Microbial Inhibition by an Isolate of Pediococcus from Cucumber Brines 1

Abstract

We reported earlier that Pediococcus cerevisiae FBB-61 inhibited Lactobacillus plantarum FBB-67 in mixed species inoculation used for the fermentation of brined cucumbers. Herein, 16 isolates of the Pediococcus genus from various sources were tested for inhibitory activity against L. plantarum and other microorganisms by a seeded-agar screening technique. Only two of thq ' Paper no. 4682 of the Journal Series of the North Carolina Agricultural Experiment Station, Raleigh, and paper no. 7157, Michigan Agricultural Experiment Station.

Microbial ecology of fermenting plant materials

“…A hint that bacteriocins may play a role in plant fermentations came when Etchells et al [44] observed in pure culture fermentation of pasteurized cucumbers inoculated with L. plantarum and P. pentosaceus that the pediococcus inhibited the growth of L. plantarum. In later studies, Fleming et al [45] demonstrated bacteriocin-like activity in the strain of pediococcus that Etchells observed to be antagonistic to L. plantarurn. Recently [46], evidence was presented that suggested that the bacteriocin produced by the pediococcus and immunity to the bacteriocin were associated with plasmid DNA.…”

Genetics of bacteriocins produced by lactic acid bacteria

“…Bacteriocin production in pediococci was first recognized by Fleming et al [138] when an inhibitory factor other than acid or hydrogen peroxide was found to be responsible for inhibition of Lb. plantarurn in mixed cultures.…”

Salivacin 140, a novel bacteriocin from Lactobacillus salivarius subsp. salicinius T140 active against pathogenic bacteria

“…An agar spot test (Fleming et al 1975) was employed to screen and characterize for antibacterial activity. Freshlygrown cultures (5 pl) were spotted onto the surface of agar plates (MRS containing 0.2% glucose to restrict the extent of acid production) and incubated anaerobically overnight at 37°C.…”