title: Production of bacteriocin by Virgibacillus salexigens isolated from "terasi": a traditionally fermented shrimp paste in Indonesia.
abstract: A natural antibacterial-substance-producing gram-positive bacterium was isolated from terasi shrimp paste, a popular fermented product in Indonesia. This strain, a spore-forming and strictly aerobic bacterium, was identified as Virgibacillus salexigens by 16S rRNA gene sequence analysis. The antibacterial substance purified from the precipitated product in the culture supernatant of the strain using ammonium sulfate showed a broad inhibition spectrum against gram-positive bacteria, including a typical foodborne bacterium, namely, Listeria monocytogenes. The antibacterial activity of the substance was inactivated by treatments with various proteolytic enzymes. It was stable after heating or pH treatment, and approximately 60% of the initial activity remained even after heating at 121 °C for 15 min. In addition, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analysis indicated that its monoisotopic mass weight was 5318.4 Da (M+H)(+). On the basis of the results obtained by the automated Edman degradation technique and MALDI-TOF MS analysis, the substance can be classified as a member of Class IId bacteriocins, but it could not be identified as any of the previously purified substances except for the putative bacteriocin predicted from the draft genome sequence data of gram-positive bacteria such as Virgibacillus and Bacillus strains.
authors.affiliation: Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan. takeshik@kaiyodai.ac.jp.
authors.forename: Takeshi
authors.initials: T
authors.lastname: Kobayashi
authors.affiliation: Department of Fisheries, Fisheries and Marine Science Faculty, Diponegoro University, Jl. Prof. H. Soedarto, SH Tembalang, Semarang, 50275, Indonesia. tagustini@yahoo.com.
authors.forename: Tri Winarni
authors.initials: TW
authors.lastname: Agustini
authors.affiliation: Department of Fisheries, Fisheries and Marine Science Faculty, Diponegoro University, Jl. Prof. H. Soedarto, SH Tembalang, Semarang, 50275, Indonesia. ratnaiblo@gmail.com.
authors.forename: Ratna
authors.initials: R
authors.lastname: Ibrahim
authors.affiliation: Faculty of Molecular Chemistry and Engineering, Kyoto Institute of Technology, Matsugasaki, Sakyo-ku, Kyoto, 606-8585, Japan. kame@kit.ac.jp.
authors.forename: Kaeko
authors.initials: K
authors.lastname: Kamei
authors.affiliation: Hiyoshi Corporation 908 Kitanosho, Omihachiman, Shiga, 523-8555, Japan. kondoa@tt.em-net.ne.jp.
authors.forename: Akihiro
authors.initials: A
authors.lastname: Kondo
authors.affiliation: Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan. kajm-ka@hotmail.co.jp.
authors.forename: Michika
authors.initials: M
authors.lastname: Kajiwara
authors.affiliation: Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan. Yoshihiro_Ooka@yahoo.co.jp.
authors.forename: Yoshihiro
authors.initials: Y
authors.lastname: Ooka
authors.affiliation: Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan. hide81486@gmail.com.
authors.forename: Hidetoshi
authors.initials: H
authors.lastname: Nakamura
authors.affiliation: Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan. terahara@kaiyodai.ac.jp.
authors.forename: Takeshi
authors.initials: T
authors.lastname: Terahara
authors.affiliation: Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan. imada@kaiyodai.ac.jp.
authors.forename: Chiaki
authors.initials: C
authors.lastname: Imada
mesh_terms: D000332:Aerobiosis; D001430:Bacteriocins / Q000302:isolation & purification / Q000378:metabolism* / Q000494:pharmacology*; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005516:Food Microbiology; D006094:Gram-Positive Bacteria / Q000187:drug effects*; D006863:Hydrogen-Ion Concentration; D007214:Indonesia; D008970:Molecular Weight; D059748:Proteolysis; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D013171:Spores, Bacterial / Q000166:cytology; D013696:Temperature; D058679:Virgibacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism*
chemical_list: D001430:Bacteriocins; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S
keywords: Antibacterial-substance; Bacteriocin; Fermented shrimp paste; Virgibacillus salexigens