PREPARATION OF FERMENTED FOOD BY USING STRAINS FOR REINFORCING PRODUCTION OF BACTERIOCIN WHEREBY PREVENTING CONTAMINATION OF VARIOUS BACTERIA WHILE MAINTAINING UNIFORM TASTE AND QUALITY OF FERMENTED PRODUCTS

摘要

PURPOSE: A method of producing a fermented food by using a method for reinforcing the production of bacteriocin from bacteriocin-producing stains through a non-genetic engineering method is provided. It prevents the contamination of various bacteria while maintaining uniform taste and quality of fermented products. The strains reinforced in the production of bacteriocin can be used as spawn for nonsterile open fermented food. CONSTITUTION: The fermented food is prepared by using strains for reinforcing the production of bacteriocin in which the method for reinforcing the production of bacteriocin contains the step of adding sensitive strains or its fraction to bacteriocin-producing stains in a weight ratio of 1:0.1 to 10 and performing anaerobic culture at 20 to 30deg.C for 16 to 48hr. The bacteriocin-producing stains are bacteriocin-producing lactic acid bacteria and the sensitive stains are live bacteria or killed bacteria. The fraction of the sensitive stains is selected from an intracellular fraction, cell debris and a bacteriocin-inducing material purified therefrom.