Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/7966
Título: Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”
Autor: Abrams, Daniel
Barbosa, Joana
Albano, Helena
Silva, Joana
Gibbs, Paul A.
Teixeira, Paula
Palavras-chave: Pediocin-like bacteriocins
Pediococcus pentosaceus
Fermented meat sausage
Data: 2011
Editora: Elsevier
Citação: ABRAMS, Daniel... [et al.] - Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”. Food Control. ISSN 0956-7135. Vol. 22, n.º 6 (2011), p. 940-946
Resumo: Different lactic acid bacteria were isolated during different stages in the production of “Alheiras”, a traditionally fermented sausage produced in the north of Portugal, between 2005 and 2007, in a total of 484 isolates. One of 484 isolates (K34) produced a bacteriocin, designated as bacPPK34, and was identified as a strain of Pediococcus pentosaceus by 16S rRNA sequencing. The highest bacteriocin production was noted at late log/early stationary phase after 15e18 h of growth in MRS broth at 37 ºC (3200 AU/ml) against Enterococcus faecalis ATCC 29212 and 12800 AU/ml against Listeria monocytogenes (L1, L2, L3). bacPPK34 was between 2.5 kDa and 6.2 kDa in size, as determined by tricine-SDS-PAGE. Complete inactivation or significant reduction in antimicrobial activity was observed after treatment of cell-free supernatants with proteinase K, pepsin and trypsin. No change in activity was recorded when treated with catalase. The bacteriocin was resistant to treatments with lipase and detergents Triton X-100, Tween 20, SDS, NaCl, urea and EDTA. Furthermore, the bacteriocin remained active after 2 h at pH 2e12 and temperature treatments at 60, 80, 100 ºC, 1 month of storage at º20 and 4 ºC and 20 min at 121 ºC. Addition of bacPPK34 to a mid-log culture of L. monocytogenes and E. faecalis ATCC 29212 inhibited growth. The bacteriocin did not adhere to the surface of the producer cells.
Peer review: yes
URI: http://hdl.handle.net/10400.14/7966
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S095671351000410X
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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