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KMID : 1024620100300050795
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Food Science of Animal Resources
2010 Volume.30 No. 5 p.795 ~ p.803
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Characterization of an Amylase-sensitive Bacteriocin DF01 Produced by Lactobacillus brevis DF01 Isolated from Dongchimi, Korean Fermented Vegetable
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Kang Tae-Kyu
Kim Wang-June
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Abstract
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A DF01 strain that inhibits tyramine-producing Lactobacillus curvatus KFRI 166 was isolated from Dongchimi, a traditional Korean fermented vegetable, and identified as Lactobacillus brevis by biochemical analysis and reverse transcriptase sequencing of 16S rRNA. The antimicrobial compound produced by L. brevis DF01 was secreted at a maximum level of 640 AU/mL in late exponential phase in MRS broth, and its activity remained constant during stationary phase. The activity of bacteriocin DF01 was totally inactivated by -chymotrypsin, pronase E, proteinase K, trypsin, and -amylase, but not by catalase, which indicates the compound was glycoprotein in nature. The activity was not affected by pH changes ranging from 2 to 12 or heat treatment (60, 80, and for 30 min), but was reduced after autoclaving. Bacteriocin DF01 had bacteriolytic activity and a molecular weight of approximately 8.2 kDa, as shown by tricine-SDS-PAGE analysis. Therefore, bacteriocin DF01 can be used in the manufacture of fermented meat products due to its inhibition of tyramine-producing L. curvatus and non-inhibition of L. sake, which is used as a starter culture for meat fermentation.
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KEYWORD
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amylase-sensitive bacteriocin, Lactobacillus brevis, dongchimi
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