title: Production, purification, and characterization of micrococcin GO5, a bacteriocin produced by Micrococcus sp. GO5 isolated from kimchi.
abstract: Strain GO5, a bacteriocin-producing bacterium, was isolated from green onion kimchi and identified as Micrococcus sp. The bacteriocin, micrococcin GO5, displayed a broad spectrum of inhibitory activity against a variety of pathogenic and nonpathogenic microorganisms, as tested by the spot-on-lawn method; its activity spectrum was almost identical to that of nisin. Micrococcin GO5 was inactivated by trypsin (whereas nisin was not) and was completely stable at 100 degrees C for 30 min and in the pH range of 2.0 to 7.0. Micrococcin GO5 exhibited a typical mode of bactericidal activity against Micrococcus flavus ATCC 10240. It was purified to homogeneity through ammonium sulfate precipitation, ultrafiltration, and CM-Sepharose column chromatography. The molecular mass of micrococcin GO5 was estimated to be about 5.0 kDa by tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis and in situ activity assay with the indicator organism. The amino acid sequence of micrococcin GO5 lacks lanthionine and beta-methyllanthionine and is rich in hydrophobic amino acids and glycine, providing the basis for the high heat stability of this bacteriocin. The N-terminal amino acid sequence of micrococcin GO5 is Lys-Lys-Ser-Phe-Cys-Gln-Lys, and no homology to bacteriocins reported previously was observed in the amino acid composition or N-terminal amino acid sequence. Based on the physicochemical properties, small molecular size, and inhibition of Listeria monocytogenes, micrococcin GO5 has been placed with the class II bacteriocins, but its broad spectrum of activity differs from that of other bacteriocins in this class.
authors.affiliation: Department of Biological Science and Biotechnology, Hankuk University of Foreign Studies, Yongin, Kyonggi 449-791, Korea.
authors.forename: Mi-Hee
authors.initials: MH
authors.lastname: Kim
authors.forename: Yoon-Jung
authors.initials: YJ
authors.lastname: Kong
authors.forename: Hong
authors.initials: H
authors.lastname: Baek
authors.forename: Hyung-Hwan
authors.initials: HH
authors.lastname: Hyun
mesh_terms: D000595:Amino Acid Sequence; D001430:Bacteriocins; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development*; D008837:Micrococcus / Q000378:metabolism / Q000502:physiology*; D008970:Molecular Weight; D019697:Onions / Q000382:microbiology*; D010455:Peptides / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D017385:Sequence Homology; D013696:Temperature; D013997:Time Factors
chemical_list: D001430:Bacteriocins; D010455:Peptides; C009779:micrococcin