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ANTIMICROBIAL ACTIVITY AND PROTEIN PROFILES OF PEDIOCOCCUS SPP. ISOLATED FROM TURKISH “SUCUK”
Author(s) -
COSANSU SERAP,
KULEASAN HAKAN,
AYHAN KAMURAN,
MATERON LUIS
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00122.x
Subject(s) - listeria monocytogenes , bacillus cereus , pediococcus , antimicrobial , food science , microbiology and biotechnology , staphylococcus aureus , micrococcus luteus , ammonium sulfate precipitation , bacteria , antibacterial activity , chemistry , biology , escherichia coli , fermentation , lactobacillus , biochemistry , genetics , size exclusion chromatography , gene , enzyme
In this study, a total of 206 lactic acid bacteria were isolated on De Man–Rogosa–Sharpe agar from 20 fermented Turkish “sucuk” samples. Twenty‐five isolates were identified as Pediococcus spp. and were tested for their antibacterial activity against Staphylococcus aureus, Micrococcus luteus, Listeria monocytogenes, Bacillus cereus, Salmonella Typhimurium and two strains of Escherichia coli. Only eight strains (32%) of pediococci showed a significant degree of antibacterial activity against L. monocytogenes and S. aureus. According to sodium dodecyl sulfate‐polyacrylamide gel electrophoresis results, among eight isolates, two showed different protein profiles. The size of proteins that made the difference was calculated from 60 to 80 kDa. After partial purification, the highest degree of inhibition against L. monocytogenes was caused by the protein fractions collected after 40% ammonium sulfate precipitation. Therefore, these isolates, which produce antimicrobial substances, have a potential especially to control L. monocytogenes in fermented meat products.