Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/7966 |
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. |
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Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”Pediocin-like bacteriocinsPediococcus pentosaceusFermented meat sausageDifferent 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.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaAbrams, DanielBarbosa, JoanaAlbano, HelenaSilva, JoanaGibbs, Paul A.Teixeira, Paula2012-02-27T16:28:52Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/7966engABRAMS, 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. 940-9460956-713510.1016/j.foodcont.2010.11.0291873-7129WOS:000288418600019info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T12:03:39Zoai:repositorio.ucp.pt:10400.14/7966Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:03:39Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” |
title |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” |
spellingShingle |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” Abrams, Daniel Pediocin-like bacteriocins Pediococcus pentosaceus Fermented meat sausage |
title_short |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” |
title_full |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” |
title_fullStr |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” |
title_full_unstemmed |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” |
title_sort |
Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira” |
author |
Abrams, Daniel |
author_facet |
Abrams, Daniel Barbosa, Joana Albano, Helena Silva, Joana Gibbs, Paul A. Teixeira, Paula |
author_role |
author |
author2 |
Barbosa, Joana Albano, Helena Silva, Joana Gibbs, Paul A. Teixeira, Paula |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Abrams, Daniel Barbosa, Joana Albano, Helena Silva, Joana Gibbs, Paul A. Teixeira, Paula |
dc.subject.por.fl_str_mv |
Pediocin-like bacteriocins Pediococcus pentosaceus Fermented meat sausage |
topic |
Pediocin-like bacteriocins Pediococcus pentosaceus Fermented meat sausage |
description |
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. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2011-01-01T00:00:00Z 2012-02-27T16:28:52Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/7966 |
url |
http://hdl.handle.net/10400.14/7966 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 0956-7135 10.1016/j.foodcont.2010.11.029 1873-7129 WOS:000288418600019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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mluisa.alvim@gmail.com |
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1817546729690497024 |