Identification of bacteriocin-producing Lactobacillus paraplantarum first isolated from kimchi

Journal of Microbiology and Biotechnology

Volumn 15, Issue 2, 2005, Pages 428-433

  Lee, Jong Hoon ^a   Kim, Mijin ^a   Jeong, Do Won ^b   Kim, Minjung ^b   Kim, Jeong Hwan ^c   Chang, Hae Choon ^d   Chung, Dae Kyun ^e   Kim, Hae Yeong ^e   Kim, Kyoung Heon ^f   Lee, Hyong Joo ^b  

^a Kyonggi University   (South Korea)

^b Seoul National University   (South Korea)

^c Gyeongsang National University   (South Korea)

^d Chosun University   (South Korea)

^e Kyung Hee University   (South Korea)

^f Korea University   (South Korea)

Author keywords

16S 23S rDNA spacer region; Bacteriocin; Kimchi; Lactobacillus paraplantarum; Lactobacillus pentosus; Lactobacillus plantarum; SDS PAGE fingerprinting

Indexed keywords

BACTERIAL DNA; BACTERIOCIN; DNA 16S; DNA 23S; RIBOSOMAL SPACER DNA;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; DNA FINGERPRINTING; DNA SEQUENCE; FERMENTATION; GROWTH INHIBITION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEQUENCE ANALYSIS; SEQUENCE HOMOLOGY; VEGETABLE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM;

EID: 20944432146     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. Bae, S.-S. and C. Ahn. 1997. Antibiosis and bacteriocin production of lactic acid bacteria isolated from Kimchi. J. Food Sci. Nutr. 2: 109-120.
2. Baruzzi, F., M. Morea, A. Matarante, and P. S. Cocconcelli. 2000. Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation. J. Appl. Microbiol. 89: 807-814.
3. Berthier, F. and S. D. Ehrlich. 1998. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16/23 rRNA spacer region. FEMS Microbiol. Lett. 161: 97-106.
4. Bringel, F., M.-C. Curk, and J.-C. Hubert. 1996. Characterization of lactobacilli by Southern-type hybridization with a Lactobacillus plantarum pyrDFE probe. Int. J. Sys. Bacteriol. 46: 588-594.
5. Cha, D.-S. and D.-M. Ha. 1996. Isolation of Leuconostoc mesenteroides subsp. mesenteroides DU-0608 with antibacterial activity from Kimchi and characterization of its bacteriocin. J. Microbiol. Biotechnol. 6: 270-277.
6. Cho, J.-S., S.-J. Jung, Y.-M. Kim, and U.-H. Chun. 1994. Detection of the bacteriocin from lactic acid bacteria involved in Kimchi fermentation. Korean J. Appl. Microbiol. Biotechnol. 22: 700-706.
7. Choi, J. Y., M. Kim, and J.-H. Lee. 2002. Reevaluation of the change of Leuconostoc species and Lactobacillus plantarum during Kimchi fermentation. J. Microbiol. Biotechnol. 12: 166-171.
8. Choi, Y.-O. and C. Ahn. 1997. Plasmid-assosiated bacteriocin production by Leuconostoc sp. LAB145-3A isolated from Kimchi. J. Microbiol. Biotechnol. 7: 409-416.
9. Collins, M. D., U. Rodrigues, C. Ash, M. Aguirre, J. A. E. Farrow, A. Martinez-Murcia, B. A. Phillips, A. M. Williams, and S. Wallbanks. 1991. Phylogenic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA. FEMS Microbiol. Lett. 77: 5-12.
10. Curk, M.-C., J.-C. Hubert, and F. Bringel. 1996. Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum. Int. J. Syst. Bacteriol. 46: 595-598.
11. Ha, D.-M. and D.-S. Cha. 1994. Novel starter culture for Kimchi, using bacteriocin-producing Enterococcus faecium strain. Korean J. Appl. Microbiol. Biotechnol. 22: 550-556.
12. Ha, D.-M., D.-S. Cha, and S.-G. Han. 1994. Identification of bacteriocin-producing lactic acid bacteria from Kimchi and partial characterization of their bacteriocin. J. Microbiol. Biotechnol. 4: 305-315.
13. Hun, B. H. and J. K. Kang. 1997. A study of present status and export promotion plan on kimchi. Korean J. Marketing Economics 14: 17-32.
14. Kang, S.-M., W.-S. Yang, Y.-C. Kim, E.-Y. Joung, and Y.-G. Han. 1995. Strain improvement of Leuconostoc mesenteroides for Kimchi fermentation and effect of starter. Korean J. Appl. Microbiol. Biotechnol. 23: 461-471.
15. Kim, H.-J., J.-H. Kim, J. H. Son, H.-J. Seo, S.-J. Park, M.-S. Paek, and S.-K. Kim. 2004. Characterization of bacteriocin produced by Lactobacillus bulfaricus. J. Microbiol. Biotechnol. 14: 503-508
16. Kim, S.-K., E.-J. Lee, K.-Y. Park, and H.-K. Jun. 1998. Bacteriocin produced by Lactobacillus curvatus SE1 isolated from Kimchi. J. Microbiol. Biotechnol. 8: 588-594.
17. Kim, T.-W., S.-H. Jung, J.-Y. Lee, S.-K. Choi, S.-H. Park, J.-S. Jo, and H.-Y. Kim. 2003. Identification of lactic acid bacteria in Kimchi using SDS-PAGE profiles of whole cell proteins. J. Microbiol. Biotechnol. 13: 119-124.
18. Kim, Y.-C., E.-Y. Jung, E.-H. Kim, D.-H. Jung, O.-S. Yi, T.-J. Kwon, and S.-M. Kang. 1998. Strain improvement of Leuconostoc paramesenteroides as an acid-resistant mutant and effect on Kimchi fermentation as a starter. Korean J. Appl. Microbiol. Biotechnol. 26: 151-160.
19. Kim, Y.-C., E.-Y. Jung, H.-J. Kim, D.-H. Jung, S.-G. Hong, T.-J. Kwon, and S.-M. Kang. 1999. Improvement of Kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters. J. Microbiol. Biotechnol. 9: 22-31.
20. Kim, Y.-C., E.-Y. Jung, E.-H. Kim, D.-H. Jung, S.-H. Jung, D.-H. Yi, T.-J. Kwon, and S.-M. Kang. 1998. Properties of acid tolerance of acid-resistant mutant Leuconostoc mesenteroides which was improved as Kimchi starter. Korean J. Appl. Microbiol. Biotechnol. 26: 102-109.
21. Klaenhammer, T. R. 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12: 39-86.
22. Ko, S.-H. and C. Ahn. 2000. Bacteriocin production by Lactococcus lactis KCA2386 isolated from White Kimchi. Food Sci. Biotechnol. 9: 263-269.
23. Kwak, G.-S., S.-K. Kim, and H.-K. Jun. 2001. Purification and characterization of bacteriocin J105 produced by Lactococcus lactis subsp. lactis J105 isolated from Kimchi. J. Microbiol. Biotechnol. 11: 275-280.
24. Kwon, D. Y., M. Koo, C. R. Ryoo, C.-H. Kang, K.-H. Min, and W. J. Kim. 2002. Bacteriocin produced by Pediococcus sp. in Kimchi and its characteristics. J. Microbiol. Biotechnol. 12: 96-105.
25. Lee, C.-H. 1997. Lactic acid fermented foods and their benefits in Asia. Food Control 8: 259-269.
26. Lee, C.-W., C.-Y. Ko, and D.-M. Ha. 1992. Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-109.
27. Lee, H.-J., C.-S. Park, Y.-J. Joo, S.-H. Kim, J.-H. Yoon, Y.-H. Park, I.-K. Hwang, J.-S. Ahn, and T.-I. Mheen. 1999. Identification and characterization of bacteriocin-producing lactic acid bacteria isolated from Kinichi. J. Microbiol. Biotechnol. 9: 282-291.
28. Lee, K.-H., G.-S. Moon, J.-Y. An, H.-J. Lee, H. C. Chang, D. K. Chung, J.-H. Lee, and J. H. Kim. 2002. Isolation of a nisin-producing Lactococcus lactis strain from Kimchi and characterization of its nisZ gene. J. Microbiol. Biotechnol. 12: 389-397.
29. Lee, Y., J. Y. Choi, H. J. Lee, H. C. Chang, J. H. Kim, D. K. Chung, Y.-S. Kim, S. K. Cho, and J.-H. Lee. 2002. Identification of cell-envelope proteinase of lactic acid bacteria isolated from Kimchi. Korean J. Microbiol. Biotechnol. 30: 116-122.
30. Lim, C.-R., H.-K. Park, and H.-U. Han. 1989. Reevaluation of isolation and identification of Gram-positive bacteria in Kimchi. Korean J. Microbiol. 27: 404-414.
31. Mah, J.-H., K.-S. Kim, J.-H. Park, M.-W. Byun, Y.-B. Kim, and H.-J. Hwang. 2001. Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from Kimchi. J. Microbiol. Biotechnol. 11: 577-584.
32. Manolopoulou, E., P. Sarantinopoulos, E. Zoidou, A. Aktypis, E. Moschopoulou, I. G. Kandarakis, and E. M. Anifantakis. 2003. Evolution of microbial populations during traditional feta cheese manufacture and ripening. Int. J. Food Microbiol. 82: 153-161.
33. Mheen, T.-I. and T.-W. Kwon. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450.
34. Nakagawa, T., M. Shimada, H. Mukai, K. Asada, I. Kata, K. Fujino, and T. Sato. 1994. Detection of alcohol-tolerant hiochi bacteria by PCR. Appl. Environ. Microbiol. 60: 637-640.
35. Oh, S., M. Kim, J. J. Churey, and R. W. Worobo. 2003. Purification and characterization of an antilisterial bacteriocin produced by Leuconostoc sp. W65. J. Microbiol. Biotechnol. 13: 680-686
36. O'Sullivan, L., R. P. Ross, and C. Hill. 2002. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochemie 84: 593-604.
37. Ross, R. P., M. Galvin, O. McAuliffe, S. M. Morgan, M. P. Ryan, D. P. Twomey, W. J. Meaney, and C. Hill. 1999. Developing applications for lactococcal bacteriocins. Antonie van Leewenhoek 76: 337-346.
38. Shin, J.-Y. and C. Anh. 1997. Characterization of bacteriocin production by Lactococcus lactis LAB3113 isolated from Kimchi. J. Food Sci. Nutr. 2: 101-108.
39. So, M.-H. and Y.-B. Kim. 1995. Cultural characteristics of psychrotrophic lactic acid bacteria isolated from Kimchi. Korean J. Food Sci. Technol. 27: 506-515.
40. Zanoni, P., J. A. E. Farrow, B. A. Phillips, and M. D. Collins. 1987. Lactobacillus pentosus (Fred, Peterson, and Anderson) sp. nov., nom. rev. Int. J. Syst. Bacteriol. 37: 339-341.