCTC 8903P）和由其生产的新型细菌素。 该细菌素具有广泛的pH，热稳定性和抗真菌活性的稳定性，可用作食品保鲜剂，生物发酵调节剂和抗真菌剂。 构成：从泡菜中分离出乳酸菌MT-1077。 从乳酸菌MT-1077纯化细菌素的方法包括以下步骤：在MRS肉汤中温育乳酸菌MT-1077; 通过加入硫酸氢铵沉淀乳酸菌MT-1077发酵培养液; 使蛋白质沉淀物通过填充有羧甲基琼脂糖凝胶CL-6B的柱，并用0.1M氯化钠洗脱吸附的蛋白质; 将洗脱液通过用苯基琼脂糖凝胶CL-4B填充的柱并用10％硫酸氢铵溶液洗脱吸附的蛋白质; 并通过HPLC纯化洗脱液

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