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Abstract <p>In recent years, consumers have grown increasingly concerned about the health risks associated with chemical preservation in food. At the same time, the food industry faces demand for effective ways to extend shelf life and reduce spoilage, driving interest in natural preservatives and alternative preservation techniques. The present investigations were taken up to isolate bacteriocin producers from various sources. Among 28 isolates, SM1 culture, which was isolated from fermented <i>Vigna radiata</i>, was found effective against a wide range of both Gram-positive and Gram-negative pathogens. Additionally, SM1 was characterized as a Gram-positive, non-motile, catalase-negative coccus. The 16S rRNA gene sequence analysis identified the isolate SM1 as <i>Pediococcus acidilactici</i>. Among the tested media, SM1 exhibited the highest production of cell-free neutral supernatant (CFNS) in Tryptone Glucose Yeast extract (TGY) medium. The CFNS exhibited antimicrobial activity starting in the early logarithmic phase, which continued until the conclusion of the exponential growth phase. The CFNS titer was measured at 106 ± 0.02 AU/mL. It demonstrated stability a wide temperature range (4–121°C) and maintained its activity within a pH range from 4.0 to 8.0. Furthermore, upon 5 min exposure towards UV light, the residual activity observed was 85.71 ± 0.01%. The highest residual activity was observed when treated with n-butyl alcohol and 1% Triton X-100. Ammonium sulphate precipitation was achieved at 65%. Further, desalting of precipitated sample was carried out using a dialysis membrane with 2–5 kDa cut-off. The plasmid profile of bacteriocin-producing organisms was analyzed for the study of plasmid-oriented bacteriocin properties. The curing rate of 2.3% was observed during the analysis.</p>

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Isolation, Characterization, Partial Purification and Plasmid Curing Analysis of Bacteriocin of Pediococcus acidilactici KX688798 Isolated from Fermented Vigna radiate

  • 期刊论文

  • 发表日期：

    2025年12月23日

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  • M. Shukla,
  • M. Patadiya,
  • S. Gupte

摘要

Abstract

In recent years, consumers have grown increasingly concerned about the health risks associated with chemical preservation in food. At the same time, the food industry faces demand for effective ways to extend shelf life and reduce spoilage, driving interest in natural preservatives and alternative preservation techniques. The present investigations were taken up to isolate bacteriocin producers from various sources. Among 28 isolates, SM1 culture, which was isolated from fermented Vigna radiata, was found effective against a wide range of both Gram-positive and Gram-negative pathogens. Additionally, SM1 was characterized as a Gram-positive, non-motile, catalase-negative coccus. The 16S rRNA gene sequence analysis identified the isolate SM1 as Pediococcus acidilactici. Among the tested media, SM1 exhibited the highest production of cell-free neutral supernatant (CFNS) in Tryptone Glucose Yeast extract (TGY) medium. The CFNS exhibited antimicrobial activity starting in the early logarithmic phase, which continued until the conclusion of the exponential growth phase. The CFNS titer was measured at 106 ± 0.02 AU/mL. It demonstrated stability a wide temperature range (4–121°C) and maintained its activity within a pH range from 4.0 to 8.0. Furthermore, upon 5 min exposure towards UV light, the residual activity observed was 85.71 ± 0.01%. The highest residual activity was observed when treated with n-butyl alcohol and 1% Triton X-100. Ammonium sulphate precipitation was achieved at 65%. Further, desalting of precipitated sample was carried out using a dialysis membrane with 2–5 kDa cut-off. The plasmid profile of bacteriocin-producing organisms was analyzed for the study of plasmid-oriented bacteriocin properties. The curing rate of 2.3% was observed during the analysis.