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Wu HC, Arima J, Kuan CH, Tsai YC, Lee YS, Chan CK, Chen YS. Bactofencin YH, a novel bacteriocin with high inhibitory activity against clinical Streptococcus species. World J Microbiol Biotechnol 2024; 40:290. [PMID: 39102120 DOI: 10.1007/s11274-024-04100-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Accepted: 07/31/2024] [Indexed: 08/06/2024]
Abstract
Strain Lactiplantibacillus plantarum D1 with bacteriocin producing ability was found in the intestine of Gambusia affinis. The bacteriocin was found to have high inhibitory activity against multiple Streptococcus species and several other Gram-positive and Gram-negative bacteria. Bacteriocin was purified from culture supernatant by ion-exchange chromatography, Sep-Pak C18 cartridge, and reverse-phase high-performance liquid chromatography (RP-HPLC). Matrix-assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectral analysis determined that purified bacteriocin has a molecular mass of 2,731 Da. A partial N-terminal sequence KRKKHKXQIYNNGM was obtained from the Edman analysis. The N-terminal sequence was employed to search against a translation of the draft genome of strain D1. The translated full amino acid sequence of the mature peptide is as follows: NH2- KRKKHKCQIYNNGMPTGQYRWC, which has a molecular weight of 2738 Da. A BLAST search revealed that this bacteriocin was most similar to bactofencin A but differed from it with three amino acid residues. No identical peptide or protein has been previously reported, and this peptide, termed bactofencin YH, was therefore considered to be a new bacteriocin produced by Lactiplantibacillus plantarum D1.
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Affiliation(s)
- Hui-Chung Wu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Guishan Dist, Taoyuan City, 333, Taiwan
| | - Jiro Arima
- Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, 4-101, Koyama-Minami, Tottori, 680-8553, Japan
| | - Chang-Hui Kuan
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Guishan Dist, Taoyuan City, 333, Taiwan
| | - Yu-Chen Tsai
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Guishan Dist, Taoyuan City, 333, Taiwan
| | - Yun-Shien Lee
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Guishan Dist, Taoyuan City, 333, Taiwan
| | - Chin-Kan Chan
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Guishan Dist, Taoyuan City, 333, Taiwan
- Department of Pediatrics, Taoyuan General Hospital, Ministry of Health and Welfare, No.1492, Zhongshan Rd., Taoyuan Dist, Taoyuan City, 330, Taiwan
| | - Yi-Sheng Chen
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Guishan Dist, Taoyuan City, 333, Taiwan.
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Tang H, Zhong Z, Hou J, You L, Zhao Z, Kwok LY, Bilige M. Metagenomic analysis revealed the potential of lactic acid bacteria in improving natural saline-alkali land. Int Microbiol 2024; 27:311-324. [PMID: 37386210 DOI: 10.1007/s10123-023-00388-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 07/01/2023]
Abstract
Management and improving saline-alkali land is necessary for sustainable agricultural development. We conducted a field experiment to investigate the effects of spraying lactic acid bacteria (LAB) on the cucumber and tomato plant soils. Three treatments were designed, including spraying of water, viable or sterilized LAB preparations to the soils of cucumber and tomato plants every 20 days. Spraying sterilized or viable LAB could reduce the soil pH, with a more obvious effect by using viable LAB, particularly after multiple applications. Metagenomic sequencing revealed that the soil microbiota in LAB-treated groups had higher alpha-diversity and more nitrogen-fixing bacteria compared with the water-treated groups. Both viable and sterilized LAB, but not water application, increased the complexity of the soil microbiota interactive network. The LAB-treated subgroups were enriched in some KEGG pathways compared with water or sterilized LAB subgroups, such as environmental information processing-related pathways in cucumber plant; and metabolism-related pathways in tomato plant, respectively. Redundancy analysis revealed association between some soil physico-chemical parameters (namely soil pH and total nitrogen) and bacterial biomarkers (namely Rhodocyclaceae, Pseudomonadaceae, Gemmatimonadaceae, and Nitrosomonadales). Our study demonstrated that LAB is a suitable strategy for decreasing soil pH and improving the microbial communities in saline-alkali land.
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Affiliation(s)
- Hai Tang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
- Key Laboratory of Dairy Products Processing, Scientific Observation and Experiment Station of Utilization of Agricultural Microbial Resources in Northeast Region, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Zhi Zhong
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
- Key Laboratory of Dairy Products Processing, Scientific Observation and Experiment Station of Utilization of Agricultural Microbial Resources in Northeast Region, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Jingqing Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
- Key Laboratory of Dairy Products Processing, Scientific Observation and Experiment Station of Utilization of Agricultural Microbial Resources in Northeast Region, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Lijun You
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
- Key Laboratory of Dairy Products Processing, Scientific Observation and Experiment Station of Utilization of Agricultural Microbial Resources in Northeast Region, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Zhixin Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
- Key Laboratory of Dairy Products Processing, Scientific Observation and Experiment Station of Utilization of Agricultural Microbial Resources in Northeast Region, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
- Key Laboratory of Dairy Products Processing, Scientific Observation and Experiment Station of Utilization of Agricultural Microbial Resources in Northeast Region, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Menghe Bilige
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
- Key Laboratory of Dairy Products Processing, Scientific Observation and Experiment Station of Utilization of Agricultural Microbial Resources in Northeast Region, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
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Goel A, Halami PM. Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus. Appl Microbiol Biotechnol 2023; 107:5635-5649. [PMID: 37493805 DOI: 10.1007/s00253-023-12692-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 07/05/2023] [Accepted: 07/12/2023] [Indexed: 07/27/2023]
Abstract
Lactiplantibacillus plantarum (L. plantarum) produces an antimicrobial peptide known as plantaricin. Plantaricin-producing L. plantarum is of interest for its gut-friendly nature, wide range of sugar utilization, palatability, and probiotic attributes, making it a better candidate for the food industry. Numerous strains of plantaricin-producing L. plantarum have been isolated from different ecological niches and found to follow different mechanisms for plantaricin production. The mechanism of plantaricin production is sensitive to environmental factors; therefore, any alteration in the optimum conditions can inhibit/halt bacteriocin production. To regain the lost or hidden plantaricin-producing character of the L. plantarum strains under ideal laboratory conditions, it is essential to understand the mechanism of plantaricin production. Previously, discrete information on various mechanisms of plantaricin production has been elaborated. However, based on the literature analysis, we observed that a systematic classification of plantaricins produced by L. plantarum is not explored. Hence, we aim to collect information about rapidly emerging plantaricins and distribute them among the different classes of bacteriocin, followed by classifying them based on different mechanisms of plantaricin production. This may help scaleup the bacteriocin production at industrial levels, which is otherwise challenging to achieve. This will also help the reader understand plantaricins and their mechanism of plantaricin production to a deeper extent and to characterize/reproduce the peptide where plantaricin production is a hidden character. KEY POINTS: • L. plantarum produces the antimicrobial compound plantaricin. • L. plantarum has different regulatory operons which control plantaricin production. • Based on the regulatory operon, the mechanism of plantaricin production is different.
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Affiliation(s)
- Aditi Goel
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India
| | - Prakash Motiram Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India.
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Boonprab K. Rice flour powder carrying mixed starter culture of Lactiplantibacillus plantarum KU-LM173 and Pediococcus acidilactici KU-LM145 for fermented mussel, Perna viridis Linnaeus 1758. J Appl Microbiol 2021; 132:1197-1209. [PMID: 34464988 DOI: 10.1111/jam.15270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 08/11/2021] [Accepted: 08/27/2021] [Indexed: 11/26/2022]
Abstract
AIMS To develop a dried rice flour powder (DP) formulation to contain a lactic acid bacterial starter culture for fermenting mussel meat (FM). METHODS AND RESULTS Lactiplantibacillus plantarum KU-LM173 (LP), Enterococcus hirae KU-LM174 and Pediococcus acidilactici KU-LM145 (PA) were selected from commercial FMs and identified to have high acid and protease production. Mixed culture between LP, for high acid production, and PA, for the flavour, was the best for DP and had greater organoleptic properties than a single starter fermentation. The best ratio of DP for production was 1% of the mussel weight, while the highest numeric scoring of the organoleptic test between 3% and 6%. The starter culture fermentation accelerated over the natural (wild) fermentation and ended at day 3. The shelf life of the product was at least 30 days at 30-35°C with no pathogens detected. The shelf life of DP at 4°C was 10 weeks. CONCLUSIONS DP with the best strains and long shelf life promoted safety of FM and reduced the processing time. High consumer acceptance, protease and acid production and flavour were unique product characteristics. SIGNIFICANCE AND IMPACT OF STUDY Accelerated commercial FMs with effective DP formulation for the industrial sector may be plausible.
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Affiliation(s)
- Kangsadan Boonprab
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand
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5
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Surachat K, Deachamag P, Kantachote D, Wonglapsuwan M, Jeenkeawpiam K, Chukamnerd A. In silico comparative genomics analysis of Lactiplantibacillus plantarum DW12, a potential gamma-aminobutyric acid (GABA)-producing strain. Microbiol Res 2021; 251:126833. [PMID: 34352473 DOI: 10.1016/j.micres.2021.126833] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/21/2021] [Accepted: 07/26/2021] [Indexed: 01/22/2023]
Abstract
Gamma-aminobutyric acid (GABA) is an amino that plays a major role as a neurotransmitter. It iscommonly produced by lactic acid bacteria (LAB) naturally found in fermented food and fruit. Lactiplantibacillus plantarum DW12 is a high potential GABA-producing strain isolated from a fermented beverage. In this study, to highlight its ability to produce GABA, we sequenced the genome of L. plantarum DW12 and then performed comprehensive bioinformatics and meta-analysis to compare the genomic data of previously published genomes. Also, the evolutionary analysis among L. plantarum species was demonstrated using pan-genome analysis against 576 genomes from the database. As a result, the DW12 genome comprises one circular chromosome of 3,217,574 bp. It contains several genes that encode for the production of antimicrobial compounds including plantaricin A, E, F, J, K, and N. The glutamic acid decarboxylase (GAD) operon was found in the DW12 genome, suggests a high potential of producing GABA in this strain. Therefore, L. plantarum DW12 could be a good candidate as a starter culture in the beverage and food industries due to its safety aspects and ability to produce GABA.
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Affiliation(s)
- Komwit Surachat
- Division of Computational Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand; Molecular Evolution and Computational Biology Research Unit, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Panchalika Deachamag
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Duangporn Kantachote
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Monwadee Wonglapsuwan
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Kongpop Jeenkeawpiam
- Division of Computational Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand; Molecular Evolution and Computational Biology Research Unit, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Arnon Chukamnerd
- Department of Biomedical Sciences, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
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Abdulhussain Kareem R, Razavi SH. Plantaricin bacteriocins: As safe alternative antimicrobial peptides in food preservation—A review. J Food Saf 2019. [DOI: 10.1111/jfs.12735] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Raghda Abdulhussain Kareem
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and TechnologyUniversity of Tehran Karaj Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and TechnologyUniversity of Tehran Karaj Iran
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Antimicrobial Activity of Supernatant of Lactobacillus plantarum against Pathogenic Microorganisms. Bull Exp Biol Med 2019; 167:751-754. [PMID: 31656002 DOI: 10.1007/s10517-019-04615-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Indexed: 10/25/2022]
Abstract
We studied ntimicrobial activity of L. plantarum strain against different pathogens: Escherichia coli, Pseudomonas aeruginosa, Streptococcus pyogenes, Staphylococcus aureus. It was shown that supernatant of 48-h L. plantarum culture in liquid nutrient medium exhibits inhibitory activity against gram-positive and gram-negative pathogenic microorganisms. Supernatant of 24-h culture exhibited lower activity, while supernatant of 72-h culture produced no inhibitory effect. Boiling and proteinase K treatment did not affect activity of the preparation, i.e. antimicrobial activity of the supernatant was not associated with protein or peptide component. These data were confirmed by the results observed after ultrafiltration of the preparation: the growth of E. coli, P. aeruginosa, and S. aureus was inhibited by the low-molecular-weight fraction, but not high-molecular-weight fraction of the supernatant. On the other hand, the high-molecular-weight fraction suppressed the growth of streptococcus by 3 times. We hypothesized that L. plantarum supernatant obtained in our experiments contained at least two antimicrobial components with different molecular weights.
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Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt. Food Microbiol 2016; 59:14-22. [DOI: 10.1016/j.fm.2016.04.008] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Accepted: 04/26/2016] [Indexed: 01/05/2023]
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Kumar V, Sheoran P, Gupta A, Yadav J, Tiwari SK. Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1230-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Zhang H, Liu L, Hao Y, Zhong S, Liu H, Han T, Xie Y. Isolation and partial characterization of a bacteriocin produced by Lactobacillus plantarum BM-1 isolated from a traditionally fermented Chinese meat product. Microbiol Immunol 2014; 57:746-55. [PMID: 24033418 DOI: 10.1111/1348-0421.12091] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 08/07/2013] [Accepted: 08/18/2013] [Indexed: 11/29/2022]
Abstract
Lactobacillus plantarum BM-1 isolated from a traditionally fermented Chinese meat product was found to produce a novel bacteriocin that is active against a wide range of gram-positive and gram-negative bacteria. Production of the bacteriocin BM-1 started early in the exponential phase and its maximum activity (5120 AU/mL) was recorded early during the stationary phase (16 hr). Bacteriocin BM-1 is sensitive to proteolytic enzymes but stable in the pH range of 2.0-10.0 and heat-resistant (15 min at 121°C). This bacteriocin was purified through pH-mediated cell adsorption-desorption and cation-exchange chromatography on an SP Sepharose Fast Flow column. The molecular weight of the purified bacteriocin BM-1 was determined to be 4638.142 Da by electrospray ionization Fourier transform mass spectrometry. Furthermore, the N-terminal amino acid sequence was obtained through automated Edman degradation and found to comprise the following 15 amino acid residues: H2 N-Lys-Tyr-Tyr-Gly-Asn-Gly-Val-Tyr-Val-Gly-Lys-His-Ser-Cys-Ser. Comparison of this sequence with that of other bacteriocins revealed that bacteriocin BM-1 contains the consensus YGNGV amino acid motif near the N-terminus. Based on its physicochemical characteristics, molecular weight, and N-terminal amino acid sequence, plantaricin BM-1 is a novel class IIa bacteriocin.
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Affiliation(s)
- Hongxing Zhang
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residues, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering, Beijing University of Agriculture, No. 7, Bei Nong Road, ChangPing District, Beijing, 102206, China
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Lantibiotics biosynthesis genes and bacteriocinogenic activity of Lactobacillus spp. isolated from raw milk and cheese. Folia Microbiol (Praha) 2012; 57:183-90. [PMID: 22447149 DOI: 10.1007/s12223-012-0113-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Accepted: 03/08/2012] [Indexed: 10/28/2022]
Abstract
Lactobacillus species are usually used as starters for the production of fermented products, and some strains are capable of producing antimicrobial substances, such as bacteriocins. Because these characteristics are highly desirable, research are continually being performed for novel Lactobacillus strains with bacteriocinogenic potential for use by food industries. The aim of this study was to characterise the bacteriocinogenic potential and activity of Lactobacillus isolates. From a lactic acid bacteria culture collection obtained from raw milk and cheese, 27 isolates were identified by 16S rDNA as Lactobacillus spp. and selected for the detection of lantibiotics biosynthesis genes, bacteriocin production, antimicrobial spectra, and ideal incubation conditions for bacteriocin production. Based on the obtained results, 21 isolates presented at least one of the three lantibiotics biosynthesis genes (lanB, lanC or lamM), and 23 isolates also produced antimicrobial substances with sensitivity to at least one proteinase, indicating their bacteriocinogenic activity. In general, the isolates had broad inhibitory activity, mainly against Listeria spp. and Staphylococcus spp. strains, and the best antimicrobial performance of the isolates occurred when they were cultivated at 25 °C for 24 or 48 h or at 35 °C for 12 h. The present study identified the bacteriocinogenic potential of Lactobacillus isolates obtained from raw milk and cheese, suggesting their potential use as biopreservatives in foods.
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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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Aroutcheva AA, Simoes JA, Faro S. Antimicrobial protein produced by vaginal Lactobacillus acidophilus that inhibits Gardnerella vaginalis. Infect Dis Obstet Gynecol 2001; 9:33-9. [PMID: 11368257 PMCID: PMC1784632 DOI: 10.1155/s1064744901000060] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Objective: To isolate bacteriocin from a vaginal strain of Lactobacillus acidophilus. Methods: L. acidophilus 160 was grown on two media. The first was MRS broth for 18 hours; the cells were
harvested, washed, and placed into a chemically defined medium. The second medium resembled vaginal fluid
minus protein. Bacteriocin was precipitated from both media using ammonium sulfate. The growth-inhibiting
activity of bacteriocin was determined by a bioassay using nine different isolates of Gardnerella vaginalis. Results: MRS broth is not a suitable medium for extracting bacteriocin, because it binds with Tween 80.
Bacteriocin was isolated, without contaminating constituents, from chemically defined medium and identified as a
single band by electrophoresis. Bacteriocin has a molecular weight of 3.8 kDa. All nine isolates of Gardnerella were inhibited by the bacteriocin isolated from L. acidophilus 160. Conclusions: Bacteriocin produced by L. acidophilus 160 was isolated from the chemically defined medium
(starvation medium) in a partially pure form. L. acidophilus 160 bacteriocin inhibited growth of all nine isolates of Gardnerella vaginalis.
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Affiliation(s)
- A A Aroutcheva
- Department of Obstetrics and Gynecology, Rush-Presbyterian-St. Luke's Medical Center, Chicago, IL 60612, USA
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