ArticleWorld journal of microbiology & biotechnology2020
Characterization of purified antimicrobial peptide produced by Pediococcus pentosaceus LJR1, and its application in preservation of white leg shrimp.
Article in World journal of microbiology & biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 35 citations in OpenAlex.
- Current Status and Future Challenges in the Use of Bacteriocins to Modulate Ruminant Gut Microbiota.Probiotics and antimicrobial proteins · 2026Review
- The Invisible Threat of Antibiotic Resistance in Food.Antibiotics (Basel, Switzerland) · 2025Review
- Article
- Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product.Archives of microbiology · 2024Article
- Biopreservative technologies of food: an alternative to chemical preservation and recent developments.Food science and biotechnology · 2023Review
- Characterization of novel bacteriocin PB2 and comprehensive detection of the pediocin gene ped-A1 from Pediococcus pentosaceus PB2 strain isolated from a sorghum-based fermented beverage in Nigeria.Biotechnology reports (Amsterdam, Netherlands) · 2022Article
- Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge.Microorganisms · 2022Review
- An antimicrobial peptide specifically active against Listeria monocytogenes is secreted by Bacillus pumilus SF214.BMC microbiology · 2022Article
- Article
- Discovery of novel community-relevant small proteins in a simplified human intestinal microbiome.Microbiome · 2021Article
- Pediococcus pentosaceus, a future additive or probiotic candidate.Microbial cell factories · 2021Review
- Review
- Probiotic3 Biotech · 2021Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
The bacteriocinogenic lactic acid bacterium Pediococcus pentosaceus LJR1 isolated from rumen liquor of goat had strong anti-bacterial activity toward Listeria monocytogenes in vitro. This antibacterial activity was lost on treatment with protease indicating that the bacteriocin is proteinaceous in nature. The bacteriocin LJR1 produced by P. pentosaceus was purified following a three step procedure consisting of ammonium sulphate precipitation, gel filtration chromatography and reverse phase-high performance liquid chromatography. The molecular weight of purified bacteriocin was determined to be 4.6 kDa using Tricine SDS-PAGE. Further, we found that the proteinaceous bacteriocin was stable at 100 °C as well as 121 °C for 30 min and 15 min respectively and also at different pH ranging from 4 to 10 when stored for 15 min at 37 °C. Its minimum inhibitory concentration for S. typhi MTCC134 and L. monocytogenes MTCC 1143 was 7.81 µg/ml and 15.63 µg/ml respectively. Scanning electron microscopy analysis of the surface of S. typhi treated with the bacteriocin showed the presence of craters; while in the case of treated L. monocytogenes blebs were observed. The addition of the bacteriocin to shrimp (white leg shrimp) has led to reduction of about 1 log units of L. monocytogenes on day 1 and maintained for 7 days on storage at 4 °C. It is clear that the purified bacteriocin has good potential as a bio preservative for application in food industry.
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