Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 1 / 2019

Hammi, I. – Amensag, K. – Ennahar, S. – Delalande, F. – Marchioni, E. – Cianferani, S. – Belkhou, R.
Native production of pediocin PA-1 by Enterococcus faecium E16 isolated from goats\' cheese
Journal of Food and Nutrition Research, 58, 2019, No. 1, s. 1-8

Said Ennahar, Hubert Curien Pluridisciplinary Institute – Analytical Chemistry of Bioactive Molecules Research Team, Strasbourg University, 74 route du Rhin, 67400 Illkirch, France; Mixed Research Unit 7178, National Centre for Scientific Research, 23 rue du Loess, 67087 Strasbourg, France. Tel. +33-368-854-322, e-mail:

Received 22 June 2018; 1st revised 31 July 2018; accepted 6 August 2018; published online 3 December 2018

Summary: Enterococcus faecium E16, a strain isolated from goats’ cheese made from unpasteurized milk, showed antibacterial activity, in particular against Listeria monocytogenes strains. The active compound was produced at high amounts in de Man Rogosa and Sharpe broth at 37 °C. It was purified to homogenity from culture supernatant by using a simple method consisting of cation-exchange and reversed-phase chromatographies. Mass spectrometry showed that the antibacterial activity was due to a 4 621.32 Da peptide. Its amino acid sequence was analysed using Edman degradation an it showed that the peptide consisted of 44 unmodified amino acids with two disulphide bonds linking cysteine residues at positions 9, 14 and at positions 24, 44. This structure was shown to be identical to pediocin PA-1, a class IIa bacte­riocin. The antimicrobial activity of the produced pediocin PA-1 covered a range of bacteria, with strong activity against many species of Gram-positive bacteria, especially the food-borne pathogen Listeria monocytogenes, but no activity against Gram-negative bacteria. This study represents the first reported case of natural pediocin PA-1 production by an Enterococcus species.

Keywords: bacteriocin; pediocin PA-1; Enterococcus faecium; Listeria monocytogenes; cheese

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