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Biochemical and genetic characterization of Enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum.

Author(s) : CINTAS L. M., CASAUS P., HAVARSTEIN L. S., HERNANDEZ P. E., NES I. F.

Type of article: Article

Summary

Enterocin P. is a new bacteriocin produced by Enterococcus faecium P13 isolated from a Spanish dry-fermented sausage. Enterocin P inhibited most of tested spoilage and food-borne gram-positive pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and Clostridium botulinum. Enterocin P is produced during growth in MRS broth from 16 to 45 deg C; it is heat-resistant and can withstand exposure to pH between 2.0 and 11.0, freeze-thawing, lyophilization, and long-term storage at 4 and -20 deg C. Enterocin P shows a strong antilisterial activity and has the consensus sequence found in the pediocin-like bacteriocins; however, enterocin P is processed and secreted by the sec-dependent pathway.

Details

  • Original title: Biochemical and genetic characterization of Enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum.
  • Record ID : 1998-3538
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 63 - n. 11
  • Publication date: 1997/11

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