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Fermenting cucumber, a potential source for the isolation of pediocin-like bacteriocin producers.

Halami, P. M. and Ramesh, A. and Chandrashekar, A. (2005) Fermenting cucumber, a potential source for the isolation of pediocin-like bacteriocin producers. World Journal of Microbiology and Biotechnology, 21 (8-9). 1351-1358 ; 27 ref..

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A strain of Pediococcus acidilactici CFR K7 isolated from cucumber was found to produce an antimicrobial peptide which was then characterized. In addition, a gene hybridization method was developed for detection of pediocin-producing bacteria. The peptide acted against Leuconostoc mesenteroides, selected strains of Lactobacillus spp., Pediococcus spp. and Enterococcus spp. The partially purified bacteriocin had a mol. wt. of approx. 4.6 kDa and exhibited stability at 40-121C and activity over a wide range of pH (2.0-9.0). The 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 sequencing 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. 9 out of 20 colonies reacted with the probe indicating their ability to produce the pediocin-like bacteriocin. These 9 colonies were further tested for their antimicrobial spectrum, proteolytic inactivation and plasmid profile. A few of them were active against Bacillus cereus, Micrococcus luteus and Listeria monocytogenes, and the antimicrobial compound responsible was susceptible to proteinase K. It is suggested that colony hybridization could thus enable rapid detection of pediocin and pediocin-like bacteriocin producers among bacteriocinogenic strains.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jun 2009 09:09
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7518

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