2019 ; Vol.29-7: 1033~1042
|Author||Venkatesh Perumal, Zhuang Yao, Jeong A Kim, Hyun-Jin Kim, Jeong Hwan Kim|
|Place of duty||Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea|
|Title||Purification and Characterization of a Bacteriocin, BacBS2, Produced by Bacillus velezensis BS2 Isolated from Meongge Jeotgal|
J. Microbiol. Biotechnol.2019 ;
|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 80ºC for 15 min, but half of the activity was retained upon exposure
to 90ºC for 15 min or 100ºC 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.|
|Key_word||Bacteriocin, Bacillus velezensis, antibacterial activity, jeotgal|
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