PubAg

Main content area

Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor

Author:
de Azevedo, Pamela Oliveira de Souza, Converti, Attilio, Gierus, Martin, Oliveira, Ricardo Pinheiro de Souza
Source:
Molecular biology reports 2019 v.46 no.1 pp. 461-469
ISSN:
0301-4851
Subject:
Listeria innocua, Listeria seeligeri, Pediococcus pentosaceus, agar, antimicrobial properties, bacteriocins, bioreactors, culture flasks, food industry, food pathogens, lactic acid bacteria, liquids, peptides, peptones, spoilage bacteria
Abstract:
Bacteriocins are peptides produced by various species of bacteria, especially lactic acid bacteria (LAB), which have a large spectrum of action against spoilage bacteria and foodborne pathogens. However, when not entirely characterized, they are alternatively called bacteriocin-like inhibitory substances (BLIS). Pediococcus pentosaceus ATCC 43200 grew and produced BLIS optimally when cultivated anaerobically in bioreactor for 24 h at 30 °C and 200 rpm in De Man, Rogosa and Sharp (MRS) medium supplemented with 1.5% peptone. Under such optimal conditions, the cell mass concentration (3.41 g/L) was 66% higher, the generation time (1.28 h) 38% shorter and the BLIS activity against different indicator strains significantly higher than in MRS medium without any supplement taken as a control, and the exponential phase started 4 h before. The agar diffusion method showed BLIS inhibition halos against LAB strains with diameter in the range 11.0–19.5 mm and specific areas between 377.1 and 2654.6 mm²/mL, while BLIS activity against Listeria strains was better quantified by the liquid medium assay that showed, for the fermented broth without any dilution, 100 and 50% inhibition of Listeria innocua and Listeria seeligeri growth, respectively. These results highlight the potential of P. pentosaceus BLIS as a natural antimicrobial for application in the food industry.
Agid:
6337531