Synergistic Effect of Citric Acid and Pediocin K1, a Bacteriocin Produced by Pediococcus sp. K1, on Inhibition of Listeria monocytogenes

  • KIM, SOO YEON (Department of Food and Nutrition, Seoul National University) ;
  • YOUNG MIN LEE (Department of Food and Nutrition, Seoul National University) ;
  • SUN YOUNG LEE (Department of Food and Nutrition, Seoul National University) ;
  • YEON SOOK LEE (Department of Food and Nutrition, Seoul National University) ;
  • JEONG HWAN KIM (Division of Applied Life Science, Graudate School, Gyeongsang national University) ;
  • CHEOL AHN (Division of Food Science and Biotechnology, Kangwon National University) ;
  • BYUNG CHEOL KANG (Division of Chemical Engineering, Dongeui University) ;
  • GEUN-EOG JI (Department of Food and Nutrition, Seoul National University)
  • Published : 2001.10.01

Abstract

Pediocin K1, a bacteriocin produced by Pediococcus sp. K1 isolated from Korean traditional fermented flatfish, inhibited certain strains of Lactobacillus, Streptococcus, and Listeria monocytogenes. Pediocin K1 was found to be stable at $90^{\circ}C$ for 30 min. Among the organisms tested, Listeria monocytogenes was the most sensitive to pediocin K1 and was completely killed when the initial inoculum size of L.monocytogenes cells was equal to or less than $10^3 CFU/ml$. The degree of inibition of Listeria monocytogenes by pediocin K1 increased 10-fold on the addition of citric acid ($0.2\%$) to the medium, thereby showing the synergistic effect of citric acid. Listeria monocytogenes cells resistant to pediocin K1 appeared at a frequency of about $10^-4$/cells. Once developed after exposure to pediocin K1, the resistant phenotype still persisted in the absence of pediocin K1 in successive cultures. This infers that resistance may be attributable to genetic change(s) in the resistant cells.

Keywords

References

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