Characteristics of bacteriocin-like inhibitory substances from dochi-isolated Enterococcus faecium D081821 and D081833

Abstract

Aims: To characterize bacteriocin‐like inhibitory substances (BLIS) from two dochi‐isolated Enterococcus faecium. Methods and Results: Enterococcus faecium D081821 and D081833 were isolated from dochi (a traditional fermented food in Taiwan) and found to produce BLIS with inhibitory activities against Listeria monocytogenes, Clostridium perfringens, and Bacillus cereus. Strains D081821 and D081833 showed different growth temperatures and their BLIS showed different sensitivities to heat, proteolytic enzymes, and antibacterial spectra. Both BLIS were collected, partially purified, and analysed by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). SDS‐PAGE showed that both partially purified BLIS were approximately 3·0 kDa in size. Conclusions: These results indicate that E. faecium D081821 and D081833 produce different BLIS with strong antibacterial actions against the tested pathogenic bacteria. Significance and Impact of the Study: The results of this study suggest that two different BLIS from dochi‐isolated lactic acid bacteria have potential for use as food preservatives.

Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances (BLIS) produced by Bifidobacterium infantis BCRC 14602

“…Enzyme treatment with a-amylase, lysozyme and lipase did not affect inhibition activity of the BLIS, showing that carbohydrate and lipid moieties are not required for the activity of BLIS from B. infantis BCRC 14602. Similar results of enzyme treatments with proteases, lipases and amylases have been reported for other bacteriocins (Yildirim & Johnson, 1998) and BLIS (Collado, Hernández, & Sanz, 2005;Touré, Kheadr, Lacroix, Moroni, & Fliss, 2003) from bifidobacteria including some LAB bacteriocins (Batdorj et al, 2006;Chen, Yangida, & Srionnul, 2007;Millette et al, 2007). Catalase treatment did not destroy the antimicrobial activity of BLIS from B. infantis BCRC 14602, which proves that the antimicrobial activity is not due to the hydrogen peroxide production.…”

Inhibition of Bacillus cereus Strains by Antimicrobial Metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21

“…These features are identical to other Enterococcus spp. strains, which have been studied mainly due to their bacteriocin synthesis [16,21,44,45]. In this case, the CFS from E. faecium SM21 showed an important inhibition against B. cereus vegetative cells tested both at pH 5.0 (final fermentation pH) and at pH 6.5, which confirms that inhibition of B. cereus is due not only to organic acids but to also enterocins.…”

“…On the other hand, bacteriocins are ribosomally synthesized peptides or proteins that have a bactericidal or bacteriostatic effect on other bacteria [13]. Many bacteriocins have shown antimicrobial activity against endosporeforming bacterial cells and in vitro spore germination [14][15][16][17][18]. However, in the particular case of B. cereus inhibition by bacteriocins or bacteriocin-like compounds in food systems, the scientific references are scarce [19][20][21][22].…”

Weissellicin L, a novel bacteriocin from sian-sianzih -isolated Weissella hellenica 4-7

“…Weissella hellenica 4‐7 was grown in a modified glucose yeast peptone (GYP) medium containing 2·0% dextrose, 1·5% polypeptone, 0·5% yeast extract, 0·5% sodium acetate and 0·3% (v/v) salt solution (4% MgSO 4 ･7H 2 O, 0·16% MnSO 4 ･4H2O, 0·2% FeSO 4 ･7H 2 O and 0·2% NaCl), pH 6·8, at 30°C under aerobic condition without shaking (Chen et al . ). Weissella paramesenteroides ATCC 33313 T was used as the indicator strain for inhibitory activity assay and was grown in de Man Rogosa and Sharpe (MRS) (De Man et al .…”