Characterization of antimicrobial lipopeptides produced by Bacillus sp. LM7 isolated from chungkookjang, a Korean traditional fermented soybean food

International Journal of Food Microbiology
Mi-Hwa LeeSung-Hun Yi

Abstract

A wild-type microorganism exhibiting antimicrobial activities was isolated from the Korean traditional fermented soybean food Chungkookjang and identified as Bacillus sp. LM7. During its stationary growth phase, the microorganism secreted an antimicrobial substance, which we partially purified using a simple two-step procedure involving ammonium sulfate precipitation and heat treatment. The partially purified antimicrobial substance, Anti-LM7, was stable over a broad pH range (4.0-9.0) and at temperatures up to 80 °C for 30 min, and was resistant to most proteolytic enzymes and maintained its activity in 30% (v/v) organic solvents. Anti-LM7 inhibited the growth of a broad range of Gram-positive bacteria, including Bacillus cereus and Listeria monocytogenes, but it did not inhibit lactic acid bacteria such as Lactobacillus plantarum and Lactococcus lactis subsp. Lactis. Moreover, unlike commercially available nisin and polymyxin B, Anti-LM7 inhibited certain fungal strains. Lastly, liquid chromatography-mass spectrometry analysis of Anti-LM7 revealed that it contained eight lipopeptides belonging to two families: four bacillomycin D and four surfactin analogs. These Bacillus sp. LM7-produced heterogeneous lipopeptides exhibiting...Continue Reading

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Citations

May 11, 2016·International Journal of Food Microbiology·Yan ZhiYan Xu
Aug 5, 2016·Rapid Communications in Mass Spectrometry : RCM·Gabriella FavaroBarbara Baldan
Sep 22, 2016·Expert Review of Proteomics·Osmel Fleitas MartinezOctávio Luiz Franco
Oct 17, 2018·Journal of Mass Spectrometry : JMS·Nawel JemilMoncef Nasri
Sep 19, 2017·Frontiers in Microbiology·Olga N IlinskayaIlgiz G Gataullin
Jul 27, 2021·Annals of Microbiology·Trishala GopikrishnaElavarashi Elangovan

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