An anti-Shigella dysenteriae bacteriocin from Pediococcus pentosaceus MTCC 5151 cheese isolate

Authors: RENU AGRAWAL, SHYLAJA DHARMESH

Abstract: A cheese isolate Pediococcus pentosaceus lactic acid bacterium, which has been deposited at the Microbial Type Culture Collection Centre Chandigarh with the accession number MTCC 5151, was tested for anti-Shigella dysenteriae activity and the bacteriocin was characterized. The protein band was observed with tricine sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) as a single band with a molecular mass of 23 kDa. This is a new and novel bacteriocin that inhibits S. dysenteriae and has not yet been reported from P. pentosaceus. It was purified on a Sephacryl column and the active fraction specific for anti-Shigella dysenteriae with 23 kDa was found and confirmed via liquid chromatography mass spectrometry (LC-MS). The effect of various physical parameters on bacteriocin activity was also studied, with the optimum conditions being determined at a pH level of 5.5 with an 18-h-grown culture.

Keywords: Bacteriocin, Pediococcus pentosaceus, purification, anti-Shigella dysenteriae

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