Studying on antimicrobial activities and characterization of bacteriocin of Pedio pentosaceus (VTCC-B-601) isolated in VietNam

Abstract

Accompany with the extensive use of antibiotic without strict control, the problems of antibiotic-resistant microorganism have been becoming more severely and tending to progress in the near future. Therefore, investigation for new types of antimicrobial substances decreasing the phenomenon of resistant microorganism is necessary. Pedio pentosaceus was used extensively in food preservation because of its inhibitory to a number of spoilage and food-borne pathogenic bacteria, including Listeria monocytogenes, S. aureus, and Clostridium botulinum strains. However, Pedio pentosaceus has not well studied for their bacteriocin. In this study, Pedio pentosaceus VTCC-B-601 was investigated and characterized for bacteriocin produced. This bacteriocin was produced strongly at the late exponential phase (5x108 CFU/ml) corresponding to 143µg/ml cephalosporin against Salmonella typhimurium ATCC 19430,

Pseudomonas aeruginosa ATCC 27853, Staphylococus aureus ATCC 25923, and Micrococcus luteus ATCC 10240. This bacteriocin is lysed by proteinase K, stable with high temperature, but unstable with pH changes. This bacteriocin was precipitated by ammonium sulfate from 60%- 80%. After checking the antimicrobial activity, bacterocin was passed through the gel chromatography, checked purity on SDS-PAGE, then sent for N-terminal sequence. This bacteriocin has a molecular weight of about 3.5kDa, consist of 41 amino acids. This work was useful in bacteriocin classification and bacteriocin application in food preservation, clinical use, and agriculture. Key words: bacteriocin, pedio pentosaceus, indicator pathogen, antimicrobial activity.