Investigation of Bacteriocin Production Ability of Pediococcus acidilactici JM01 and Probiotic Properties Isolated From Tarak, a Conventional Korean Fermented Milk

This study aimed to isolate and characterize a bacteriocin-producing lactic acid bacterium from Tarak, a traditional Korean fermented milk, for potential applications in food safety and health. Pediococcus acidilactici JM01 was identified and shown to produce a bacteriocin with strong antimicrobial activity against Listeria monocytogenes. The maximum activity (2560 AU/mL) was observed after 12 h of incubation and remained stable across a broad pH range (2–11) and under various heat treatments. The bacteriocin was inactivated by proteolytic enzymes and had an estimated molecular weight of 6 kDa. A plasmid-curing test confirmed plasmid involvement in bacteriocin production. Furthermore, JM01 exhibited resistance to acidic and bile conditions, strong adhesion to epithelial cells, and anti-inflammatory effects by suppressing the expression of IL-1β, IL-6, TNF-α, and MCP-1. Collectively, these findings demonstrate that P. acidilactici JM01 possesses both antimicrobial and probiotic properties, highlighting its potential as a functional probiotic for enhancing food safety and promoting health.