Application to koji Preparation of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Miso

Abstract

The application of bacteriocin-producing Lc. lactis GM005 to koji processing was studied. At the beginning of koji processing, Lc. lactis GM005 was applied to steamed rice together with the koji-mold. During koji-processing, Lc. lactis GM005 grew markedly to 10⁸ CFU/g after 24h, and produced bacteriocins. The growth of Lc. lactis GM005 did not remarkably affect the growth of the koji mold. This koji, prepared with Lc. lactis GM005, showed antibacterial activity and inhibited the growth of B. subtilis JCM1465^T. Like Lc. lactis GM005, E. faecium MR006 and E. durans MY411 are also useful in koji-making.