Journal
FOOD MICROBIOLOGY
Volume 34, Issue 2, Pages 376-381Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2013.01.011
Keywords
Lactobacillus plantarum; Listeria monocytogenes; Bacteriocin; Antimicrobial activity; Bacteriocin-encoding genes; Cytotoxicity
Funding
- CAPES
- CNPq
- FAPESP
- CONICET
- FONCyT
- MinCyT
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Lactobacillus (Lb.) plantarum ST71KS was isolated from homemade goat feta cheese and identified using biochemical and molecular biology techniques. As shown by Tricine-SDS-PAGE, this lactic acid bacterium produces a bacteriocin (ST71KS) with an estimated molecular weight of 5.0 kDa. Bacteriocin 5171KS was not affected by the presence of alpha-amylase, catalase and remained stable in a wide range of pH and after treatment with Triton X-100, Triton X-114, Tween 20, Tween 80, NaCl, SDS, urea and EDTA. This bacteriocin also remained active after being heated at 100 degrees C for 2 h and even after 20 min at 121 degrees C; however, it was inactivated by proteolitic enzymes. Production of bacteriocin ST71KS reached 6400 AU/mL during stationary growth phase of Lb. plantarum cultivated in MRS at 30 degrees C and 37 degrees C. Bacteriocin ST71KS displayed a bactericidal effect against Listeria monocytogenes strains 603 and 607 and did not adsorb to the producer cells. Lb. plantarum ST71KS harbors two bacteriocin genes with homology to plantaricin S and pediocin PA-1. These characteristics indicate that bacteriocin S171KS is a class IIa bacteriocin. The peptide presented no toxic effect when tested in vitro with kidney Vero cells, indicating safe technological application to control L monocytogenes in foods. (C) 2013 Elsevier Ltd. All rights reserved.
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