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Journals / Turkish Journal of Biology / 2001 / Cilt: 25 - Sayı: 2

Isolation and characterization of pediocin producing Pediococcus pentosaceus Pep 1 from vacuum-packed sausages

Vakum ile paketleniş sosis örneklerinden pediosin üreten Pediococcus pentosaceus Pep 1 suşunun izolasyonu ve karekterizasyonu

Özlem OSMANAĞAOĞLU
Ufuk GÜNDÜZ
Yavuz BEYATLI
Pages
133–143
Publication Date
2022-10-17
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Since the antimicrobial agent was found to be sensitive to proteolytic enzymes, resistant to heat and organic solvents and active over a wide range of pH values, between 3 and 8, apparently most stable in the lower part of that range, it was identified as a bacteriocin and was designated as pediocin P.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Pediococcus pentosaceus Pep1 was isolated from vacuum-packed sausages, and it was shown to produce a potentially novel antimicrobial agent active against several species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Staphylococcus, Enterococcus, Bacillus and Listeria, many of which are associated with food spoilage and health hazards of food origin.
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Key Findings & Data:Gram-negative organisms such as Yersinia enterocolitica and Escherichia coli were not inhibited by this antimicrobial agent.
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Conclusion & Impact:Since the antimicrobial agent was found to be sensitive to proteolytic enzymes, resistant to heat and organic solvents and active over a wide range of pH values, between 3 and 8, apparently most stable in the lower part of that range, it was identified as a bacteriocin and was designated as pediocin P.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Pediococcus pentosaceus Pep1 was isolated from vacuum-packed sausages, and it was shown to produce a potentially novel antimicrobial agent active against several species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Staphylococcus, Enterococcus, Bacillus and Listeria, many of which are associated with food spoilage and health hazards of food origin. Gram-negative organisms such as Yersinia enterocolitica and Escherichia coli were not inhibited by this antimicrobial agent. Since the antimicrobial agent was found to be sensitive to proteolytic enzymes, resistant to heat and organic solvents and active over a wide range of pH values, between 3 and 8, apparently most stable in the lower part of that range, it was identified as a bacteriocin and was designated as pediocin P.

Özet

Pediococcus pentosaceus Pep1 was isolated from vacuum-packed sausages, and it was shown to produce a potentially novel antimicrobial agent active against several species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Staphylococcus, Enterococcus, Bacillus and Listeria, many of which are associated with food spoilage and health hazards of food origin. Gram-negative organisms such as Yersinia enterocolitica and Escherichia coli were not inhibited by this antimicrobial agent. Since the antimicrobial agent was found to be sensitive to proteolytic enzymes, resistant to heat and organic solvents and active over a wide range of pH values, between 3 and 8, apparently most stable in the lower part of that range, it was identified as a bacteriocin and was designated as pediocin P.

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Cite This Article

OSMANAĞAOĞLU, Ö., GÜNDÜZ, U., BEYATLI, Y. (2022). Isolation and characterization of pediocin producing Pediococcus pentosaceus Pep 1 from vacuum-packed sausages. Turkish Journal of Biology, Cilt: 25 - Sayı: 2, 133–143. https://ajindex.com/articles/600589

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