title: A bacteriocin of strain Pediococcus sp. ISK-1 isolated from Nukadoko, bed of fermented rice bran.
abstract: Pediococcus sp. ISK-1 isolated in our laboratory from well-aged Nukadoko, produces a bacteriocin which has a unique antimicrobial spectrum among pediocins. The bacteriocin was stable at acidic pH, and more than 60% of 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.
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
authors.forename: H
authors.initials: H
authors.lastname: Kimura
authors.forename: R
authors.initials: R
authors.lastname: Nagano
authors.forename: H
authors.initials: H
authors.lastname: Matsusaki
authors.forename: K
authors.initials: K
authors.lastname: Sonomoto
authors.forename: A
authors.initials: A
authors.lastname: Ishizaki
mesh_terms: D001430:Bacteriocins / Q000096:biosynthesis* / Q000737:chemistry / Q000378:metabolism / Q000494:pharmacology; D003470:Culture Media; D004355:Drug Stability; D005285:Fermentation; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007564:Japan; D008826:Microbial Sensitivity Tests; D008970:Molecular Weight; D012275:Oryza / Q000378:metabolism / Q000382:microbiology*; D010376:Pediococcus / Q000378:metabolism*
chemical_list: D001430:Bacteriocins; D003470:Culture Media