한국축산식품학회지 (Food Science of Animal Resources)

  • 제38권6호
  • /
  • Pages.1315-1321
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  • 2018
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin

  • Yang, Jung-Mo (Department of Biotechnology, Korea National University of Transportation) ;
  • Moon, Gi-Seong (Department of Biotechnology, Korea National University of Transportation)
  • 투고 : 2018.11.21
  • 심사 : 2018.12.16
  • 발행 : 2018.12.31
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초록

Bacteriocin is ribosomally synthesized by bacteria and inhibits closely related species. In this study we aimed at isolating lactic acid bacteria producing bacteriocin presenting anti-staphylococcal activity. A Lactococcus lactis strain was isolated from kimchi for the purpose and identified by 16S rRNA gene sequencing. As preliminary tests, optimal culture conditions, stabilities against heat, solvents, and enzymes treatments, and type of action (bacteriostatic or bactericidal) of the bacteriocin were investigated. The optimal culture conditions for production of the bacteriocin were MRS broth medium and $25^{\circ}C$ and $30^{\circ}C$ culture temperatures. The bacteriocin was acidic and the activity was abolished by a protease treatment. Its stability was maintained at $100^{\circ}C$ for 15 min and under treatments of various organic solvents such as methanol, ethanol, acetone, acetonitrile, and chloroform. Finally, the bacteriocin showed bactericidal action against Staphylococcus aureus where 200 AU/mL of the bacteriocin decreased the viable cell count (CFU/mL) of S. aureus by 2.5 log scale, compared with a control (no bacteriocin added) after 4-h incubation.

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과제정보

연구 과제 주관 기관 : Ministry for Food, Agriculture, Forestry and Fisheries

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