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Food science and biotechnology v.14 no.1 = no.61, 2005년, pp.49 - 57   피인용횟수: 8

Characterization of Bacteriocin Produced by Enterococcus faecium MJ-14 Isolated from Meju

Lim, Sung-Mee   (Department of Hotel Culinary Arts, Tongmyong CollegeUU0000460  ); Park, Mi-Yeon   (Department of Food Science and Technology, Pukyong National UniversityUU0000598  ); Chang, Dong-Suck   (Department of Food Science and Technology, Pukyong National UniversityUU0000598  );
  • 초록

    Enterococcus faecium MJ-14, having strong antilisterial activity, was isolated from Korean fermented food, Meju. MJ-14 showed the same phenotypic characteristics, but different sugar utilization, as reference strain, E. faecium KCCM12118. It could utilize D-xylose, amygdaline, and gluconate, whereas E. faecium KCCM12118 could not. Optimal condition for bacteriocin production by E. faecium MJ-14 was at $37^{\circ}C$ and pH 7.0. Bacteriocin activity appeared in mid exponential phase and increased rapidly up to stationary phase. Activity was significantly promoted in MRS broth containing 3.0% glucose, 1.5% lactose, 2.0% peptone, or 1.5% tryptone. Bacteriocins effectively inhibited Enterococcus faecalis and Listeria spp. of Gram-positive bacteria, and Helicobacter pylori of Gram-negative bacteria, but did not inhibit yeasts and molds. They were stable against heat (for 30 min at $100^{\circ}C$ ), pH (3.0-9.0), long-term storage (for 60 days at 4 or $-20^{\circ}C$ ), and enzymatic digestion by catalase, proteinase K, papain, lysozyme, trypsin, chymotrypsin, and lipase, etc. Bacteriocin activity was completely inhibited by protease and pepsin, and 50% by ${\alpha}$ -amylase. Studies on PCR detection of enterocin structural genes revealed bacteriocins are identical to enterocins A and B.


  • 주제어

    Meju .   Bacteriocin activity .   Listeria spp.   .   Helicobacter pylori.  

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