Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage.

摘要: Bacteriocin production is considered a favorable property for various beneficial cultures. In addition to their potential as biopreservatives, bacteriocins are also promising alternatives the control of multidrug-resistant pathogens and inhibition some viruses cancer cells. The objective this study was screen characterize bacteriocin-producing strain with aim its future application Listeria monocytogenes, an important food-borne pathogen. A total 22 potentially bacteriocinogenic strains active against L. monocytogenes ATCC15313 were isolated from locally produced kimchi through three-level approach. Pure cultures obtained according good microbiological practices differentiated RAPD-PCR using primers OPL01, OPL09, OPL11. Altogether, 5 selected further study. Specific focus given ST05DL based on specific inhibitory activity ATCC15313, while not affecting different belonging genera Lactobacillus, Pediococcus, Leuconostoc, Weissella, most which microorganisms. identified Bacillus amyloliquefaciens sugar fermentation profile API50CHB analysis 16S rRNA partial sequencing. antimicrobial compound by B. found be sensitive pepsin α-chymotrypsin, evidence proteinaceous nature. presence skim milk, NaCl, Tween 80, glycerol, SDS did affect activity. 20% cell-free supernatant (CFS) 24-h culture exponentially growing successfully inhibited test microorganisms during monitored 10-h incubation. Optimal bacteriocin observed stationary phase at 12 h (800 AU/mL) remained stable next 15 h. ratio between live dead cells period 74.37% 25.66%, respectively, determined flow cytometry. virulence genes hblA, hblB, hblC, nheA, nheB, nheC detected in DNA ST05DL, resistant only ampicillin out 10 tested antibiotics. Future evaluation expressed bacteriocin/s (amino acid sequence, molecular mass, cytotoxicity, detailed mode action, etc.), will step characterization biopreservative and/or pharmaceutical product.