Screening and Characterization of Bacteriocin Producing Lactic Acid Bacteria Isolated from Chicken Intestine

Authors

  • Komkhae Pilasombut Center for Agricultural Biotechnology, Kasetsart University, Kamphaengsean, Nakhon Pathom 73140, Thailand.
  • Worawidh Wajjwalku Department of Pathology, Faculty of Veterinary Medicine, Kasetsart University, Kamphaengsean, Nakhon Pathom 73140, Thailand.
  • Sunee Nitisinprasert Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Adisorn Swetwiwathana Faculty of Agricultural Industry, King Mongkut’s Institute of Technology, Ladkrabang , Bangkok 10520, Thailand.
  • Takeshi Zendo Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812- 8581, Japan.
  • Jiro Nakayama Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812- 8581, Japan.
  • Kenji Sonomoto Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812- 8581, Japan.
  • Thavajchai Sakpuaram Department of Veterinary Public Health, Faculty of Veterinary Medicine, Kasetsart University, Kamphaengsean, Nakhon Pathom 73140, Thailand.

Keywords:

lactic acid bacteria, chicken intestine, bacteriocin

Abstract

Five hundred strains of lactic acid bacteria (LAB) were isolated from chicken intestine and screened for their abilities to produce bacteriocins. One strain, K4, produced a bacteriocin with activity against Lactobacillus sakei subsp. sakei JCM 1157T, Leuconostoc mesenteroides subsp. mesenteroides
JCM 6124T, Bacillus coagulans JCM 2257T, Enterococcus feacalis JCM 5803T, Listeria innocua ATCC 33090T and Brochotrix campestris NBRC 11547T. The antibacterial activity was inactivated by proteolytic enzymes, indicating that it has proteinaceous structure of a bacteriocin. Its properties were heat-tolerance at 121°C for 15 min and stable at wide pH range of 3-10. The mode of action of this bacteriocin was clearly bactericidal activity against Lb. sakei subsp. sakei JCM 1157T and B. coagulans JCM 2257T whereas it showed bacteriostatic action against Br. campestris NBRC 11547T. In addition, K4 strain was able to grow and produce bacteriocin in MRS containing 4% NaCl and at wide pH range of 3-9. Based on morphological, biochemical characteristics and 16S rDNA nucleotide sequence analysis, K4 strain was identified as Lactobacillus salivarius.

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Published

2005-12-31

How to Cite

Komkhae Pilasombut, Worawidh Wajjwalku, Sunee Nitisinprasert, Adisorn Swetwiwathana, Takeshi Zendo, Jiro Nakayama, Kenji Sonomoto, and Thavajchai Sakpuaram. 2005. “Screening and Characterization of Bacteriocin Producing Lactic Acid Bacteria Isolated from Chicken Intestine”. Agriculture and Natural Resources 39 (4). Bangkok, Thailand:612-21. https://li01.tci-thaijo.org/index.php/anres/article/view/243407.

Issue

Section

Research Article