<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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 <italic>Pediococcus acidilactici</italic>. Neutralized cell-free supernatant was tested for antimicrobial activity against 17 Gram-negative and Gram-positive pathogens. Growth inhibition was achieved against <italic>Listeria monocytogenes</italic> (supplier or indication or source), <italic>Staphylococcus aureus</italic>, <italic>Vibrio vulnificus</italic>, <italic>Vibrio cholerae</italic> O1 Ogawa, <italic>Vibrio cholerae</italic> NO 01 and <italic>Salmonella enterica</italic> subsp. <italic>Enterica</italic> 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 but inactivated by α-chymotrypsin and proteinase K. Strain QC38 was able to grow in 1–9% NaCl concentration. The plate overlay assay showed an approximate size of bacteriocin-like substance between 3.4 and 6.5 kDa. <italic>P. acidilactici</italic> QC38 harboured a plasmid that contains a gene for a pediocin (PA-1).</p>
</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 but inactivated by α-chymotrypsin and proteinase K. Strain QC38 was able to grow in 1–9% NaCl concentration. The plate overlay assay showed 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).

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

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38 was isolated. Based on the 16S rRNA gene nucleotide...

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

Publié en ligne: 26 août 2016

Pages: 279 - 285

Reçu: 18 juil. 2014

Accepté: 11 févr. 2016

DOI: https://doi.org/10.5604/17331331.1215607

Mots clés
bacteriocin, cheese, cotija, lactic acid bacteria

© 2016 AUREA I. MORALES-ESTRADA et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Publié en ligne: 26 août 2016

Pages: 279 - 285

Reçu: 18 juil. 2014

Accepté: 11 févr. 2016

DOI: https://doi.org/10.5604/17331331.1215607

Mots clésbacteriocin, cheese, cotija, lactic acid bacteria

© 2016 AUREA I. MORALES-ESTRADA et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
bacteriocin, cheese, cotija, lactic acid bacteria