Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Characterization of an Amylase-sensitive Bacteriocin DF01 Produced by Lactobacillus brevis DF01 Isolated from Dongchimi, Korean Fermented Vegetable

  • Kang, Tae-Kyu (Nong Shim CO., LTD International Products Developmemnt Team) ;
  • Kim, Wang-June (Department of Food Science and Technology, Dongguk University)
  • Received : 2009.08.08
  • Accepted : 2010.10.16
  • Published : 2010.10.31
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Abstract

A DF01 strain that inhibits tyramine-producing Lactobacillus curvatus KFRI 166 was isolated from Dongchimi, a traditional Korean fermented vegetable, and identified as Lactobacillus brevis by biochemical analysis and reverse transcriptase sequencing of 16S rRNA. The antimicrobial compound produced by L. brevis DF01 was secreted at a maximum level of 640 AU/mL in late exponential phase in MRS broth, and its activity remained constant during stationary phase. The activity of bacteriocin DF01 was totally inactivated by $\alpha$-chymotrypsin, pronase E, proteinase K, trypsin, and $\alpha$-amylase, but not by catalase, which indicates the compound was glycoprotein in nature. The activity was not affected by pH changes ranging from 2 to 12 or heat treatment (60, 80, and $100^{\circ}C$ for 30 min), but was reduced after autoclaving. Bacteriocin DF01 had bacteriolytic activity and a molecular weight of approximately 8.2 kDa, as shown by tricine-SDS-PAGE analysis. Therefore, bacteriocin DF01 can be used in the manufacture of fermented meat products due to its inhibition of tyramine-producing L. curvatus and non-inhibition of L. sake, which is used as a starter culture for meat fermentation.

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