TY - JOUR
T1 - Characterization of multiple bacteriocin-producing Lactiplantibacillus plantarum PUK6 isolated from misozuke-tofu
AU - Ai, Kawahara
AU - Chiaki, Murakami
AU - Riho, Hayashi
AU - Takeshi, Zendo
AU - Hiromi, Matsusaki
N1 - Publisher Copyright:
copyright©2022, Japanese Society for Food Science and Technology.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
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U2 - 10.3136/fstr.FSTR-D-21-00294
DO - 10.3136/fstr.FSTR-D-21-00294
M3 - Article
AN - SCOPUS:85124162049
SN - 1344-6606
VL - 28
SP - 195
EP - 205
JO - Food Science and Technology Research
JF - Food Science and Technology Research
IS - 3
ER -