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Purification and Characterization of the Bacteriocin Produced by Lactococcus sp. KD 28 Isolated from Kimchi
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  • Journal title : Journal of Life Science
  • Volume 25, Issue 2,  2015, pp.180-188
  • Publisher : Korean Society of Life Science
  • DOI : 10.5352/JLS.2015.25.2.180
 Title & Authors
Purification and Characterization of the Bacteriocin Produced by Lactococcus sp. KD 28 Isolated from Kimchi
Lee, Ji-Young; Choi, Nack-Shick; Chun, Sung-Sik; Moon, Ja-Young; Kang, Dae-Ook;
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 Abstract
The bacterial strain isolated from Kimchi showed antibacterial activity against Micrococcus luteus IAM 1056. The selected strain was identified as Lactococcus lactis by 16S rRNA nucleotide sequence analysis and named as Lactococcus sp. KD 28. The treatment of culture supernatant with proteinase K removed antibacterial activity, indicating its proteinaceous nature, a bacteriocin. This bacteriocin was sensitive to hydrolytic enzymes such as -chymotrypsion, trypsin, proteinase K, lipase, -amylase and subtilisin A. The bacteriocin was highly thermostable and resistant to heating at for up to an hour but 50 % of the total activity was remained at for 30 min. The pH range from 2.0 to 8.0 had no effect on bacteriocin activity and it was not affected by solvents such as acetonitrile, isopropanol, methanol, chloroform and acetone up to 50% concentration. The bacteriocin showed antibacterial activity against M. luteus IAM 1056, Lactobacillus delbrueckii subsp. lactis KCTC 1058, Enterococcus faecium KCTC 3095, Bacillus cereus KCTC 1013, B. subtilis KCTC 1023, Listeria ivanovii subsp. ivanovii KCTC 3444, Staphylococcus aureus subsp. aureus KCTC 1916, B. megaterium KCTC 1098 and B. sphaericus KCTC 1184. The bacteriocin was purified through ammonium sulfate concentration, SP-Sepharose chromatography and RP-HPLC. The molecular weight was estimated to be about 3.4 kDa by tricine-SDS-PAGE analysis.
 Keywords
Bacteriocin;HPLC;Lactococcus sp.;purification;well diffusion method;
 Language
Korean
 Cited by
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