Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Purification and Characterization of an Antilisterial Bacteriocin Produced by Leuconostoc sp. W65

  • Oh, Se-Jong (Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station) ;
  • Kim, Myung-Hee (Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station) ;
  • Churey, John-J. (Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station) ;
  • Worobo, Randy-W. (Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station)
  • Published : 2003.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to characterize the antilisterial substances produced by Leuconostoc sp. W65 and to evaluate the effects of pH, temperature, and time on inhibitory activity using response surface methodology. Leucocin W65, an antilisterial substance produced by Leuconostoc sp. W65, markedly inhibited the growth of Listeria monocytogenes, L. innocua, and L. ivanovii, whereas other pathogens including Gram-negative bacteria were not susceptible. The pH was the most effective factor with regard to bacteriocin activity, while temperature and time of heat treatment had no significant effect. Fifty percent of inhibitory activity remained after 22.8 min at pH 4.2 and $121^{\circ}C$. Leucocin W65 was purified by ammonium sulfate precipitation, hydrophobic interaction chromatography, and tricine-SDS-PAGE. Compositional analysis originally estimated the peptide to be 56 amino acids in length without asparagine, glutamine, and tryptophane. The sequence of partial N-terminal amino acid residues of purified bacteriocin was identified as follows: $NH_{2}-XGXAGVXPXGGQQPXVPLXYP$.

Keywords

References

  1. J. Appl. Bacteriol. v.69 Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats Ahn,C.;M.E.Stiles https://doi.org/10.1111/j.1365-2672.1990.tb01520.x
  2. Foodborne Diseases Listeriolosis and Listeria monocytogenes Bahk,J.;E.H.Marth;D.O.Cliver(ed.)
  3. Food Technology v.42 Listeria monocytogenes: A foodborne pathogen(symposium) Brackett,R.E.;E.H.Marth;M.P.Doyle;J.Lovett;W.F.Schlech
  4. Appl. Environ. Microbiol. v.57 Detection and activity of bacteriocin produced by Leuconostoc mesenteroides Daba,H.;S.Pandian;J.F.Gosselin;R.E.Simard;J.Huang;C.Lacroix
  5. J. Food Prot. v.55 Use of Pediococcus acidilactici to control Listeria monocytogenes in temperature-abused vacuum-packaged wieners Degnan,A.J.;A.E.Yousef;J.B.Luchansky
  6. Emerg. Infect. Dis. v.3 Historical overview of key issues in food safety Foster,E.M. https://doi.org/10.3201/eid0304.970410
  7. J. Food Protect. v.52 Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes Harris,L.J.;M.A.Saeschel;M.E.Stiles;T.R.Klaenhammer
  8. J. Bacteriol. v.173 Characterization of leucocin A-UAL187 and cloning of the bacteriocin gene from Leuconostoc gelidum Hastings,J.W.;M.Sailer;K.Johnson;K.L.Roy;J.C.Venderas;M.E.Stiles
  9. Microbiol. Rev. v.59 Bacteriocins of Gram-positive bacteria Jack,R.W.;J.R.Tagg;B.Ray
  10. Klaenhammer, T. R., C. Fremaux, C. Ahn, and K. Milton. 1993. Molecular biology of bacteriocins produced by Lactobacillus, pp. 151-180. In D. G. Hoover and L. R. Steenson (eds.), Bacteriocins of Lactic Acid Bacteria. Academic Press, New York, U.S.A.
  11. Bacteriocins of Lactic Acid Bacteria Molecular biology of bacteriocins produced by Lactobacillus Klaenhammer,T.R.;C.Fremaux;C.Ahn;K.Milton;D.G.Hoover(ed.);L.R.Steenson(ed.)
  12. FEMS Microbiol. Rev. v.12 Genetics of bacteriocins produced by lactic acid bacteria Klaenhammer,T.R.
  13. J. Appl. Microbiol. v.86 Inhibition of Listeria monocytogenes in cottage cheese manufactured with a lacticin 3147-producing starter culture McAuliffe,O.;C.Hill;R.P.Ross https://doi.org/10.1046/j.1365-2672.1999.00663.x
  14. J. Food Prot. v.56 Nisin resistance of foodborne bacteria and the specific resistance responses of Listeria monocytogenes Scott A Ming,X.;M.A.Daeschel
  15. Design and Analysis of Experiments(3rd ed.) Response surface methods and designs Montgomery,D.C.
  16. J. Microbiol. Biotechnol. v.12 Synergistic effects of bacteriocin-producing Pediococcus acidilactici K10 and organic acids on inhibiting Escherichia coli 0157:H7 and applications in ground beef Moon,G.S.;W.J.Kim;M.Kim
  17. J. Food Prot. no.Sup. Bacteriocins for control of Listeria spp. in food Muriana,P.M.
  18. J. Microbiol. Biotechnol. v.12 New response surface approach to optimize medium composition for production of bacteriocin by Lactobacillus acidophilus ATCC 4356 Rheem,S.;S.Oh;K.S.Han;J.Y.Imm;S.H.Kim
  19. SAS User's guide: Statistics(Version 5 Edition) SAS Institute, Inc.
  20. Bacteriocins of Lactic Acid Bacteria Bacteriocins from Camobacterium and Leuconostoc Stiles,M.E.;D.G.Hoover(ed.);L.R.Steenson(ed.)
  21. J. Bacteriol. v.177 A signal peptide secretion dependent bacteriocin from Carnobacterium divergens Worobo,R.W.;M.J.van Belkum;M.Sailer;K.L.Roy;J.C.Vederas;M.E.Stiles