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PROPERTIES OF DURANCIN GL, A NEW ANTILISTERIAL BACTERIOCIN PRODUCED BY ENTEROCOCCUS DURANS 41D
Author(s) -
DU LIHUI,
SOMKUTI GEORGE A.,
RENYE JR JOHN A.,
HUO GUICHENG
Publication year - 2012
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2011.00346.x
Subject(s) - bacteriocin , listeria monocytogenes , microbiology and biotechnology , listeria , bacteria , enterococcus , chemistry , nisin , food science , biology , antimicrobial , antibiotics , genetics
The properties of the antilisterial durancin GL were characterized. The bacteriocin was the product of Enterococcus durans 41D, which was isolated from Hispanic‐style cheese samples. The antibacterial activity of durancin GL was only evident against gram‐positive bacteria, including Listeria species. Bacteriocin's activity was retained after treatment with surfactants of different groups (Tween, Brij and sodium dodecyl sulfate), and reducing (β‐mercaptoethanol) or chelating (ethylenediaminetetraacetic acid) agents failed to inactivate the bacteriocin. Durancin GL was active over the pH range of 2–11 and heat resistant for at least 30 min at 100C. However, exposure to 121C for 17 min completely inactivated the bacteriocin. Durancin GL displayed primary metabolite kinetics with the bacteriocin production rate being parallel with the growth cycle of E. durans 41D. The estimated molecular mass of durancin GL was <6 kDa, and it displayed a bactericidal effect on sensitive strains without concomitant cell lysis. The apparently new antilisterial bacteriocin from the putative probiotic strain E. durans 41D may be used to protect food products against various gram‐positive bacteria, including the food‐borne pathogen Listeria monocytogenes . PRACTICAL APPLICATIONS The bacteriocins of food‐grade lactic acid bacteria may be useful as natural antimicrobials for food preservation. Food‐borne pathogens, including Listeria monocytogenes , may develop resistance to nisin, which is currently the only bacteriocin approved for use in foods. This study describes the initial characterization of an apparently novel bacteriocin, durancin GL, which is produced by a strain of Enterococcus durans found in artisanal Mexican cheese samples. The bacteriocin was shown to effectively inhibit the growth of several L. monocytogenes strains, including the nisin‐resistant variant, L. monocytogenes NR30. The results suggest that durancin GL may be developed to serve as a food‐grade preservative to inhibit the growth of nisin‐resistant Listeria .