Identification and partial characterization of lacticin BH5, a bacteriocin produced by Lactococcus lactis BH5 isolated from Kimchi.
Strain BH5 was isolated from naturally fermented Kimchi and identified as a bacteriocin producer that has bactericidal activity against Micrococcus flavus ATCC 10240. Strain BH5 was identified tentatively as Lactococcus lactis by API test. Lactococcus lactis BH5 showed a broad spectrum of activity against most of the nonpathogenic and pathogenic microorganisms tested by the modified deferred method. The activity of lacticin BH5, named tentatively as the bacteriocin produced by L. lactis BH5, was detected at the mid-log growth phase, reached its maximum during the early stationary phase, and decreased after the late stationary phase. Lacticin BH5 also showed a relatively broad spectrum of activity against nonpathogenic and pathogenic microorganisms as tested by the spot-on-lawn method. Its antimicrobial activity on sensitive indicator cells was completely destroyed by protease XIV. The inhibitory activities of lacticin BH5 were detected during treatments up to 100 degrees C for 30 min. Lacticin BH5 was very stable over a pH range of 2.0 to 9.0 and was stable with all the organic solvents examined. It demonstrated a typical bactericidal mode of inhibition against M. flavus ATCC 10240. The apparent molecular mass of lacticin BH5 was estimated to be in the region of 3 to 3.5 kDa, by the direct detection of bactericidal activity after sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
Hur
J W
JW
Division of Life Sciences, Kyungnam University, Masan, Korea.
Hyun
T H
TH
Pyun
Y R
YR
Kim
T S
TS
Yeo
I H
IH
Paik
H D
HD
D001426:Bacterial Proteins / Q000096:biosynthesis / Q000302:isolation & purification* / Q000494:pharmacology; D001430:Bacteriocins / Q000096:biosynthesis / Q000302:isolation & purification* / Q000494:pharmacology; D001937:Brassica / Q000382:microbiology; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D013294:Lactococcus lactis / Q000145:classification / Q000378:metabolism*; D008855:Microscopy, Electron, Scanning; D008970:Molecular Weight; D013997:Time Factors
D001426:Bacterial Proteins; D001430:Bacteriocins; C437544:lacticin BH5; C082508:lacticin 481