Journal
ARCHIVES OF MICROBIOLOGY
Volume 199, Issue 4, Pages 551-562Publisher
SPRINGER
DOI: 10.1007/s00203-016-1324-3
Keywords
Staphylococcus aureus; Lactococcus lactis; Nisin Z; Inhibition; Kung-som
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Funding
- Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission [AGR540556j]
- Graduate School of Prince of Songkla University
- French Bio-Asie project from Foreign Affairs Ministry of France
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Lactococcus lactis KTH0-1S isolated from Thai traditional fermented shrimp (Kung-som) is able to produce heat-stable bacteriocin and inhibits food spoilage bacteria and food-borne pathogens. The inhibitory effect of bacteriocin remained intact after treatment with different pHs and after heating, but was sensitive to some proteolytic enzymes. Addition of bacteriocin KTH0-1S to Staphylococcus aureus cultures decreased viable cell counts by 2.8 log CFU/ml, demonstrating a bactericidal mode of action. Furthermore, the growth of S. aureus decreased significantly after 12-h co-cultivation with bacteriocinogenic strain. The molecular mass of bacteriocin KTH0-1S was found to be 3.346 kDa after ammonium sulfate precipitation, reversed phase (C-8 Sep-Pak), cation-exchange chromatography, RP-HPLC on C-8 column and mass spectrometry (MS/MS) analysis. Bacteriocin KTH0-1S was identified as nisin Z using PCR amplification and sequencing. The majority of tested virulence factors were absent, confirming the safety. Evidenced inhibitory effect of this strain, the absence of virulence factors creates the possibility for its application as protective culture to inhibit pathogenic bacteria in the several fermented seafood products.
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