Effect of Glutathione on Bacteriocins of Lactic Acid Bacteria Isolated from Traditional Thai Fermented Meat

摘要

An in-vitro enzymatic reaction between glutathione (50, 125 and 250 mM) and various bacteriocins produced by Pediococcus pentosaceus TISTR 536 (pediocin PA-1, isolated from traditional Thai fermented meat), Lactobacillus plantarum NF3 (plantaricin W, isolated from traditional Thai fermented fish), Lactococcus lactis subsp. lactis N12 (nisin Z, isolated from traditional Thai fermented rice noodle) compared with Lactococcus lactis subsp. lactis Sb2 (nisin A, isolated from fish gastrointestinal tract) was examined. The products of the reaction were analyzed by antibacterial - activity assays. The results indicated that nisin A and nisin Z was inactivated by an enzymatic reaction with 250 mM glutathione for 12 h under room temperature (30-32°C). In contrast, glutathione in each studied concentration for 24 h showed no effect on reducing the activity of pediocin PA-1 and plantaricin W under room temperature and 4 °C. This study implies the possibility of using pediocin PA-1 and plantaricin W together with lactic acid for increasing an effective in pathogen inhibition and microbiological control of fresh meat in order to prolong the shelf life and safety quality of fresh meat for consumer