Partial Characterization of Bacteriocins from Two Pediococcus acidilactici Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire
| Autor: | Theodore N’dede Djeni, Marcellin Koffi Djè, Bassirou Bonfoh, Florent K. N'guessan, Solange Aka-Gbezo |
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| Rok vydání: | 2014 |
| Předmět: |
biology
food and beverages Pediococcus acidilactici General Medicine biochemical phenomena metabolism and nutrition biology.organism_classification Enterococcus faecalis Lactic acid chemistry.chemical_compound chemistry Bacteriocin Lactobacillus Listeria bacteria Food science Bacteria Enterococcus faecium |
| Zdroj: | Advances in Microbiology. :1250-1259 |
| ISSN: | 2165-3410 2165-3402 |
| Popis: | Two lactic acid bacteria strains (At1BEAE22 and At344E21) isolated during tchapalo production were identified on the basis of phenotypic analyses. Bacteriocins produced by these strains were tested for their antimicrobial activities using well diffusion agar method. Heat resistance, pH sensitivity and enzyme treatments were also analyzed. Results showed that both lactic acid bacteria strains were identified as Pediococcus acidilactici. Their bacteriocins inhibited growth of Lactobacillus delbrueckii F/31, Listeria innocua ATCC 33090, Enterococcus faecalis, Enterococcus faecalis ATCC 29212, Streptococcus sp, Enterococcus faecalis CIP 105042 and Enterococcus faecium ATCC 51558. These bacteriocins were heat stable at 60°C for 30 min for all indicator bacteria. However, they remained active only against Lactobacillus delbrueckii and Listeria innocua at 121°C for 60 min. Moreover, they were active in a wide range of pH (3 to 9) with a maximum activity observed at pH 5 and 6 on all indicator bacteria. But, bacteriocin from Pediococcus acidilactici At34E21 was more stable at acidic pH than basic one. The fact that the bacteriocin was inactivated by proteinase K and α-chymotrypsin indicated its proteinaceous nature, a general characteristics of bacteriocins. |
| Databáze: | OpenAIRE |
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