Partial characterisation of enterocin KP produced by Enterococcus faecalis KP, a cheese isolate

Enterococcus faecalis KP, a bacteriocin-producing strain, was identified using 16S rRNA gene sequence homology (99%). Enterocin KP from E. faecalis KP was sensitive to papain and beta-mercaptoethanol, but resistant to trypsin, pepsin, lipase, catalase, a-amylase, organic solvents, detergents, EDTA and heat treatment (90 degrees C/30 min). It was active at a wide pH range (2.08.0) and produced at maximum level in de Mann Rogosa Sharpe broth at 32 degrees C with an inoculum amount of 0.11.0% and an initial pH of 5.57.5. It was active against some Gram-positive bacteria, including Listeria monocytogenes. It showed bactericidal activity against L. monocytogenes and its molecular weight was approximately 5.8 kDa.