Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Selection and Characterization of Bacteriocin-Producing Lactobacillus sp. AP 116 from the Intestine of Pig for Potential Probiotics

  • Shin, Myeong-Su (College of Veterinary Medicine, Chungbuk National University) ;
  • Choi, Hyun-Jong (College of Veterinary Medicine, Chungbuk National University) ;
  • Jeong, Kyeong-Hyeon (Korea Bio Science Research Institute of Organic Bio Tech Co. Ltd.) ;
  • Lim, Jong-Cheol (Korea Bio Science Research Institute of Organic Bio Tech Co. Ltd.) ;
  • Kim, Kyeong-Su (Korea Bio Science Research Institute of Organic Bio Tech Co. Ltd.) ;
  • Lee, Wan-Kyu (College of Veterinary Medicine, Chungbuk National University)
  • Received : 2011.11.21
  • Accepted : 2012.01.04
  • Published : 2012.02.29
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Abstract

The purpose of this study was to isolate bacteriocin-producing bacteria with antagonistic activities against pathogens from the intestines of pigs for probiotic use. Lactobacillus sp. AP 116 possessing antimicrobial property was selected from a total of 500 isolates. The AP 116 strain showed a relatively broad spectrum of inhibitory activity against Listeria monocytogenes, Clostridium perfringens, Pediococcus dextrinicus, and Enterococcus strains using the spot-on-lawn method. Bacteriocin activity remained unchanged after 15 min of heat treatment at $121^{\circ}C$ and exposure to organic solvents; however, it diminished after treatment with proteolytic enzymes. Maximum production of bacteriocin occurred at $34^{\circ}C$ when a pH of 6.0 was maintained throughout the culture during fermentation. According to a tricine SDS-PAGE analysis, the molecular weight of the bacteriocin was approximately 5 kDa. The isolate tolerated bile salts and low pH, and also induced nitric oxide (NO) in mouse peritoneal macrophages. Bacteriocin and bacteriocin-producing bacteria, such as Lactobacillus sp. AP 116, could be potential candidates for use as probiotics as an alternative to antibiotics in the pig industry.

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References

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