Contact us
닫기
Article Search
닫기

Microbiology and Biotechnology Letters

View PDF

Microbiol. Biotechnol. Lett. 2009; 37(2): 125-132

돼지 장관으로부터 분리한 Lactobacillus sp. HN 235 균주가 생산하는 항균물질의 특성

Characterization of Antimicrobial Substance Produced by Lactobacillus sp. HN 235 Isolated from Pig Intestine

Myeong-Su Shin , Sun-Kyung Han , Ji-Hyun Choi , Ae-Ran Ji , Kyeong-Su Kim and Wan-Kyu Lee

Korea Bio Science Research Institute of Organic Bio Tech Co. Ltd., 1College of Veterinary Medicine, Chungbuk National University, 2College of Veterinary Medicine, Chungbuk National University, 3Korea Bio Science Research Institute of Organic Bio Tech Co. Ltd., 4Korea Bio Science Research Institute of Organic Bio Tech Co. Ltd., 5College of Veterinary Medicine, Chungbuk National University

Abstract

Go to

In order to develop probiotics which may be a viable alternative of antibiotic use in pig industry, five bacterial strains (Lactobacillus sp. HN 52, 92, 98, 235 and AP 116) possessing antimicrobial properties were selected from 500 strains isolates of pig intestines. The bacteriocin produced by Lactobacillus sp. HN 235 displayed a relative broad spectrum of inhibitory activity against all Enterococcus strains, Pseudomonas aeruginosa, Listeria monocytogenes and Clostridium perfringens using the spot-on-lawn method. The production of antimicrobial substance started in the middle of the exponential growth phase, reached maximum levels (6,400 AU/mL) in the stationary phase, and then declined. Bacteriocin activity remained unchanged after 30 min of heat treatment at $95^{circ}C$ and stable from pH 2.0 to 10 for 1 h, or exposure to organic solvents; however, it diminished after treatment with proteolytic enzymes. The molecular weight of the bacteriocin was about 5 kDa according to a tricine SDS-PAGE analysis.

Keywords: Antimicrobial substance, bacteriocin, lactic acid bacteria, probiotics, pig

Article Tools

Starts of Metrics

Share this article on :

Related articles in MBL

Most Searched Keywords ?

What is Most Searched Keywords?

  • It is most registrated keyword in articles at this journal during for 2 years.