All Issue

2025 Vol.1, Issue 2 Preview Page

Research Article

Functional evaluation of bacteriocin-like compounds from lactic acid bacteria isolated from Dongchimi
Woan-Sub Kim12*
1Division of Applied Animal Science, School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Republic of Korea
2Institute of Applied Humanimal Science, Hankyong National University, Anseong 17579, Republic of Korea
*Corresponding Author
30 June 2025. pp. 59-67
PDF XML Citation
Abstract

Lactic acid bacteria (LAB) produce various antimicrobial substances, including bacteriocins, which can be effectively utilized for inhibiting pathogenic microorganisms and preserving food. In particular, Lactobacillus strains isolated from traditional fermented foods exhibit notable antimicrobial activity. In this study, the cell-free supernatant (CFS) produced by L. plantarum isolated from Dongchimi showed strong inhibitory effects against Escherichia coli. The antimicrobial compounds demonstrated heat stability but lost their activity under neutral pH conditions. Furthermore, antimicrobial activity was observed in both >5 kDa and < 5 kDa molecular weight fractions, suggesting the presence of multiple active components. However, direct evidence confirming the presence of bacteriocins was not obtained in this study. Further research is needed to isolate, identify, and characterize the antimicrobial components and elucidate their mechanisms of action.

Keywords
Antimicrobial activity
Bacteriocin
Dongchimi
Food preservation
Lactic acid bacteria
References
1

Ghanbari M, Rezaei M, Jami M, Nazari RM. 2013. Isolation and characterization of Lactobacillus species from intestinal contents of beluga (Huso huso) and Persian sturgeon (Acipenser persicus). Iran J Vet Res 10:152-157.

2

Morelli L. 2000. In vitro selection of probiotic lactobacilli: a critical appraisal. Curr Issues Intest Microbiol 1:59-67.

3

FAO/WHO. 2002. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. Available from www.who.int/foodsafety/publications/fsanagement/probiotics2/en/index.html

4

Saarela M, Lähteenmäki L, Crittenden R, Salminen S, Mattila-Sandholm T. 2002. Gut bacteria and health foods-the European perspective. Int J Food Microbiol 78:99-117. https://doi.org/10.1016/S0168-1605(02)00235-0

10.1016/S0168-1605(02)00235-012222640
5

Chassard C, Grattepanche F, Lacroix, C. 2011. Probiotics and health claims: challenges for tailoring their efficacy. In W. Kneifel, & S. Salminen (Eds.), Probiotics and health claims (pp. 49-67). Oxford: Wiley-Blackwell. https://doi.org/10.1002/9781444329384.ch4

10.1002/9781444329384.ch4
6

Jones PJ, Jew S. 2007. Functional food development: concept to reality. Trends Food Sci Technol 18:387-390. https://doi.org/10.1016/j.tifs.2007.03.008

10.1016/j.tifs.2007.03.008
7

Madureira AR, Pereira CI, Truszkowska K, Gomes AM, Pintado ME, Malcata FX. 2005. Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract. Int Dairy J 15:921-927. https://doi.org/10.1016/j.idairyj.2004.08.025

10.1016/j.idairyj.2004.08.025
8

Soccol CR, de Souza-Vandenberghe LP, Spier MR, Pedroni-Medeiros AB, Yamaguishi CT, Dea-Lindner JD, Pandey A, Thomaz-Soccol V. 2010. The potential of probiotics: A review. Food Technol Biotechnol 48:413-434.

9

Kohajdová Z, Karovičová, J, Greifová M. 2006. Lactic acid fermentation of some vegetable juices. J Food Nutr Res 45:115-119.

10

Kamble RD, Pathade GR. 2010. Studies on potential application of representative promising isolates of Lactobacillus for preparation of soft drink like lassie. Int J Adv Biotechnol Res 1:5-10.

11

Fleming HP, McFeeters RF. 1981. Use of microbial cultures: Vegetable products. Food Technol 35:84-88.

12

Laemmli U. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature (London) 227:680-686. https://doi.org/10.1038/227680a0

10.1038/227680a05432063
13

Garcȋa-Ruiz A, González-Rompinelli EM, Bartolomé B, Moreno-Arribas MV. 2011. Potential of wine-associated lactic acid bacteria to degrade biogenic amines. Int J Food Microbiol 148:115-120. https://doi.org/10.1016/j.ijfoodmicro.2011.05.009

10.1016/j.ijfoodmicro.2011.05.00921641669
14

Tabanelli G, Montanari C, Bargossi E, Lanciotti R, Gatto V, Felis G, Torriani S, Gardini F. 2014. Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci. Int J Food Microbiol 190:14-23. https://doi.org/10.1016/j.ijfoodmicro.2014.08.023

10.1016/j.ijfoodmicro.2014.08.02325173915
15

Shin YR, Lim KB, Chae JP, Kang DK. 2011. Characterization of anti-Listerial substance produced by Lactobacillus salivarius LCH1227. Korean J Food Sci Anim Resour 31:609-616. https://doi.org/10.5851/kosfa.2011.31.4.609

10.5851/kosfa.2011.31.4.609
16

Gálvez A, Abriouel H, López RL, Ben Omar N. 2007. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120:51-70. https://doi.org/10.1016/j.ijfoodmicro.2007.06.001

10.1016/j.ijfoodmicro.2007.06.00117614151
17

Fujisawa T, Benno Y, Yaeshima T, Mitsuoka T. 1992. Taxonomic study of the Lactobacillus acidophilus group, with recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and synonymy of Lactobacillus acidophilus group A3 (Johnson et al. 1980) with the type strain of Lactobacillus amylovorus (Nakamura 1981). Int J Syst Bacteriol 42:487-491. https://doi.org/10.1099/00207713-42-3-487

10.1099/00207713-42-3-4871503977
18

Muriana PM, Klaenhammer TR. 1987. Conjugal transfer of plasmid-encoded determinants for bacteriocin production and immunity in Lactobacillus acidophilus 88. Appl Environ Microbiol 53:553-560. https://doi.org/10.1128/aem.53.3.553-560.1987

10.1128/aem.53.3.553-560.198716347304PMC203705
19

Muriana PM, Klaenhammer TR. 1991a. Cloning, phenotypic expression, and DNA sequence of the gen for lactacin F, an antimicrobial peptide produced by Lactobacillus spp. J Bacteriol 173:1779-1788. https://doi.org/10.1128/jb.173.5.1779-1788.1991

10.1128/jb.173.5.1779-1788.19911900281PMC207330
20

Muriana PM, Klaenhammer TR. .1991b. Purification and partial characterization of lactacin F, a bacteriocin produced by Lactobacillus acidophilus 11088. Appl Environ Microbiol 57:114-121. https://doi.org/10.1128/aem.57.1.114-121.1991

10.1128/aem.57.1.114-121.19911903624PMC182671
21

Tagg J R, Dajani AS, Wannamaker LW. 1976. Bacteriocins of gram-positive bacteria. Bacteriol Rev 40:722-756. https://doi.org/10.1128/br.40.3.722-756.1976

10.1128/br.40.3.722-756.1976791239PMC413978
Information
  • Publisher :Journal of Humanimal Sciences
  • Publisher(Ko) :한경국립대학교 휴머니멀응용과학연구소
  • Journal Title :Journal of Humanimal Sciences
  • Journal Title(Ko) :휴머니멀과학학술지
  • Volume : 1
  • No :2
  • Pages :59-67
  • Received Date : 2025-05-06
  • Revised Date : 2025-05-12
  • Accepted Date : 2025-05-14
  • DOI :https://doi.org/10.23341/jhas.2025.1.2.59
Journal Informaiton Journal of Humanimal Sciences Journal of Humanimal Sciences
Online Submission
  • open access
Journal Informaiton Journal Informaiton - close