Characterization and application of an anti-Listeria bacteriocin produced by Pediococcus pentosaceus 05-10 isolated from Sichuan Pickle, a traditionally fermented vegetable product from China

Pediococcus pentosaceus 05-10, isolated from a traditionally fermented Sichuan Pickle, produced a bacteriocin (Pediocin 05-10) active against Listeria, Lactobacillus, Streptococcus, Enterococcus, Pediococcus and Leuconostoc. Pediocin 05-10 was sensitive to proteolytic enzymes, but stable between pH 2–10 and heat resistant (15 min at 121 °C). It did not adhere to the surface of the producer cells. However, adsorption to both resistant and sensitive cells was observed. Production of the bacteriocin started at the early exponential phase and reached its maximum at the early stationary phase. This result suggested that Pediocin 05-10 was produced in a growth-associated manner. Its mode of action was bactericidal, as determined against Listeria monocytogenes 54002. Pediocin 05-10 was estimated below 6.5 kDa by tricine–SDS–PAGE. The application experiment showed that Pediocin 05-10 could significantly reduce the counts of L. monocytogenes 54002 in pork ham during storage at 4 °C for 10 days. Thus, Pediocin 05-10 has potential for application in food preservation, especially in the meat products industry.