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Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage

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Abstract

Bacteriocin production is considered a favorable property for various beneficial cultures. In addition to their potential as biopreservatives, bacteriocins are also promising alternatives for the control of multidrug-resistant pathogens and the inhibition of some viruses and cancer cells. The objective of this study was to screen and characterize a bacteriocin-producing strain with the aim of its future application for control of Listeria monocytogenes, an important food-borne pathogen. A total of 22 potentially bacteriocinogenic strains active against L. monocytogenes ATCC15313 were isolated from locally produced kimchi through a three-level approach. Pure cultures were obtained according to good microbiological practices and differentiated through RAPD-PCR using the primers OPL01, OPL09, and OPL11. Altogether, 5 strains were selected for further study. Specific focus was given to strain ST05DL based on its specific inhibitory activity against L. monocytogenes ATCC15313, while not affecting different strains belonging to the genera Lactobacillus, Pediococcus, Leuconostoc, and Weissella, most of which are beneficial microorganisms. The strain ST05DL was identified as Bacillus amyloliquefaciens based on its sugar fermentation profile obtained through API50CHB analysis and 16S rRNA partial sequencing. The antimicrobial compound produced by B. amyloliquefaciens ST05DL was found to be sensitive to pepsin and α-chymotrypsin, evidence of its proteinaceous nature. The presence of skim milk, NaCl, Tween 80, glycerol, and SDS did not affect the antimicrobial activity. The addition of 20% cell-free supernatant (CFS) obtained from a 24-h culture of B. amyloliquefaciens ST05DL to an exponentially growing culture of L. monocytogenes ATCC15313 successfully inhibited the test microorganisms during the monitored 10-h incubation. Optimal bacteriocin production by B. amyloliquefaciens ST05DL was observed during the stationary phase at 12 h (800 AU/mL) and remained stable for the next 15 h. The ratio between live and dead cells during this period was 74.37% and 25.66%, respectively, as determined by flow cytometry. The presence of the virulence genes hblA, hblB, hblC, nheA, nheB, and nheC was not detected in the total DNA of B. amyloliquefaciens ST05DL, and the strain was resistant only to ampicillin out of 10 tested antibiotics. Future evaluation of expressed bacteriocin/s by B. amyloliquefaciens ST05DL (amino acid sequence, molecular mass, cytotoxicity, detailed mode of action, etc.), will be the next step in the characterization and its potential application as biopreservative and/or pharmaceutical product.

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Funding

Grants from the National Research Foundation (NRF) funded by the Ministry of Science & ICT (NRF-2018M3A9F3021964; NRF-2016M3A9A5923160), Seoul, Republic of Korea.

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  1. ProBacLab, Graduate School of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea

    Sungmin Jung, Chaerin Woo, Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel & Svetoslav Dimitrov Todorov

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  1. Sungmin Jung
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  2. Chaerin Woo
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  3. Joanna Ivy Irorita Fugaban
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  4. Jorge Enrique Vazquez Bucheli
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  5. Wilhelm Heinrich Holzapfel
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  6. Svetoslav Dimitrov Todorov
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Contributions

Concept: SDT; experimental work: SJ, CW, JIIF, JEVB, SDT; data analysis: JIIF, SDT; funds: WHH, SDT; writing of the manuscript: SDT; corrections and editing: WHH, SDT.

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Correspondence to Svetoslav Dimitrov Todorov.

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Jung, S., Woo, C., Fugaban, J.I.I. et al. Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage. Probiotics & Antimicro. Prot. 13, 1195–1212 (2021). https://doi.org/10.1007/s12602-021-09772-w

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