Partial Characterization of an Anti-Listerial Bacteriocin from Enterococcus faecium CJNU 2524

• 발행기관: 한국축산식품학회
• 저자명: Jung-Mo Yang Gi-Seong Moon
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제41권 제1호, 164~171쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.01.31

영문 초록

Listeria monocytogenes is a representative foodborne pathogen and causes listeriosis. Enterococcus faecium CJNU 2524 was confirmed to produce a bacteriocin with anti-listerial activity. To establish optimal culture conditions for the production of the bacteriocin from E. faecium CJNU 2524, different media (MRS and BHI broth) and temperatures (25℃, 30℃, and 37℃) were investigated. The results showed that the optimal culture conditions were MRS broth and 25℃ or 30℃ temperatures. The crude bacteriocin was stable in a broad range of pH conditions (2.0–10.0), temperatures (60℃– 100℃), and organic solvents (methanol, ethanol, acetone, acetonitrile, and chloroform). The bacteriocin activity was abolished when treated with protease but not α-amylase or lipase, indicating the proteinaceous nature of the bacteriocin. Finally, the bacteriocin showed a bactericidal mode of action against L. monocytogenes. Therefore, it can be a biopreservative candidate for controlling L. monocytogenes in dairy and meat products.

목차

Introduction

Materials and Methods

Results and Discussion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

bacteriocin Enterococcus faecium Listeria monocytogenes