Molecular characterization of antimicrobial compound produced by Lactobacillus acidophilus AA11

Abo-Amer, Aly E. (2007) Molecular characterization of antimicrobial compound produced by Lactobacillus acidophilus AA11. Acta Microbiologica et Immunologica Hungarica, 54 (2). pp. 107-119. ISSN 1217-8950

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Abstract

Approximately 63 strains of Lactobacillus acidophilus were isolated from Egyptian home-made cheese and examined for production of antagonism. Only eight strains demonstrated inhibitory activity against spoilage microorganisms (i.e. Staphylococcus aureus and Bacillus cereus ) and pathogens (i.e. E. coli, Salmonella sp. and Shigella sp.). Lactobacillus acidophilus AA11 produced higher antimicrobial activity with a wide range of inhibition. The agent AA11 was sensitive to proteolytic enzymes and retained full activity after 30 min at 100°C. Activity against sensitive cells was bactericidal but not bacteriolytic. The compound was produced during growth phase and could be extracted from the culture supernatant fluids with n-butanol. 12% SDS-PAGE analysis of 40% ammonium sulphate precipitated agent showed two peptides with molecular weights of ∼36 kDa and ∼29 kDa. No plasmid was identified in Lactobacillus acidophilus AA11 indicating that the genes encoding the inhibitory agent were located on the chromosome. These characteristics identify the inhibitory substance as a bacteriocin, designated acidocin AA11 and confer the agent an application potential as a biopreservative.

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