Screening and characterization of bacteriocin producing lactic acid bacteria isolated from chicken intestine
2005
Komkhae Pilasombut(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture. Agricultural Biotechnology Center) | Worawidh Wajjwalku(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Veterinary Medicine. Department of Pathology) | Sunee Nitisinprasert(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) | Adisorn Swetwiwathana(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) | Zendo, Takeshi(Kyushu University, Fukuoka 812-8581 (Japan). Faculty of Agriculture. Dept. of Bioscience and Biotechnology) | Nakayama, Jiro(Kyushu University, Fukuoka (Japan). Faculty of Agriculture. Dept. of Bioscience and Biotechnology) | Sonomoto, Kenji(Kyushu University, Fukuoka (Japan). Faculty of Agriculture. Dept. of Bioscience and Biotechnology) | Thavajchai Sakpuaram(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Veterinary Medicine. Department of Veterinary Public Health and Diagnostic Services)
Five hundred strains of lactic acid bacteria (LAB) were isolated from chicken intestine and screened for their abilities to produce bacteriocins. One strain, K4, produced a bacteriocin with activity against Lactobacillus sakei subsp. sakei JCM 1157 sup(T), Leuconostoc mesenteroides subsp. mesenteroides JCM 6124 sup(T), Bacillus coagulans JCM 2257 sup(T), Enterococcus feacalis JCM 5803sup(T), Listeria innocua ATCC 33090 sup(T) and Brochotrix campestris NBRC 11547sup(T). The antibacterial activity was inactivated by proteolytic enzymes, indicating that it has proteinaceous structure of a bacteriocin. Its properties were heat-tolerance at 121 deg C for 15 min and stable at wide pH range of 3-10. The mode of action of this bacteriocin was clearly bactericidal activity against Lb. sakei subsp. sakei JCM 1157sup(T) and B. coagulans JCM 2257sup(T) whereas it showed bacteriostatic action against Br. campestris NBRC 11547sup(T). In addition, K4 strain was able to grow and produce bacteriocin in MRS containing 4 percent NaCl and at wide pH range of 3-9. Based on morphological biochemical characteristics and 16S rDNA nucleotide sequence analysis, K4 strain was identified as Lactobacillus salivarius.
Показать больше [+] Меньше [-]