Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese.

Abstract:

:Among 1,962 bacterial isolates from a smear-surface soft cheese (Munster cheese) screened for activity against Listeria monocytogenes, six produced antilisterial compounds other than organic acids. The bacterial strain WHE 92, which displayed the strongest antilisterial effect, was identified at the DNA level as Lactobacillus plantarum. The proteinaceous nature, narrow inhibitory spectrum, and bactericidal mode of action of the antilisterial compound produced by this bacterium suggested that it was a bacteriocin. Purification to homogeneity and sequencing of this bacteriocin showed that it was a 4.6-kDa, 44-amino-acid peptide, the primary structure of which was identical to that of pediocin AcH produced by different Pediococcus acidilactici strains. We report the first case of the same bacteriocin appearing naturally with bacteria of different genera. Whereas the production of pediocin AcH from P. acidilactici H was considerably reduced when the final pH of the medium exceeded 5.0, no reduction in the production of pediocin AcH from L. plantarum WHE 92 was observed when the pH of the medium was up to 6.0. This fact is important from an industrial angle. As the pH of dairy products is often higher than 5.0, L. plantarum WHE 92, which develops particularly well in cheeses, could constitute an effective means of biological combat against L. monocytogenes in this type of foodstuff.

journal_name

Appl Environ Microbiol

authors

Ennahar S,Aoude-Werner D,Sorokine O,Van Dorsselaer A,Bringel F,Hubert JC,Hasselmann C

doi

10.1128/AEM.62.12.4381-4387.1996

subject

Has Abstract

pub_date

1996-12-01 00:00:00

pages

4381-7

issue

12

eissn

0099-2240

issn

1098-5336

journal_volume

62

pub_type

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