Current Topic in Lactic Acid Bacteria and Probiotics
Korean Society for Lactic Acid Bacteria and Probiotics

김치로부터 분리된 유산균이 생산하는 박테리오신의 특성

이현진1, 최학종2, 서명지1,3,*
Hyunjin Lee1, Hak-Jong Choi2, Myung-Ji Seo1,3,*
1인천대학교 대학원 생명과학과
2세계김치연구소 대사기능성연구단
3인천대학교 생명공학부
1Department of Life Sciences, Graduate School of Incheon National University, Incheon 406-772, Korea
2Metabolism and Functionality Research Group, World Institute of Kimchi, Gwangju 503-360, Korea
3Division of Bioengineering, Incheon National University, Incheon 406-722, Korea
*Corresponding author: Myung-ji Seo, Division of Bioengineering, Incheon National University, Incheon 406-722, Korea. Tel: 82-32-835-8267, Fax: 82-32-835-0804, E-mail:

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019


Kimchi is a traditional Korean fermented vegetable product, which is fermented by various lactic acid bacteria (LAB) including the genera Lactobacillus, Leuconostoc, Weissella, and Pediococcus. Until now several bacteriocins produced by LAB from kimchi have been isolated and described. Most of these bacteriocins were screened using Lactobacillus plantarum as an indicator strain probably due to the application of bacteriocin to control acid-producing bacteria during kimchi fermentation. They were active against Gram-positive bacteria including LAB and foodborne pathogens, such as Staphylococcus aureus and Listeria monocytogenes. Interestingly, however, some bacteriocins exhibited the antimicrobial activity against E. coli and Salmonella Typhimurium. On the basis of their biochemical properties and low molecular weight, majority of the bacteriocins could be classified into the class II bacteriocin. In this review, we summarize the present knowledge on the classification of bacteriocins and discuss the characteristics of bacteriocins produced by LAB from kimchi.

Keywords: Kimchi; lactic acid bacteria; bacteriocins; antimicrobial peptides; biopreservatives