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KMID : 1024620110310060952
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Food Science of Animal Resources
2011 Volume.31 No. 6 p.952 ~ p.959
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Characteristics and Partial Purification of a Bacteriocin Produced by Pediococcus damnosus JNU 534
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Lee Jae-won
Han Soo-Min
Yun Bo-hyun
Oh Se-Jong
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Abstract
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A new bacteriocin-producing lactic acid bacteria (LAB) which has been isolated from kimchi was identified as Pediococcus damnosus by use of API kit and 16S rDNA sequencing, and designated as P. damnosus JNU 534. The bacteriocin produced by P. damnosus JNU 534 markedly inhibited the growth of some of LAB and Listeria monocytogenes, whereas other pathogens including Gram negative bacteria were not susceptible. The production of bacteriocin started at the beginning of exponential phase and reached maximum activity at the early stationary phase. The bacteriocin was stable on the wide pH range of 2-9 and heat treatment up to 100℃ for 15 min. The antimicrobial compound was inactivated by treatments of proteolytic enzymes indicating its proteinaceous in nature. The bacteriocin was purified by 30% ammonium sulfate precipitation followed by hydrophobic interaction column and C18 column chromatography. The estimated molecular weight of the bacteriocin using tricine SDS-PAGE was approximately 3.4 kDa and the identified N-terminal amino acid sequence was NH₂-ILLEELNV.
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KEYWORD
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bacteriocin, Pedidococcus damnosus JNU 534, purification
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