- About MBL
- For Contributors
Food Microbiology (FM) | Bioactive Compounds or Metabolites: Function and Application
Microbiol. Biotechnol. Lett. 2021; 49(2): 131-137
Byeong-Ki Ahn1, Kyung-Cheol Min2, Sang-Hyun Cho2, Dong-Geun Lee2, Andre Kim2, and Sang-Hyeon Lee1,2*
1Department of Green-Chemistry Convergence Engineering, Graduate School, Silla University, Busan 46958, Republic of Korea 2Department of Pharmaceutical Engineering, College of Medical and Life Sciences, Silla University, Busan 46958, Republic of Korea
Correspondence to :
Sang-Hyeon Lee, email@example.com
This study aimed at isolating lactic acid bacteria with anti-MRSA (methicillin-resistant Staphylococcus aureus) bacteriocin activity from fermented shrimp. We selected three strains, named Weissella sp. S1, S2, and S3, using analysis based on 16S rRNA gene sequences. All strains showed appropriate growth in an MRS medium containing 5% (w/v) NaCl and showed antibacterial activities against Bacillus cereus, Escherichia coli, Staphylococcus aureus, and MRSA. The strains exhibited similar growth rates at 0-5% NaCl, with approximate reduction in growth rate observed at 9% NaCl. Weissella sp. S1, S2, and S3 exhibited maximum growth rates at pH 7, 9, and 8, respectively. The crude bacteriocin was prepared from Weissella sp. S3 and subjected to characterization. The remaining activities after 30 min of exposure at each temperature were 100%, beyond 75%, and 49% at 4℃ and 37℃, 50℃ and 70℃, and 100℃, respectively. The remaining activities after 24 h of exposure at each pH were 100%, 75%, and 49% at pH 3 and 5, 7 and 9, and 10, respectively. Use of 50% (v/v) ethanol or isopropanol treatment did not diminish the antibacterial activity of the bacteriocin, while the 50% (v/v) hexane treatment reduced the activity by 51%. The molecular weight of the bacteriocin was nearly 6 kDa that was quantified using tricine-SDS-PAGE. Our findings suggest that Weissella sp. S3 may be considered a probiotic and useful source of antimicrobial substances in the development of bio-preservatives for food or in MRSA treatment.
Keywords: Antibacterial activity, bacteriocin, fermented shrimp, MRSA, Weissella sp.
Chakradhar Dasagrandhi, Anup Pandith and Khalid ImranMicrobiol. Biotechnol. Lett. 2020; 48(4): 429-438 https://doi.org/10.48022/mbl.2002.02006
Dini Andyanti , Fatin M Dani , Wibowo Mangunwardoyo , Muhamad Sahlan and Amarila MalikMicrobiol. Biotechnol. Lett. 2019; 47(2): 220-233 https://doi.org/10.4014/mbl.1812.12009
Cristobal González-Pérez , Irasema Vargas-Arispuro , Emmanuel Aispuro-Hernández , Cynthia Aguilar-Gil , Yuri Aguirre-Guzmán , Alejandro Castillo , Adrian Hernández-Mendoza , Jesús Ayala-Zavala and Miguel Martínez-TéllezMicrobiol. Biotechnol. Lett. 2019; 47(2): 183-194 https://doi.org/10.4014/mbl.1808.08014