A Bacteriocin of 5-kDa in Size Secreted by Bacillus subtilis 168

Bacillus subtilis 168 균주가 분비하는 5 kDa 크기의 Bacteriocin

  • Kwon, Gun-Hee (Insitute of Agriculture & Life Science, Gyeongsang National University) ;
  • Lee, Hwang-A (Division of Applied Life Science (BK21 program), Graduate School, Gyeongsang National University) ;
  • Kim, Jeong-Hwan (Insitute of Agriculture & Life Science, Gyeongsang National University)
  • 권건희 (경상대학교 농업생명과학원) ;
  • 이황아 (경상대학교 대학원 응용생명과학부(BK21 program)) ;
  • 김정환 (경상대학교 농업생명과학원)
  • Received : 2010.01.16
  • Accepted : 2010.04.13
  • Published : 2010.06.28

Abstract

Bacillus subtilis 168 secreted antimicrobial substance(s) into culture medium and culture supernatant inhibited growth of some Gram positive bacteria. B. cereus and Listeria monocytogenes were the most sensitive organisms. The antimicrobial activity was destroyed when culture supernatant was treated by protease and proteinase K, indicating the proteinous nature of the substance (bacteriocin). The molecular weight of the bacteriocin was estimated to be 5 kDa by Tricine SDS-PAGE. B. cereus ATCC 14579 cells were killed when exposed to the bacteriocin, indicating that the mode of inhibition was bacteriocidal. These results show that B. subtilis 168 could be useful as a starter for fermented foods such as cheonggukjang where B. cereus contamination is a major concern.

B. subtilis 168 균주는 배양중 항균물질을 배지중으로 분비하며 배양상등액은 몇몇 그램 양성균을 저해한다. B. cereus와 L. monocytogenes의 저해 정도가 가장 컸었다. 배양상등액을 proteas와 proteinase K로 처리할 경우 항균력이 상실되어서 항균물질은 단백질성(박테리오신) 임을 알수있었다. Tricine SDS-PAGE에 의해서 박테리오신 분자량은 5 kDa으로 확인되었다. 박테리오신은 민감한 균을 죽임으로써 생육을 저해하는 것으로 밝혀졌다. 이상 결과들에서 B. subtilis 168은 청국장과 같은 B. cereus 오염이 문제되는 발효식품들의 종균으로 유용할 것으로 생각된다.

Keywords

References

  1. Bradford, M. M. 1976. Rapid and sensitive methods for the quantification of microgram quantities of protein utilizing the principle of protein-dye bingding. Anal. Biochem. 72: 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
  2. Cho, M., E.-K. Bae, S.-D. Ha, and J. Park. 2005. Application of natural antimicrobials to food industry. Food Sci. Indus. 38: 36-45.
  3. Galvez, A., H. Abriouel, R. L. Lopez, and N. B. Omar. 2007. Bacteriocin-based strategies for food biopreservation. Int. J. Food Microbiol. 120: 51-70. https://doi.org/10.1016/j.ijfoodmicro.2007.06.001
  4. Jack, R. W., J. R. Tagg, and B. Ray. 1995. Bacteriocin of gram-positive bacteria. Microbiol. Rev. 59: 171-200.
  5. Jeong, W. J., A. R. Lee, J. Chun, J. Cha, Y.-S. Song, and J. H. Kim. 2009. Properties of cheonggukjang fermented with Bacillus strains with high fibrinolytic activities. J. Food Sci. Nutr. 14: 252-259. https://doi.org/10.3746/jfn.2009.14.3.252
  6. Kim, S. I., I. C. Kim, and H. C. Chang. 1999. Isolation and identification of antimicrobial agent producing microorganisms and sensitive strain from soil. J. Kor. Soc. Food Sci. Nutr. 28: 526-533.
  7. Klaenhammer, T. R. 1993. Genetics of bacteriocin produced by lactic acid bacteria. FEMS Microbiol. 12: 39-86.
  8. Kwon, G.-H., H.-A. Lee, J.-Y. Park, J. S. Kim, J. Yim, C.-S. Park., D. Y. Kwon, Y.-S. Kim, and J. H. Kim. 2009. Development of a RAPD-PCR method for identification of Bacillus species isolated from Cheonggukjang. Int. J. Food Microbiol. 129: 282-297. https://doi.org/10.1016/j.ijfoodmicro.2008.12.013
  9. Lee, K.-H., J.-Y. Park, S.-J. Jeong, G.-H. Kwon, H.-J. Lee, H. C. Chang, D. K. Chung, J.-H. Lee, and J. H. Kim. 2007. Characterization of Paralantaricin C7, a novel bacteriocin produced by Lactobacillus paraplantarum C7 isolated from Kimchi. J. Microbiol. Biotechnol. 17: 287-296.
  10. Lim, S. M. and D. S. Im. 2007. Bactericidal effect of bacteriocin of Lactobacillus plantarum K11 isolated from Dongchimi on Escherichia coli O157. J. Food Hyg. Safety 22: 151-158.
  11. Lind, H., H. Jonsson, and J. Schnqrer. 2005. Antifungal effect of dairy propionibacteria−contribution of organic acids. Int. J. Food Microbiol. 98: 157–165. https://doi.org/10.1016/j.ijfoodmicro.2004.05.020
  12. Maeng, K.-H., J.-S. Kim, G.-E. Ji, and J. H. Kim.. 1997. Isolation of bacteriocin-producing lactic acid bacteria from human intestines and the characteristics of their bacteriocins. J. Kor. Soc. Food Sci. Nutr. 26: 1228-1236.
  13. Mah, J.-H., K.-S. Kim, J.-H. Park, M.-W. Byun, Y.-B. Kim, and H.-J. Hwang. 2001. Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from Kimchi. J. Microbiol. Biotechnol. 11: 577-584.
  14. Michael, D. P. and M. A. Harrison. 2002. Resistance and adaptation to food antimicrobials, sanitizers, and other process controls. Food Technol. 56: 69-78.
  15. Moon, G.-S., J.-J. Jeong, G.-E. Ji, J.-S. Kim, and J. H. Kim. 2000. Characterization of a bacteriocin produced by Enterococcus sp. T7 isolated from humans. J. Microbiol. Biotechnol. 10: 507-513.
  16. Settanni, L. and A. Corsetti. 2008. Application of bacteriocins in vegetable food biopreservation. Int. J. Food Microbiol. 121: 123-138. https://doi.org/10.1016/j.ijfoodmicro.2007.09.001
  17. Scjagger, H. 2006. Tricine-SDS-PAGE. Proc. Natl. 1: 16-22. https://doi.org/10.1038/nprot.2006.4
  18. Stenfors Arnesen, L. P., A. Fagerlund, and P. E. Granum. 2008. From soil to gut: Bacillus cereus and its food poisoning toxins. FEMS Microbial Rev. 32: 579-606. https://doi.org/10.1111/j.1574-6976.2008.00112.x
  19. Tagg, G. R., A. S. Dajani, and L. W. Wannamarker. 1976. Bacteriocin of gram-positive bacteria. Bacteriol. Rev. 40: 722-756.
  20. Yang, E. J. and H. C. Chang. 2007. Charaterization of bacteriocin-like-substances produced by Bacillus subtilis MJP1. Kor. J. Microbiol. Biotechnol. 35: 339-346.