Partial characterisation of pediocin PO2 and comparison with nisin for biopreservation of meat products

• Published in: International journal of food microbiology Vol. 26; no. 2; pp. 133 - 145
• Main Authors: COVENTRY, M. J, MUIRHEAD, K, HICKEY, M. W
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier 01.07.1995
• Subjects: Bacteriocins - pharmacology; Biological and medical sciences; Food additives; Food industries; Food Preservatives - pharmacology; Fundamental and applied biological sciences. Psychology; General aspects; Gram-Positive Bacteria - drug effects; Gram-Positive Bacteria - growth & development; Lactobacillus - drug effects; Lactobacillus - growth & development; Meat Products - microbiology; Nisin - pharmacology; Nisin; Stability; Bacteriocin; Meat product; Food additive; Biological activity; Antimicrobial agent; Meat; Streptococcaceae; Preservative; Bacteria; Micrococcales; Comparative study
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/0168-1605(94)00102-C

A plasmid associated bacteriocin (pediocin PO2) was isolated by ammonium sulphate precipitation from cell-free growth media and subsequent studies showed that the partially purified pediocin PO2 was most likely identical (molecular mass approximately 3200 daltons in size by SDS-PAGE, stable to low pH and heat at 121 degrees C for 15 min, inactivated by various proteolytic enzymes and resistant to treatment with a range of solvents, except 10% formaldehyde) to other pediocins (PA-1 and AcH) previously reported. The antagonistic spectrum of activity of pediocin PO2 was compared with nisin and showed a narrower host-range, but a much greater activity against Listeria species including strains of Listeria monocytogences, than did nisin. A rapid method of reflectance colorimetry was used to quantitate growth and acid production (as determined by the colour change in bromcresol purple) of Lactobacillus curvatus, added to a meat product model system. The combined effects of refrigeration temperature, microbial load and bacteriocin concentration were determined in the model over 15 days storage. Both nisin and pediocin demonstrated inhibitory activity against Lactobacillus curvatus in the model system. However, when bacteriocins were incorporated into a manufactured cooked meat product only low nisin activity and no pediocin activity was detected, after challenge of vacuum packaged slices of product with Lactobacillus curvatus, over a 21 day storage trial under refrigeration temperatures.