|
KMID : 1134820110400060903
|
|
Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.903 ~ p.911
|
|
|
Characterization of Antibacterial Compounds from Bacillus polyfermenticus CJ6 and Its Growth Inhibition Effect on Food-Borne Pathogens
|
|
Jung Ji-Hye
Chang Hae-Choon
|
|
|
Abstract
|
|
|
|
In this study, Bacillus polyfermenticus CJ6 harboring antibacterial activity was isolated from meju. The antibacterial activity of Bacillus polyfermenticus CJ6 was stable in the pH range of 3.0∼9.0, but it disappeared after culture at 70℃ for 24 hr. Antibacterial activity was inactivated by proteinase K, protease, and α-chymotrypsin, indicating its proteinaceous nature. The growth inhibitory effects of B. polyfermenticus CJ6 culture on food-borne pathogens such as Staphylococcus aureus, Salmonella Typhi, Listeria monocytogenes, and Escherichia coli O157:H7 were examined in this study. Approximately 6∼6.2 log CFU/㎖ of each pathogen was co-cultured with B. polyfermenticus CJ6 in a 50 ㎖ culture volume for 24 hr. Growth of S. aureus and L. monocytogenes was completely inhibited after 3 hr of incubation. Growth of S. Typhi and E. coli O157:H7 was also completely inhibited after 6 hr of incubation. The antibacterial compounds from B. polyfermenticus CJ6 were purified by solid phase extraction (C18 Sep-pak cartridge), recycling preparative HPLC, and analytical HPLC. Ultra-high performance liquid chromatography and electrospray ionization tandem mass spectrometry analysis were used to identify the purified antibacterial compounds, which were confirmed to be five peptides (757.4153 Da, 750.3444 Da, 1024.5282 Da, 1123.6083 Da, and 1617.8170 Da).
|
|
|
KEYWORD
|
|
|
Bacillus polyfermenticus, bacteriocin, food-borne pathogens, growth inhibition
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|