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- Title
Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi.
- Authors
M. S. Shin; S. K. Han; J. S. Ryu; K. S. Kim; W. K. Lee
- Abstract
Aims: Screening and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi, a traditional Korean fermented vegetable. Methods and Results: A total of 1000 lactic acid bacteria were isolated from various Kimchi samples and screened for the production of bacteriocin. Pediocin K23-2, a bacteriocin produced by the Pediococcus pentosaceus K23-2 strain, showed strong inhibitory activity against Listeria monocytogenes. The bacteriocin activity remained unchanged after 15 min of heat treatment at 121°C or exposure to organic solvents; however, it diminished after treatment with proteolytic enzymes. The bacteriocin was maximally produced at 37°C, when the pH of the culture broth was maintained at 5·0 during the fermentation, although the optimum pH for growth was 7·0. The molecular weight of the bacteriocin was about 5 kDa according to a tricine SDS-PAGE analysis. Conclusions: Pediococcus pentosaceus K23-2 isolated from Kimchi produces a bacteriocin, which shares similar characteristics to the Class IIa bacteriocins. The bacteriocin is heat stable and shows wide antimicrobial activity against Gram-positive bacteria, especially L. monocytogenes. Significance and Impact of the Study: Pediocin K23-2 and pediocin K23-2-producing P. pentosaceus K23-2 could potentially be used in the food and feed industries as natural biopreservatives, and for probiotic application to humans or livestock.
- Subjects
ANTI-infective agents; BACTERIOCINS; KIMCHI; LACTIC acid bacteria; LISTERIA monocytogenes; ORGANIC solvents; PROTEOLYTIC enzymes; PROBIOTICS; FERMENTATION; FOOD preservatives
- Publication
Journal of Applied Microbiology, 2008, Vol 105, Issue 2, p331
- ISSN
1364-5072
- Publication type
Article
- DOI
10.1111/j.1365-2672.2008.03770.x