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.