Growth-Inhibition of Lactobacillus Hilgardii, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria
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Japan Journal of Food Engineering, Vol. 10, No. 1, pp. 45 - 53, Mar. 2009 ◇◇◇ Original Paper ◇◇◇ Growth-Inhibition of Lactobacillus hilgardii, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria Yohei ISHIYAMA1, Takeomi TAKATA1, Toshihiro NAKANISHI1, Mitsuoki KANEOKE3, Ken-ichi WATANABE3, Fujitoshi YANAGIDA4, Yi-sheng CHEN4, Tomoaki KOUYA1, Takaaki TANAKA1,2 and Masayuki TANIGUCHI1,2,† 1Graduate School of Science and Technology, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata 950-2181, Japan 2Department of Materials Science and Technology, Niigata University, 2-8050 Ikarashi, Nishi-ku, Niigata 950-2181, Japan 3Niigata Prefectural Sake Research Institute, 2-5932-133 Suido-cho, Chuo-ku, Niigata 951-8121, Japan 4The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of Lactobacillus hilgardii, a hiochi bacterium, at the mizu-koji stage in the sake brewing process. The bacteriocins produced by C101910 and NBRC 12007 were slowly inactivated in the koji extract by proteases, depending on the pH and temperature of the koji extract. However, the activities of bacteriocins from C101910 and NBRC 12007 remained about 50% and 70% of the initial values, respectively, even after incubation at pH 3 and 10℃ for 12 h. By adding the bacteriocin solutions, prepared according to the method reported previously, from C101910 and NBRC 12007 to koji extract (pH 3 and 10℃) at a volume ratio of 5% (v/v) and 1% (v/v), 2 respectively, the number of viable L. hilgardii cells decreased to below the detection limit (1.0×10 5 cells/ml) from the initial concentration (3.2×10 cells/ml) within 12 h. In mizu-koji consisting of rice koji and lactic acid solution at pH 3 and 10℃, the growth-inhibitory effect of bacteriocins from C101910 and NBRC 12007 on L. hilgardii decreased as compared with that in koji extract. However, the number of viable L. hilgardii cells decreased by more than two orders of magnitude as compared with 5 the initial value (1.0×10 cells/ml) by adding the bacteriocin solution at a volume ratio of 10% (v/v). Key words: bacteriocin, hiochi, Lactobacillus hilgardii, koji extract, mizu-koji 1．Introduction sake caused by hiochi bacteria during storage and distri- bution, pasteurization is carried out at about 65℃ for a Spoilage of sake, called hiochi in Japanese, is caused short time (2-3 min) or a microfiltration device is used to by several Lactobacillus species (hiochi bacteria). remove hiochi bacteria. However, due to incomplete inac- Because hiochi bacteria are alcoholophilic and alcohol- tivation and insufficient removal of hiochi bacteria, they tolerant, they can grow in sake with a high concentration frequently deteriorate the quality of sake, especially in of ethanol. The growth of hiochi bacteria seriously dete- non-pasteurized (fresh) sake. riorates the quality of sake by lowering the pH, inducing In the previous study, by determining the partial 16S the occurrence of turbidity, and by the production of off- rRNA gene sequences of the predominant spoilage bacte- flavors [1, 2]. Koji is frequently contaminated with hiochi ria isolated from deteriorated sake using SI medium ([4], bacteria. To prevent the growth of hiochi bacteria in the commercial standard medium for detecting hiochi bacte- sake making process, lactic acid is initially added to seed ria, Brewing Society of Japan, Tokyo) with 10% ethanol, it mash (moto) and fermentation is carried out at a low was possible to identify the major species of Lactobacillus temperature [3]. The endogenous acidity and the low that cause hiochi in Niigata Prefecture as Lactobacillus temperature are effective in preventing outbreaks of hio- fructivorans, Lactobacillus paracasei, and Lactobacillus chi bacteria, but it is impossible to completely suppress hilgardii [5]. To prevent hiochi from occurring in sake the growth of hiochi bacteria. To avoid the spoilage of brewing, the exploitation of bacteriocins with antimicro- bial activity against the strains of Lactobacillus described above was considered [6]. Recently, it was reported that (Received 15 Nov. 2008: accepted 22 Dec. 2008) †Fax: 025-262-6716, E-mail: [email protected] some lactic acid bacteria produce bacteriocin in koji 46 Yohei ISHIYAMA, Takeomi TAKATA, Toshihiro NAKANISHI, Mitsuoki KANEOKE, Ken-ichi WATANABE, Fujitoshi YANAGIDA, Yi-sheng CHEN, Tomoaki KOUYA, Takaaki TANAKA, and Masayuki TANIGUCHI extract medium supplemented with rice protein hydroly- 2.3 Determination of antimicrobial activity zate (RPH), which can be legally used in the sake brew- The antimicrobial activity of bacteriocin was deter- ing process [7], and that the culture supernatant contain- mined by the agar diffusion method using a stainless cup ing the bacteriocin was found to be effective in inhibiting according to the procedure reported previously [7]. The the growth of L. hilgardii in MRS medium [5]. agar concentration of each medium was adjusted to 1%. This study examined the application of bacteriocins in Commercial nisin A (Sigma Chemical Co., St. Louis, the sake brewing process, and investigated not only the USA) was used as a standard. The antimicrobial activity influence of proteases from koji on the antimicrobial was determined by measuring the diameter of the clear activity of bacteriocins but also the stability of growth- growth-inhibitory zone around the cup. One unit of anti- inhibitory activity against L. hilgardii in koji extract microbial activity was defined as the amount of bacterio- under different incubation conditions. To apply bacterio- cin showing a growth-inhibitory zone diameter equal to cins to the stage for making seed mash (moto) in the that obtained using 1 ng of pure commercial nisin A stan- sake brewing process, the growth-inhibitory activity of dard solution as reported previously [7]. bacteriocins against the hiochi bacterium in mizu-koji was also examined. 2.4 Inactivation of bacteriocin in koji extract 2．Materials and Methods Koji extract was prepared according to the official method of the National Tax Agency Japan [i] as 2.1 Microorganisms described below. Fifty mM acetate buffer solution (110 Lactococcus lactis subsp. lactis C101910 (C101910), a ml, pH 5.0) was added to 30 g of rice koji and then the nisin Z producer, and Lactococcus lactis subsp. lactis suspension was allowed to stand at 4℃ overnight. After NBRC 12007 (NBRC 12007), a nisin A producer, were removing the precipitate by centrifugation (21,000×g for used as bacteriocin-producing bacteria. C101910 was iso- 10 min), the resultant supernatant was sterilized by filtra- lated from lake water by the authors [8]. L. hilgardii tion using a membrane with a pore size of 0.20μm NBRC 15886T was used as an indicator microorganism. (Dismic 25CS020AS, Advantec Toyo Co., Tokyo). The L. lactis subsp. lactis NBRC 12007 and L. hilgardii NBRC sterile filtrate obtained was used as koji extract. The koji 15886T were purchased from NITE (National Institute of extract was analyzed for activity of acid protease as Technology and Evaluation) Biological Research Center. described below. The pH and temperature of the koji The bacterial strains were stored at -80℃ in 25% glyc- extract were adjusted to pH 3, 4, and 5 by adding 4 N HCl erol. solution, and 10℃, 20℃, and 30℃, respectively. The bac- teriocin solution was added to the koji extract under the 2.2 Bacteriocin production different conditions and incubated for 48 h. Aliquots of Bacteriocin production was carried out in a medium the mixture were withdrawn at intervals and then heated bottle using 10% (v/v) koji extract medium supple- at 80℃ for 20 min. After the heat treatment, the residual mented with RPH. The koji extract solution used as the activities of enzymes in koji extract were inactivated, but medium for bacteriocin production and RPH (Shimada the bacteriocin activities did not decrease due to their Kagaku, Nagaoka) were prepared as described previ- high thermal stability [9-13]. The residual activity of the ously [7]. Bacteriocin-producing lactic acid bacteria bacteriocins was determined by the agar diffusion were cultured statically at 30℃ for 24 h at an initial tur- method described above. bidity of 0.1-0.2 at 660 nm. The supernatant was pre- pared by centrifugation (21,000×g for 10 min) of the cul- 2.5 Growth-inhibitory activity of ture broth obtained after cultivation of bacteriocin-pro- bacteriocin ducing lactic acid bacteria and used as a bacteriocin solu- To examine the influence of pH and temperature on tion as described previously [5]. The activities of the bac- the growth-inhibitory activity of bacteriocin, viable cells 3 T 5 teriocin solutions were 3.5×10 U/ml for C101910 and of L. hilgardii NBRC 15886 (2.5-3.8×10 cells/ml) were 3 2.8×10 U/ml for NBRC 12007. The bacteriocin solutions incubated for 6 h in koji extract containing a bacteriocin contained less than 10 g/l lactic acid, 10-14 g/l total solution at a volume ratio of 1% (v/v). Koji extract was sugar, and 3-4 g/l glucose, and the pH of bacteriocin prepared as described above and used without further solutions was 4-5. treatment . The pH and temperature of the koji extract Growth-Inhibition of L. hilgardii in Mizu-Koji by Bacteriocins 47 were adjusted to pH 3, 4, and 5 by adding 4 N HCl solu- 3．Results tion, and 10℃, 20℃, and 30℃, respectively. To evaluate the effect of bacteriocin concentration on the growth- 3.1 Inactivation of bacteriocin in koji inhibitory activity, viable cells of L. hilgardii NBRC extract T 5 15886 (1.0-3.2×10 cells/ml) were incubated for 48 h in It is well known that bacteriocin is a proteinaceous koji extract containing a bacteriocin solution or mizu-koji substance that is hydrolyzed by proteases [9-11].