Enhancement of Bacteriocin Production by Enterococcus faecium PDN-Ta10, Isolated from Pladukra to Inhibit Listeria monocytogenes

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Sirinat Srionnual
Saowanee Chaipech
Apinya Vanichpan

Abstract

Enterococcus faecium PDN-Ta10 is lactic acid bacteria (LAB) which has bacteriocin like activity against L. monocytogenes DMST17303. This research aimed to study the growth phase and bacteriocin production of E. faecium PDN-Ta10 in 4 commercial culture media (APT broth, BHI broth, M17 broth and MRS broth) and 2 types of natural media (coconut water broth and soy flour with molasses broth). The maximum growth and bacteriocin production were observed when E. faecium PDN-Ta10 was cultured in MRS broth and coconut water broth with bacteriocin activity of 5,020 AU/ml and 1,280 AU/ml, respectively. The optimum initial pH and temperature for bacteriocin production by E. faecium PDN-Ta10 were pH 6.0 and 35 °C, respectively after 14 h of incubation. Four nitrogen sources including beef extract, peptone, yeast extract and tryptone were used as the sole nitrogen source in MRS broth to optimize the production of bacteriocin. The results showed that maximal bacteriocin production (2,560 AU/ml) was recorded in the presence of 3% tryptone. Bacteriocin production was not stimulated by the addition of 4 carbon sources (fructose, lactose, maltose and mannose). E. faecium PDN-Ta10 showed bacteriocin activity of 2,560 AU/ml in coconut water supplemented with 3% tryptone and 3% mannose.

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Srionnual, S., Chaipech, S., & Vanichpan, A. (2022). Enhancement of Bacteriocin Production by Enterococcus faecium PDN-Ta10, Isolated from Pladukra to Inhibit Listeria monocytogenes. Rajamangala University of Technology Srivijaya Research Journal, 14(1), 128–143. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/244854
Section
Research Article
Author Biographies

Sirinat Srionnual, Department of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya.

Department of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya, Thungyai, Thungyai, Nakhon Si Thammarat 80240, Thailand.

Saowanee Chaipech, Department of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya.

Department of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya, Thungyai, Thungyai, Nakhon Si Thammarat 80240, Thailand.

Apinya Vanichpan, Department of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya.

Department of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya, Thungyai, Thungyai, Nakhon Si Thammarat 80240, Thailand.

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