Browse > Article
http://dx.doi.org/10.5352/JLS.2008.18.2.287

Establishment of an Antibacterial Yeast That Producing Bacteriocin Subpeptin JM4-A or Subpeptin JM4-B  

Lee, Ok-Hee (Department of Bioscience and Biotechnology, Silla University)
Jang, Min-Kung (Department of Bioscience and Biotechnology, Silla University)
Lee, Dong-Geun (Department of Bioscience and Biotechnology, Silla University)
Kim, In-Hae (Department of Bioscience and Biotechnology, Silla University)
Lee, Jae-Hwa (Department of Bioscience and Biotechnology, Silla University)
Ha, Jong-Myung (Department of Bioscience and Biotechnology, Silla University)
Ha, Bae-Jin (Department of Bioscience and Biotechnology, Silla University)
Ahn, Ik-Yong (Youngnam Flour Mills Co., LTD.)
Cho, Dong-In (Youngnam Flour Mills Co., LTD.)
Lee, Sang-Hyeon (Department of Bioscience and Biotechnology, Silla University)
Publication Information
Journal of Life Science / v.18, no.2, 2008 , pp. 287-290 More about this Journal
Abstract
In order to obtain yeast cells producing a bacteriocin, Subpeptin JM4-A or Subpeptin JM4-B, the 48 bp oligonucleotides corresponding to Subpeptin JM4-A and Subpeptin JM4-B genes including codon for start and stop were chemically synthesized and cloned into pAUR123, an yeast expression vector. Transformed yeast cells exhibited growth inhibition of Bacillus subtilis, Escherichia coli and Pseudonomas aeruginosa. This result indicates that yeast cells producing Subpeptin JM4-A or Subpeptin JM4-B possess bacteriocidal properties against both Gram positive B. subtilis and Gram negative E. coli and P. aeruginosa cells. The recombinant yeast strains constructed in this study can be applied in the food preservative or. animal foodfeed.
Keywords
Bacteriocin; Pseudomonas aeruginosa; Saccharomyces cerevisiae; Subpeptin JM4-A; Subpeptin JM4-B;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Antonio, G., 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 Dixon, B. 2000. Antibiotics as growth promoters: Risks and alternatives. ASM news. 66, 264-265
3 Flynn, S., D. van Sinderen, G. M. Thornton, H. Holo, I. F. Nes and J. K. Collins. 2002. Characterization of the genetic locus responsible for the production of ABP-118, a novel bacteriocin produced by the probiotic bacterium Lactobacillus salivarius subsp. salivarius UCC118. Mircrobiology 148, 973-984
4 Young, K. D., M. Koo and C. R. Ryoo. 2002. Bacteriocin produced by Pediococcus sp. in Kimchi and its characteristics. J. Microbiol. Biotechnol. 12, 96-105
5 Butzler, J. P. 1984. Campylobacter infection in man and animal. pp. 1-246, CRC Press Inc. Bocaraton, Florida
6 Animal Health Products Handbook. 2001. Korea Animal Health Products Association
7 Kim, H. Y., Y. J. Lee, K. H. Hong, Y. K. Kwon, J. Y. Lee and S. H. Kim. 1999. Studies on the development of natural preservatives from natural products. Korean J. Food Sci. Technol. 31, 1667-1678
8 Park, J. H., N. S. Han, J. Y. Yoo, D. J. Kwon, H. K. Shin and Y. J. Koo. 1993. Screening of the foodstuffs influencing the growth of Bifidobacterium spp. and Clostridum perfringens. Korean J. Food Sci. Technol. 25, 582-588
9 Shimei, W., J. Zhong and L. Huan. 2006. Genetics of subpeptin JM4-A and subpeptin JM4-B production by Bacillus subtilis JM4. Biochem. Biophy. Res. Comm. 344, 1147-1154   DOI   ScienceOn
10 Friedman, C. R., J. Neiemann, H. C. Wegener and R. V. Tauxe. 2000. Epidemiology of Campylobacter jejuni infections in the Unites States and other industrialized nations, pp. 121-138. In I. Nachamkin and M. J. Blaser (eds.), Campylobacter, 2nd eds. American Society for Microbiology, Washing D. C
11 Atrih, A., N. Rekhif, M. Michel and G. Lefebvre. 1993. Detection of bacteriocins produced by Lactobacillus plantarum strain isolated form different foods. Microbios 75, 117-123
12 Fuller, R. 1989. Probiotics in man and animal. Bacteriology 66, 265-378
13 White, P. L., A. R. Bakers and W. O. James. 1997. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev. Sci. Tech. 16, 525-541   DOI