Evaluation of Jenseniin G as a Potential Food Preservative

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Bacteriocins, proteins produced by some bacteria which kill other bacteria, offer a defense against some foodbome pathogens. Currently, nisin is the only approved bacteriocin for use in foods in the United States. The development of additional bacteriocins for use as food preservatives is needed in the event organisms develop resistance to nisin or for use in foods in which nisin is ineffective. </P>
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Jenseniin G, a bacteriocin produced by Propionibacterium jensenii, inhibits the outgrowth of the causative agent of botulism and is heat and pH stable. These qualities make jenseniin G attractive as abiological food preservative and this proposal addresses its evaluation. </P>
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Objectives include increasing the number of organisms which are sensitive to jenseniin G, characterizing the mode of action of jenseniin G, and producing large amounts of jenseniin G. </P>
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Foodbome pathogens will be subjected to conditions which will weaken the bacteria to determine if the compromised cells become more sensitive to the action of jenseniin G. </P>
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The mechanism by which jenseniin G kills other bacteria will be determined and compared to that of nisin, a known pore- forming bacteriocin. If the mode of action of jenseniin G is different, then the simultaneous addition of jenseniin G with a pore forming bacteriocin may increase the efficiency of killing above that achieved by either bacteriocin alone. </P>
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Large quantities of protein which are difficult to obtain from Propionibacterium will be needed if jenseniin G is to be used as a food additive. Three systems will be examined for the over production of jenseniin G. </P>