양파로부터 분리한 Pediococcus pentosaceus KC-007이 생산하는 박테리오신의 특성

박귀근¹, 강종백², 박영서¹^,^*

Characterization of Bacteriocin Produced from Pediococcus pentosaceus KC-007 Isolated from Onion

Gwi-Gun Park¹, Jongback Gang², Young-Seo Park¹^,^*

¹가천대학교 식품생물공학과

²가천대학교 나노화학과

¹Department of Food Science & Biotechnology, Gachon University

²Department of Nano Chemistry, Gachon University

^*Corresponding author: Young-Seo Park, Department of Food Science & Biotechnology, Gachon University, Seongnam 461-701, Korea, Tel: +82-31-750-5378; Fax: +82-31-750-4273, E-mail: ypark@gachon.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 10, 2013; Revised: Nov 12, 2013; Accepted: Nov 12, 2013

Published Online: Nov 30, 2013

Abatract

Bacteriocin was maximally produced by Pediococcus pentosaceus KC-007 in the late exponential phase in MRS broth. The activity of bacteriocin was completely inactivated by proteinase K, trypsin, chymotrypsin, pepsin, and subtilisin A, but not by catalase, lysozyme, lipase, ribonuclease A, and alpha-amylase. Furthermore, its activity was not affected by pH changes ranging from 2 to 8 and heat treatment at 100°C for 60 min or autoclaving. The activity of bacteriocin remained after treatment of organic solvents or detergent such as acetone, chloroform, ethanol, hexane, isopropanol, methanol, SDS, or Tween 20. Therefore, the bacteriocin isolated in this study could be used for a food preservative due to its growth inhibition against Bacillus cereus, Escherichia coli O157-H7, and Listeria monocytogenes.

Keywords: bacteriocin; Pediococcus pentosaceus; antimicrobial activity