초록

쇠고기 분쇄육으로부터 박테리오신 생산균주를 분리하여 형태학적, 생화학적 특성을 조사한 결과 Lactobacillus plantarum ssp. 와 유사하게 나타났으며 당발효성 실험결과 95%의 신뢰도로 L. plantarum으로 동정되어 L. plantarum KU107로 명명하였다. L. plantarum KU107이 생산하는 박테이로신은 trypsin과 pepsin의 처리에 의해 활성이 소실되었으며 pH 2와 12에서도 활력이 완전하게 소실되지 않는 pH 안정성과 열안정성을 갖는 것으로 조사되었다. 또한, 이 박테리오신은 Bacillus cereus, Listeria inoccua, Listeria monacytogenes, Staphylococcus aureus, Staphylococcus intermedius KCCM 11806, 그리고 Yersinia enterocolitica에 대해서도 항균 활성을 나타내었다. S. aureus가 접종된 쇠고기 분쇄육에 박테리오신을 처리한 경우, 대조구와는 다르게 저장 7일째까지 접종된 S. aureus 초기균수와 유의적인 차이없이 성장을 지연시킴을 알 수 있었으며 저장 14일까지 대조구에 비해 유의적으로 현저히 적은 균수를 나타내었다.

Abstract

A bacteriocin producing lactic acid bacteria was isolated from ground beef and the strain was identified as Lactobacillus plantarum ssp. by use of API carbohydrate fermentation pattern and physiological tests. The bacteriocin produced by L. plantarum KU107 exhibited a good spectrum of activity against foodborne pathogens including Bacillus cereus, Escherichia coli, Listeria ivanovii, Listeria monocytogenes, Pseudomonas aeruginosa, Pseudomonas chlororaphis, Staphylococcus aureus, Staphylococcus intermedius, Salmonella typhimurium and Yersinia enterocolitica. The bacteriocin was active over a wide pH range and stable of heat treatment, and inactivated by treatment with proteases. A bacteriocin from L. plantarum KU107 was effetive in reducing S. aureus in tryptic soy broth. On the ground beef containing S. aureus was added with the crude bacteriocin, S. aureus was inhibited during storage period at 4$\^{C}$.

주제어

#lactic acid bacteria   #bacteriocin   #Lactobacillus plantarum   #Staphylococcus aureus   #inhibitory activity  

저자의 다른 논문

참고문헌 (19)

1. Aymerich, T., Holo, H., Havarstein, L. S., Hugas, M., Garriga, M., and Nes, I. F. (1996) Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins. Appl. Environ. Microbiol. 62, 1676-1682 
2. Barehoot, S. F. and Klaenhammer, T. R. (1983) Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl. Environ. Microbiol. 45, 1808-1815 
3. Halpin-Dohnalek, M. and Marth, E. M. (1989) Staphylococcus aureus: production of extracellular compounds and behavior in foods: a review. J. Food Prot. 52, 262-572 
4. Hirsch, A. and Grinsted, E. (1954) Methods for the enumeration of anaerobic sporeformers from cheese, with observation on the effect of nisin. J. Dairy Res. 21, 101-111 
5. Tatini, S. R. (1973) Influence of food environments on growth of Styphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36, 559-567 
6. Atrih, A., Rekhif, N., Michel, M., and Lefebvre, G. (1993) Detection of bacteriocins produced by Lactobacillus plantarum strains isolated from different foods. Microbios. 75, 117-123 
7. Daeschel, M.A., Mckenney, M.C., and McDonald, L.C. (1990) Bacteriocidal activity of Lactobacillus plantarum C-11. Food Microbiol. 7, 90-98 
8. Schillinger, U. and Lucke, F. K. (1989) Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 55, 1901-1906 
9. SAS/STAT Software (1996) Changes and Enhancements. through Realease 6.11. SAS Institute Inc., Cary, NC 
10. Davey, G. P. (1981) Mode of action diplococcin, a bacteriocin from Streptococcus cremoris 346. N.Z.J. Dairy Sci. Technol. 16, 187-199 
11. Liu, W. and Hansen, J. N. (1990) Some chemical and physical properties of nisin, a small-protein antibiotic produced by Lactococcus lactis. Appl. Environ. Microbiol. 56, 2551-2558 
12. Thuault, D., Beliard, E., Guern, J. L., and Bourgeois C. (1991) Inhibition of Clostridium tyrobutyricum by bacteriocin-like substances produced by lactic acid bacteria. J. Dairy Sci., 74, 1145-1150 
13. Holt, J. G., Krieg, N. R., Sneath, P, H. A., Stanley, J. T. and Williams, S. T. (1994) Bergey's Manual of Determinative Bacteriology, 9th ed., Williams & Wilkins 
14. Ferreira, C. L. and Gilliland, S. E. (1988) Bacteriocin involved in premature death of Lactobacillus acidophilus NCFM during growth at pH 6. J. Dairy Sci. 71, 306-315 
15. De Vuyst, L. and Vandamme, E. J. (1994) Antimicrobial potential of lactic acid bacteria, In Bacteriocins of Lactic Acid Bacteria, 2nd ed. Blackie Academic & Professional, Glasgow, pp. 91-142 
16. Sneath, P. H. A., Mair, N. S., Sharpe, M. E. and Holt, J. G.(1986) Bergey's Manual of Systematic Bacteriology, Williams & Wilkins, Vol. 2 
17. Garvani, R. B. (1987) Bacterial food borne disease. Dairy Food Sanitation. 2, 77-88 
18. Olasupo N. A. (1998) Inhibition of Listeria monocytoeens by plantaricin NA, an antibacterial substance from Lactobacillus plantarum. Folia Microbiol. 43, 151-155 
19. Smith, J. L., Buchanan, R. L., and Palumbo, S. L. (1983) Effects of food environment on staphylococcal enterotoxin synthesis: a review. J. Food Prot. 46, 545-556 

이 논문을 인용한 문헌 (0)

1. 이 논문을 인용한 문헌 없음