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Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832
Thesis (MSc) -- University of Stellenbosch, 1997.
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| Format: | Thesis |
| Language: | English |
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Stellenbosch : Stellenbosch University
2012
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| _version_ | 1867614099093848064 |
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| access_status_str | Open Access |
| author | Green, Graham |
| author2 | Dicks, L. M. T. |
| author_browse | Dicks, L. M. T. Green, Graham |
| author_facet | Dicks, L. M. T. Green, Graham |
| author_sort | Green, Graham |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MSc) -- University of Stellenbosch, 1997. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/55423 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:46:39.009Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/55423 Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832 Green, Graham Dicks, L. M. T. Stellenbosch University. Faculty of Science. Dept. of Microbiology. Bacteriocins Anti-infective agents Food -- Preservation Beverages -- Microbiology Beverages -- Preservation Dissertations -- Microbiology Thesis (MSc) -- University of Stellenbosch, 1997. Modern food and beverage companies are under continuous pressure to use lower concentrations of preservatives. The trend is to use natural “clean-and-green” antimicrobials, e.g. antimicrobial peptides (bacteriocins) produced by lactic acid bacteria, or other microflora with generally regarded as safe (GRAS) status. Pediococcus damnosus NCFB 1832 was originally isolated as a contaminant in beer. The strain produces a hydrophobic bacteriocin (pediocin PD-1) with a broad spectrum of antimicrobial activity. The bacteriocin is active against a number of Gram-positive bacteria, but not against fungi. Pediocin PD-1 production starts during early growth and reaches a plateau at the end of exponential growth. The bacteriocin remains active after 30 min incubation at pH 2–10 and is resistant to heat treatments of 100°C for 60 min and 121°C for 10 min. Pediocin PD-1 is resistant to treatment with pepsin, papain, trypsin and α-chymotrypsin, but not proteinase K. Sensitive cells of Oenococcus oeni (previously Leuconostoc oenos) treated with pediocin PD-1 lost their viability within 5 hours, suggesting that the bacteriocin has a bactericidal mode of action. No cell lysis was detected. Pediocin PD-1 was partially purified by binding onto a hydrophobic matrix (Amberlite XAD-1180), followed by reverse phase fast protein liquid chromatography (FPLC), using a PepRPC HR 5/5 column (Pharmacia). The active peptide is approx. 3.5 kDa in size, as determined by tricine-SDS-PAGE on the fraction separated by Amberlite XAD-1180. Iso-electric focusing of the Amberlite XAD-1180 fraction, conducted with a Rotafor IEF chamber (Biorad), indicated that the iso-electric point of the bacteriocin is approx. 3.5. Because of the broad spectrum of antimicrobial activity of pediocin PD-1 (especially against food-spoilage bacteria), the heat tolerance of the peptide, and its activity over a broad pH range, it can be used as a natural food preservative. Masters 2012-08-27T11:37:03Z 2012-08-27T11:37:03Z 1997 Thesis http://hdl.handle.net/10019.1/55423 en Stellenbosch University 80 pages : ill. application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Bacteriocins Anti-infective agents Food -- Preservation Beverages -- Microbiology Beverages -- Preservation Dissertations -- Microbiology Green, Graham Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832 |
| title | Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832 |
| title_full | Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832 |
| title_fullStr | Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832 |
| title_full_unstemmed | Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832 |
| title_short | Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832 |
| title_sort | characterization of pediocin pd 1 a bacteriocin produced by pediococcus damnosus ncfb 1832 |
| topic | Bacteriocins Anti-infective agents Food -- Preservation Beverages -- Microbiology Beverages -- Preservation Dissertations -- Microbiology |
| url | http://hdl.handle.net/10019.1/55423 |
| work_keys_str_mv | AT greengraham characterizationofpediocinpd1abacteriocinproducedbypediococcusdamnosusncfb1832 |