Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

Abstract

Solichová K., Složilová I., Jebavá I., Uhrová B., Plocková M. (2012): Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii. Czech J. Food Sci., 30: 89-97.The antilisterial activity of e. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent l. monocytogenes strains using the agar spot method. The enterococcal metabolite was consequently characterised as a proteinaceous substance -the bacteriocin-like substance, which was heat-stable at heating to 100°C for 30 min, stable at pH 2-12, and still active after eight-week long storage at 6°C and -20°C. The bacteriocin-like substance reached the highest activity of 6400 AU/ml after ten hours of cultivation of e. mundtii 1282 strain, when it was at the stationary phase of its growth. e. mundtii 1282 strain produced the bacteriocin-like substance: in BHI broth with pH 4-6, at the cultivation temperature 12-45°C, and in BHI broth with 1-6% (w/w) NaCl.

Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

“…Ent. mundtii CCM 1282, previously confirmed as a producer of thermostable enterocin-like substance (ELS) (Solichová et al 2012), showed the greatest antilisterial effect at all, namely against the five tested L. monocytogenes isolates . In the present study, the thermostability of ELS was confirmed by significant antilisterial activity caused by heated CFNS of Ent.…”

Antimicrobial activity and high thermostability of a novel BLIS secreted by Enterococcus Mundtii isolated from Lebanese cow’s milk

“…BLIS BL4 was found active and stable over a wide range of pH from 2 to 9 ( Figure 1). Solichová et al, (2012) characterized an anti-Listeria bacteriocin-like substance produced by E. mundtii. This bacteriocin-like substance is heat-stable to 100 °C at 30 min; it is also stable in a wide range of pH value 2-10 ( Solichová et al, 2012).…”

“…Solichová et al, (2012) characterized an anti-Listeria bacteriocin-like substance produced by E. mundtii. This bacteriocin-like substance is heat-stable to 100 °C at 30 min; it is also stable in a wide range of pH value 2-10 ( Solichová et al, 2012). In another study, partially purified bacteriocin produced by E. faecium 130 isolated from mozzarella cheese was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 min (Tulini et al, 2011).…”