Fermenting Cucumber, a Potential Source for the Isolation of Pediocin-Like Bacteriocin Producers |
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Authors: | Prakash M Halami A Ramesh A Chandrashekar |
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Institution: | (1) Department of Food Microbiology, Central Food Technological Research Institute, 570 020 Mysore, India;(2) Department of Biotechnology, Indian Institute of Technology, 781 039 Guwahati, India |
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Abstract: | Summary A strain of Pediococcus acidilactici CFR K7 isolated from cucumber, produced an antimicrobial peptide which acted against Leuconostoc mesenteroides, selected strains of Lactobacillus spp., Pediococcus spp. and Enterococcus spp. The partially purified bacteriocin had molecular weight of ~4.6 kDa, heat stability in a range of 40–121 °C and was
active over a wide range of pH (2.0–9.0). This bacteriocin possessed strong antilisterial activity and was susceptible to
proteolytic enzymes. Southern hybridization using the PCR-generated pedA probe established that the gene for the bacteriocin was plasmid-borne as in the case of pediocin PA-1. Nucleotide sequence
of the pedAB gene indicated 100% homology to a pediocin AcH/PA-1. Certain bacteriocinogenic strains isolated from naturally fermented
cucumber were tested by colony hybridization using the pedA gene probe. Nine out of twenty colonies reacted with the probe indicating their ability to produce the pediocin-like bacteriocin.
These nine colonies were further tested for their antimicrobial spectrum, proteolytic inactivation and plasmid profile. It
was found that a few of them were active against Bacillus cereus, Micrococcus luteus and Listeria monocytogenes. Their proteolytic inactivation showed that the antimicrobial compound was susceptible to proteinase K. Colony hybridization
could thus enable rapid detection of pediocin and pediocin-like bacteriocin producers among a population of bacteriocinogenic
strains. |
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Keywords: | Biopreservation colony hybridization pediocin AcH/PA-1 Pediococcus acidilactici |
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