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Isolation and characterization of a proteinaceous antifungal compound from L actobacillus plantarum YML 007 and its application as a food preservative
Author(s) -
Ahmad Rather I.,
Seo B.J.,
Rejish Kumar V.J.,
Choi U.H.,
Choi K.H.,
Lim J.H.,
Park Y.H.
Publication year - 2013
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.12077
Subject(s) - lactobacillus plantarum , biology , microbiology and biotechnology , food spoilage , bacteria , food science , preservative , aspergillus flavus , fermentation in food processing , aspergillus niger , lactobacillus , lactic acid , fusarium oxysporum , aspergillus , aspergillus fumigatus , fermentation , botany , genetics
Korean kimchi is known for its myriad of lactic acid bacteria ( LAB ) with diverse bioactive compounds. This study was undertaken to isolate an efficient antifungal LAB strain among the isolated kimchi LAB s. One thousand and four hundred LAB s isolated from different kimchi samples were initially screened against A spergillus niger . The strain exhibiting the highest antifungal activity was identified as L actobacillus plantarum YML 007 by 16 S rRNA sequencing and biochemical assays using API 50 CHL kit. L act. plantarum YML 007 was further screened against A spergillus oryzae , A spergillus flavus , F usarium oxysporum and other pathogenic bacteria. The morphological changes during the inhibition were assessed by scanning electron microscopy. Preliminary studies on the antifungal compound demonstrated its proteinaceous nature with a molecular weight of 1256·617 Da, analysed by matrix‐assisted laser desorption ionization‐time‐of‐flight mass spectrometry ( MALDI ‐ TOF ). The biopreservative activity of L act. plantarum YML 007 was evaluated using dried soybeans. Spores of A . niger were observed in the negative control after 15 days of incubation. However, fungal growth was not observed in the soybeans treated with fivefold concentrated cell‐free supernatant of L act. plantarum YML 007. The broad activity of L act. plantarum YML 007 against various food spoilage moulds and bacteria suggests its scope as a food preservative. Significance and Impact of the Study After screening 1400 kimchi bacterial isolates, strain L actobacillus plantarum YML 007 was selected with strong antifungal activity against various foodborne pathogens. From the preliminary studies, it was found that the bioactive compound is a low molecular weight novel protein of 1256·617 Da. Biopreservative potential of L act. plantarum YML 007 was demonstrated on soybean grains, and the results point out YML 007 as a potent biopreservative having broad antimicrobial activity against various foodborne pathogens.