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Potential production and preservation of dahi by Lactococcus lactis W8, a nisin-producing strain. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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52
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Voulgari K, Hatzikamari M, Delepoglou A, Georgakopoulos P, Litopoulou-Tzanetaki E, Tzanetakis N. Antifungal activity of non-starter lactic acid bacteria isolates from dairy products. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.04.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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53
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Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.04.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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54
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Gong H, Meng X, Wang H. Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from “Jiaoke”, a traditional fermented cream from China. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.04.005] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Abu Bakar F, Abdulamir A, Nordin N, Yoke T. Methods for Precise Molecular Detection of Probiotic Microflora: Using Adjusted Molecular Biology Protocols, Primer Sets and PCR Assays. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/biotech.2010.25.32] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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56
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Inhibition of fungi and gram-negative bacteria by bacteriocin BacTN635 produced by Lactobacillus plantarum sp. TN635. Appl Biochem Biotechnol 2009; 162:1132-46. [PMID: 19888697 DOI: 10.1007/s12010-009-8821-7] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2009] [Accepted: 10/11/2009] [Indexed: 10/20/2022]
Abstract
The aim of this study was to evaluate 54 lactic acid bacteria (LAB) strains isolated from meat, fermented vegetables and dairy products for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed TN635 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of all tested pathogenic including the four Gram-negative bacteria (Salmonella enterica ATCC43972, Pseudomonas aeruginosa ATCC 49189, Hafnia sp. and Serratia sp.) and the pathogenic fungus Candida tropicalis R2 CIP203. Based on the nucleotide sequence of the 16S rRNA gene of the strain TN635 (1,540 pb accession no FN252881) and the phylogenetic analysis, we propose the assignment of our new isolate bacterium as Lactobacillus plantarum sp. TN635 strain. Its antimicrobial compound was determined as a proteinaceous substance, stable to heat and to treatment with surfactants and organic solvents. Highest antimicrobial activity was found between pH 3 and 11 with an optimum at pH = 7. The BacTN635 was purified to homogeneity by a four-step protocol involving ammonium sulfate precipitation, centrifugal microconcentrators with a 10-kDa membrane cutoff, gel filtration Sephadex G-25, and C18 reverse-phase HPLC. SDS-PAGE analysis of the purified BacTN635, revealed a single band with an estimated molecular mass of approximately 4 kDa. The maximum bacteriocin production (5,000 AU/ml) was recorded after a 16-h incubation in Man, Rogosa, and Sharpe (MRS) medium at 30 degrees C. The mode of action of the partial purified BacTN635 was identified as bactericidal against Listeria ivanovii BUG 496 and as fungistatic against C. tropicalis R2 CIP203.
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Purification and characterization of three novel plasmid-born bacteriocins (curvalicins 28) produced by Lactobacillus curvatus CWBI-B28. Antonie Van Leeuwenhoek 2009; 96:361. [PMID: 16680519 DOI: 10.1007/s10482-006-9063-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2005] [Accepted: 01/27/2006] [Indexed: 11/25/2022]
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58
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Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). Meat Sci 2009; 83:15-23. [DOI: 10.1016/j.meatsci.2009.03.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2008] [Revised: 03/15/2009] [Accepted: 03/17/2009] [Indexed: 11/19/2022]
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59
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Guerrieri E, de Niederhäusern S, Messi P, Sabia C, Iseppi R, Anacarso I, Bondi M. Use of lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes in a small-scale model. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.11.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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60
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Cheikhyoussef A, Pogori N, Chen H, Tian F, Chen W, Tang J, Zhang H. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances (BLIS) produced by Bifidobacterium infantis BCRC 14602. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.08.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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61
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Rihakova J, Petit VW, Demnerova K, Prévost H, Rebuffat S, Drider D. Insights into structure-activity relationships in the C-terminal region of divercin V41, a class IIa bacteriocin with high-level antilisterial activity. Appl Environ Microbiol 2009; 75:1811-9. [PMID: 19181835 PMCID: PMC2663188 DOI: 10.1128/aem.02266-08] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2008] [Accepted: 01/16/2009] [Indexed: 11/20/2022] Open
Abstract
Divercin V41 (DvnV41) is a class IIa bacteriocin with potent antilisterial activity isolated from Carnobacterium divergens V41. Previously, we expressed from a synthetic gene, in Escherichia coli Origami, a recombinant DvnV41 designated DvnRV41, which possesses four additional amino acids (AMDP) in the N-terminal region that result from enzymatic cleavage and retains the initial DvnV41 activity. To unravel the relationship between the structure of DvnRV41 and its particularly elevated activity, we produced by site-directed mutagenesis eight variants in which a single amino acid replacement was specifically introduced into the sequence. The point mutations were designed to change either conserved residues in class IIa bacteriocins or residues specific to DvnV41 located mainly in the C-terminal region. The fusion proteins were purified from the cytosoluble fractions by immobilized affinity chromatography. DvnRV41 and its variants were released from the fusion proteins by enzymatic cleavage, using enterokinase. The purity of DvnRV41 and of the variants was checked by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, high-performance liquid chromatography, and mass spectrometry. The antibacterial activity of DvnRV41 and its variants was assessed using different indicator strains, including Listeria monocytogenes EGDe and Enterococcus faecalis JH2-2. The activity of all of the variants appeared to be less than the activity of DvnRV41. The decrease in activity did not appear to be related to a global conformational change, as determined by circular dichroism. Overall, the variants of DvnRV41 produced in the present study provide interesting insights into structure-activity relationships of class IIa bacteriocins.
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Affiliation(s)
- Jitka Rihakova
- UMR INRA SECALIM 1014 ENITIAA-ENVN, Rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France
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Todorov SD. Bacteriocins from Lactobacillus plantarum - production, genetic organization and mode of action: produção, organização genética e modo de ação. Braz J Microbiol 2009; 40:209-21. [PMID: 24031346 PMCID: PMC3769724 DOI: 10.1590/s1517-83822009000200001] [Citation(s) in RCA: 112] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2008] [Revised: 09/29/2008] [Accepted: 02/14/2009] [Indexed: 11/30/2022] Open
Abstract
Bacteriocins are biologically active proteins or protein complexes that display a bactericidal mode of action towards usually closely related species. Numerous strains of bacteriocin producing Lactobacillus plantarum have been isolated in the last two decades from different ecological niches including meat, fish, fruits, vegetables, and milk and cereal products. Several of these plantaricins have been characterized and the aminoacid sequence determined. Different aspects of the mode of action, fermentation optimization and genetic organization of the bacteriocin operon have been studied. However, numerous of bacteriocins produced by different Lactobacillus plantarum strains have not been fully characterized. In this article, a brief overview of the classification, genetics, characterization, including mode of action and production optimization for bacteriocins from Lactic Acid Bacteria in general, and where appropriate, with focus on bacteriocins produced by Lactobacillus plantarum, is presented.
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Affiliation(s)
- Svetoslav D Todorov
- Department of Microbiology, University of Stellenbosch , 7600 Stellenbosch , South Africa
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Kayalvizhi N, Gunasekaran P. Production and characterization of a low-molecular-weight bacteriocin from Bacillus licheniformis MKU3. Lett Appl Microbiol 2009; 47:600-7. [PMID: 19120933 DOI: 10.1111/j.1472-765x.2008.02473.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS Enhancing production and characterization of a low-molecular-weight bacteriocin from Bacillus licheniformis MKU3. METHODS AND RESULTS The culture supernatant of B. licheniformis MKU3 exhibited bacteriocin-like activity against gram-positive and -negative bacteria and different fungi and yeast. SDS-PAGE analysis of the extracellular proteins of B. licheniformis MKU3 revealed a bacteriocin-like protein with a molecular mass of 1.5 kDa. This bacteriocin activity was found to be stable under a pH range of 3.0-10.0 and at temperatures up to 100 degrees C for 60 min, but inactivated by proteinase K, trypsin or pronase E. An experimental fractional factorial design for optimization of production medium resulted in a maximum activity of bacteriocin (11,000 AU ml(-1)) by B. licheniformis MKU3. CONCLUSIONS A low-molecular-weight bacteriocin-like protein from B. licheniformis MKU3 exhibited a wide spectrum of antimicrobial activity against several gram-positive bacteria, several fungi and yeast. A 3.6-fold increase in the production of bacteriocin was achieved using the culture medium optimized through a fractional factorial design. SIGNIFICANCE AND IMPACT OF THE STUDY A bacteriocin with wide spectrum of activity against gram-positive bacterial pathogens, filamentous fungi and yeast suggested its potential clinical use. Statistical method facilitated optimization of cultural medium for the improved production of bacteriocin.
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Affiliation(s)
- N Kayalvizhi
- Department of Genetics, Centre for Excellence in Genomic Sciences, School of Biological Sciences, Madurai Kamaraj University, Madurai, India
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64
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Essid I, Medini M, Hassouna M. Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat. Meat Sci 2009; 81:203-8. [DOI: 10.1016/j.meatsci.2008.07.020] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2008] [Revised: 07/15/2008] [Accepted: 07/17/2008] [Indexed: 11/29/2022]
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65
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Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties. ANN MICROBIOL 2008. [DOI: 10.1007/bf03175572] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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66
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Sabia C, de Niederhäusern S, Guerrieri E, Bondi M, Anacarso I, Iseppi R, Messi P. Interference of Lactobacillus plantarum strains in the in vitro conjugative transfer of R-plasmids. Curr Microbiol 2008; 58:101-5. [PMID: 18810532 DOI: 10.1007/s00284-008-9279-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2008] [Accepted: 07/08/2008] [Indexed: 11/29/2022]
Abstract
Probiotic compounds, which are often constituted of lactobacilli, exert a number of health benefits through maintenance of the intestinal ecosystem balance. Among the important interactions that occur in the gut microbiota, plasmid transfer by mating is an increasing cause of concern, particularly when antibiotic-resistant genes are involved. Because lactobacilli seem to be able to influence this mechanism, the aim of the present work was to investigate the in vitro capability of two Lactobacillus plantarum strains (one bacteriocin producer and one nonproducer) to interfere with the conjugation processes. For this purpose different matings were performed adding to the donor and recipient cells L. plantarum 35d bac+ and L. plantarum 396/1 bac- as agents of interference. Conjugations added with a Staphylococcus aureus strain or without any agent of interference were used as controls. The results of our experiments demonstrated that both lactobacillus strains were able to decrease mating frequency. Statistically significant differences in the viable transconjugants were obtained in the presence and in the absence of the lactobacilli. The effect was almost the same with the two L. plantarum independent of bacteriocin production. In the trial performed with S. aureus, no decrease in mating frequency was observed, confirming that the capability to interfere with R-plasmid transfer ability could be a property of the tested L. plantarum strains.
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Affiliation(s)
- Carla Sabia
- Department of Biomedical Sciences, University of Modena and Reggio Emilia, Modena, Italy
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67
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Valenzuela AS, Ruiz GD, Omar NB, Abriouel H, López RL, Cañamero MM, Ortega E, Gálvez A. Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.08.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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68
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An investigation of the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.07.022] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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69
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Tiwari SK, Srivastava S. Characterization of a Bacteriocin fromLactobacillus plantarumStrain LR/14. FOOD BIOTECHNOL 2008. [DOI: 10.1080/08905430802262582] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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70
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Purification and characterization of plantaricin LR14: a novel bacteriocin produced by Lactobacillus plantarum LR/14. Appl Microbiol Biotechnol 2008; 79:759-67. [DOI: 10.1007/s00253-008-1482-6] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2008] [Revised: 03/28/2008] [Accepted: 03/28/2008] [Indexed: 10/22/2022]
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71
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Granger M, van Reenen CA, Dicks LMT. Effect of gastro-intestinal conditions on the growth of Enterococcus mundtii ST4SA, and production of bacteriocin ST4SA recorded by real-time PCR. Int J Food Microbiol 2008; 123:277-80. [PMID: 18234384 DOI: 10.1016/j.ijfoodmicro.2007.12.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2007] [Revised: 11/22/2007] [Accepted: 12/18/2007] [Indexed: 11/30/2022]
Abstract
Enterococcus mundtii ST4SA, isolated from soybeans, produces a 3950 Da bacteriocin (bacST4SA) active against a variety of Gram-positive and Gram-negative bacteria, including human pathogens. In this study, the effect of gastro-intestinal conditions on the survival of strain ST4SA and production of bacST4SA was studied. Strain ST4SA was cultured in MRS broth at different pH and in MRS broth supplemented with bile, pancreatic enzymes, and contents of the stomach and small intestine of pigs, respectively. After 12 and 24 h at 37 degrees C, cells were harvested, RNA isolated and cDNA prepared. Expression of the genes encoding bacST4SA, RecA, GroES and 23 S rRNA was studied by real-time PCR (RT-PCR). No significant up- or down-regulation of the genes were recorded, except when cells were grown in MRS at pH 3.5. In this case only RecA and GroES were up-regulated. Growth of strain ST4SA and production of bacST4SA are not affected by conditions in the lower intestine and the strain could be used as a probiotic.
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Affiliation(s)
- M Granger
- Department of Microbiology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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72
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Veljovic K, Terzic-Vidojevic A, Vukasinovic M, Strahinic I, Begovic J, Lozo J, Ostojic M, Topisirovic L. Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese. J Appl Microbiol 2008; 103:2142-52. [PMID: 18045397 DOI: 10.1111/j.1365-2672.2007.03450.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. METHODS AND RESULTS Characterization of LAB was performed based on morphological, physiological and biochemical assays, as well as, by determining proteolytic activity and plasmid profile. rep-polymerase chain reaction (PCR) analysis and 16S rDNA sequencing were used for the identification of LAB. PCR analysis was performed with specific primers for detection of the gene encoding nisin production. Strains Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis were the main groups present in the Zlatar cheese during ripening. CONCLUSIONS Temporal changes in the species were observed during the Zlatar cheese ripening. Mesophilic lactobacilli are predominant microflora in Zlatar cheese. SIGNIFICANCE AND IMPACT OF THE STUDY In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future.
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Affiliation(s)
- K Veljovic
- Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, Belgrade, Serbia
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73
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Settanni L, Corsetti A. Application of bacteriocins in vegetable food biopreservation. Int J Food Microbiol 2008; 121:123-38. [DOI: 10.1016/j.ijfoodmicro.2007.09.001] [Citation(s) in RCA: 285] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2007] [Revised: 08/15/2007] [Accepted: 09/03/2007] [Indexed: 11/25/2022]
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Isolation and purification of enterocin E-760 with broad antimicrobial activity against gram-positive and gram-negative bacteria. Antimicrob Agents Chemother 2007; 52:1094-100. [PMID: 18086839 DOI: 10.1128/aac.01569-06] [Citation(s) in RCA: 156] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Strain NRRL B-30745, isolated from chicken ceca and identified as Enterococcus durans, Enterococcus faecium, or Enterococcus hirae, was initially identified as antagonistic to Campylobacter jejuni. The isolate produced a 5,362-Da bacteriocin (enterocin) that inhibits the growth of Salmonella enterica serovar Enteritidis, S. enterica serovar Choleraesuis, S. enterica serovar Typhimurium, S. enterica serovar Gallinarum, Escherichia coli O157:H7, Yersinia enterocolitica, Citrobacter freundii, Klebsiella pneumoniae, Shigella dysenteriae, Pseudomonas aeruginosa, Proteus mirabilis, Morganella morganii, Staphylococcus aureus, Staphylococcus epidermidis, Listeria monocytogenes, Campylobacter jejuni, and 20 other Campylobacter species isolates. The enterocin, E-760, was isolated and purified by cation-exchange and hydrophobic-interaction chromatographies. The proteinaceous nature of purified enterocin E-760 was demonstrated upon treatment with various proteolytic enzymes. Specifically, the antimicrobial peptide was found to be sensitive to beta-chymotrypsin, proteinase K, and papain, while it was resistant to lysozyme and lipase. The enterocin demonstrated thermostability by retaining activity after 5 min at 100 degrees C and was stable at pH values between 5.0 and 8.7. However, activity was lost below pH 3.0 and above pH 9.5. Administration of enterocin E-760-treated feed significantly (P < 0.05) reduced the colonization of young broiler chicks experimentally challenged and colonized with two strains of C. jejuni by more than 8 log(10) CFU. Enterocin E-760 also significantly (P < 0.05) reduced the colonization of naturally acquired Campylobacter species in market age broiler chickens when administered in treated feed 4 days prior to analysis.
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75
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Todorov SD, Botes M, Danova ST, Dicks LMT. Probiotic properties of Lactococcus lactis ssp. lactis HV219, isolated from human vaginal secretions. J Appl Microbiol 2007; 103:629-39. [PMID: 17714396 DOI: 10.1111/j.1365-2672.2007.03290.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
AIMS To determine the resistance of Lactococcus lactis ssp. lactis HV219 to acids, bile, antibiotics, inflammatory drugs and spermicides, compare adsorption of the strain to bacteria and Caco-2 cells under stress, and evaluate the antimicrobial activity of bacteriocin HV219. METHODS AND RESULTS Bacteriocin HV219 activity against Gram-positive and Gram-negative bacteria was confirmed by leakage of DNA and beta-galactosidase, and atomic force microscopy. Adsorption of bacteriocin HV219 to bacteria is influenced by pH, temperature, surfactants and salts. Initially, only 3% of HV219 cells adhered to Caco-2 cells. However, after 2 h, adherence increased to 7%. Strain HV219 and Listeria monocytogenes ScottA did not compete for colonization. Strain HV219 is sensitive to most antibiotics tested, but resistant to amikacin, ceftazidime, nalidixic acid, metronidazole, neomycin, oxacillin, streptomycin, sulphafurazole, sulphamethoxazole, sulphonamides, tetracycline and tobramycin. Ibuprofen, ciprofloxacin, diklofenak and nonoxylol-9 inhibited the growth of strain HV219. CONCLUSION Strain HV219 is resistant to hostile conditions in the intestinal tract, including therapeutic levels of specific antibiotics and binds to Caco-2 cells, but not in competition with L. monocytogenes. SIGNIFICANCE AND IMPACT OF THE STUDY Strain HV219 will only be effective as probiotic if taken with specific antibiotics and not with anti-inflammatory drugs and spermicides.
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Affiliation(s)
- S D Todorov
- Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa
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76
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Todorov SD, Dicks LMT. Partial characterisation of two bacteriocins produced byLactobacillus paracasei subsp.paracasei ST242BZ and ST284BZ and the effect of medium components on their production. ANN MICROBIOL 2007. [DOI: 10.1007/bf03175074] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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77
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Characterization of the three selected probiotic strains for the application in food industry. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9528-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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78
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TODOROV SVETOSLAVD, POWELL JILLIANE, MEINCKEN MARTINA, WITTHUHN RCORLI, DICKS LEONMT. Factors affecting the adsorption of Lactobacillus plantarum bacteriocin bacST8KF to Enterococcus faecalis and Listeria innocua. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00327.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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79
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Lozo J, Jovcic B, Kojic M, Dalgalarrondo M, Chobert JM, Haertlé T, Topisirovic L. Molecular Characterization of a Novel Bacteriocin and an Unusually Large Aggregation Factor of Lactobacillus paracasei subsp. paracasei BGSJ2-8, a Natural Isolate from Homemade Cheese. Curr Microbiol 2007; 55:266-71. [PMID: 17657532 DOI: 10.1007/s00284-007-0159-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2007] [Accepted: 05/16/2007] [Indexed: 11/25/2022]
Abstract
Screening the collection of natural isolates from semi-hard homemade cheese resulted in isolation and characterization of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8. The strain BGSJ2-8 harbors several important phenotypes, such as bacteriocin production, aggregation phenomenon, and production of proteinase. Bacteriocin SJ was purified by three-step chromatography. Mass spectrometry established molecular mass of the active peptide at 5372 Da. The auto-aggregation phenotype of wild-type (WT) strain was mediated by secreted aggregation-promoting factor (protein of molecular mass > 200 kDa), probably acting in cooperation with other cell surface protein(s). Comparative study of WT and its spontaneous nonaggregating derivative revealed that aggregation factor was responsible for the observed differences in the bacteriocin and proteinase activities. Bacteriocin SJ activity and resistance to different stresses were higher in the presence of aggregating factor. In contrast, proteinase activity was stronger in the nonaggregating derivative.
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Affiliation(s)
- Jelena Lozo
- Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, PO Box 23, 11010, Belgrade, Serbia
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Todorov S, Nyati H, Meincken M, Dicks L. Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.03.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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81
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Albano H, Todorov SD, van Reenen CA, Hogg T, Dicks LMT, Teixeira P. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal. Int J Food Microbiol 2007; 116:239-47. [PMID: 17368595 DOI: 10.1016/j.ijfoodmicro.2007.01.011] [Citation(s) in RCA: 100] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2006] [Revised: 11/24/2006] [Accepted: 01/11/2007] [Indexed: 10/23/2022]
Abstract
Lactic acid bacteria were isolated from "Alheira" sausages that have been sampled from different regions in Portugal. The sausages were produced according to different recipes and with traditional starter cultures. Two isolates (HA-6111-2 and HA-5692-3) from different sausages were identified as strains of Pediococcus acidilactici. Each strain produces a bacteriocin, designated as bacHA-6111-2 and bacHA-5692-3. Both bacteriocins are produced at low levels after 18 h of growth in MRS broth (3200 AU/ml against Enterococcus faecium HKLHS and 1600 AU/ml against Listeria innocua N27). BacHA-6111-2 and bacHA-5692-3 are between 3.5 kDa and 6.5 kDa in size, as determined by tricine-SDS-PAGE. Complete inactivation or significant reduction in antimicrobial activity was observed after treatment of cell-free supernatants with proteinase K, pronase and trypsin. No change in activity was recorded when treated with catalase. Both bacteriocins are sensitive to treatment with Triton X-114 and Triton X-100, but resistant to Tween 20, Tween 80, SDS, Oxbile, NaCl, urea and EDTA. The bacteriocins remained stable after 2 h at pH 6.0. A decrease in antibacterial activity was recorded after 60 min at 100 degrees C. After 60 min at 80 degrees C, 60 degrees C and 25 degrees C the antibacterial activity against L. innocua N27 decreased by 25%. Addition of bacHA-6111-2 and bacHA-5692-3 (1600 AU/ml) to a mid-log (5-h-old) culture of L. innocua N27 inhibited growth for 7 h. Addition of the bacteriocins (3200 AU/ml) to a mid-log (5-h-old) culture of E. faecium HKLHS repressed cell growth. The bacteriocins did not adhere to the surface of the producer cells. Both strains contain a 1044 bp DNA fragment corresponding in size to that recorded for pediocin PA-1. Sequencing of the fragments from both bacteriocins revealed homology to large sections of pedA (188 bp), pedB (338 bp) and pedC (524 bp) of pediocin PA-1 and the bacteriocins are considered similar to pediocin PA-1.
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Affiliation(s)
- Helena Albano
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, Porto, Portugal
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82
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Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L. Characterization of microflora in homemade semi-hard white Zlatar cheese. Int J Food Microbiol 2006; 114:36-42. [PMID: 17182146 DOI: 10.1016/j.ijfoodmicro.2006.10.038] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2005] [Revised: 09/12/2006] [Accepted: 10/26/2006] [Indexed: 10/23/2022]
Abstract
The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.
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Affiliation(s)
- Amarela Terzic-Vidojevic
- Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, P.O.Box 23, 11010 Belgrade, Serbia and Montenegro.
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83
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Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci 2006; 76:138-46. [PMID: 22064200 DOI: 10.1016/j.meatsci.2006.10.022] [Citation(s) in RCA: 231] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2006] [Revised: 10/13/2006] [Accepted: 10/23/2006] [Indexed: 10/23/2022]
Abstract
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of fermented dry sausages and other meat-derived commodities. These cultures are generally designed to meet food safety, shelf-life, technological effectiveness and economic feasibility criteria. Besides all these traditional properties, novel starter cultures should take into account the risks posed by the formation of biogenic amines in food, and the development and spreading of bacterial resistance to antibiotics. Further, 'functional starters' could protect consumers from harmful bacteria either by a rapid acidification or by the production of antimicrobials (bacteriocins). Specially-selected cultures may also provide probiotic benefits, and, if properly modified, they may even be endorsed with nutraceutical traits. The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages.
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Affiliation(s)
- Mohammed Salim Ammor
- Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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84
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Rojo-Bezares B, Sáenz Y, Navarro L, Zarazaga M, Ruiz-Larrea F, Torres C. Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must. Food Microbiol 2006; 24:482-91. [PMID: 17367681 DOI: 10.1016/j.fm.2006.09.003] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2006] [Revised: 09/07/2006] [Accepted: 09/12/2006] [Indexed: 10/24/2022]
Abstract
Detection and characterization of bacteriocin production by Lactobacillus plantarum strain J23, recovered from a grape must sample in Spain, have been carried out. Bacteriocin activity was degraded by proteolytic enzymes (trypsin, alfa-chymotrypsin, papaine, protease, proteinase K and acid proteases), and it was stable at high temperatures (121 degrees C, 20min), in a wide range of pH (1-12), and after treatment with organic solvents. L. plantarum J23 showed antimicrobial activity against Oenococcus oeni, and a range of Lactobacillus and Pediococcus species. Bacteriocin production was detected in liquid media only when J23 was cocultivated with some inducing bacteria, and induction took place when intact cells or 55 degrees C heated cells of the inducer were cocultivated with J23, but not with their autoclaved cells. Bacteriocin activity of J23 was not induced by high initial J23 inocula, and it was detected in cocultures during the exponential phase. The presence of ethanol or acidic pH in the media reduced bacteriocin production in the cocultures of J23 with the inducing bacteria. The presence of plantaricin-related plnEF and plnJ genes was detected by PCR and sequencing. Nevertheless, negative results were obtained for plnA, plnK, plNC8, plS and plW genes.
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Affiliation(s)
- Beatriz Rojo-Bezares
- Departamento de Agricultura y Alimentación, Area de Bioqímica y Biología Molecular, Universidad de La Rioja, Madre de Dios 51, 26006 Logroño, Spain
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85
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Rattanachaikunsopon P, Phumkhachorn P. Isolation and preliminary characterization of a bacteriocin produced by Lactobacillus plantarum N014 isolated from nham, a traditional Thai fermented pork. J Food Prot 2006; 69:1937-43. [PMID: 16924920 DOI: 10.4315/0362-028x-69.8.1937] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Lactobacillus plantarum N014 was isolated from nham, a traditional Thai fermented pork, and exhibited antimicrobial activity against Listeria monocytogenes. Its bacteriocin had a broad inhibitory spectrum toward both gram-positive and gram-negative bacteria. The bacteriocin activity was sensitive to all proteolytic enzymes used in this study, including papain, pepsin, pronase E, proteinase K, and trypsin, but was resistant to the other enzymes, such as alpha-amylase, lipase A, and lysozyme. Furthermore, activity was stable over various heat treatments and pH values. The bacteriocin exerted a bacteriolytic mode of action. It was produced during the exponential growth phase and reached its highest level as producer cells entered the stationary phase. Adsorption of the bacteriocin onto producer cells was pH-dependent. No bacteriocin adsorption was detected at pH 1 to 3, whereas 100% bacteriocin adsorption was found at pH 7. Plasmid isolation revealed that L. plantarum N014 contained no plasmids. From Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis and growth inhibition testing against L. monocytogenes, the estimated molecular mass of L. plantarum N014 bacteriocin was 8 kDa.
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Affiliation(s)
- Pongsak Rattanachaikunsopon
- Department of Biological Science, Ubon Ratchathani University, Warin Chamrap, Ubon Ratchathani 34190, Thailand.
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86
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Todorov SD, Danova ST, Van Reenen CA, Meincken M, Dinkova G, Ivanova IV, Dicks LMT. Characterization of bacteriocin HV219, produced byLactococcus lactis subsp.lactis HV219 isolated from human vaginal secretions. J Basic Microbiol 2006; 46:226-38. [PMID: 16721875 DOI: 10.1002/jobm.200510037] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Bacteriocin HV219, produced by Lactococcus lactis subsp. lactis HV219, is active against Gram-positive and Gram-negative bacteria. Activity was lost when treated with proteolytic enzymes, SDS, Triton X-114 and Triton X-100, but not at pH 2.0 to 10.0 or after 20 min at 121 degrees C. Growth in the presence of yeast extract as sole nitrogen source yielded 3200 AU/ml. No bacHV219 activity was recorded in MRS broth with maltose, mannose, lactose or sucrose as sole carbohydrate, but fructose yielded 1600 AU/ml. K(2)HPO(4) at 10.0 g/l yielded 3200 AU/ml. Addition of 1.0 mg/l cyanocobalamin, l-ascorbic acid and thiamine to MRS broth yielded 3200 AU/ml, 1600 AU/ml and 1600 AU/ml, respectively. The mode of activity is bacteriolytic, as confirmed by atomic force microscopy.
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Affiliation(s)
- Svetoslav D Todorov
- Department of Microbiology, University of Stellenbosch, 7600 Stellenbosch, South Africa
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87
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Drosinos EH, Paramithiotis S, Kolovos G, Tsikouras I, Metaxopoulos I. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece. Food Microbiol 2006; 24:260-70. [PMID: 17188204 DOI: 10.1016/j.fm.2006.05.001] [Citation(s) in RCA: 101] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2006] [Revised: 04/27/2006] [Accepted: 05/02/2006] [Indexed: 10/24/2022]
Abstract
The physicochemical and microbiological characteristics of spontaneously fermented sausages made by two medium-sized enterprises (MSE) located in southern Greece have been studied. A total of 300 lactic acid bacteria and 300 staphylococcal strains have been isolated and identified by their physiological characteristics. Lactobacillus plantarum strains were found to dominate the lactic acid bacteria microbiota in most of the cases with L. sakei strains prevailing in some of them and L. rhamnosus strains occasionally accompanying the dominant lactic acid bacteria microbiota. On the other hand, S. saprophyticus strains were found to dominate the staphylococcal microbiota in all spontaneously fermented sausages with of S. simulans, S. xylosus, S. gallinarum and S. cohnii cohnii strains being sporadically present. Following the identification, an evaluation of their technological properties, namely proteolytic and lipolytic capacities as well as production of biogenic amines and antimicrobial compounds, took place. None of the lactic acid bacteria and staphylococci was found to possess lipolytic activity whereas a total of 6 lactic acid bacteria and 51 staphylococci strains were found to be able to hydrolyse either the sarcoplasic, myofibrillar or both protein fractions. Furthermore, only one L. sakei strain and 185 staphylococci strains were found to possess decarboxylase activity against lysine, tyrosine, ornithine or histidine. Finally none of the staphylococcal microbiota and 3 lactic acid bacteria strains were found to be able to produce antimicrobial compounds of proteinaceous nature against Listeria monocytogenes.
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Affiliation(s)
- Eleftherios H Drosinos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos, Street, Votanikos, Athens, GR-11855, Greece.
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88
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Gwiazdowska D, Trojanowska K. Antimicrobial activity and stability of partially purified bacteriocins produced byPropionibacterium freudenreichiissp.freudenreichiiand ssp.shermanii. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2006001] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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89
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Brink M, Todorov SD, Martin JH, Senekal M, Dicks LMT. The effect of prebiotics on production of antimicrobial compounds, resistance to growth at low pH and in the presence of bile, and adhesion of probiotic cells to intestinal mucus. J Appl Microbiol 2006; 100:813-20. [PMID: 16553737 DOI: 10.1111/j.1365-2672.2006.02859.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS Screening of five bile salt-resistant and low pH-tolerant lactic acid bacteria for inhibitory activity against lactic acid bacteria and bacterial strains isolated from the faeces of children with HIV/AIDS. Determining the effect of prebiotics and soy milk-base on cell viability and adhesion of cells to intestinal mucus. METHODS AND RESULTS Lactobacillus plantarum 423, Lactobacillus casei LHS, Lactobacillus salivarius 241, Lactobacillus curvatus DF 38 and Pediococcus pentosaceus 34 produced the highest level of antimicrobial activity (12,800 AU ml(-1)) when grown in MRS broth supplemented with 2% (m/v) dextrose. Growth in the presence of Raftilose Synergy1, Raftilose L95 and Raftiline GR did not lead to increased levels of antimicrobial activity. Cells grown in the presence of Raftilose Synergy1 took longer to adhere to intestinal mucus, whilst cells grown in the absence of prebiotics showed a linear rate of binding. CONCLUSIONS A broad range of gram-positive and gram-negative bacteria were inhibited. Dextrose stimulated the production of antimicrobial compounds. Adhesion to intestinal mucus did not increase with the addition of prebiotics. SIGNIFICANCE AND IMPACT OF THE STUDY The strains may be incorporated in food supplements for HIV/AIDS patients suffering from gastro-intestinal disorders.
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Affiliation(s)
- M Brink
- Department of Physiological Sciences, University of Stellenbosch, Stellenbosch, South Africa
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90
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Leroy F, Verluyten J, De Vuyst L. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 2006; 106:270-85. [PMID: 16213053 DOI: 10.1016/j.ijfoodmicro.2005.06.027] [Citation(s) in RCA: 355] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2004] [Accepted: 06/28/2005] [Indexed: 10/25/2022]
Abstract
Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a desirable sensory quality of the end-product are used for the production of fermented sausages. Recently, the use of new, functional starter cultures with an industrially or nutritionally important functionality is being explored. Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products. Examples include microorganisms that generate aroma compounds, health-promoting molecules, bacteriocins or other antimicrobials, contribute to cured meat colour, possess probiotic qualities, or lack negative properties such as the production of biogenic amines and toxic compounds. The vast quantity of artisan fermented sausages from different origins represents a treasure chest of biodiversity that can be exploited to create such functional starter cultures.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
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91
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Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Process Biochem 2006. [DOI: 10.1016/j.procbio.2005.01.026] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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92
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Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef. J Appl Microbiol 2005; 99:1303-13. [PMID: 16313402 DOI: 10.1111/j.1365-2672.2005.02739.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AIMS To investigate the effect of applying two different Lactobacillus-protective cultures, with bacteriocin-like inhibitory substances' (BLIS) producing ability, individually or in combination, on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef meat. METHODS AND RESULTS Lactobacillus sakei CECT 4808 and Lactobacillus curvatus CECT 904(T), which were shown to be producers of BLIS, were inoculated individually or in combination on slices of beef M. semitendinosus. The samples were vacuum packaged and stored at 4 +/- 1 degrees C and were assessed during a 28-day storage period for microbiological [Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and yeasts and moulds], chemical (pH, protein hydrolysis degree, lipid oxidation), sensory (abnormal odour) parameters and instrumental colour. Samples inoculated with the Lact. sakei strain and samples inoculated with the combination of the two strains had significantly (P < 0.05) lower spoilage microbial counts than those inoculated with the Lact. curvatus strain alone or the controls, while both chemical parameters (including lipid oxidation) and abnormal odour scores were also significantly (P < 0.05) improved by the former. Moreover, Lact. sakei alone showed a better preserving effect (P < 0.05) than the combination of both strains in the majority of the parameters tested. Instrumental colour measurements changed with storage time, but no treatment effects (P >or= 0.05) were observed during the whole 28-day storage period. CONCLUSIONS The BLIS producer Lact. sakei CECT 4808 strain may be used for improving preservation of vacuum-packaged beef slices, as regards spoilage microbial counts and the chemical parameters tested in this study. SIGNIFICANCE AND IMPACT OF THE STUDY Inoculation with the BLIS producer Lact. sakei CECT 4808 strain would provide an additional hurdle to improve storage life of refrigerated vacuum-packaged sliced beef. Furthermore, this strain demonstrated limited antioxidative ability, which could make a contribution to the prevention of lipid oxidation in meat and meat products.
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Affiliation(s)
- P Katikou
- Department of Hygiene and Technology of Animal Origin Products, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece.
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93
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Production of Bacteriocin ST33LD, Produced by Leuconostoc mesenteroides subsp. mesenteroides, as Recorded in the Presence of Different Medium Components. World J Microbiol Biotechnol 2005. [DOI: 10.1007/s11274-005-8122-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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94
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Granger M, Todorov SD, Matthew MKA, Dicks LMT. Growth ofEnterococcus mundtii ST15 in medium filtrate and purification of bacteriocin ST15 by cation-exchange chromatography. J Basic Microbiol 2005; 45:419-25. [PMID: 16304704 DOI: 10.1002/jobm.200510007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Bacteriocin ST15 (bacST15), produced by Enterococcus mundtii ST15, inhibited the growth of a variety of bacteria, including exopolysaccharide (EPS)-producing strains isolated from biofilms in stainless steel pipes. Maximal production of bacST15 (51200 AU/ml) was recorded after 20 h of growth in MRS broth (Biolab), which was maintained throughout fermentation. Only 12800 AU/ml bacST15 has been recorded in MRS filtrate with components smaller than 8000 Da, suggesting that nutrients larger than 8000 Da are required for optimal bacST15 production. Cation-exchange chromatography yielded an active peptide, which is 3944.00 Da, according to electron-spray mass spectrometry and tricin-SDS PAGE. BacST15 is smaller than the 4287 Da reported for bacteriocins ATO6 and KS produced by E. mundtii . The iso-electric point of bacST15 is between 7 and 9, and similar to that reported for pediocin PD-1.
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Affiliation(s)
- Monique Granger
- Department of Microbiology, Stellenbosch University, 7600 Stellenbosch, South Africa
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95
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Todorov SD, Dicks LMT. Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives. J Basic Microbiol 2005; 45:312-22. [PMID: 16028203 DOI: 10.1002/jobm.200410532] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Bacteriocin-producing strains of Lactobacillus plantarum ST23LD and ST341LD, Enterococcus faecium ST311LD and Leuconostoc mesenteroides subsp. mesenteroides ST33LD were isolated from the brine of spoiled black olives. The bacteriocins produced by all four strains inhibited the growth of Gram-positive bacteria (E. faecalis, L. casei and Streptococcus pneumoniae), but also Escherichia coli and Pseudomonas aeruginosa. Strain ST23LD produced two bacteriocins (ST23LDa and ST23LDb of approximately 3.0 and 14.0 kDa, respectively), with a combined maximum level of activity of 25,600 AU/ml after 18 h of growth. The same level of activity was recorded for bacteriocin ST341LD (approximately 3.0 kDa), but after 16 h. Bacteriocins ST311LD (ca. 2.3 kDa) and ST33LD (ca. 2.7 kDa) were produced at much lower levels (6400 AU/ml), and only after 20 h of growth. Bacteriocin activity was destroyed after treatment with proteolytic enzymes and Triton X, but not when treated with alpha-amylase, SDS, Tween 20, Tween 80, urea and EDTA, or when heated for 20 min at 121 degrees C. Addition of bacteriocins ST23LD, ST341LD and ST311LD to cells of Lactobacillus casei LHS in logarithmic phase resulted in growth inhibition for one hour, followed by a slight increase in optical density over the next seven hours. Bacteriocin ST33LD also inhibited the growth of strain LHS, but to a lesser extent. Bacteriocins ST23LD, ST341LD and ST33LD remained at the same level of activity for 6 h at pH<4.0. However, the activity of bacteriocin ST311LD decreased by 50% within 2 h at pH 4.4. The possibility of the bacteriocin adsorbing to the producer cell and proteolytic degradation is unlikely.
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Affiliation(s)
- Svetoslav D Todorov
- Department of Microbiology, Stellenbosch University, 7600 Stellenbosch, South Africa
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96
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De Kwaadsteniet M, Todorov SD, Knoetze H, Dicks LMT. Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram-positive and Gram-negative bacteria. Int J Food Microbiol 2005; 105:433-44. [PMID: 16102864 DOI: 10.1016/j.ijfoodmicro.2005.03.021] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2004] [Revised: 03/12/2005] [Accepted: 03/28/2005] [Indexed: 11/16/2022]
Abstract
Strain ST15, isolated from soy beans, and identified as Enterococcus mundtii, produces a 3944 Da bacteriocin that inhibits the growth of Lactobacillus sakei, Enterococcus faecalis, Bacillus cereus, Propionibacterium sp., Clostridium tyrobutyricum, Acinetobacter baumanii, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus pneumoniae and Streptococcus caprinus. Bacteriocin ST15 is inactivated by proteinase K, pronase, pepsin, protease and Triton X-114, but not when treated with catalase, alpha-amylase, Triton X-100, SDS, Tween 20, Tween 80, urea and EDTA. No change in activity was recorded after 2 h at pH values between 2.0 and 12.0, and after treatment at 100 degrees C for 90 min. Activity was, however, lost after treatment at 121 degrees C for 20 min. The mode of activity is bactericidal. The highest level of activity (51200 AU ml(-1)) was recorded when cells were grown in MRS broth, pH 6.5. Bacteriocin ST15 differs from other broad-spectrum bacteriocins described for Enterococcus spp. by being active against Gram-negative bacteria and by being smaller.
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Affiliation(s)
- M De Kwaadsteniet
- Department of Microbiology, Stellenbosch University, 7600 Stellenbosch, South Africa
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97
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Hernández D, Cardell E, Zárate V. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced byLactobacillus plantarumTF711. J Appl Microbiol 2005; 99:77-84. [PMID: 15960667 DOI: 10.1111/j.1365-2672.2005.02576.x] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS The screening and initial characterization of bacteriocins produced by lactic acid bacteria (LAB) from raw Tenerife goats' cheese with possible application as biopreservatives or ripening accelerators for Tenerife cheese. METHODS AND RESULTS One hundred and eighty LAB of the genera Lactobacillus (95), Leuconostoc (64) and Lactococcus (21) isolated from raw Tenerife goats' cheese were screened for the production of antimicrobial substances. Lactobacillus plantarum TF711, which had the broadest spectrum of antimicrobial activity, was selected for further characterization. The antimicrobial compound was determined as a proteinaceous substance, as it was sensitive to proteases. The bacteriocin-like substance, which we called plantaricin TF711, was active against the Gram-positive bacteria Bacillus cereus, Clostridium sporogenes and Staphylococcus aureus; and against the Enterobacteriaceae Shigella sonnei and Klebsiella pneumoniae. It was stable to heat and to treatment with surfactants and organic solvents. Highest antimicrobial activity was found between pH 1 and 9. Plantaricin TF711 exhibited primary metabolite kinetics, a bacteriostatic mode of action and a molecular mass of c. 2.5 kDa as determined by tricine SDS-PAGE. CONCLUSIONS Lact. plantarum TF711 produces a low molecular mass bacteriocin-like compound with a wide spectrum of activity and interesting technological properties (thermostability, good pH stability and stability against surfactants and organic solvents). SIGNIFICANCE AND IMPACT OF THE STUDY Plantaricin TF711 was found to have potential for use as a biopreservative in the food industry.
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Affiliation(s)
- D Hernández
- Departamento de Microbiología y Biología Celular, Universidad de La Laguna, La Laguna, Tenerife, Spain
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Todorov SD, Wachsman MB, Knoetze H, Meincken M, Dicks LMT. An antibacterial and antiviral peptide produced by Enterococcus mundtii ST4V isolated from soya beans. Int J Antimicrob Agents 2005; 25:508-13. [PMID: 15869868 DOI: 10.1016/j.ijantimicag.2005.02.005] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2004] [Accepted: 02/09/2005] [Indexed: 11/29/2022]
Abstract
Enterococcus mundtii ST4V, isolated from soya beans, produces a 3950Da antibacterial peptide active against Gram-positive and Gram-negative bacteria, including Enterococcus faecalis, Streptococcus spp., Pseudomonas aeruginosa, Klebsiella pneumoniae, Streptococcus pneumoniae and Staphylococcus aureus. The peptide also inactivated the herpes simplex viruses HSV-1 (strain F) and HSV-2 (strain G), a polio virus (PV3, strain Sabin) and a measles virus (strain MV/BRAZIL/001/91, an attenuated strain of MV). MV, HSV-1 and HSV-2 were 95.5%-99.9% inactivated by peptide ST4V at 400 microg/ml. Monkey kidney Vero cells were not inactivated, even at four times the level peptide ST4V displayed antiviral activity, indicating that the effect was not due to cytotoxicity. Complete inactivation or significant reduction in antimicrobial activity was observed after treatment of peptide ST4V with Proteinase K, pronase, pepsin and trypsin. No change in antimicrobial activity was recorded after treatment with alpha-amylase, suggesting that peptide ST4V was not glycosylated. This is the first description of an antibacterial and antiviral peptide with such broad-spectrum of activity, produced by a lactic acid bacterium.
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Affiliation(s)
- Svetoslav D Todorov
- Department of Microbiology, Stellenbosch University, 7600 Stellenbosch, South Africa
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Lash BW, Mysliwiec TH, Gourama H. Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014). Food Microbiol 2005. [DOI: 10.1016/j.fm.2004.03.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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100
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Todorov SD, van Reenen CA, Dicks LMT. Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer. J GEN APPL MICROBIOL 2005; 50:149-57. [PMID: 15486824 DOI: 10.2323/jgam.50.149] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The cell-free supernatant containing bacteriocin ST13BR, produced by Lactobacillus plantarum ST13BR, inhibits the growth of L. casei, Pseudomonas aeruginosa, Enterococcus faecalis, Klebsiella pneumoniae and Escherichia coli. Based on tricine-SDS-PAGE, bacteriocin ST13BR is 10 kDa in size. Complete inactivation or significant reduction in bacteriocin activity was observed after treatment with Proteinase K, trypsin and pronase, but not with catalase or alpha-amylase. Low bacteriocin activity (200 AU/ml) was recorded in BHI medium, M17 broth, 10% (w/v) soy milk, and 2% and 10% (w/v) molasses, despite good growth. Maximal bacteriocin activity (6,400 AU/ml) was recorded after 23 h in MRS broth, but only at 30 degrees C. Tween 80 in MRS broth increased bacteriocin production by more than 50%. Meat extract or yeast extract as sole nitrogen source, or a combination of the two (1 : 1) in MRS broth, stimulated bacteriocin production (6,400 AU/ml). Only 50% activity (3,200 AU/ml) was recorded with tryptone as sole nitrogen source, whereas a combination of tryptone, meat extract and yeast extract yielded 6,400 AU/ml. Bacteriocin production was not stimulated by the addition of glucose at 2.0% w/v (3,200 AU/ml), nor 2% (w/v) fructose, sucrose, lactose or mannose, respectively (800 AU/ml). Activity levels less than 200 AU/ml were recorded in the presence of 0.05% to 0.5% (w/v) maltose. Maximal bacteriocin production (6,400 AU/ml) was recorded in the presence of 2% (w/v) maltose. Maltose at 4.0% (w/v) led to a 50% reduction of bacteriocin activity. The presence of 1.0% (w/v) and higher KH(2)PO(4), or glycerol at 0.2% (w/v) suppressed bacteriocin production.
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