Czech J. Food Sci., 2012, 30(1):89-97 | DOI: 10.17221/278/2010-CJFS

Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

Kateřina Solichová, Ivana Složilová, Iva Jebavá, Barbora Uhrová, Milada Plocková
Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

The antilisterial activity of E. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent L. monocytogenes strains using the agar spot method. The enterococcal metabolite was consequently characterised as a proteinaceous substance - the bacteriocin-like substance, which was heat-stable at heating to 100°C for 30 min, stable at pH 2-12, and still active after eight-week long storage at 6°C and -20°C. The bacteriocin-like substance reached the highest activity of 6400 AU/ml after ten hours of cultivation of E. mundtii 1282 strain, when it was at the stationary phase of its growth. E. mundtii 1282 strain produced the bacteriocin-like substance: in BHI broth with pH 4-6, at the cultivation temperature 12-45°C, and in BHI broth with 1-6% (w/w) NaCl.

Keywords: Enterococcus; enterocin-like substance; Listeria monocytogenes; persistent

Published: February 29, 2012  Show citation

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Solichová K, Složilová I, Jebavá I, Uhrová B, Plocková M. Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii . Czech J. Food Sci. 2012;30(1):89-97. doi: 10.17221/278/2010-CJFS.
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