Contamination of food-borne pathogens is one of the major problems in food industry. Among the techniques used to control the microbial contamination in food is the use of natural antimicrobial agents. Bacteriocins or antimicrobial peptides produced by lactic acid bacteria (LAB) hold promise as natural antimicrobial agents.
Researchers discovered two small novel bacteriocins, 7293A and 7293B, from Weissella hellenica BCC 7293, isolated from Thai fermented pork sausage. Both bacteriocins had broad antimicrobial spectra and exceptionally inhibited several important Gram-negative food-borne pathogens including Pseudomonas aeruginosa, Aeromonas hydrophila, Salmonella Typhimurium and Escherichia coli. The sensitivity to proteolytic enzymes and stability in organic solvents, pH and temperature of both bacteriocins suggested the potential use of bacteriocin 7293A and B in food and feed applications, replacing antibiotics.
This study was a collaborative work between BIOTEC Food Biotechnology Research Unit, Prince of Songkla University and Kyushu University (Japan).
Full article can be accessed here.
Ref: Woraprayote, W., Pumpuang, L., Tosukhowong, A., Roytrakul, S., Perez, R.H., Zendo, T., Sonomoto, K., Benjakul, S. and Visessanguan, W. (2015). Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293. Food Control, 55, 176-184.
Posted on 21 September 2015