Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram-positive and Gram-negative bacteria

Kwaadsteniet, Michéle de; Todorov, Svetoslav Dimitrov; Knoetze, Hansie; Dicks, Leon M. T.

doi:10.1016/j.ijfoodmicro.2005.03.021

Cited by 111 publications

(99 citation statements)

References 49 publications

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“…Thereafter, antimicrobial activity decreased. These characteristics are common to most known bacteriocin producing lactic acid bacteria [21]. Staphylococcus warneri FM20 and L. plantarum TF711 showed similar trend of growth and bacteriocin production [20].…”

Section: Growth Rate and Bacteriocin Productionmentioning

confidence: 60%

Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain′S Viability in Palm Kernel Oil

François¹

2013

IJNFS

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Abstract:The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lactobacillus plantarum 29V isolated from raw cow milk in the Western's highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0-10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.

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Section: Growth Rate and Bacteriocin Productionmentioning

confidence: 60%

Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain′S Viability in Palm Kernel Oil

François¹

2013

IJNFS

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“…This resistance is also known for other bacteriocin produced by lactic acid bacteria: lactacin B (Barefoot and Klaenhammer, 1983), lactacin F (Muriana and Klaenhammer, 1987), nisin (Bailey and Hurst, 1971) and bacteriocin ST15 (De Kwaadsteniet et al, 2005). This resistance to heat is a common characteristic of bacteriocin (Tagg et al, 1976).…”

Section: Discussionmentioning

confidence: 95%

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

Khay¹,

Idaomar²,

Castro³

et al. 2011

Afr. J. Biotechnol.

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A total of 450 different colonies, isolated from 25 samples of dromedary milk collected from Laâyoune region of Morocco, were tested for antimicrobial compounds production. Out of these, 30 were determined to be lactic acid bacteria (LAB) and able to inhibit the growth of the indicator strain Listeria innocua CECT 4030. Seven isolates were selected by the large and clear zones of inhibition when tested by the agar well diffusion assay. They were classified by phenotypic and biochemical analysis as two Enterococcus durans (E204 and E214), two Lactococcus lactis (R75 and R76), one Enterococcus faecium R111, one Lactococcus cremoris R112 and one Enterococcus avium R122. Their antimicrobial compounds were detected in cell-free culture supernatant fluids under conditions that eliminate acid and hydrogen peroxide inhibition. The antimicrobial activity was altered after treatment with trypsin, -chymotrypsin, pepsin or papain which confirms the proteinaceous nature of the inhibition. It was heat stable even at autoclaving temperature (121°C for 15 min) and also active over a wide pH range (2 to 10). This fact suggests that bacteriocin-like produced by the seven LAB strains may find application as biopreservatives in food products.

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“…Lactic acid bacteria (LAB) are widely recognized as antimicrobial substances producers and those of proteinaceus nature, the bacteriocins, are of great interest for industrial application in the control of food spoilage, especially for the meat and dairy products (Sivakumar et al, 2010;Bordignon Junior et al, 2010;Abrams et al, 2011). Usually, the spectrum of action by LAB's is more effective in closed related species; however, some bacteriocins or bacteriocins-like substances are also active against Gram-negative bacteria, such as Escherichia coli and Salmonella Typhimurium (Gong et al, 2010), Pseudomonas aeruginosa and Klebsiella pneumoniae (De Kwaadsteniet et al, 2005). The antimicrobial assays showed an interesting potential by the selected isolated in this study because several LAB presented inhibitory capacity against Gram-negative strains.…”

Section: Resultsmentioning

confidence: 99%

“…This behavior could be linked to the action of extracellular proteases in the medium, and also due the adsorption of active compounds on the target cells, decreasing the activity. The adsorption potential has been studied as an alternative to recover the bacteriocins from the supernatant (Abrams et al, 2011;De Kwaadsteniet et al, 2005;Todorov et al, 2007). Lactic acid bacterium traditionally requires complex nutrition for the growth.…”

Section: Resultsmentioning

confidence: 99%

Production biomolecule with inhibitory activity against Gram-negative bacteria isolated from faeces of broilers and swine

Bordignon

Miyaoka

Spier

et al. 2011

Braz. arch. biol. technol.

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Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram-positive and Gram-negative bacteria

Cited by 111 publications

References 49 publications

Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain′S Viability in Palm Kernel Oil

Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain′S Viability in Palm Kernel Oil

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

Production biomolecule with inhibitory activity against Gram-negative bacteria isolated from faeces of broilers and swine

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