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Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23‐2 isolated from Kimchi
Author(s) -
Shin M.S.,
Han S.K.,
Ryu J.S.,
Kim K.S.,
Lee W.K.
Publication year - 2008
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2008.03770.x
Subject(s) - bacteriocin , pediococcus , biopreservation , microbiology and biotechnology , food science , bacteria , listeria monocytogenes , fermentation , biology , lactic acid , pediococcus acidilactici , antimicrobial , chemistry , lactobacillus , genetics , lactobacillus plantarum
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.