This study was conducted to evaluate the biopreservative potential of a bacteriocin-containing cell-free culture from Lactococcus lactis A164 on tofu. In order to increase the shelf-life of tofu, cell-free culture of A164 was added to tofu coagulant agent for coagulation process. Compared with tofu treated with distilled water, lactic acid, or cell-free culture from Lactobacillus plantarum P23, the tofu treated with a bacteriocin-containing cell-free culture from A164 could significantly suppress the number of total bacteria and extend the shelf-life of tofu. The antibacterial activity of tofu treated with cell-free culture from A164 was further evaluated by using modified agar diffusion method with Weissella paramesenteroides ATCC33313, as an indicator strain. The cell growth of the indicator strain was significantly inhibited by tofu treated with cell-free culture from A164. These results indicate that a bacteriocin-producing strain, L. lactis A164, can be used as a biopresevative for extending the shelf life of fresh-processing foods such as a tofu.

Abstract
 서 론
 재료 및 방법
  두부의 제조
  두부의 저장 조건 및 평가
  두부의 항균활성
 결과 및 고찰
  두부의 저장성 평가
  두부의 항균활성
 요 약
 참고문헌

• 조석철(서원대학교 식품공학과) | Seok-Cheol Cho (Department of Food Science & Engineering, Seowon University)
• 박훈(선문대학교 식품과학과) | Hoon Park (Department of Food Science, Sun Moon University)
• 최찬익(경북대학교 식품외식산업학과) | Chan-Ick Cheigh (Department of Food and Food Service Industry, Kyungpook National University)
• 국무창(안양대학교 해양생명공학과) | Moo-Chang Kook (Department of Marin Biotechnology, Anyang University) Corresponding author