FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (8): 6-10.doi: 10.7506/spkx1002-6630-201708002

• Bioengineering • Previous Articles     Next Articles

Characterization of Enterococcus faecalis TRS5, a Strain Able to Produce Bacteriocin and PCR Amplification of Its Bacteriocin-Encoding Genes

RONG Zixian, WANG Rongrong, XIAO Qian, LIU Chengguo, ZHOU Hui   

  1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
  • Online:2017-04-25 Published:2017-04-24

Abstract: The production of bacteriocin by Enterococcus faecium TRS5 was found to be maximum at 37 ℃ and pH 6.5 after 24 h of incubation in MRS broth. The presence of tryptone or glucose in the medium stimulated the bacteriocin production. Added maltose, lactose or mannose (20 g/L) resulted in a 50% reduction of bacteriocin activity. High levels of glycerol and Tween-80 (5 g/L) also repressed the bacteriocin production. The presence of K2HPO4 or vitamins VB1, VB2, VB6, or VC in the medium had no effect on the bacteriocin production. E. faecalis TRS5 was sensitive to erythromycin, chloramphenicol, vancomycin, teicoplanin, tetracycline and penicillin G. PCR amplification and sequencing demonstrated that E. faecalis TRS5 harbored enterocin P and L50-like structural genes.

Key words: bacteriocin, Enterococcus faecalis, bacteriocin production, amplification

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