Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Isolation and Characterization of a Bacteriocin-Producing Lactobacillus sakei B16 from Kimchi

김치에서 박테리오신을 생산하는 Lactobacillus sakei B16의 분리 및 특성 분석

  • Ahn, Ji-Eun (Dept. of Food Science & Technology, Chungbuk National University) ;
  • Kim, Jin-Kyoung (Dept. of Food Science & Technology, Chungbuk National University) ;
  • Lee, Hyeong-Rho (Dept. of Agricultural Biotechnology, Seoul National University) ;
  • Eom, Hyun-Ju (Dept. of Food Science & Technology, Chungbuk National University) ;
  • Han, Nam-Soo (Dept. of Food Science & Technology, Chungbuk National University)
  • Received : 2012.02.09
  • Accepted : 2012.03.05
  • Published : 2012.05.31

Abstract

Lactic acid bacteria (LAB) are able to secrete antimicrobial peptides called bacteriocins, which inhibit other bacteria such as pathogenic microorganisms. Therefore, bacteriocin-producing starters can be used as natural biopreservatives for various foods. The objective of this study was to screen and characterize bacteriocin-producing LAB from Kimchi and to investigate their applicability as a starter in Kimchi fermentation. To screen bacteriocin-producing LAB, gram-positive and gram-negative bacteria were used as indicators. To measure the antimicrobial activities of isolates, agar well diffusion assay method was used. According to the results, bacteriocin produced by $Lb.$ $sakei$ B16 showed antimicrobial activity against $Listeria$ $monocytogenes$ ATCC 19115, $Escherichia$ $coli$ KCTC 1467, and$Lactobacillus$ $plantarum$ KTCT 3104. Furthermore, bacteriocin was very stable after treatment with high temperature and high and low pH, but its effects were inhibited by treatment with proteolytic enzymes such as trypsin, proteinase K, and ${\alpha}$-chymotrypsin, revealing their bacteriocin-like protein- based structure. These results suggest that $Lb.$ $sakei$ B16 and its bacteriocin are good candidates as a functional probiotic and natural biopreservative, respectively, in fermented foods.

Keywords

File

Download PDF

Acknowledgement

Supported by : 한국연구재단

References

  1. Kim HK, Lee KH, Kim JH. 2004. Bacteriocins produced by lactic acid bacteria isolated from Kimchi. J Agric Life Sci 38: 15-24.
  2. Zendo T, Yoneyama F, Sonomoto K. 2010. Lactococcal membrane-permeabilizing antimicrobial peptides. Appl Microbiol Biotechnol 88: 1-9. https://doi.org/10.1007/s00253-010-2764-3
  3. Nissen-Meyer J, Oppegard C, Rogne P, Haugen HS, Kristiansen PE. 2010. Structure and mode-of-action of the two-peptide (Class-IIb) bacteriocins. Probiotics Antimicro Prot 2: 52-60. https://doi.org/10.1007/s12602-009-9021-z
  4. Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71: 1-20. https://doi.org/10.1016/S0168-1605(01)00560-8
  5. Drider D, Fimland G, Hechard Y, McMullen LM, Prevost H. 2006. The continuing story of class IIa bacteriocins. Microbiol Mol Biol Rev 70: 564-582. https://doi.org/10.1128/MMBR.00016-05
  6. Hata T, Tanaka R, Ohmomo S. 2010. Isolation and characterization of plantaricin ASM1: a new bacteriocin produced by Lactobacillus plantarum A-1. Int J Food Microbiol 137: 94-99. https://doi.org/10.1016/j.ijfoodmicro.2009.10.021
  7. Alverez-Cisneros YM, Fernandez FJ, Wacher-Rodarte C, Aguilar MB, Sainz Espunes Tdel R, Ponce-Alquicira E. 2010. Biochemical characterization of a bacteriocin-like inhibitory substance produced by Enterococcus faecium MXVK29, isolated from mexican traditional sausage. J Sci Food Agric 14: 2475-2481.
  8. Devi SM, Halami PM. 2011. Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteria. Curr Microcbiol 63: 181-185. https://doi.org/10.1007/s00284-011-9963-8
  9. Kim JH. 1995. Inhibition of Listeria monosytogenes by bacteriocin(s) from lactic acid bacteria isolated from Kimchi. Agric Chem Biotechnol 38: 302-307.
  10. Chang JY, Lee HJ, Chang HC. 2007. Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7. J Appl Microbiol 103: 2504-2515. https://doi.org/10.1111/j.1365-2672.2007.03543.x
  11. Lim, SM, Im DS. 2009. Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. J Microbiol Biotechnol 19: 178-186. https://doi.org/10.4014/jmb.0804.269
  12. Eom HJ, Park JM, Seo MJ, Kim MD, Han NS. 2008. Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene. J Ind Microbiol Biotechnol 35: 935-939.
  13. Chang JY, Chang HC. 2010. Improvements in the quality and shelf life of Kimchi by fermentation with the induced bacteriocin-producing strain Leuconostoc citreum GJ7 as a starter. J Food Sci 75: 103-110.
  14. Eom HJ, Seo DM, Han NS. 2007. Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables. Int J Food Microbiol 10: 61-67.
  15. Shin MS, Han SK, Ryu JS, Lee WK. 2008. Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi. J Appl Mircobiol 105: 331-339.
  16. Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L. 2006. Sequencing and experssion analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages. Appl Microbiol Biotechnol 71: 480-485. https://doi.org/10.1007/s00253-005-0172-x
  17. Xiraphi N, Georgalaki M, Rantsiou K, Cocolin L, Tsakalidou E, Drosinos EH. 2008. Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Sci 80: 194-203. https://doi.org/10.1016/j.meatsci.2007.11.020

Cited by

  1. Acute Toxicity of Crude Anti-fungal Compounds Produced by Lactobacillus plantarum AF1 vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.892
  2. Purification and Characterization of the Bacteriocin Produced by Lactococcus sp. KD 28 Isolated from Kimchi vol.25, pp.2, 2015, https://doi.org/10.5352/JLS.2015.25.2.180
  3. Antibacterial activity of supernatant obtained from Weissella koreensis and Lactobacillus sakei on the growth of pathogenic bacteria vol.43, pp.3, 2016, https://doi.org/10.7744/kjoas.20160044