Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Bacteriocin with a Broad Antimicrobial Spectirum, Produced by Bacillus sp. Isolated from Kimchi

  • Mah, Jae-Hyung (Graduate School of Biotechnology, Korea University) ;
  • Kim, Kwang-Soo (Graduate School of Biotechnology, Korea University) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Young-Bae (Graduate School of Biotechnology, Korea University) ;
  • Hwang, Han-Joon (Graduate School of Biotechnology, Korea University)
  • Published : 2001.08.01
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Abstract

An antimicrobially active bacterium which was identified as Bacillus brevis, was isolated from kimchi. The antimicrobial activity was found against various Gram-positive and Gram-negative bacteria including some pathogens food-spoilage microorganisms, and some yeast strains. The antimicrobial activity was especially strong against Bacillus anthracis and Shigella dysenteriae. The strong activity was observed during an early stationary phase in the culture when incubated at $37^{\circ}C$ with initial medium pH of 6.8. The antimicrobial activity was found to be stable at $90^{\circ}C$ for 30 min and in the pH range of 3-11, and it was insensitive to organic solvents including acetone, acetonitrile, ethanol, and methanol. Analysis of the bacterocin on tricine-sodium dodecyl sulfate-polyacrylamide gel suggested a molecular mass of approximately 4.5-6.0 kDa. The antimicrobial substance was characterized as a bacteriocin, because of its proteinaceous nature and low molecular weight. The bacteriocin could potentially be used as a food preservative, because of its thermostable property and broad antimicrobial spectrum.

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References

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