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Antilisterial and amylase-sensitive bacteriocin producing Enterococcus faecium SH01 from Mukeunji, a Korean over-ripened kimchi

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Abstract

A bacteriocinogenic strain identified as Enterococcus faecium SH01 was isolated from mukeunji, a Korean traditional over-ripened kimchi with antimicrobial activities against Listeria monocytogenes KCTC 3569 and Lactobacillus curvatus KFRI 166. The maximum bacteriocin titer (1,280 AU/mL) was detected at the early stationary phase and was maintained for 28 h with no activity loss. The bacteriocin activity, which disappeared after treatment with the proteolytic enzymes α-chymotrypsin, pronase E, proteinase K, and trypsin, was partially inactivated using α-amylase. The activity of bacteriocin SH01 remained after heat treatment (121°C, 15 min) and exposure to pH values from 2–12. The molecular weight of crude bacteriocin SH01 was 3 kDa. The bacteriocin production phenotype (Bac+) was linked to a 6 kb plasmid. Bacteriocin SH1 production was not induced by the co-presence of viable cells, heat treatment, or a cell-free indicator supernatant. The mode of action of bacteriocin SH1 was bactericidal.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, 100-715, Korea

    Sung-Hoo Seo, Miran Jung & Wang June Kim

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  1. Sung-Hoo Seo
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  2. Miran Jung
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  3. Wang June Kim
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Correspondence to Wang June Kim.

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Seo, SH., Jung, M. & Kim, W.J. Antilisterial and amylase-sensitive bacteriocin producing Enterococcus faecium SH01 from Mukeunji, a Korean over-ripened kimchi. Food Sci Biotechnol 23, 1177–1184 (2014). https://doi.org/10.1007/s10068-014-0161-x

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  • DOI: https://doi.org/10.1007/s10068-014-0161-x

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