BIOPRESERVATIVE POTENTIAL OF A BROAD- RANGE PEDIOCIN CP2 OBTAINED FROM PEDIOCOCCLIS ACIDILACTICI MTCC 5101BALJINDER KAUR AND PRAVEEN P. BALGIR
A pediocin PA-1 producing natural Pediococcal isolate-Pediococcus acidilactici MTCC 5101 was obtained from Chilly Pickle. It produced a 3kDa, thermostable pediocin PA-1, designated as pediocin CP2. Twenty four different microbial strains were screened for determining its antimicrobial spectrum. It was found to inhibit food borne pathogens viz. Listeria monocytogenes, Enterococcus faecalis; opportunistic pathogens such as Pseudomonas putida and Pseudoinonas aeruginosa; dental caries causing Streptococcus mutans; mucosal infections causing Neisseria mucosa; food spoilage bacteria including Leuconostoc mesenteroides, Clostridium sporogenes; apart from some LAB strains such as Pediococcus acidilactici LB42, P. pentosaceus, Lactobacillus brevis and a fungal strain of Aspergillus 11azats. It was further assessed for its biopreservative potential in two model food systems. MIC values of pediocin required imparting a specific antagonistic effect against E. faecalis and L. monocytogenes were determined in model milk and liquefied egg systems respectively. It was found to effectively inhibit the growth of food borne pathogenic bacteria viz. E. faecalis and Listeria monoeytogenes for 120h at 4°C, with an immediate anti-faecal coliform effect. At 25°C inhibitory responses of pediocin CP2 were less effective as compared to storage temperature of 4°C.
Enter your contact information below to receive full paper.