Purification and partial characterization of antilisterial bacteriocin produced byPediococcus pentosaceusKJBC11 fromIdlibatter fermented withPiper betleleaves

Abstract

Bacteriocins are natural antimicrobial agents mainly act against closely related bacteria and at times unrelated organisms including various food spoilage and pathogenic organisms. Bacteriocins from Lactic Acid Bacteria (LAB) have been widely used for food preservation because of their safety nature. In this study, bacteriocin from Pediococcus pentosaceus KJBC11 was purified with the recovery of 15%, using cell adsorption‐desorption technique, gel permeation chromatography, hydrophobic interaction chromatography, and reversed phase HPLC successively. Molecular weight of bacteriocin KJBC11 was determined to be 4.5 kDa using Tricine SDS‐PAGE. The bacteriocin KJBC11 showed strong inhibitory activity against various Gram‐positive and Gram‐negative pathogens. Bacteriocin KJBC11 activity was not altered when treated with amylase, lipase, and trypsin but inactivated by protease and proteinase enzyme treatment. It was heat stable (100°C, 1 hr) and exhibited strong antimicrobial activity within the pH 3–7. Its mode of action was bactericidal in nature as revealed against Listeria monocytogenes showing leakage of internal contents out of the cell. Bacteriocin KJBC11 could belong to Class IIa‐pediocin like bacteriocins based on its characteristics as well as the presence of pediocin gene in the genome of the isolate KJBC11. Practical applications Studies on Lactic Acid Bacteria and bacteriocin have attracted increasing attention for a long time, due to their established role in food fermentation and preservation. The antimicrobial properties of bacteriocin became a trademark approach to achieve food safety and to counter the menace of antibiotic resistant pathogens. This study revealed a potent bacteriocin with wide range of antibacterial activity against various foodborne and clinically important pathogens to have potential application in food preservation and biomedicine.

Characterization of a novel antifungal protein produced by Paenibacillus polymyxa isolated from the wheat rhizosphere

“…isolated and purified an antifungal protein capable of inhibiting the mycelial growth of Pyricularia grisea and Rhizoctonia solani from the culture of B. polymyxa strain VLB‐16, and its molecular weight is about 37 kDa. The effects of heat, pH, and enzyme on antagonistic activity in P. polymyxa 7F1 cultures indicate the antagonist produced by this strain are very stable, some studies show the same results, such as heat treatment of antimicrobial substances does not affect their antimicrobial efficacy against pathogenic bacteria, 23‐26 and other research results show that most bacteriocins produced by B. subtilis are with a wide range of pH stability 27, 28 . Compared with wild‐type strains, this strain has a stronger antagonism against fungi and other pathogenic bacteria, and has potential as a biological control drug 29, 30 .…”

Purification and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham

“…Bacteriocins are bacteriostatic proteins or polypeptides produced by ribosomal synthesis during bacterial growth and metabolism and have attracted much attention for food preservation for decades [1]. Most lactic acid bacteria can produce a variety of bacteriostatic substances in the process of growth and metabolism, which antagonize other microorganisms.…”