케피어 유래 박테리오신 생산 Enterococcus faecium 균주 선발

서숙진, 문기성^*

Isolation of a Bacteriocin Producing Enterococcus faecium Strain from Kefir

Souk-Jin Seo, Gi-Seong Moon^*

한국교통대학교 생명공학과

Department of Biotechnology, Korea National University of Transportation, Jeungpyeong 27909, Korea

^*Corresponding author: Gi-Seong Moon, Department of Biotechnology, Korea National University of Transportation, Jeungpyeong 27909, Korea Tel: +82-43-820-5251, Fax: +82-43-820-5272, E-mail: gsmoon@ut.ac.kr

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019

Abstract

A bacteriocin producing lactic acid bacterium was isolated from kefir which is functional fermented milk. The CJNU 2008 strain was identified as Enterococcus faecium by 16S rRNA gene sequence analysis and the strain named E. faecium CJNU 2008. Antibacterial spectrum of E. faecium CJNU 2008 has shown that several strains including pathogenic bacteria Listeria monocytogenes and Staphylococcus aureus were inhibited by the cell and culture supernatant. Optimal culture conditions for production of the bacteriocin from E. faecium CJNU 2008 were MRS broth as a medium, 30°C, and pH 7.0.

Keywords: Kefir; bacteriocin; Enterococcus faecium; antimicrobial activity; Listeria monocytogenes