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Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”

2011Journal article Open access
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dc.contributor.authorAbrams, Daniel
dc.contributor.authorBarbosa, Joana
dc.contributor.authorAlbano, Helena
dc.contributor.authorSilva, Joana
dc.contributor.authorGibbs, Paul A.
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2012-02-27T16:28:52Z
dc.date.available2012-02-27T16:28:52Z
dc.date.issued2011
dc.description.abstractDifferent 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.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationABRAMS, 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. 940-946por
dc.identifier.doi10.1016/j.foodcont.2010.11.029
dc.identifier.eissn1873-7129
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10400.14/7966
dc.identifier.wosWOS:000288418600019
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPediocin-like bacteriocinspor
dc.subjectPediococcus pentosaceuspor
dc.subjectFermented meat sausagepor
dc.titleCharacterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”por
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage946
oaire.citation.issue6
oaire.citation.startPage940
oaire.citation.titleFood Control
oaire.citation.volume22
person.familyNameBarbosa
person.familyNameAlbano
person.familyNameSilva
person.familyNameGibbs
person.familyNameTeixeira
person.givenNameJoana
person.givenNameHelena
person.givenNameJoana
person.givenNamePaul
person.givenNamePaula
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.ciencia-id201A-0D1F-C0FC
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0002-2798-1924
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6580-4363
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-3400-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id6602934854
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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