Journal
FOOD CONTROL
Volume 55, Issue -, Pages 176-184Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2015.02.036
Keywords
Bacteriocins; Weissella hellenica; Gram-negative bacteria
Categories
Funding
- Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program [PHD/0227/2551]
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Weissella hellenica BCC 7239, isolated from Thai fermented pork sausage called Nham, produced two putatively novel bacteriocins, 7293A and 7293B. Both bacteriocins had broad antimicrobial spectra and exceptionally inhibited several important Gram-negative food-borne pathogens (Pseudomonas aeruginosa, Aeromonas hydrophila, Salmonella Typhimurium and Escherichia coli). The highest amount of bacteriocin was produced in MRS and APT media at 30 degrees C without agitation. Bacteriocin 7293A showed relatively higher antimicrobial activity than bacteriocin 7293B. However, pH and thermal stability of bacteriocin 7293A was lower. These bacteriocins were of proteinaceous nature, in which the complete inactivation of their antimicrobial activity after treatment by proteolytic enzymes, including trypsin, alpha-chymotrypsin, pepsin and protease K was observed, whilst lipase and alpha-amylase exhibited no effect. Antimicrobial activity of both peptides was also not inactivated by organic solvents (ethanol, isopropanol, acetone, acetonitrile) and surfactants (Tween 20, Tween 80 and Triton X-100). Bacteriocin 7293A and B exhibited bactericidal effect against both Gram-positive and Gram-negative indicators without cell-lysis. According to ESI/MS analysis, the molecular masses of bacteriocin 7293A and B were determined to be 6249.302 and 6489.716 Da, respectively. Because their molecular masses were not similar to those of other known bacteriocins, both bacteriocin 7293A and B could be novel bacteriocins. Thus, both novel bacteriocins hold promise for applications in the prevention or treatment of pathogenic infections as food and feed additives to replace antibiotics for enhancing the productivity and sustainability of food animals. (C) 2015 Elsevier Ltd. All rights reserved.
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