Stability of Bacteriocin-Like Inhibitory Substance (BLIS) Produced byPediococcus acidilacticikp10 at Different Extreme Conditions

Abstract

Nowadays, bacteriocin industry has substantially grown replacing the role of chemical preservatives in enhancing shelf-life and safety of food. The progress in bacteriocin study has been supported by the emerging of consumer demand on the applications of natural food preservatives. Since food is a complex ecosystem, the characteristics of bacteriocin determine the effectiveness of their incorporation into the food products. Among four commercial media (M17 broth, MRS broth, tryptic soy broth, and nutrient broth) tested, the highest growth of Pediococcus acidilactici kp10 and bacteriocin-like-inhibitory substance (BLIS) production were obtained in the cultivation with M17. BLIS production was found to be a growth associated process where the production was increased concomitantly with the growth of producing strain, P. acidilactici kp10. The antimicrobial property of BLIS against three indicator microorganisms (Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus) remained stable upon heating at 100°C but not detectable at 121°C. The BLIS activity was also observed to be stable and active at a wide pH range (pH 2 to pH 7). The BLIS activity remained constant at -20°C and -80°C for 1 month of storage. However, the activity dropped after 3 and 6 months of storage at 4°C, -20°C, and -80°C with more than 80% reduction. The ability of bacteriocin from P. acidilactici kp10 to inhibit food-borne pathogens while remaining stable and active at extreme pH and temperature is of potential interest for future applications in food preservatives.

Optimization and characterization of enterocin Enterococcus faecalis K2B1 isolated from Toraja’s Belang Buffalo Milk, South Sulawesi, Indonesia

“…Optimization of Bacteriocin-Like Inhibitory Substratance (BLIS) or Cell-Free Substance Neutral (CFSN) production was conducted multi-steps based on Yusuf and Hamid (2012), Goh and Phlip (2015), Bello et al (2018), Sidek et al (2018. Bacteriocin optimization was carried out using 2 important variables: initial media pH and incubation period.…”

“…Initial characterization of Bacteriocin Like Inhibitory Substrates (BLIS), such as sensitivity to Proteinase-K, temperature and wide range of pH, was performed according to Sarra et al (2013), Leite et al (2016), Bello et al (2018), Sidek et al (2018. Characterization against proteinase K was carried out by adding the Pro-K enzyme to the supernatant, final concentration was 1 mg/mL.…”

“…Bacteriocin is an antimicrobial peptide which synthesized in the ribosome. Bacteriocins play an important role in inhibiting some pathogenic bacteria to control various infections, and also can be used as bio preservatives to replace the chemical ones to control foodborne pathogens (Arquest et al 2015;Ogaki et al 2016;Sidek et al 2018;Tankoano et al 2019).…”

“…Optimum conditions for producing bacteriocin are influenced by various factors, including sources of nutrition and physical factors, such as the growth phase and initial pH of the media and other environmental factors (Sidek et al 2018;Tankoano et al 2019). Bacteriocin can be produced in a liquid substrate, and MRS broth often found to be the most prominent for growth of LAB and bacteriocin production.…”

“…Bacteriocin can be produced in a liquid substrate, and MRS broth often found to be the most prominent for growth of LAB and bacteriocin production. Bacteriocin generally produced at logarithmic phase until the stationary phase (Avaiyarasi et al 2016;Yi et al 2016;Bello et al 2018;Sidek et al 2018;Tankoano et al 2019). However, each BAL has a different growth rate, and also requires different initial medium pH for its growth (Yusuf and Hamid 2012).…”