Antilisterial and amylase-sensitive bacteriocin producing Enterococcus faecium SH01 from Mukeunji, a Korean over-ripened kimchi
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- 作者：Sung-Hoo Seo (1)
Miran Jung (1)
Wang June Kim (1) - 关键词：mukeunji ; amylase ; sensitive bacteriocin ; Enterococcus faecium
- 刊名：Food Science and Biotechnology
- 出版年：2014
- 出版时间：August 2014
- 年：2014
- 卷：23
- 期：4
- 页码：1177-1184
- 全文大小：358 KB
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Miran Jung (1)
Wang June Kim (1)
1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, 100-715, Korea - ISSN：2092-6456
文摘
A bacteriocinogenic strain identified as Enterococcus faecium SH01 was isolated from mukeunji, a Korean traditional over-ripened kimchi with antimicrobial activities against Listeria monocytogenes KCTC 3569 and Lactobacillus curvatus KFRI 166. The maximum bacteriocin titer (1,280 AU/mL) was detected at the early stationary phase and was maintained for 28 h with no activity loss. The bacteriocin activity, which disappeared after treatment with the proteolytic enzymes α-chymotrypsin, pronase E, proteinase K, and trypsin, was partially inactivated using α-amylase. The activity of bacteriocin SH01 remained after heat treatment (121°C, 15 min) and exposure to pH values from 2-2. The molecular weight of crude bacteriocin SH01 was 3 kDa. The bacteriocin production phenotype (Bac+) was linked to a 6 kb plasmid. Bacteriocin SH1 production was not induced by the co-presence of viable cells, heat treatment, or a cell-free indicator supernatant. The mode of action of bacteriocin SH1 was bactericidal.