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Isolation and Characterization of an Anti-listerial Bacteriocin from Leuconostoc lactis SD501
Korean J. Food Sci. An. 2018;38:1008-1018
Published online October 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

In-Chan Hwang1, Ju Kyoung Oh1, Sang Hoon Kim1, Sejong Oh2, and Dae-Kyung Kang1,*

1Department of Animal Resource Science, Dankook University, Cheonan 31116, Korea
2Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
Correspondence to: Dae-Kyung Kang
Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
Tel: +82-41-550-3655
Received May 17, 2018; Revised August 8, 2018; Accepted August 9, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Although bacteriocins with anti-listerial activity have been isolated from a wide variety of lactic acid bacteria, little is known about those from Leuconostoc lactis, a heterofermentative bacterium that produces diacetyl and exopolysaccharides in dairy foods. In this study, an anti-listerial bacteriocin was isolated from Leuc. lactis SD501 and characterized. It was particularly potent against Listeria monocytogenes and also inhibited Enterococcus faecalis. Anti-listerial activity reached a maximum during the early stationary phase and then decreased gradually. The anti-listerial substance was sensitive to proteinase K and ɑ-chymotrypsin, confirming its proteinaceous nature. Its activity remained stable at pH values ranging from 1 to 10. In addition, it was strongly resistant to high temperatures, retaining its activity even after incubation for 15 min at 121℃. The apparent molecular mass of the partially purified anti-listerial bacteriocin was approximately 7 kDa. The characteristics of the SD501 bacteriocin, including its small molecular size (<10 kDa), strong anti-listerial activity, wide pH stability and good thermostability, indicate its classification as a Class IIa bacteriocin.
Keywords : Leuconostoc lactis, bacteriocin, Listeria monocytogenes

October 2018, 38 (5)