Browse > Article

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

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)
Publication Information
Microbiology and Biotechnology Letters / v.38, no.2, 2010 , pp. 163-167 More about this Journal
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.
Keywords
Bacillus subtilis 168; bacteriocins; antimicrobial activity; Bacillus cereus;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 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.   DOI   ScienceOn
2 Lind, H., H. Jonsson, and J. Schnqrer. 2005. Antifungal effect of dairy propionibacteria−contribution of organic acids. Int. J. Food Microbiol. 98: 157–165.   DOI   ScienceOn
3 Tagg, G. R., A. S. Dajani, and L. W. Wannamarker. 1976. Bacteriocin of gram-positive bacteria. Bacteriol. Rev. 40: 722-756.
4 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.
5 Settanni, L. and A. Corsetti. 2008. Application of bacteriocins in vegetable food biopreservation. Int. J. Food Microbiol. 121: 123-138.   DOI   ScienceOn
6 Klaenhammer, T. R. 1993. Genetics of bacteriocin produced by lactic acid bacteria. FEMS Microbiol. 12: 39-86.
7 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.
8 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.   DOI   ScienceOn
9 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.
10 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.   DOI   ScienceOn
11 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.
12 Scjagger, H. 2006. Tricine-SDS-PAGE. Proc. Natl. 1: 16-22.   DOI   ScienceOn
13 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.
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 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.
16 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.
17 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.   DOI   ScienceOn
18 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.
19 Jack, R. W., J. R. Tagg, and B. Ray. 1995. Bacteriocin of gram-positive bacteria. Microbiol. Rev. 59: 171-200.
20 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.   DOI   ScienceOn