Fisheries and Aquatic Sciences

한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지
DOI QR코드

DOI QR Code

Characterization of Antimicrobial Substance Producing Lactococcus sp. HM58 Isolated from Gastrointestinal Track of Flounder

  • Jeong Hyun-Mi (Department of Biotechnology, Yosu National University) ;
  • Yum Do-Young (INBIONET corporation) ;
  • Lee Jung-Ki (Lab. of Microbial Functions, KRIBB) ;
  • Choi Mi-Young (Department of Biotechnology, Yosu National University) ;
  • Kim Jin-Man (Department of Biotechnology, Yosu National University)
  • 발행 : 2003.03.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

A lactic acid bacterium showing antimicrobial activity against fish pathogen was isolated from gastrointestinal tract of flounder for the purpose of use as an aquaculture probiotics. From the analysis of morphological and physiological characteristics, the isolated strain was named as Lactococcus sp. HM58. Antimicrobial substance (AMS) from Lactococcus sp. HM58 showed strong growth inhibitory activity against Streptococcus sp., which is a fish pathogenic bacterium. AMS was presumed a proteinaceous compound with stability in heat and wide pH range from 2 to 10. It was started to produce in exponential growth phase and was not produced any more in stationary phase. It showed comparatively broad antimicrobial spectrum against most of gram positive bacteria used for this study. About $84\%$ of Lactococcus sp. HM58 was able to survive in the artificial gastric juice though it was low to the extent in the artificial bile juice. In the sensitivity test for various antibiotics, this strain was highly sensitive for doxycycline, erythromycin, amoxicillin clavu1anic acid and ampicillin.

키워드

참고문헌

  1. Ahn, C. 1993. Molecular genetics of bacteriocin production in lactic acid bacteria. Bioindustry, 6, 12- 23 (In Korean)
  2. Ahn, C. and M.E. Stiles. 1990. Plasmid-associated bacteriocin production by a strain of Camobacterium piscicols from meat. Appl. Environ. Microbiol, 56, 2503-2510
  3. Anonymous. 1986. International acceptance of Nisin as a food additive. Aplin & Barrett Ltd., UK, Issue No. 1, p.86
  4. Bibek, R. and D. Mark. 1992. Food biopreservatives of microbial origin, in Bacteriocins of lactic acid bacteria, A. D. Mark, ed. CRC Press Inc., London, U.K., pp. 323-342
  5. Choi, M.H. and Y.H. Park. 1998. Inhibition of lactic acid bacteria in Kimchi fermentation by nisin. J. Microbiol. Biotechnol., 8, 547- 551
  6. Dubois, G., H. Beaumier and R. Charbonneau. 1979. Inhibition of bacteria isolated from ground meat by Streptococcus cremoris 346. Appl. Environ, Microbiol., 48, 895-896
  7. Gilliand, S.E. and M.L. Speck. 1997. Antagonistic action of Lactobacillus acidophillus toward intestina and foodborne pathogens in associative cultures, J. Food Prot., 40, 12, 820-823
  8. Joborn, A., J.C Olsson, A. Westerdahl, P.L. Conway and S. Kjelleberg . 1997. Colonization in the fish intestinal tract and proc uction of inhibitory substances in intestinal mucus ar d faecal extracts by Carnobacterium sp. strain K1. J. Fish Dis., 20, 383- 384 https://doi.org/10.1046/j.1365-2761.1997.00316.x
  9. Klaenhammer, T.R. 1988. Bacteriocins of lactic acid bacteria. Biochimie , 70, 337- 349 https://doi.org/10.1016/0300-9084(88)90206-4
  10. Kobayashi, Y, K. Tohyama and T. Terashima. 1974. Studies on biological characteristics of Lactobacillus: II. Tolerance of :he multiple antibiotic resistancestrain, L. casei PSR3002, to artificial digestive fluids. Jpn. J. Microbial, 29, 691-697.
  11. Rengpipat, S., W. Phianphak, S. Piyatiratitivorakul and P. Menasveta. 1998. Effects of a probiotics bacterium on black tiger shrimp, Penaeus monodon, survival and growth. Aquaculture, 167, 301 - 302 https://doi.org/10.1016/0044-8486(87)90215-8
  12. Thomas, J.M. and A.L. Kaiser. 1993. Antimicrobial proteins: Classification, nomenclature, diversity, and relationship to bacteriocins, In: Bacteriocins of Lactic Acid Bacteria, D.G. Hoover and L.R. Steenson, eds, Academic Press, Inc., San Diego, U.S.A., pp. 1- 22
  13. Um, M.N. and C.H. Lee. 1996. Isolation and identification of Staphylococcus sp. from Korean fermented fish products. J. Microbiol. Biotechnol., 6, 640- 346
  14. Zajdak, J.K., P. Ceglowski and W.T. Dobrazanki. 1985. Mechanism of action of Lactostrepsin 5, a bacteriocin produced by Streptococcus ctematis 202. Appl. Environ. Microbiol., 49, 965-974