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Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action

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Abstract

Bacteriocins produced by lactic acid bacteria (LAB) are ribosomally synthesized antimicrobial peptides, with a diverse mode of bactericidal activity. This study focused on characterization of the bactericidal activity of bacteriocin ST8SH, with special attention to control of Listeria and Enteroccus species. Lactobacillus plantarum ST8SH produces a bacteriocin of the pediocin PA-1 family (sharing 96 % similarity on genetic level) with activity against several LAB, Enterococcus spp., Klebsiella pneumoniae, Listeria spp., Streptococcus spp. and some other human and foodborne pathogens. Addition of bacteriocin ST8SH to exponential or stationary phase cultures of L. monocytogenes ScottA and E. faecalis ATCC 19433 inhibited growth for 12 h. The effects of bacteriocin ST8SH on L. monocytogenes ScottA and E. faecalis ATCC 19433 were recorded indirectly based on enzyme, protein and nucleotide material leakage. Considering the antimicrobial activity of bacteriocin ST8SH against the tested microorganisms, and the physiological characteristics of Lb. plantarum ST8SH, either the bacteriocin or the strain may be used as tools for biopreservation.

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Acknowledgments

Dr. Todorov was supported by Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG), Belo Horizonte and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brasilia, Brazil.

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Authors and Affiliations

  1. Veterinary Department, Universidade Federal de Viçosa, Campus UFV, 36570-900, Viçosa, Minas Gerais, Brazil

    Svetoslav Dimitrov Todorov & Luis Augusto Nero

  2. AGEE, Handong Global University, Pohang, South Korea

    Wilhelm Holzapfel

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  1. Svetoslav Dimitrov Todorov
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  2. Wilhelm Holzapfel
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  3. Luis Augusto Nero
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Correspondence to Svetoslav Dimitrov Todorov.

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Todorov, S.D., Holzapfel, W. & Nero, L.A. Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action. Ann Microbiol 66, 949–962 (2016). https://doi.org/10.1007/s13213-015-1180-4

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