Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from "Alheira"

Food Control

Volumn 22, Issue 6, 2011, Pages 940-946

  Abrams, Daniel ^a,b   Barbosa, Joana ^a   Albano, Helena ^a   Silva, Joana ^a   Gibbs, Paul A ^a   Teixeira, Paula ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b TRIER UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Fermented meat sausage; Pediocin like bacteriocins; Pediococcus pentosaceus

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 78751701527     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.11.029     Document Type: Article

References (50)

1. Albano H., Oliveira M., Aroso R., Cubero N., Hogg T., Teixeira P. Anti-listerial activity of lactic acid bacteria isolated from ''Alheiras'' (traditional Portuguese fermented sausages). in situ assays. Meat Science 2007, 76:796-800.
2. Albano H., Pinho C., Leite D., Barbosa J., Silva J., Carneiro L., et al. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for "Alheira", a fermented meat sausage. Food Control 2008, 20:764-770.
3. Albano H., Todorov S.D., Van Reenen C.A., Hogg T., Dicks L.M.T., Teixeira P. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal. International Journal of Food Microbiology 2007, 116:239-247.
4. Albano H., Van Reenen C.A., Todorov S.D., Cruz D., Fraga L., et al. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Meat Science 2009, 8:389-398.
5. Aymerich M.T., Hugas M., Monfort J.M. Review: bacteriocinogenic lactic acid bacteria associated with meat products. International Journal of Food Science & Technology 1998, 4:141-158.
6. Bagenda D.K., Hayashi K., Yamazaki K., Kawai Y. Characterization of an antibacterial substance produced by Pediococcus pentosaceus Iz3.13 isolated from Japanese fermented marine food. Fisheries Science 2008, 74:439-448.
7. Barrena-Gonzales C., Huot E., Petitdemange H. Mode of action of a bacteriocin (J46) produced by Lactococcus lactis subsp. cremoris J46. Journal of Food Protection 1996, 59:955-962.
8. Bauer R., Chikindas M.L., Dicks L.M.T. Purification, partial amino acid sequence and mode of action of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832. International Journal of Food Microbiology 2005, 101:17-27.
9. Bennik M.H., Smid E.J., Gorris L.G.M. Vegetable-associated Pediococcus parvulus produces pediocin PA-1. Applied and Environmental Microbiology 1997, 63:2074-2076.
10. Bennik M.H.J., van Overbeeck W., Smid E.J., Gorris L.G.M. Biopreservation in modified atmosphere stored mungbean sprouts: the use of vegetable associated bacteriocinogenic lactic acid bacteria to control the growth of Listeria monocytogenes. Letters in Applied Microbiology 1999, 28:226-232.
11. Bhunia A.K., Johnson M.C., Ray B., Kalchayanand N. Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. Journal of Applied Bacteriology 1991, 70:25-30.
12. Castellano P.H., Holzapfel W.H., Vignolo G.M. The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL 705. Food Microbiology 2004, 21:291-298.
13. Cheikhyoussef A., Pogori N., Chen H., Tian F., Chen W., Tang J., Zhang H. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances (BLIS) produced by Bifidobacterium infantis BCRC 14602. Food Control 2009, 20:553-559.
14. Chen H., Hoover D.G. Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety 2003, 2:82-88.
15. Cintas L.M., Casaus P., Fernández M.F., Hernández P.E. Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and food-borne pathogenic bacteria. Food Microbiology 1998, 15:289-298.
16. Cintas L.M., Rodríguez J.M., Fernández M.F., Sletten K., Nes I.F., Hernández P.E., et al. Isolation and characterization of pediocin L50, a new bacteriocin from Pediococcus acidilactici with a broad inhibitory spectrum. Applied and Environmental Microbiology 1995, 61:2643-2648.
17. Cleveland J., Montville T.J., Nes I.F., Chikindas M.L. Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology 2001, 71:1-20.
18. De Kwaadsteniet M., Todorov S.D., Knoetze H., Dicks L.M.T. Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram-positive and Gram-negative bacteria. International Journal of Food Microbiology 2005, 105:433-444.
19. Dellaglio F., Bottazzi V., Troatelli L.D. Deoxyribonucleic acid homology and base composition in some thermophylic lactobacilli. Journal of General Microbiology 1973, 74:289-297.
20. Dicks L.M.T., Mellett F.D., Hoffman L.C. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Science 2004, 66:703-708.
21. Diep D.B., Godager L., Brede D., Nes I.F. Data mining and characterization of a novel pediocin-like bacteriocin system from the genome of Pediococcus pentosaceus ATCC 25745. Microbiology-SGM 2006, 152:1649-1659.
22. Eijsink V.G.H., Skeie M., Middelhoven P.H., Brurberg M.B., Nes I.F. Comparative studies of class IIa bacteriocins of lactic acid bacteria. Applied and Environmental Microbiology 1998, 64:3275-3281.
23. Ferreira V., Barbosa J., Vendeiro S., Mota A., Silva F., Monteiro M.J., et al. Chemical and microbiological characterization of alheira: a typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Science 2006, 73:570-575.
24. Fimland G., Blingsmo O.R., Sletten K., Jung G., Nes I.F., Nissen-Meyer J. New biologically active hybrid bacteriocins constructed by combining regions from various pediocin-like bacteriocins: the C-terminal region is important for determining specificity. Applied and Environmental Microbiology 1996, 62:3313-3318.
25. Fimland G., Sletten K., Nissen-Meyer J. The complete amino acid sequence of the pediocin-like antimicrobial peptide leucocin C. Biochemical and Biophysical Research Communications 2002, 295:826-827.
26. Gong H.S., Meng X.C., Wang H. Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from "Jiaoke", a traditional fermented cream from China. Food Control 2010, 21:89-96.
27. Gonzalez C.F., Kunka B.S. Plasmid associated bacteriocin production and sucrose fermentation in Pediococcus acidilactici. Applied and Environmental Microbiology 1987, 53:2534-2538.
28. Guerra N.P., Agrasar A.T., Macias C.L., Pastrana L. Modelling the fedbatch production of pediocin using mussel processing wastes. Process Biochemistry 2005, 40:1071-1083.
29. Guerra N.P., Bernardez P.F., Agrasar A.T., Macias C.L., Pastrana L. Fedbatch pediocin production by Pediococcus acidilactici NRRLB5627 on whey. Biotechnology and Applied Biochemistry 2005, 42:17-23.
30. Guyonnet D., Fremaux C., Cenatiempo Y., Berjeaud M.J. Method for the rapid purification of Class IIa bacteriocins and comparison of their activities. Applied and Environmental Microbiology 2000, 66:1744-1748.
31. Huang Y., Luo Y., Zhai Z., Zhang H., Yang C., Tian H., et al. Characterization and application of an anti-listeria bacteriocin produced by Pediococcus pentosaceus 05-10 isolated from Sichuan Pickle, a traditionally fermented vegetable product from China. Food Control 2009, 20:1030-1035.
32. Hugas M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science 1998, 49:139-150.
33. Ivanova I., Kabadjova P., Pantev A., Danova S., Dousset X. Detection, purification and partial characterization of a novel bacteriocin substance produced by Lactococcus lactis susp. lactis B14 isolated from boza - Bulgarian traditional cereal beverage. Biocatalysis - Vestnik Moskovskogo Universiteta Kimia 2000, 41:47-53.
34. Loessner M., Guenter S., Stefan S., Scherer S. A pediocin producing Lactobacillus plantarum strain inhibits Listeria monocytogenes in a multispecies cheese surface microbial ripening consortium. Applied and Environmental Microbiology 2003, 69:1854-1857.
35. Mezaini A., Chihib N.E., Bouras A.D., Nedjar-Arroume N., Hornez J.P. Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product. Journal of Environmental and Public Health 2009, 678495 (6 pages).
36. Nieto-Lozano J.C., Nissen-Meyer J., Sletten K., Pelaez C., Nes I.F. Purification and amino acid sequence of a bacteriocin produced by Pediococcus acidilactici. Journal of General Microbiology 1992, 138:1985-1990.
37. Papagianni M., Anastasiadou S. Pediocins: the bacteriocins of Pediococci. Sources, production, properties and applications. Microbial Cell Factories 2009, 8.
38. Pinto A.L., Fernandes M., Pinto C., Albano H., Castilho F., Teixeira P., Gibbs P.A. Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. International Journal of Food Microbiology 2008, 129:50-58.
39. Pucci M.J., Vedamuthu E.R., Kunka B.S., Vandenbergh P.A. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC1.0. Applied and Environmental Microbiology 1988, 54:2349-2353.
40. Sambrook J., Fritsch E.F., Maniatis T. Molecular cloning: A laboratory manual 1989, Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY.
41. Schägger H., Von Jagow G. Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis for the separation of protein in the range from 1 to 100 kDa. Analytical Biochemistry 1987, 166:368-379.
42. Stevens K.A., Sheldon B.W., Klapes N.A., Klaenhammer T.R. Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria. Applied Environmental Microbiology 1991, 57:3613-3615.
43. Todorov S.D., Dicks L.M.T. Effect of growth medium on bacteriocin production by Lactobacillus plantarum ST194BZ, a strain isolated from boza. Food Technology and Biotechnology 2005, 43:165-173.
44. Todorov S.D., Dicks L.M.T. Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochemistry 2005, 40:365-370.
45. Todorov S.D., Dicks L.M.T. Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria. Enzyme and Microbial Technology 2005, 36:318-326.
46. Todorov S.D., Dicks L.M.T. Bacteriocin production by Pediococcus pentosaceus isolated from marula (Scerocarya birrea). International Journal of Food Microbiology 2009, 132:117-126.
47. Todorov S., Onno B., Sorokin O., Chobert J.M., Ivanova I., Dousset X. Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST31 isolated from sourdough. International Journal of Food Microbiology 1999, 8:167-177.
48. Tomé E., Teixeira P., Gibbs P.A. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon. Food Microbiology 2006, 23:399-405.
49. Van Reenen C.A., Dicks L.M.T., Chikindas M.L. Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. Journal of Applied Microbiology 1998, 84:1131-1137.
50. Yang R., Johnson M., Ray B. Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Applied and Environmental Microbiology 1992, 58:3355-3359.