Bacteriocins from Pediococcus pentosaceus L and S from pork meat

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 4, 2003, Pages 1071-1076

  Yin, Li Jung ^a   Wu, Chien Wei ^a   Jiang, Shann Tzong ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Bacteriocin; Lactic acid bacteria; Pediococcus pentosaceus; Pentocins

Indexed keywords

BACTERIOCIN; GLUCOSE; LACTIC ACID;

ANIMAL; ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIUM ISOLATION; BIOSYNTHESIS; CULTURE MEDIUM; ENZYME INHIBITION; FOOD PRESERVATION; GERMINATION; GROWTH INHIBITION; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MICROBIOLOGY; NONHUMAN; PEDIOCOCCUS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PURIFICATION; SWINE; THERMOSTABILITY;

ANIMALS; BACTERIOCINS; CULTURE MEDIA; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUCOSE; HEAT; HYDROGEN-ION CONCENTRATION; MEAT; PEDIOCOCCUS; SWINE;

ANIMALIA; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; SUS SCROFA;

EID: 0037433128     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025838f     Document Type: Article

References (28)

1. Berry, E. D.; Liewen, M. B.; Mandigo, R. W.; Hutkins, R. W. Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semidry sausage. J. Food Prot. 1990, 53, 194-197.
2. Schillinger, U.; Lucke, F. K. Identification of Lactobacillili from meat and meat products. Food Microbiol. 1987, 4, 199-208.
3. Schillinger U.; Lucke, F. K. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 1989, 55, 1901-1906.
4. Gilliland, S. E. Role of starter culture bacteria in food preservation. In Bacteria Starter Cultures for Foods; Gilliland, S. E., Ed.; CRC Press: Boca Raton, FL, 1985; pp 176-185.
5. Bacus, J. N. Update: meat fermentation. Food Technol. 1984, 38, 59-63.
6. Contreras, B. G. L.; De Vuyst, L.; Devreese, B.; Busanyova, K.; Raymaeckers, J.; Bosman, F.; Sablon, E.; Vandamme, E. J. Isolation, purification and amino acid sequence of lactobin A, one of the two bacteriocins produced by Lactobacillus amylovorus LMGP-13139. Appl. Environ. Microbiol. 1997, 63, 13-20.
7. De Vuyst, L.; Vandamme, E. J. Antimicrobial potential of lactic acid bacteria. In Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications; De Vuyst, L., Vandamme, E. J., Eds.; Chapman and Hall: London, U.K., 1994; pp 1-11 and 91-142.
8. Ennahar, S.; Aoude-Werner, D.; Sorokine, O.; Van Dorsselaer, A.; Bringel, F.; Hubert, J. C.; Hasselmann, C. Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese. Appl. Environ. Microbiol. 1996, 62, 4381-4387.
9. Palumbo, S. A. Is refrigeration enough to restrain food-borne pathogens. J. Food Prot. 1986, 49, 1003-1009.
10. Johnson, J. L.; Doyle, M. P.; Cassens, P. G. Listeria monocytoggenes and other Listeria spp. in meat and meat products. A review. J. Food Prot. 1990, 53, 81-91.
11. Farber, J. M.; Warburton, D. W.; Horu, L.; Tittiger, F. Surveillance of raw-fermented (dry-cured) sausages for the presence of Listeria spp. Can. Inst. Food Sci. Technol. J. 1988, 21, 430-434.
12. Gilliland, R. J.; Miller, K. L.; Roberts, D. Listeria monocytogenes and chilled foods. Lancet 1989, 1, 383-384.
13. Bean, N. H.; Griffin, P. M. Foodborne disease outbreaks in the United States 1973-1987: Pathogens, vehicles and trends. J. Food Prot. 1990, 53, 804-817.
14. Jiménéz-Diaz, R.; Rios-Sanchez, R. M.; Desmazeaud, M.; RuizBarba, J. L.; Piard, J. C. Plantaricins S and T, two new bacteriocins produced by Lactobacillus plantarum LPCO 10 isolated from a green olive fermentation. Appl. Environ. Microbiol. 1993, 59, 1416-1424.
15. Klaenhammer, T. R. Bacteriocins of lactic acid bacteria. Biochimie 1988, 70, 337-349.
16. Jack, R. W.; Tagg, J. R.; Ray, B. Bacteriocins of gram-positive bacteria. Microbiol. Rev. 1995, 59, 171-200.
17. Tagg, J. R.; Dajani, A. S.; Wannamaker, L. W. Bacteriocins of gram-positive bacteria. Bacteriol. Rev. 1976, 40, 722-756.
18. Carminati, D.; Giraffa, G.; Bossi, M. G. Bacteriocinlike inhibitors of Streptococcus lactis against Listeria monocytogenes. J. Food Prot. 1989, 52, 614-617.
19. Harris, L. J.; Daeschel, M. A.; Stiles, M. E.; Klaenhammer, T. R. Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes. J. Food Prot. 1989, 52, 384-387.
20. Spelhaug, S. R.; Harlander, S. K. Inhibition of foodborne bacterial pathogens by bacteriocins from Lactobacillus lactis and Pediococcus pentosaceus. J. Food Prot. 1989, 52, 856-862.
21. Tsai, W. C. Practical Clinical Microbial Diagnosis; Tsai, W. C., Ed.; Jiu-Zhou Publishing: Taipei, Taiwan, 1993; pp 385-430.
22. Burianek, L. L.; Yousef, A. E. Solvent extraction of bacteriocins from liquid cultures. Lett. Appl. Microbiol. 2000, 31, 193-197.
23. Laemmli, U. K. Cleavage of structural proteins during the assembly of the head bacteriophage T4. Nature 1970, 277 (259), 680-685.
24. Bradford, M. M. A rapid and sensitive method for the quantition of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 72, 248-254.
25. Piddock, L. J. V. Techniques used for the determination of antimicrobial resistance and sensitivity in bacteria. J. Appl. Bacterol. 1990, 68, 307-318.
26. Ahn, C.; Stiles, M. E. Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats. J. Appl. Bacteriol. 1990, 69, 302-310.
27. Roller, S. D.; Barnaby-Smith, F.; Dea, I. C. M.; Swift, R. Inst. Food Technol. Annu. Meet. Prog. Abstr. 1990, No. 64, 115.
28. Okereke, A.; Montville, T. J. Bacteriocin-mediated inhibition of Clostridium botulinum spores by lactic acid bacteria at refrigeration abuse temperatures. Appl. Environ. Microbiol. 1991, 57, 3423-3428.