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

Detalhes bibliográficos
Autor(a) principal: Abrams, Daniel
Data de Publicação: 2011
Outros Autores: Barbosa, Joana, Albano, Helena, Silva, Joana, Gibbs, Paul A., Teixeira, Paula
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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spelling 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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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