Browse > Article

Characteristics of Bacteriocin Produced by Lactococcus lactis ET45 Isolated from Kimchi  

Jeong, Seong-Yeop (Bioindustry Research Center, Korea Research Institute of Bioscience and Biotechnology)
Park, Chan-Sun (Bioindustry Research Center, Korea Research Institute of Bioscience and Biotechnology)
Choi, Nack-Shick (Bioindustry Research Center, Korea Research Institute of Bioscience and Biotechnology)
Yang, Hee-Jong (Bioindustry Research Center, Korea Research Institute of Bioscience and Biotechnology)
Kim, Cha-Young (Bioindustry Research Center, Korea Research Institute of Bioscience and Biotechnology)
Yoon, Byoung-Dae (Bioindustry Research Center, Korea Research Institute of Bioscience and Biotechnology)
Kang, Dae-Ook (Department of Biochemistry and Health Science, Changwon National University)
Ryu, Yeon-Woo (Department of Molecular Science and Technology, Ajou University)
Kim, Min-Soo (Bioindustry Research Center, Korea Research Institute of Bioscience and Biotechnology)
Publication Information
Korean Journal of Microbiology / v.47, no.1, 2011 , pp. 74-80 More about this Journal
Abstract
Bacteriocin-producing lactic acid bacterium having antagonistic activity against Bacillus cereus, was isolated from Kimchi. The selected strain was identified as Lactococcus lactis by the Bergey's manual and 16S rDNA analysis, and named as L. lactis ET45. The bacteriocin was stable in the pH range 3.0-11.0. The bacteriocin was active over a wide temperature range from $40^{\circ}C$ to $121^{\circ}C$. Optimal culture condition for producing bacteriocin was obtained by growing the cells on MRS medium at pH 7.5 and $30^{\circ}C$ for 18 h. Antibacterial activity of the bacteriocin was completely disappeared by proteinase K, and this means that bacteriocin is a proteinous substance. The molecular weight of bacteriocin was estimated to be about 4.5 kDa by tricine sodium dodecyl sulfate polyacryamide gel electrophoresis (TSDS-PAGE).
Keywords
Bacillus cereus; Lactococcus lactis; bacteriocin; tricine-SDS-PAGE;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Klaenhammer, T.R. 1993. Genetics of bacteriocin produced by lactic acid bacteria. FEMS Microbiol. 12, 39-86.
2 Klaenhammer, T.R. 1998. Bacteriocin of lactic acid bacteria. Biochimie 70, 337-349.
3 Kwark, K.S., J.G. Cu, K.M. Bae, and H.K. Jun. 1999. Characterization of bacteriocin production by Lactococcus sp. J-105 isolated from Kimchi. Kor. J. Life Science 9, 111-120.
4 Lee, M.K., K.K. Rhee, J.K. Kim, S.M. Kim, J.W. Jeong, and D.J. Jang. 2007. A survey of research papers on Korean Kimchi and R&D trends. Kor. J. Food Culture 22, 104-114.
5 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.
6 Lind, H., H. Jonsson, and J. Schnurer. 2005. Antifungal effect of dairy propionibacteria−contribution of organic acids. Int. J. Food Microbiol. 98, 157-165.   DOI   ScienceOn
7 Lingren, S.E. and W.J. Dobrogosz. 1990. Antagonistic activities of lactic acid bacteria in food and feed fermentation. FEMS Microbiol. Rev. 87, 149-163.   DOI
8 Maisnier, P.S., E. Forni, and J. Richard. 1996. Purification, partial characterization and mode of action of enterococcin EFS2, an antilisterial bacteriocin produced by a strain of Enterococcus faecalis isolated from a Cheese. Int. J. Food Microbiol. 30, 255-270.   DOI   ScienceOn
9 Mattick, A.T.R. and A. Hirsch. 1947. Further observations on an inhibitory substance (nisin) from lactic streptococci. Lancet 2, 5-8.
10 Moonchai, S., W. Madlhoo, K. Jariyachavalit, H. Shimizu, S. Shioya, and S. Chauvatcharin. 2005. Application of a mathematical model and differential evolution algorithm approach to optimization of bacteriocin production by Lactococcus lactis C7. Bioprocess Biosyst. Eng. 28, 15-26.   DOI   ScienceOn
11 Noonpakdee, W., C. Santivarangkna, P. Jumriangrit, K. sonomoto, and S. Panyim. 2003. Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented Sausage. Int. J. Food Microbiol. 81, 137-145.   DOI   ScienceOn
12 Parente, E., A. Ricciardi, and G. Addario. 1994. Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140 NWC during batch fermentation. Appl. Microbiol. Biotechnol. 41, 388-394.
13 Schagger, H. and G.V. Jagow. 1987. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem. 166, 368-379.   DOI   ScienceOn
14 U. S. Food and Drug Administration. 1999. Nisin preparation, Affirmation of GRAS stratus as a direct human food ingredient. Food & Drug Admin. Fed. Reg. 54, 6120-6123.
15 Settanni, L. and A. Corsetti. 2008. Application of bacteriocins in vegetable food biopreservation. Int. J. Food Microbiol. 121, 123-138.   DOI   ScienceOn
16 Steiles, M.E. and J.W. Hastings. 1991. Bacteriocin producing by lactic acid bacteria: potential for use in meat preservation. Trends Food Sci. Technol. 2, 247-251.   DOI
17 Tagg, J.R. and A.R. McGiven. 1971. Assay systems for bacteriocins. Appl. Microbiol. 21, 943.
18 Walter, J., G.W. Tannock, T. Tilsala, A. Isjarvi, S. Rodtong, D.M. Loach, K. Munro, and T. Alatossava. 2000. Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species-specific PCR primers. Appl. Environ. Microbiol. 66, 297-303.   DOI   ScienceOn
19 Atrih, A., N. Rekhif, M. Michel, and G. Lefebvre. 1993. Detection of bacteriocins produced by Lactobacillus plantarum strains isolated from different foods. Microbios 75, 117-123.
20 Yang, E.J., J.Y. Chang, H.J. Lee, J.H. Kim, D.K. Chung, J.H. Lee, and H.C. Chang. 2002. Characterization of the antagonistic activity against Lactobacillus plantarum and induction of bacteriocin production. Kor. J. Food Sci. Technol. 42, 311-318.
21 Bang, B.H., J.S. Seo, and E.J. Jeong. 2008. A method for maintaining good Kimchi quality during fermentation. Kor. J. Food. Nutr. 21, 51-55.
22 Choi, H.J., H.S. Lee, S. Her, D.H. Oh, and S.S. Yoon. 1999. Partial characterization and cloning of leuconocin J, a bacteriocin produced by Leuconostoc sp. J2 isolated from the Korean fermented vegetable Kimchi. J. Appl. Microbiol. 86, 175-181.   DOI   ScienceOn
23 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.
24 Choi, H.J., C.I. Cheigh, S.B. Kim, and Y.R. Pyun. 2000. Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from Kimchi. J. Appl. Microbiol. 88, 563-571.   DOI   ScienceOn
25 Choi, E.M., Y.H. Kim, S.J. Park, Y.I. Kim, Y.M. Ha, and S.K. Kim. 2004. Characterization of bacteriocin, lacticin YH-10, produced by Lactococcus lactis subsp. lactis YH-10 isolated from Kimchi. J. Life Science 14, 683-688.   DOI
26 Cleveland, J., T.J. Montville, I.F. Nes, and M.L. Chikindas. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 71, 1-20.   DOI   ScienceOn
27 Delve, B.J. 1990. Nisin and its uses as a food preservative. Food Technol. 44, 100-117.
28 Dodd, H.M., N. Horn, Z. Hao, and M.J. Gasson. 1992. A lactococcal expression system for engineered nisins. Appl. Environ. Microbiol. 58, 3683-3693.
29 Felske, A. and A.D.L. Akkermans. 1998. Spatial homogeneity of abundant bacterial 16S rRNA molecules in grassland soils. Microb. Ecol. 36, 31-36.   DOI   ScienceOn
30 FDA. Nisin preparation. 1988. Affirmation of GRAS status as a direct human food ingredient. Food Drug Admin. Fed. Reg. 53, 11247.
31 Holt, J.G., N.R. Krieg, P.H.A. Sneath, J.T. Staley, and S.T. Williams. 1994. Regular, nonsporing gram-positive rods, pp. 565-570. In Bergey's Manual of Determinative Bacteriology. 9thed. Williams and Wilkins. Baltimore, USA.
32 Hurst, A. 1981. Nisin. Adv. Appl. Microbiol. 27, 85-123.
33 Jack, R.W., J.R. Tagg, and B. Ray. 1995. Bacteriocin of Gram-positive bacteria. Microbiol. Rev. 59, 171-200.
34 Kim, D.S. 2002. Characteristics of the bacteriocin from Lactobacillus sp. Oh-B3. Kor. J. Microbiol. Biotechnol. 30, 184-188.