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

de Azevedo, Pamela Oliveira de Souza, Converti, Attilio, Gierus, Martin, Oliveira, Ricardo Pinheiro de Souza
Molecular biology reports 2019 v.46 no.1 pp. 461-469
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
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.