Detection and initial characterization of a bacteriocin inhibitory to Campylobacter jejuni

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2003-01-01
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Moore, Sally
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Food Technology
Abstract

Given the current concerns regarding the use of antibiotics and chemical preservatives in animal husbandry, a naturally occurring antimicrobial peptide of bacterial origin (bacteriocin) that exhibits antagonist activity toward foodborne pathogens could provide a favorable alternative to these agents. The goal of this research was to identify one or more bacteriocins that might reduce the incidence of C. jejuni in poultry and poultry products, and thus enhance the safety of food products of poultry origin. Twelve bacteriocin-producing bacteria (producer organisms), which included eight Lactobacillus sp. strains, two Paenibacillus polymyxa strains, a Streptococcus salivarious and a Propionibacterium thoenii, were selected and screened against two wild type strains of C. jejuni (indicator organisms) via agar spot and well diffusion assays. Four organisms inhibited C. jejuni growth and were retained for further evaluation. Through inhibition tests with catalase and four proteases, the inhibitory substances were determined to be proteinaceous. The bacterium Paenibacillus polymyxa (ATCC 842) provided the most consistent inhibitory activity. The antimicrobial molecule produced by P. polymyxa was found to be a protein of molecular weight between 3000 and 5000 D, stable during extended storage at low temperature, stable to heat at 1210C, and optimally produced during incubation at 30-370C for 24 h in the pH range 6.0 to 7.4.

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Wed Jan 01 00:00:00 UTC 2003