Production of pediocin AcH by Lactobacillus plantarum WHE92 isolated from cheese

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...

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Bibliographic Details
Published in:Applied and environmental microbiology 1996-12, Vol.62 (12)
Main Authors: Ennahar, S. (Faculte de Pharmacie, Illkirch.), Aoude-Werner, D, Sorokine, O, Dorsselaer, A. van, Bringel, F, Hubert, J.C, Hasselmann, C
Format: Article
Language:English
Subjects:
ACIDEZ
ACIDITE
AGENT DE CONSERVATION
BACTERIA GRAM NEGATIVA
BACTERIA GRAM POSITIVA
BACTERIE GRAM NEGATIF
BACTERIE GRAM POSITIF
BACTERIOCINAS
BACTERIOCINE
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
FROMAGE
LACTOBACILLUS PLANTARUM
LISTERIA MONOCYTOGENES
PEDIOCOCCUS
PRESERVADORES
PROPIEDADES ANTIMICROBIANAS
PROPRIETE ANTIMICROBIENNE
PURIFICACION
PURIFICATION
QUESO
SINTESIS DE PROTEINAS
SYNTHESE PROTEIQUE
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Summary: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
ISSN:0099-2240
1098-5336