An anti-Shigella dysenteriae bacteriocin from Pediococcus pentosaceus MTCC 5151 cheese isolate

Authors

RENU AGRAWAL
SHYLAJA DHARMESH

DOI

10.3906/biy-1010-142

Abstract

A cheese isolate Pediococcus pentosaceus lactic acid bacterium, which has been deposited at the Microbial Type Culture Collection Centre Chandigarh with the accession number MTCC 5151, was tested for anti-Shigella dysenteriae activity and the bacteriocin was characterized. The protein band was observed with tricine sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) as a single band with a molecular mass of 23 kDa. This is a new and novel bacteriocin that inhibits S. dysenteriae and has not yet been reported from P. pentosaceus. It was purified on a Sephacryl column and the active fraction specific for anti-Shigella dysenteriae with 23 kDa was found and confirmed via liquid chromatography mass spectrometry (LC-MS). The effect of various physical parameters on bacteriocin activity was also studied, with the optimum conditions being determined at a pH level of 5.5 with an 18-h-grown culture.

Keywords

Bacteriocin, Pediococcus pentosaceus, purification, anti-Shigella dysenteriae

First Page

177

Last Page

185

Recommended Citation

AGRAWAL, RENU and DHARMESH, SHYLAJA (2012) "An anti-Shigella dysenteriae bacteriocin from Pediococcus pentosaceus MTCC 5151 cheese isolate," Turkish Journal of Biology: Vol. 36: No. 2, Article 6. https://doi.org/10.3906/biy-1010-142
Available at: https://journals.tubitak.gov.tr/biology/vol36/iss2/6