한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제39권4호
  • /
  • Pages.390-396
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  • 2011
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

Lactobacillus sakei 생육저해활성 보유 Leuconostoc mesenteroides가 생산하는 Bacteriocin의 특성

Characterization of the Bacteriocin Produced by a Leuconostoc mesenteroides Strain Inhibiting the Growth of Lactobacillus sakei

  • 이광희 (경기대학교 식품생물공학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Lee, Kwang-Hee (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 투고 : 2011.08.07
  • 심사 : 2011.10.28
  • 발행 : 2011.12.28
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초록

김치발효 후기의 우점종으로 알려진 Lactobacillus sakei의 생육을 저해하는 Leuconosotc 속 23균주가 김치로부터 분리되었고, 이들 중 가장 높은 생육저해활성을 나타낸 Leuconostoc mesenteroides CK0122 균주가 생산하는 생육 저해물질의 특성을 검토하였다. CK0122 균주의 배양 상징액을 분자량 3,000 Da을 기준으로 분획하여 동결건조한 분자량 3,000 Da 이하의 조항균물질로부터 Lb. sakei 생육저해가 확인되었고, proteinase K 처리에 의해 항균력이 소실되었기 때문에, CK0122가 생산하는 항균물질은 분자량 3,000 Da 이하의 단백질성 항균물질(bacteriocin)으로 추정된다. 분자량 3,000 Da 이하의 조항균물질은 pH 4에서 7 정도의 영역에서 최적활성을 나타내었고, $121^{\circ}C$, 15분 살균처리에 의해서도 활성이 유지되는 높은 열안정성을 나타내었으며, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, Alcaligenes xylosoxydans, Staphylococcus aureus 및 Flavobacterium sp.에 대하여 항균 활성을 나타내어 Gram 양성균 및 음성균의 제어에 적용 가능한 것으로 나타났다.

Lactobacillus sakei is known to be the most populous lactic acid bacteria in over-ripened kimchi. Twenty three strains of Leuconostoc species inhibiting the growth of Lb. sakei were isolated from kimchi and amongst these the Leuconostoc mesenteroides strain CK0122 exhibited the highest antagonistic activity against Lb. sakei. The culture supernatant of the strain CK0122 was fractionated by a molecular weight cutter and lyophilized. The fraction with a molecular weight of less than 3,000 Da showed antagonistic activity against Lb. sakei. The antibacterial activity of the active fraction was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range of 4 to 7 and extremely stable after 15 min of heat treatment at $121^{\circ}C$. The crude bacteriocin inhibited the growth of Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Alcaligenes xylosoxydans, Flavobacterium sp., and Salmonella typhimurium.

키워드

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