Summary
Pediococcus acidilactici strains E, F and H isolated from fermented sausages produced bacteriocins which were protein in nature and inhibitory to a variety of spoilage and pathogenic microorganisms often encountered in foods. These strains harbored two to three plasmids ranging in size from 7.4 to 40.2 megadaltons. Curing experiments and plasmid profile analysis indicated the involvement of plasmid DNA with bacteriocin activity in all three strains. Carbohydrate fermentation and antibiotic resistance phenotypes did not appear to be associated with bacteriocin plasmids. Both bacteriocin activity and resistance determinants were linked in strain H and mediated by a 7.4-megadalton plasmid, whereas in strains E and F these two traits were not linked.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anderson, D.G. and L.L. McKay. 1983. Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl. Microbiol. 46: 549–552.
Bhunia, A., M.C. Johnson and B. Ray. 1987. Direct detection of an antimicrobial peptide ofPediococcus acidilactici in sodium dodecyl sulphate-polyacrylamide gel electrophoresis. J. Ind. Microbiol. 2: 319–322.
Bhunia, A.K., M.C. Johnson and B. Ray. 1988. Purification, characterization and antimicrobial spectrum of a bacteriocin produced byPediococcus acidilactici. J. Appl. Bacteriol. (in press).
Clewell, D.B. and D.R. Helinski. 1970. Properties of a supercoiled deoxyribonucleic acid-protein relaxation complex and strand specificity of the relaxation event. Biochemistry 9: 4428–4440.
Daeschel, M.A. and T.R. Klaenhammer. 1985. Association of a 13.6-megadalton plasmid inPediococcus pentosaceus with bacteriocin activity. Appl. Environ. Microbiol. 50: 1538–1541.
Daly, C., M. LaChance, W.E. Sandine and P.R. Elliker. 1973. Control ofStaphylococcus aureus in sausage by starter cultures and chemical acidification. J. Food Sci. 38:426–430.
De Man, J.C., M. Rogosa and M.E. Sharpe. 1960. A medium for the cultivation of lactobacilli, J. Appl. Bacteriol., 23: 130–135.
Diebel, R.H., G.D. Wilson and C.F. Niven, Jr. 1961. Microbiology of meat curing. IV. A lyophilizedPediococcus cerevisiae starter culture for fermented sausage. Appl. Microbiol. 9: 239–243.
Etchells, J.L., R.N. Costilow, T.E. Anderson and T.A. Bell. 1964. Pure culture fermentation of brined cucumbers. Appl. Microbiol. 12: 523–535.
Fleming, H.P., J.L. Etchells and R.N. Costilow. 1975. Microbial inhibition by an isolate ofPediococcus from cucumber brines. Appl. Microbiol. 30: 1040–1042.
Franklin, J.G. and M.E. Sharpe. 1963. The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavor. J. Dairy Res. 30: 87–99.
Gonzalez, C.F. and B.S. Kunka. 1987. Plasmid-associated bacteriocin production and sucrose fermentation inPediococcus acidilactici. Appl. Environ. Microbiol. 53: 2534–2538.
Graham, D.C. and L. L. McKay. 1985. Plasmid DNA in strains ofPediococcus cerevisiae andPediococcus pentosaceus. Appl. Environ. Microbiol. 50: 532–534.
Hoover, D.G., P.M. Walsh, K.M. Kolaetis and M.M. Daly. 1988. A bacteriocin produced byPediococcus species associated with a 5.5-megadalton plasmid. J. Food Prot. 51: 29–31.
Keen, A.R., N.J. Walker and M.F. Peberdy. 1974. The formation of 2-butanone and 2-butanol in Cheddar cheese. J. Dairy Res. 41: 249–257.
Klaenhammer, T.R. 1984. A general method for plasmid isolation in lactobacilli. Curr. Microbiol. 10: 23–28.
Kondo, J.K. and L.L. McKay. 1982. Mutanolysin for improved lysis and rapid protoplast formation in dairy streptococci. J. Dairy Sci. 65: 1428–1431.
Meyers, J.A., D. Sanchez, L.P. Elwell and S. Falkow. 1976. Simple agarose gel electrophoretic method for the identification and characterization of plasmid deoxyribonucleic acid. J. Bacteriol. 127: 1529–1537.
Miller, J.H. 1972. Experiments in Molecular Genetics, p. 54, Cold Spring Harbor Laboratory, Cold Spring Harbor, NY.
Monsen, T.J., S.E. Holm and L.G. Burman. 1983. A general method for cell lysis and preparation of deoxyribonucleic acid from streptococci. FEMS Microbiol. Lett. 16: 19–24.
Muriana, P.M. and T.R. Klaenhammer. 1987. Conjugal transfer of plasmid-encoded determinants for bacteriocin production and immunity inLactobacillus acidophilus 88. Appl. Environ. Microbiol. 53: 553–560.
Pederson, C.S. 1949. The genusPediococcus. Bacteriol. Rev. 13: 225–232.
Smith, J.L. and S.A. Palumbo. 1981. Microoorganisms as food additives. J. Food Prot. 44: 936–955.
Smith, J.L. and S.A. Palumbo. 1983. Use of starter cultures in meats. J. Food Prot. 46: 997–1006.
Tagg, J.R., A.S. Dajani and L.W. Wannamaker. 1976. Bacteriocins of gram-positive bacteria. Bacteriol. Rev. 40: 722–756.
Tsai, H.J. and W.E. Sandine. 1987. Conjugal transfer of nisin plasmid genes fromStreptococcus lactis 7962 toLeuconostoc dextranicum 181. Appl. Environ. Microbiol. 53: 352–357.
Vescovo, M., L. Morelli and V. Bottazzi. 1982. Drug resistance plasmids inLactobacillus acidophilus andLactobacillus reuteri. Appl. Environ. Microbiol. 43: 50–56.
Walsh, P.M. and L.L. McKay. 1980. Restriction endonuclease analysis of the lactose plasmid inStreptococcus lactis ML3 and two recombinant lactose plasmids. Appl. Environ. Microbiol. 43: 1006–1010.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Ray, S.K., Johnson, M.C. & Ray, B. Bacteriocin plasmids ofPediococcus acidilactici . Journal of Industrial Microbiology 4, 163–171 (1989). https://doi.org/10.1007/BF01574073
Received:
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01574073