Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Purification and Characterization of a Bacteriocin, BacBS2, Produced by Bacillus velezensis BS2 Isolated from Meongge Jeotgal

  • Perumal, Venkatesh (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Yao, Zhuang (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Kim, Jeong A (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Kim, Hyun-Jin (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Jeong Hwan (Institute of Agriculture and Life Science, Gyeongsang National University)
  • Received : 2019.03.29
  • Accepted : 2019.06.10
  • Published : 2019.07.28
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Abstract

Bacillus velezensis BS2 was isolated from meongge (common sea squirt) jeotgal, a Korean fermented seafood, and produces a bacteriocin, BacBS2, which strongly inhibits Listeria monocytogenes and Bacillus cereus. BacBS2 was partially purified by Q-Sepharose column chromatography after ammonium sulfate precipitation of the culture supernatant, then further purified by Sephadex G-50 column chromatography. Partially purified BacBS2 was estimated to be 6.5 kDa in size by Tricine-SDS PAGE and activity detection by gel-overlay. Enzyme treatment and FT-IR spectrum of partially purified BacBS2 confirmed its proteinaceous nature. BacBS2 was fully stable at pH 4-9, and half of activity was retained at pH 1-3. Full activity was retained after exposure to $80^{\circ}C$ for 15 min, but half of the activity was retained upon exposure to $90^{\circ}C$ for 15 min or $100^{\circ}C$for 10 min. BacBS2 inhibited L. monocytogenes by bactericidal mode of action. B. velezensis BS2 and its BacBS2 seem useful as biopreservatives for fermented foods such as jeotgal.

Keywords

References

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