Pediocin from Pediococcus acidilactici

Pediocins have molecular masses of about 2,700 to 4,000 Da. They are potential food biopreservatives used to control food-borne pathogens and spoilage.

Pediocins are class IIa bacteriocins that are produced by Pediococcus acidilactici. They are cationic peptides with molecular masses of about 2,700 to 4,000 Da, that show strong activity against pathogenic bacteria such as Listeria monocytogenes, Clostridicum perfringes, Enterococcus faecalis, and Staphylococcus aureus.⁴ This antimicrobial action of pediocins is based on interactions with the cytoplasmic membrane, resulting in pore formation and cell death. These interactions also cause a change in membrane potentials, which leads to a loss of the proton motive force and an efflux of intracellular ions, ultimately causing cell death. They have been shown to inhibit Listeria monocytogenes.

Chemical structure: peptide

50ug

Keep container tightly closed in a dry and well-ventilated place.