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Isolation and Purification of Two Bacteriocins 3D Produced by Enterococcus faecium with Inhibitory Activity Against Listeria monocytogenes

Bayoub, Kaoutar, Mardad, Ilham, Ammar, Emna, Serrano, Aurelio, Soukri, Abdelaziz
Current microbiology 2011 v.62 no.2 pp. 479-485
Enterococcus faecium, Listeria monocytogenes, antibacterial properties, antimicrobial agents, bacteriocins, catalase, heat stability, mass spectrometry, pH, pepsin, peptides, reversed-phase high performance liquid chromatography, temperature, trypsin
Strain 3D, isolated from fermented traditional Moroccan dairy product, and identified as Enterococcus faecium, was studied for its capability to produce two bacteriocins acting against Listeria monocytogenes. Bacteriocins 3 Da and 3Db were heat stable inactivated by proteinase K, pepsin, and trypsin but not when treated with catalase. The evidenced bacteriocins were stable in a wide pH range from 2 to 11 and bactericidal activity was kept during storage at 4°C. However, the combination of temperature and pH exhibited a stability of the bacteriocins. RP-HPLC purification of the anti-microbial compounds shows two active fractions eluted at 16 and 30.5 min, respectively. Mass spectrometry analysis showed that E. faecium 3D produce two bacteriocins Enterocin 3 Da (3893.080 Da) and Enterocin 3Db (4203.350 Da). This strain is food-grade organism and its bacteriocins were heat-stable peptides at basic, neutral, and acid pH: such bacteriocins may be of interest as food preservatives.