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Screening for anti-listerial bacteriocin-producing lactic acid bacteria from Gueddid a traditionally Tunisian fermented meat
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DOI：10.1016/j.meatsci.2007.07.021.png)
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Abstract
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Forty eight lactic acid bacteria strains isolated from Gueddid, a traditionally Tunisian fermented meat, were screened for bacteriocin production. Four strains named MMZ 04, 09, 13, and 17 showed antimicrobial activity and were identified as Enterococcus faecium by molecular methods based on the 16S-23S rDNA ISR, PCR-RFLP analysis of the 16S-23S rDNA ISR and species-specific primers. The four antimicrobial compounds were heat stable (121 degrees C for 15 min), active over a wide pH range (3-9) and the antimicrobial activity. was lost after treatment with trypsin, alpha-chymotrypsin and proteinase K but not by lysozyme and lipase. The mode of action of enterocin MMZ17 was identified as bactericidal. The MMZ17 bacteriocin was partially purified by ammonium sulphate precipitation and C-18 Sep-Pack chromatography. The apparent molecular size of enterocin MMZ17 as indicated by activity detection after SDS-PAGE was lower than 6.5 KDa. According to these assays, enterocin MMZ17 can be classified as a small, heat-stable Listeria-active peptide, presumably belonging to class IIa bacteriocins. (c) 2007 Elsevier Ltd. All rights reserved.
Keywords:
gueddid
bacteriocin
Enterococcus
Listeria
ITS
PCR-RFLP
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