Mundticin KS: Characterization and Production Method

Alena Abaimova¹, Nikolay Kartsev¹, Edvard Svetoch¹, Olga Tazina¹, Tatiana Novikova¹, Mikhael Platonov², Irina Mitsevich¹, Maria Kanashenko¹, Rostislav Zhumakaev³, Konstantin Detushev⁴ and Marat Teymurazov^1,

¹Department of Molecular Microbiology, State Research Center for Applied Microbiology and Biotechnology, Obolensk, Moscow Region, Russian Federation, 142279

²Department of Highly Dangerous Infections, State Research Center for Applied Microbiology and Biotechnology, Obolensk, Moscow Region, Russian Federation

³Biotechnology Deparment, State Research Center for Applied Microbiology and Biotechnology, Obolensk, Moscow Region, Russian Federation

⁴Collection Cultures Deparment, State Research Center for Applied Microbiology and Biotechnology, Obolensk, Moscow Region, Russian Federation

Cite this paper:
Alena Abaimova, Nikolay Kartsev, Edvard Svetoch, Olga Tazina, Tatiana Novikova, Mikhael Platonov, Irina Mitsevich, Maria Kanashenko, Rostislav Zhumakaev, Konstantin Detushev and Marat Teymurazov. Mundticin KS: Characterization and Production Method. Journal of Applied & Environmental Microbiology. 2021; 9(1):9-21. doi: 10.12691/jaem-9-1-3

Abstract

The paper aims to develop a method for the single-stage purification of mundticin KS and to study its physicochemical and antimicrobial properties. Mundticin produced by strain Enterococcus mundtii B-8398 and belonging to class IIa bacteriocins was obtained by adding 10% of the CM Sephadex C-25 sorbent to the culture medium before cultivation. At the end of cultivation, the sorbent was collected and packed into a column followed by a one-step elution. As a result, a fraction containing mundticin KS was obtained with a purification quality of about 70%. The activity of mundticin KS remained stable over a wide range of pH and temperatures. It is completely inactivated by such enzymes as proteinase K and α-chymotrypsin and partially by trypsin; however, such enzymes as amylase, lipase, and papain do not have any effect on its activity. Mass spectral analysis, electrophoresis, and DNA sequencing showed the high range similarity of mundticin KS produced by strains E. mundtii B-8398 to other previously studied mundticins. The antibacterial activity of mundticin KS was recorded ageist all tested strains of Listeria spp., Enterococcus spp., and Clostridium perfringens in nanomolar concentrations. In addition, mundticin KS inhibits the growth of most tested Gram-positive food-borne pathogens. By the sorbent cultivation method, it was possible to increase the yield of mundticin KS by 2,9 times compared to the control.

Keywords:
bacteriocin Mundticin KS purification methods antibacterial spectrum

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