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Lactobacillus plantarum 3-17, isolated from dried bonito-moromi, produces a class IIb, twopeptide, bacteriocin termed plantaricin 3-17. By acetone precipitation, cation-exchange chromatography and reverse phase HPLC, plantaricin 3-17 was purified from a culture supernatant, and the molecular masses were 3542.96 and 3691.85, respectively. The plantaricin 3-17 had a narrow spectrum of inhibition and showed mainly activity against lactobacilli. Two lactic acid bacteria, Lb. plantarum 3-17, a plantaricin 3-17 producer, and Lactococcus lactis NBRC 12007, a nisin A producer, were administered into a barley-bonito medium for koji-making with shochukoji and food spoilage bacteria, Bacillus subtilis NBRC 13719 or Bacillus cereus NBRC 15305. Lb. plantarum 3-17 inhibited the growth of B. subtilis NBRC 13719 by 1/10 and that of B. cereus NBRC 15305 by 1/10 respectively, compared with no administration of lactic acid bacteria. L. lactis NBRC 12007 inhibited that of B. subtilis NBRC 13719 by 1/10 but not that of B. cereus NBRC 15305.

Efficacy of bacteriocin-producing lactic acid bacteria in the prevention of bacterial infection in <i>koji</i> making