Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal

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dc.contributor.authorAlbano H.
dc.contributor.authorTodorov S.D.
dc.contributor.authorvan Reenen C.A.
dc.contributor.authorHogg T.
dc.contributor.authorDicks L.M.T.
dc.contributor.authorTeixeira P.
dc.date.accessioned2011-05-15T15:56:47Z
dc.date.available2011-05-15T15:56:47Z
dc.date.issued2007
dc.description.abstractLactic acid bacteria were isolated from "Alheira" sausages that have been sampled from different regions in Portugal. The sausages were produced according to different recipes and with traditional starter cultures. Two isolates (HA-6111-2 and HA-5692-3) from different sausages were identified as strains of Pediococcus acidilactici. Each strain produces a bacteriocin, designated as bacHA-6111-2 and bacHA-5692-3. Both bacteriocins are produced at low levels after 18 h of growth in MRS broth (3200 AU/ml against Enterococcus faecium HKLHS and 1600 AU/ml against Listeria innocua N27). BacHA-6111-2 and bacHA-5692-3 are between 3.5 kDa and 6.5 kDa in size, as determined by tricine-SDS-PAGE. Complete inactivation or significant reduction in antimicrobial activity was observed after treatment of cell-free supernatants with proteinase K, pronase and trypsin. No change in activity was recorded when treated with catalase. Both bacteriocins are sensitive to treatment with Triton X-114 and Triton X-100, but resistant to Tween 20, Tween 80, SDS, Oxbile, NaCl, urea and EDTA. The bacteriocins remained stable after 2 h at pH 6.0. A decrease in antibacterial activity was recorded after 60 min at 100 °C. After 60 min at 80 °C, 60 °C and 25 °C the antibacterial activity against L. innocua N27 decreased by 25%. Addition of bacHA-6111-2 and bacHA-5692-3 (1600 AU/ml) to a mid-log (5-h-old) culture of L. innocua N27 inhibited growth for 7 h. Addition of the bacteriocins (3200 AU/ml) to a mid-log (5-h-old) culture of E. faecium HKLHS repressed cell growth. The bacteriocins did not adhere to the surface of the producer cells. Both strains contain a 1044 bp DNA fragment corresponding in size to that recorded for pediocin PA-1. Sequencing of the fragments from both bacteriocins revealed homology to large sections of pedA (188 bp), pedB (338 bp) and pedC (524 bp) of pediocin PA-1 and the bacteriocins are considered similar to pediocin PA-1. © 2007 Elsevier B.V. All rights reserved.
dc.description.versionArticle
dc.identifier.citationInternational Journal of Food Microbiology
dc.identifier.citation116
dc.identifier.citation2
dc.identifier.issn1681605
dc.identifier.other10.1016/j.ijfoodmicro.2007.01.011
dc.identifier.urihttp://hdl.handle.net/10019.1/10042
dc.subjectbacteriocin
dc.subjectcatalase
dc.subjectDNA fragment
dc.subjectedetic acid
dc.subjectpediocin
dc.subjectpolysorbate 20
dc.subjectpolysorbate 80
dc.subjectpronase
dc.subjectproteinase K
dc.subjectsodium chloride
dc.subjecttriton x 100
dc.subjecttriton x 114
dc.subjecttrypsin
dc.subjecturea
dc.subjectantimicrobial activity
dc.subjectarticle
dc.subjectbacterial cell
dc.subjectbacterial growth
dc.subjectbacterial strain
dc.subjectbacterium culture
dc.subjectbacterium isolate
dc.subjectcell adhesion
dc.subjectcell growth
dc.subjectEnterococcus faecium
dc.subjectfermentation
dc.subjectListeria innocua
dc.subjectmeat
dc.subjectnucleotide sequence
dc.subjectPediococcus acidilactici
dc.subjectpH
dc.subjectpolyacrylamide gel electrophoresis
dc.subjectPortugal
dc.subjectAnimals
dc.subjectAnti-Bacterial Agents
dc.subjectAntibiosis
dc.subjectBacteriocins
dc.subjectConsumer Product Safety
dc.subjectElectrophoresis, Polyacrylamide Gel
dc.subjectEnterococcus faecium
dc.subjectFermentation
dc.subjectFood Microbiology
dc.subjectHumans
dc.subjectHydrogen-Ion Concentration
dc.subjectListeria
dc.subjectMeat Products
dc.subjectMolecular Weight
dc.subjectPediococcus
dc.subjectPortugal
dc.subjectTime Factors
dc.subjectEnterococcus faecium
dc.subjectListeria innocua
dc.subjectPediococcus acidilactici
dc.titleCharacterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal
dc.typeArticle
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