Volume 7, Issue 3, September 2019, Page: 65-70
Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey
Yanchun Zhang, Ausnutria Dairy (China) Co., Ltd., Changsha, China
Jingyi Zhou, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
Lina Pan, Ausnutria Dairy (China) Co., Ltd., Changsha, China
Zhiyong Dai, Ausnutria Dairy (China) Co., Ltd., Changsha, China
Chengguo Liu, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
Jiaqi Wang, Ausnutria Dairy (China) Co., Ltd., Changsha, China
Hui Zhou, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
Received: Oct. 16, 2019;       Accepted: Nov. 4, 2019;       Published: Nov. 19, 2019
DOI: 10.11648/j.ab.20190703.12      View  79      Downloads  61
Abstract
Soy whey is a by-product from the processing of soybean products, which is generally discarded and considered as waste. In recent years, a large number of bacteriocins produced by bacteria have been described. However, the production of bacteriocins in soy whey has not yet reported. Bacteriocin-like substance producing B. spp JY-1 was isolated from Chinese traditional fermented soybean (douchi) in previous study. In present study, the antimicrobial spectrum, and the effect of enzymes, pH and heat on the antibacterial activity of bacteriocin-like substance produced by B. spp JY-1 were evaluated. Then, the effects of supplement of carbon and nitrogen sources on the production of bacteriocin-like substances in soy whey were also investigated. Results obtained indicated that bacteriocin-like substance in cell-free supernatant of JY-1 exhibited broad inhibitory spectrum both against some food-borne pathogens. The bacteriocin-like substance JY-1 was sensitive to trypsin and pepsin, but stable between pH 2.0-10, and heat resistance (65-105°C). In addition, the production of bacteriocin-like substance JY-1 started at the early exphonential phase and reached its maximum at the stationary phase. The antimicrobial activity of cell-free supernatant of JY-1 cultured in soy whey was observed. The supplement of soluble starch or beef extract in soy whey yielded a higher production of bacteriocin-like substance. The results indicated that the bacteriocin-like substance JY-1 may be a potential candidate for alternative agent to control important food pathogens, and the soy whey has potential for production of bacteriocins.
Keywords
B. Spp JY-1, Bacteriocin-like Substance, Antimicrobial Activity, Soy Whey
To cite this article
Yanchun Zhang, Jingyi Zhou, Lina Pan, Zhiyong Dai, Chengguo Liu, Jiaqi Wang, Hui Zhou, Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey, Advances in Biochemistry. Vol. 7, No. 3, 2019, pp. 65-70. doi: 10.11648/j.ab.20190703.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
de Vuyst L, Leroy F (2007). Bacteriocins from lactic acid bacteria: production, purification, and food applications. J Mol Microb Biotech. 2007; 13 (4): 194-9.
[2]
Stein T (2005). Bacillus subtilis antibiotics: structures, synthesis and specific functions. Mol. Miocrobiol. 56 (4): 845-857.
[3]
Abriouel H, Fran CM, Omar NB, Gálvez A (2011). Diversity and applications of Bacillus bacteriocins. FEMS Microbiol. Rev. 35 (1): 201-232.
[4]
Lim JH, Jeong HY, Kim SD (2011). Characterization of the bacteriocin J4 produced by Bacillus amyloliquefaciens J4 isolated from Korean traditional fermented soybean paste. J. Korean Soc. Appl. Biol. Chem, 54 (3): 568-474.
[5]
Lee JY, Shim JM, Yao Z, Liu XM, Lee KW, Kim HJ, Ham KS, Kim JH (2016). Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjiang and potential use as a starter for fermented soy foods. Food Sci. Biotechnol. 25 (2): 525-532.
[6]
Li Y, Yang S, Mu B (2010). The surfactin and lichenysin isoforms produced Bacillus licheniformis HSN 221. Anal. Lett. 43: 929-940.
[7]
Xie BH, Guan Z, He YH (2012). Biocatalytic keoevenagel reaction using alkaline protease from Bacillus licheniformis. Biocatal. Biotransfor. 30 (2): 238-244.
[8]
Arbsuwan N, Payoungkiattikun W, Sirithorn P, Daduang S, Jangpromma N, Dhiravisit A, Hahm YT, Neubert LK, Klaynongsruang S (2018). Purification and characterization of macrolactins and amicroumacins from Bacillus licheniformis BFP011: a new source of food antimicrobial substances. CyTA- J. Food. 16: 50-60.
[9]
Kayalvizhi N, Gunasekaran P (2008). Production and characterization of low-molecular weight bacteriocin from Bacillus licheniformis MKU3. Lett. in Appl. Microbiol. 47 (6): 600-607.
[10]
Benedetti S, Prudêncio ES, Nunes GL, Guizoni K, Fogaça LA, Petrus JCC (2015). Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes. J. Food Eng. 160: 49-55.
[11]
Penas E, Préstamo G, Polo F, Gomez R (2006). Enzymatic proteolysis, under high pressure of soybean whey: Analysis of peptides and the allergen Gly m 1 in the hydrolysates. Food Chem. 99 (3): 569-573.
[12]
Belén F, Benedetti S, Sánchez J, Hernández E, Auleda JM, Prudéncio ES (2013). Behavior of functional compounds during freeze concentration of tofu whey. J. Food Eng. 116 (3): 681-688.
[13]
Mitra D, Pometto AL, Khanal SK, Karki B, Brehm-Stecher BF, Van Leeuwen J (2010). Valued-added production of nisin from soy whey. Appl. Biochem. Biotech. 162 (7): 1819-1833.
[14]
Fei Y, Liu L, Liu D, Chen L, Tan B, Fu L, et al (2017). Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey. LWT-Food Sci. Technol. 84: 314-322.
[15]
Fung WY, Liong MT (2010). Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology. LWT- Food Sci. Technol. 43 (3): 563-567.
[16]
Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, et al (2015). Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6. J Funct. Foods, 12: 33-44.
[17]
Li R, Wu Z, Wang Y, Liu W (2014). Pilot study of recovery of whey soy proteins from soy whey wastewater using batch foam fractionation. J. Food Eng. 142: 201-209.
[18]
Piard, J. C., Desmazeaud, M (1992). Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antibacterial substances. Lait. 72: 113-142.
[19]
Naclerio G, Ricca E, Sacco M, De Felice M (1993). Antimicrobial activity of a newly identified bacteriocin of Bacillus cereus. Appl. Environ. Microbiol. 59: 4313-4316.
[20]
Sharma N, Kapoor G, Neopaney B (2006). Characterization of a new bacteriocin produced from a novel isolated strain of Bacillus lentus NG121. Antonie Van Leeuwenhoek, 89: 337-343.
[21]
Vadakedath N, Halami PM (2019). Characterization and mode of action of a potent bio-preservative from food-grade Bacillus licheniformis MCC 2016. Prep. Biochem. Biotech. 49 (4): 1-10.
[22]
Kim SY, Lee NK, Han EJ, Paik HD (2015). Characterization of subtilin KU43 produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods. Food Sci. Biotech. 21 (5): 1433-1438.
[23]
Wu WJ, Park SM, Ahn BY (2013). Isolation and characterization of an antimicrobial substance from Bacillus subtilis BY08 antagonistic to Bacillus cereus and Listeria monocytogenes. Food Sci. Biotech. 22 (2): 433-440.
[24]
An JY, Zhu WJ, Liu Y, Zhang XM, Sun LJ, Hong PZ, Wang YL, Xu CH, Xu DF, Liu HM (2015). Purification and characterization of a novel bacteriocin CAMT2 produced by Bacillus amyloliquefaciens isolated from marine fish Epinephelus areolatus. Food Control, 51: 278-282.
[25]
Ayed HB, Maalej H, Hmidet N, Nasri M (2015). Isolation and biochemical characterization of a bacteriocin-like substance produced by Bacillus amyloliquefaciens An6. J Glob Antimicrob Re. 3 (4): 255-261.
[26]
Lee HJ, Joo YJ, Park CS, Kim SH, Hwang IK, Ahn JS, Mheen TI (1999). Purification and characterization of a bacteriocin produced by Lacotoccus lactis subsp. lactis H-559 isolated from kimchi. J. Biosci. Bioeng. 88 (2): 153-159.
[27]
Chua JY, Liu SQ (2019). Soy whey: More that just wastewater from tofu and soy protein isolate industry. Trends Food Sci. Tech. 91: 24-32.
[28]
Saxena R, Singh R (2011). Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp. Braz. J. Microbiol. 42: 1334-1342.
[29]
Zar MS, Ali S, Haq I (2012). Optimization of the alpha amylase production from Bacillus amyloliquefaciens IIB-14 via parameter significance analysis and response surface methodology. Afr. J. Microbiol. Res. 6 (17): 3845-3855.
[30]
Presečki AV, Blažević ZF, Vasić-Rački (2013). Mathematical modeling of maize starch liquefaction catalyzed by α-maylases from Bacillus licheniformis: effect of calcium, pH and temperature. Bioproc. Biosyst. Eng. 36: 117-126.
[31]
Pavithra S, Ramesh R, Aarthy M, Ayyadurai N, Gowthaman MK, Kamini NR (2015). Starchy substrates for production and characterization of Bacillus subtilis amylase and its efficacy in detergent and breadmaking formulations. Biosynthesis Nutrition Biomedical, 66 (11-12): 976-984.
[32]
Aasen IM, Moretro T, Katla T, Axelsson L, Storro I (2000). Influence of complex nutrients, temperature, and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biotech. 53: 159-166.
Browse journals by subject