Have a personal or library account? Click to login
Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese Cover

Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese

Open Access
|Aug 2016

References

  1. Abbasiliasi S., J.S. Tan, T.A.T. Ibrahim, R.N. Ramanan, F. Vakh- shiteh, S. Mustafa, T.C. Ling, R.A. Rahim and A. Ariff. 2012. Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacterio- cin-like inhibitory substance from milk products for applications in food industry. BMC Microbiol. 12: 260.10.1186/1471-2180-12-260357198223153191
  2. Albano H., S.D. Todorov, C.A. van Reenen, T. Hogg, L.M. Dicks and P. Teixeira. 2007. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. Int. J. Food Microbiol. 116: 239–247.
  3. Anderson D.G. and L.L. McKay. 1983. Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl. Environ. Microbiol. 46: 549–552.10.1128/aem.46.3.549-552.19832393146416164
  4. Anisimova M. and O. Gascuel. 2006. Approximate likelihood-ratio test for branches: A fast, accurate, and powerful alternative. Syst. Biol. 55: 539–552.
  5. Cervantes F., A. Villegas and A. Cesin. 2008. Los quesos mexicanos genuinos/ Genuine Mexican cheeses: Patrimonio cultural que debe rescatarse. Mundi Prensa. Mexico.
  6. Cladera-Olivera F., G.R. Caron and A. Brandelli. 2004. Bacterio- cin production by Bacillus licheniformis strain P40 in cheese whey using response surface methodology. Biochem. Eng. J. 21: 53–58.10.1016/j.bej.2004.05.002
  7. De Vuyst L. and F. Leroy. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J. Mol. Microbiol. Biotechnol. 13: 194–199.
  8. Guindon S. and O. Gascuel. 2003. A simple, fast, and accurate algorithm to estimate large phylogenies by maximum likelihood. Syst. Biol. 52: 696–704.
  9. Gurira O.Z. and E.M. Buys. 2005. Characterization and antimicrobial activity of Pediococcus species isolated from South African farm-style cheese. Food Microbiol. 22: 159–168.10.1016/j.fm.2004.08.001
  10. Halami P.M. and A. Chandrashekar. 2005. Enhanced production of pediocin C20 by a native strain of Pediococcus acidilactici C20 in an optimized food-grade medium. Process Biochem. 40: 1835–1840.10.1016/j.procbio.2004.06.065
  11. Hoffmann S., M.B. Batz and J.J.G. Morris. 2012. Annual cost of illness and quality-adjusted life year losses in the United States due to 14 foodborne pathogens. J. Food Protect. 75: 1292–1302.10.4315/0362-028X.JFP-11-41722980013
  12. Kommedal Ø., K. Lekang, N. Langeland and H.G. Wiker. 2011. Characterization of polybacterial clinical samples using a set of group-specific broad-range primers targeting the 16S rRNA gene followed by DNA sequencing and RipSeq analysis. J. Med. Microbiol. 60: 927–936.10.1099/jmm.0.028373-0316821521436365
  13. Manjulata D.S. and P.M. Halami. 2011. Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteria. Curr. Microbiol. 63: 181–185.10.1007/s00284-011-9963-821656248
  14. Moraes P.M., L.M. Perin, M.B. Tassinari Ortolani, A.K. Yamazi, G.N. Viçosa and L.A. Nero. 2010. Protocols for the isolation and detection of lactic acid bacteria with bacteriocinogenic potential. LWT-Food Sci. Technol. 43: 1320–1324.10.1016/j.lwt.2010.05.005
  15. Morales F., J. Morales, C. Hernández and H. Hernández-Sánchez. 2011. Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses. Appl. Biochem. Biotech. 164: 889–905.10.1007/s12010-011-9182-621327742
  16. Ponce A.G., M.R. Moreira, C.E. del Valle and S.I. Roura. 2008. Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables. LWT-Food Sci. Technol. 41: 432–441.10.1016/j.lwt.2007.03.021
  17. Powell J.E., R.C. Witthuhn, S.D. Todorov and L.M.T. Dicks. 2007. Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. Int. Dairy J. 17:190–198.10.1016/j.idairyj.2006.02.012
  18. Rea M., R.P. Ross, P. Cotter and C. Hill. 2011. Classification of bacteriocins from Gram-positive bacteria, pp. 29–53. In: Drider D and Rebuffat S (eds). Prokaryotic antimicrobial peptides. Springer, New York.10.1007/978-1-4419-7692-5_3
  19. Schagger H. and G. von Jagow. 1987. Tricine-sodium dodecyl sul- fate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem. 166: 368–379.10.1016/0003-2697(87)90587-2
  20. Suwanjinda D., C. Eames and W. Panbangred. 2007. Screening of lactic acid bacteria for bacteriocins by microbiological and PCR methods. Biochem. Mol. Biol. Educ. 35: 364–369.10.1002/bmb.84
  21. Thompson J.D., T.J. Gibson, F. Plewniak, F. Jeanmougin and D.G. Higgins. 1997. The CLUSTAL_X windows interface: flexible strategies for multiples sequence alignment aided by quality analysis tools. Nucleic Acids Res. 25: 4876–4882.10.1093/nar/25.24.4876
  22. Todorov S.D. 2008. Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of adsorption of bacteriocin AMA-K to Listeria spp. Braz. J. Microbiol. 38: 178–187.
  23. Todorov S.D. and L.M.T. Dicks. 2006. Screening for bacteriocin- producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Process. Biochem. 41: 11–19.
  24. Verluyten J., W. Messens and L. de Vuyst. 2004. Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage. Appl. Environ. Microbiol. 70: 2271–2278.
  25. Wilson K. 2001. Preparation of genomic DNA from bacteria. pp. 2.4.1–2.4.5. In: Current Protocols in Molecular Biology. John Wiley & Sons, Inc.
  26. Wouters J.T.M., E.H.E. Ayad, J. Hugenholtz and G. Smit. 2002. Microbes from raw milk for fermented dairy products. Int. Dairy J. 12: 91–109.10.1016/S0958-6946(01)00151-0
  27. Zacharof M.P. and R.W. Lovitt. 2012. Bacteriocins produced by lactic acid bacteria a review article. APCBEE Procedia. 2: 50–56.10.1016/j.apcbee.2012.06.010
  28. Zhang J., Y. Zhang, S.N. Liu, Y. Han and Z.J. Zhou. 2012. Modelling growth and bacteriocin production by Pediococcus acidilactici PA003 as a function of temperature and pH value. Appl. Biochem. Biotechnol. 166: 1388–1400.10.1007/s12010-011-9532-422246730
DOI: https://doi.org/10.5604/17331331.1215607 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
Language: English
Page range: 279 - 285
Submitted on: Jul 18, 2014
Accepted on: Feb 11, 2016
Published on: Aug 26, 2016
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2016 AUREA I. MORALES-ESTRADA, AHIDÉ LÓPEZ-MERINO, NESTOR GUTIERREZ-MENDEZ, ENRICO A. RUIZ, ARACELI CONTRERAS-RODRÍGUEZ, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.