title: Sensitization of gram-negative and gram-positive bacteria to jenseniin G by sublethal injury.
abstract: Jenseniin G, a bacteriocin produced by Propionibacterium thoenii P126, is active against related propionibacteria and some lactic acid bacteria and is sporostatic to botulinal spores. The objective of this study was to evaluate the effects of sublethal stress on jenseniin G activity. Bacillus cereus, Enterococcus faecalis, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Shigella flexneri, Staphylococcus aureus, and Yersinia enterocolitica were subjected to temperature, acid, and osmotic stresses in the presence of jenseniin G. The bacteriocin reduced the viability of sublethally injured cultures, although the extent of reduction varied with strain and treatment. E. faecalis was the most sensitive to temperature stress; no reduction of viable counts occurred in the absence of jenseniin G, and a 1.5-log reduction occurred in the presence of jenseniin G. B. cereus, L. monocytogenes, and S. aureus were more sensitive to jenseniin G when exposed to heat stress than when exposed to cold stress, whereas E. coli, Salmonella Typhimurium, and S. flexneri were more sensitive to jenseniin G when exposed to cold stress than when exposed to heat stress. When comparing an acid stress test alone to a combination of acid stress and jenseniin G, E. faecalis and L. monocytogenes showed the greatest sensitivities with 4.87- and 2.82-log reductions, respectively, after 7 days. All cultures except for S. aureus were adversely affected by the combination of salt stress and jenseniin G. Salmonella Typhimurium showed the greatest sensitivity to salt stress with jenseniin G (a 1.54-log reduction at day 7) when compared to salt stress alone (a 0.55-log reduction at day 7). Jenseniin G, like bacteriocins produced by other gram-positive species, has broader activity against stressed organisms.
authors.affiliation: Department of Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634, USA. sbaker@erskine.edu
authors.forename: Stefanie H
authors.initials: SH
authors.lastname: Baker
authors.forename: F Yesim
authors.initials: FY
authors.lastname: Ekinci Kitis
authors.forename: R Glen
authors.initials: RG
authors.lastname: Quattlebaum
authors.forename: Susan F
authors.initials: SF
authors.lastname: Barefoot
mesh_terms: D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D001430:Bacteriocins / Q000494:pharmacology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008826:Microbial Sensitivity Tests; D009995:Osmosis; D011424:Propionibacterium / Q000378:metabolism*; D013696:Temperature
chemical_list: D001430:Bacteriocins; C073067:jenseniin G