Identification of bacteriocin-producing Lactobacillus paraplantarum first isolated from kimchi

Jong Hoon Lee, Mijin Kim, Do Won Jeong, Minjung Kim, Jeong Hwan Kim, Hae Choon Chang, Dae Kyun Chung, Hae Yeong Kim, Kyoung Heon Kim, Hyong Joo Lee

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)


A bacteriocin-producing lactic acid bacterium with inhibitory activity against the growth of Lactobacillus plantarum was isolated from kimchi, a traditional Korean fermented vegetable. For the identification of the isolate, its 16S rDNA was sequenced. As a result, the sequence showed 99% homology with those from Lactobacillus paraplantarum, Lb. plantarum, and Lactobacillus pentosus. For further identification of the isolate, the sequence of its 16S/23S rDNA spacer region was determined, and the sequence matched perfectly with that of Lb. paraplantarum. SDS-PAGE fingerprinting of whole-cell proteins of the isolate was almost identical with that of Lb. paraplantarum. The isolation and identification of Lb. paraplantarum suggest that Lb. paraplantarum is one of the lactic acid bacteria involved in kimchi fermentation.

Original languageEnglish
Pages (from-to)428-433
Number of pages6
JournalJournal of microbiology and biotechnology
Issue number2
Publication statusPublished - 2005 Apr


  • 16S/23S rDNA spacer region
  • Bacteriocin
  • Kimchi
  • Lactobacillus paraplantarum
  • Lactobacillus pentosus
  • Lactobacillus plantarum
  • SDS-PAGE fingerprinting

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology


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