Journal
FOOD MICROBIOLOGY
Volume 32, Issue 1, Pages 129-134Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2012.05.002
Keywords
Campylobacter; Lactic acid bacteria; Bacteriocin; Chicken cecum
Funding
- Region Pays de la Loire
- French Ministry of Foreign Affairs through the CMCU
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Strain SMXD51, isolated from chicken ceca and identified as Lactobacillus salivarius, produced a component that inhibits the growth of Gram-positive and Gram-negative bacteria and especially Campylobacter jejuni. The active peptide from the cell-free supernatant of Lb. salivarius SMXD51 was purified in three steps: (i) precipitation with 80% saturated ammonium sulfate, (ii) elution on a reversed phase SPE UPTI-CLEAN cartridge using different concentrations of acetonitrile, (iii) final purification by reversed phase HPLC on a C-18 column. The mode of action of this peptide of 5383.2 Da was identified as bactericidal, and its amino acid composition was established. This new bacteriocin SMXD51 appears potentially very useful to reduce Campylobacter in poultry prior to processing. (C) 2012 Elsevier Ltd. All rights reserved.
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