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KMID : 1024620180380061315
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Food Science of Animal Resources
2018 Volume.38 No. 6 p.1315 ~ p.1321
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Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin
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Yang Jung-Mo
Moon Gi-Seong
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Abstract
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Bacteriocin is ribosomally synthesized by bacteria and inhibits closely related species. In this study we aimed at isolating lactic acid bacteria producing bacteriocin presenting anti-staphylococcal activity. A Lactococcus lactis strain was isolated from kimchi for the purpose and identified by 16S rRNA gene sequencing. As preliminary tests, optimal culture conditions, stabilities against heat, solvents, and enzymes treatments, and type of action (bacteriostatic or bactericidal) of the bacteriocin were investigated. The optimal culture conditions for production of the bacteriocin were MRS broth medium and 25℃ and 30℃ culture temperatures. The bacteriocin was acidic and the activity was abolished by a protease treatment. Its stability was maintained at 100℃ for 15 min and under treatments of various organic solvents such as methanol, ethanol, acetone, acetonitrile, and chloroform. Finally, the bacteriocin showed bactericidal action against Staphylococcus aureus where 200 AU/mL of the bacteriocin decreased the viable cell count (CFU/mL) of S. aureus by 2.5 log scale, compared with a control (no bacteriocin added) after 4-h incubation.
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KEYWORD
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bacteriocin , Lactococcus lactis , Staphylococcus aureus , kimchi , bactericidal action
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