Purification, partial characterization and plasmid‐linkage of pediocin SJ‐1, a bacteriocin produced by Pediococcus acidilactici

Pediococcus acidilactici SJ‐1, isolated from a naturally‐fermented meat product, produced an antibacterial agent active against selected strains of Lactobacillus spp., Clostridium perfringens and Listeria monocytogenes. The agent was bactericidal against sensitive indicators, and sensitive to proteolytic enzymes; it was identified as a bacteriocin, and was designated as pediocin SJ‐1. It was stable over a wide pH range (3–9), and apparently most stable in the lower part of that range. At pH 3.6, pediocin SJ‐1 was stable at heat‐processing temperatures within the range 65–121°C; its activity decreased significantly, however, when it was heated at pH 7.0. The activity of pediocin SJ‐1 on sensitive indicator cells was lost in the presence of α‐amylase, suggesting that it contains a glyco moiety, necessary for its antibacterial action. Native pediocin SJ‐1 exists in the form of monomers and aggregates (with molecular weights in the range 80–150 kDa). Pediocin SJ‐1 was purified 262‐fold by direct application of cell‐free supernatant fluids to a cation‐exchange chromatography column, and was resolved by SDS‐PAGE as a single peptide band with a MW of ca 4 kDa. The original pediocin SJ‐1‐producing strain (bac + ) harbours three plasmids of 4.6, 23.5, and 45.7 MDa. Production of pediocin SJ‐1, but not immunity to SJ‐1, is associated with the 4.6 MDa plasmid.