Journal of Microbiology and Biotechnology
The Korean Society for Microbiology and Biotechnology publishes the Journal of Microbiology and Biotechnology.

2019 ; Vol.29-10: 1553~1560

AuthorGabriela Nicoleta Tenea, Tatiana Delgado Pozo
Place of dutyBiofood and Nutraceutics Research and Development Group; Faculty of Engineering in Agricultural and Environmental Sciences, Technical University of the North, Barrio El Olivo, 199 Ibarra, Ecuador
TitleAntimicrobial Peptides from Lactobacillus plantarum UTNGt2 Prevent Harmful Bacteria Growth on Fresh Tomatoes
PublicationInfo J. Microbiol. Biotechnol.2019 ; Vol.29-10
AbstractIn a previous study, the antimicrobial peptides extracted from Lactobacillus plantarum UTNGt2 of wild-type fruits of Theobroma grandiflorum (Amazon) were characterized. This study aimed to investigate the antimicrobial mechanisms of peptides in vitro and its protective effect on fresh tomatoes. The addition of partially purified Gt2 peptides to the E. coli suspension cells at the exponential (OD605 = 0.7) growth phase resulted in a decrease with 1.67 (log10) order of magnitude compared to the control without peptide. A marginal event (< 1 log10 difference) was recorded against Salmonella, while no effect was observed when combined with EDTA, suggesting that the presence of a chelating agent interfered with the antimicrobial activity. The Gt2 peptides disrupted the membrane of E. coli, causing the release of β-galactosidase and leakage of DNA/RNA molecules followed by cell death, revealing a bacteriolytic mode of action. The tomatoes fruits coated with Gt2 peptides showed growth inhibition of the artificially inoculated Salmonella cocktail, demonstrating their preservative potential.
Full-Text
Key_wordAntimicrobial peptides, preservation, bacteriolytic, plantaricin W, tomatoes
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