Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese

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Polish Journal of Microbiology

Polish Society of Microbiologists

Subject: Microbiology

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ISSN: 1733-1331
eISSN: 2544-4646

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VOLUME 65 , ISSUE 3 (August 2016) > List of articles

Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese

Aurea I. Morales-Estrada / Ahidé López-Merino / Nestor Gutierrez-Mendez / Enrico A. Ruiz / Araceli Contreras-Rodríguez *

Keywords : Pediococcus acidilactici, bacteriocin, cheese, cotija, lactic acid bacteria

Citation Information : Polish Journal of Microbiology. Volume 65, Issue 3, Pages 279-285, DOI: https://doi.org/10.5604/17331331.1215607

License : (CC BY-NC-ND 4.0)

Received Date : 18-July-2014 / Accepted: 11-February-2016 / Published Online: 26-August-2016

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ABSTRACT

During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38 was isolated. Based on the 16S rRNA gene nucleotide sequencing (516 pb accession no KJ210322) and phylogenetic analysis, the isolate was identified as Pediococcus acidilactici. Neutralized cell-free supernatant was tested for antimicrobial activity against 17 Gram-negative and Gram-positive pathogens. Growth inhibition was achieved against Listeria monocytogenes (supplier or indication or source), Staphylococcus aureus, Vibrio vulnificus, Vibrio cholerae O1 Ogawa, Vibrio cholerae NO 01 and Salmonella enterica subsp. Enterica serovar Typhimurium. Bacteriocin-like substance,after heating at 121°C for 15 min it remained stable and its antimicrobial activity was observed at pH ranging from 1.0 to 10.0 butinactivated by α-chymotrypsin and proteinase K. Strain QC38 was able to grow in 1–9% NaCl concentration. The plate overlay assayshowed an approximate size of bacteriocin-like substance between 3.4 and 6.5 kDa. P. acidilactici QC38 harboured a plasmid that contains a gene for a pediocin (PA-1).

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