Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF |
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| Affiliation: | 1. Department of Food Science, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa;2. Department of Microbiology, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa;1. Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;2. Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia;3. Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;1. Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina;2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata, CONICET, Argentina;3. Servicio de Anatomía Patológica, Hospital Interzonal General de Agudos (H.I.G.A) “Profesor Dr. Rodolfo Rossi”, La Plata, Buenos Aires, Argentina;1. Laboratory of Food Microbiology, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-000 São Paulo, SP, Brazil;2. Laboratorio de Virologia, Departamento de Quimica Biologica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellon 2, Piso 4, C1428EGA Buenos Aires, Argentina;3. Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Tucumán, Argentina;4. Cátedra de Metodología de la Investigación Científica, Facultad de Medicina, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina;1. College of Food Science and Engineering, Northwest A&F University, No. 28 Xinong Road, Yangling, Shaanxi 712100, China;2. Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa 25000, Pakistan;3. College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, China |
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| Abstract: | Lactobacillus plantarum ST8KF, isolated from kefir, produced a 3.5 kDa bacteriocin (bacST8KF) active against Lb. casei, Lb. salivarius, Lb. curvatus and Listeria innocua. BacST8KF was sensitive to proteolytic enzymes, but stable between pH 2.0 and 10.0, and heat resistant (20 min at 121 °C). BacST8KF did not adsorb to the surface of the producer cell. Maximum activity (25,600 AU mL?1) was recorded in MRS broth with glucose, in MRS broth with glucose replaced by sucrose, and in MRS broth with glucose, supplemented with KH2PO4 after 24 h at 30 °C. Tri-ammonium citrate and glycerol in excess of 5.0 g L?1 repressed bacST8KF production. Production of bacST8KF increased from 800 AU mL?1 after 3 h of fermentation in MRS broth at 30 °C to 12,800 AU mL?1 after 9 h and to 51,200 AU mL?1 after 27 h. These results suggest that bacST8KF may be a secondary metabolite and shows that its mode of activity is bacteriostatic. |
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