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Plantaricin D, a bacteriocin produced by Lactobacillus plantarum BFE 905 from ready‐to‐eat salad
Author(s) -
Franz,
Du Toit,
N. A. Olasupo,
Schillinger,
Holzapfel
Publication year - 1998
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1998.00332.x
Subject(s) - bacteriocin , listeria monocytogenes , lactobacillus plantarum , food science , lactobacillaceae , papain , microbiology and biotechnology , biology , lactobacillus , chemistry , bacteria , enzyme , biochemistry , fermentation , antimicrobial , lactic acid , genetics
Lactobacillus plantarum BFE 905 isolated from ‘Waldorf’ salad produced a bacteriocin termed plantaricin D which was active against Lact. sake and Listeria monocytogenes strains. Plantaricin D was heat stable, retaining activity after heating at 121 °C. The bacteriocin was inactivated by α‐chymotrypsin, trypsin, pepsin and proteinase K, but not by papain and other non‐proteolytic enzymes tested. Plantaricin D was stable at pH values ranging from 2·0 to 10·0. The bacteriocin inhibited growth of L. monocytogenes in automated turbidity assays. Although Lact. plantarum BFE 905 harboured plasmids ranging in size from 3 to 55 kilobase pairs, loss of bacteriocin production could not be correlated with plasmid loss. A role for bacteriocin‐producing Lact. plantarum of vegetable origin in assuring the safety of vegetable foods is suggested.