This study is Antimicrobial activity for bacteriocin produced by Lactobacillus acidophilus. Production of lactacin B was pH dependent, with maximum activity detected in broth cultures maintained pH 6. As a result of the antimicrobial activity against p. acnes in the pH culture, the clear zone was the largest at pH 6 and persisted for a long time.

• Minsu Choi(Dept. of Food Science and Biotechnology, Gachon University)
• Inseon Seo(Dept. of Food Science and Biotechnology, Gachon University)
• Jinyoung Park(Dept. of Food Science and Biotechnology, Gachon University)
• Gwigun Park(Dept. of Food Science and Biotechnology, Gachon University)