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Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages

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Abstract

Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages, produce bacteriocins antagonistic towards closely related species and pathogens, such as Listeria monocytogenes. The bacteriocins were inactivated by proteolytic enzymes and lipase but not by catalase and lysozyme. They were also heat stable, retaining activity after heating at 100 °C for 60 min. The bacteriocins were stable at pH values ranging from 2.0 to 8.0. Bacteriocin production was observed at low temperatures (10 and 4 °C) and in meat juice. The maximum bacteriocin activity was observed at the end of the exponential growth phase. The bacteriocins were produced in media with initial pH values ranging from 5.0 to 7.5, but not in media with a pH lower than 5.0 (weak bacteriocin activity of the antibacterial compound produced by Ln. mesenteroides L124 was observed at pH 4.5). Both bacteriocins exhibited strong bactericidal activity following cell/bacteriocin contact.

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Authors and Affiliations

  1. Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Agricultural University of Athens, 75, Iera Odos Street, GR-118 55, Athens, Greece

    M. Mataragas, J. Metaxopoulos & E.H. Drosinos

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  1. M. Mataragas
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  2. J. Metaxopoulos
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  3. E.H. Drosinos
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Mataragas, M., Metaxopoulos, J. & Drosinos, E. Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages. World Journal of Microbiology and Biotechnology 18, 847–856 (2002). https://doi.org/10.1023/A:1021239008582

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