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

Date
2005
Authors
De Kwaadsteniet M.
Todorov S.D.
Knoetze H.
Dicks L.M.T.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Strain ST15, isolated from soy beans, and identified as Enterococcus mundtii, produces a 3944 Da bacteriocin that inhibits the growth of Lactobacillus sakei, Enterococcus faecalis, Bacillus cereus, Propionibacterium sp., Clostridium tyrobutyricum, Acinetobacter baumanii, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus pneumoniae and Streptococcus caprinus. Bacteriocin ST15 is inactivated by proteinase K, pronase, pepsin, protease and Triton X-114, but not when treated with catalase, α-amylase, Triton X-100, SDS, Tween 20, Tween 80, urea and EDTA. No change in activity was recorded after 2 h at pH values between 2.0 and 12.0, and after treatment at 100°C for 90 min. Activity was, however, lost after treatment at 121°C for 20 min. The mode of activity is bactericidal. The highest level of activity (51 200 AU ml-1) was recorded when cells were grown in MRS broth, pH 6.5. Bacteriocin ST15 differs from other broad-spectrum bacteriocins described for Enterococcus spp. by being active against Gram-negative bacteria and by being smaller. © 2005 Elsevier B.V. All rights reserved.
Description
Keywords
amylase, bacterial protein, bacteriocin, catalase, dodecyl sulfate sodium, edetic acid, pepsin A, polysorbate 20, polysorbate 80, pronase, proteinase, proteinase K, triton x 100, triton x 114, urea, Acinetobacter baumannii, antibacterial activity, article, Bacillus cereus, bacterial growth, bacterial strain, bactericidal activity, bacterium isolation, cell growth, Clostridium, clostridium tyrobutyricum, Enterococcus, Enterococcus faecalis, enterococcus mundtii, Gram negative bacterium, Gram positive bacterium, Klebsiella pneumoniae, Lactobacillus sakei, nonhuman, pH, Propionibacterium, protein analysis, protein function, Pseudomonas aeruginosa, soybean, Staphylococcus aureus, Streptococcus caprinus, Streptococcus pneumoniae, temperature, time, Adsorption, Antibiosis, Bacteriocins, Enterococcus, Food Microbiology, Gram-Negative Bacteria, Gram-Positive Bacteria, Hydrogen-Ion Concentration, Molecular Weight, Temperature, Time Factors, Acinetobacter baumannii, Bacillus cereus, Bacteria (microorganisms), Clostridium, Clostridium tyrobutyricum, Enterococcus, Enterococcus faecalis, Enterococcus mundtii, Glycine max, Klebsiella pneumoniae, Lactobacillus sakei, Negibacteria, Posibacteria, Propionibacterium, Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus gallolyticus, Streptococcus pneumoniae
Citation
International Journal of Food Microbiology
105
3