Characterization of multiple bacteriocin-producing Lactiplantibacillus plantarum PUK6 isolated from misozuke-tofu

Kawahara Ai, Murakami Chiaki, Hayashi Riho, Zendo Takeshi, Matsusaki Hiromi

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Multiple bacteriocin-producing Lactiplantibacillus plantarum PUK6 was isolated from misozuke-tofu, tofu pickled in miso, a traditional fermented food that has a production history of more than 800 years in the Kuma district of Kumamoto Prefecture, Japan. The PUK6 strain could grow at below 7.5 % NaCl and produced both D- and L-lactic acids. In addition, it exhibited potential probiotic properties, including resistance to gastric acid and a cholesterol-lowering effect. Bacteriocins produced by the PUK6 strain were purified from the culture supernatant by ammonium sulfate precipitation, dialysis, Sep-Pak Plus tC18, and reversed-phase high performance liquid chromatography (RP-HPLC). Three peaks with high antimicrobial activity were obtained by RP-HPLC. Based on amino acid sequencing and genetic analysis by PCR, they were considered to be plantaricins A, EF, and NC8, or similar substances.

Original languageEnglish
Pages (from-to)195-205
Number of pages11
JournalFood Science and Technology Research
Volume28
Issue number3
DOIs
Publication statusPublished - 2022

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

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