OPTIMIZATION OF EXPRESSION AND EVALUATION OF RECOMBINANT ENTEROCIN-P, AS FOOD BIO PRESERVATIVE ON SOME FOOD SPOILAGE BACTERIA

Abstract

This study optimized the expression of the enterocin P peptide (EntP) in CHO cells using medium additions. Furthermore, the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and anti-biofilm effects of Ent-P were examined against several gram positive and gram-negative microorganisms. The findings indicated that increasing medium with 0.75 percent glycerol and 0.75 percent DMSO boosted Ent-P peptide synthesis by around two times. According to Ent-P antimicrobial evaluations, Shigella disentri (4 g/mL) and Escherichia coli (128 g/mL) had the lowest and highest MIC values, respectively. In comparison to Enterococcus faecalis and Escherichia coli (3+ to 2+), the Ent-P peptide shown a strong ability to suppress the formation of the biofilm generated by Staphylococcus aureus and Pseudomonas aeruginosa (4 + to +1).