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Simple Purification and Antimicrobial Properties of Bacteriocin-like Inhibitory Substance from Bacillus Species for the Biopreservation of Cheese
Bacteriocins may be used as natural preservatives and antibiotic substitutes in various foods. However, the multistep purification process of bacteriocins
Jong‐Hui Kim, Eun‐Seon Lee, Bu‐Min Kim, Jun-Sang Ham, Mi‐Hwa Oh
Foods · 2023 · https://doi.org/10.3390/foods13010010
Abstract
Bacteriocins may be used as natural preservatives and antibiotic substitutes in various foods. However, the multistep purification process of bacteriocins results in high production costs, which is an obstacle to their commercial use and consumer accessibility. In this study, a bacteriocin-like inhibitory substance (BLIS) from Bacillus spp. isolated from Korean fermented foods was partially purified using the aqueous two-phase system (ATPS). The maximum activity of the BLIS was achieved for ATPS composed of PEG 1000 (15% [w/w])/ammonium sulfate (20% [w/w])/sodium chloride (2% [w/w]), which caused BLIS activity to increase by 3 times with a 99% recovery rate. In particular, B. amyloliquefaciens Y138-6 BLIS exhibited broad antibacterial activity, high resistance to acid-base stress, and excellent thermal stability. This antibacterial substance inhibited the growth of aerobic bacteria and fungi on the walls of cheese and ripening rooms. These antibacterial properties have been shown to increase food safety and have the potential for use as biopreservatives. Moreover, considering that the execution of the ATPS requires only salts and PEG, it is a simple, environmentally friendly, and cost-effective process and may have industrial applications in the recovery of BLIS from fermentation broth.
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How to credit this work
Jong‐Hui Kim; Eun‐Seon Lee; Bu‐Min Kim; Jun-Sang Ham; Mi‐Hwa Oh (2023). Simple Purification and Antimicrobial Properties of Bacteriocin-like Inhibitory Substance from Bacillus Species for the Biopreservation of Cheese. Foods. https://doi.org/10.3390/foods13010010 Licensed under Creative Commons Attribution 4.0 (https://creativecommons.org/licenses/by/4.0/). Hosted by EVEC Athens (microgreens.org.gr). No changes were made to this article. Provided as-is, without warranties. EVEC Athens is not affiliated with, and this copy is not endorsed by, the authors or the publisher.
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