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Characterization of Enterocin 1146, a Bacteriocin from Enterococcus faecium Inhibitory to Listeria monocytogenes

Eugenio Parente1, Colin Hill1

  • 1The National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, The Irish Republic.

Journal of Food Protection
|May 11, 2019
PubMed

Insights

Enterococcus faecium DPC 1146 produces enterocin 1146, a bacteriocin effective against Listeria monocytogenes. This antimicrobial peptide shows stability at various temperatures and pH levels, with genetic determinants not located on plasmids.

Area of Science:

  • Microbiology
  • Food Science
  • Bacteriology

Background:

  • Enterococcus faecium DPC 1146 produces a bacteriocin, enterocin 1146.
  • Enterocin 1146 exhibits inhibitory activity against Listeria monocytogenes.

Purpose of the Study:

  • To characterize enterocin 1146 produced by Enterococcus faecium DPC 1146.
  • To evaluate the stability and spectrum of activity of enterocin 1146.

Main Methods:

  • Bacteriocin production in GM17 medium and milk.
  • Partial purification using ammonium sulfate precipitation.
  • Molecular weight determination by SDS-PAGE.
  • Stability assessment at different pH and temperatures.
  • Sensitivity testing of various bacterial strains using critical dilution assay.

Main Results:

  • Enterocin 1146 has a molecular weight of 3.0 kDa.
  • The bacteriocin is stable at -20°C, with optimal stability at pH 5 across a wide temperature range (4°C to 120°C).
  • Listeria monocytogenes and Listeria innocua were highly sensitive, experiencing a bactericidal effect.
  • Most lactic acid bacteria, including starter cultures, were resistant, with the exception of Lactobacillus sake.

Conclusions:

  • Enterocin 1146 is a potent bactericidal agent against Listeria species.
  • Its stability profile suggests potential applications in food preservation.
  • The genetic basis for bacteriocin production and immunity is likely chromosomal, not plasmid-borne.

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