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Wu Y, Pang X, Wu Y, Liu X, Zhang X. Enterocins: Classification, Synthesis, Antibacterial Mechanisms and Food Applications. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072258. [PMID: 35408657 PMCID: PMC9000605 DOI: 10.3390/molecules27072258] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/23/2022] [Accepted: 03/28/2022] [Indexed: 01/15/2023]
Abstract
Enterococci, a type of lactic acid bacteria, are widely distributed in various environments and are part of the normal flora in the intestinal tract of humans and animals. Although enterococci have gradually evolved pathogenic strains causing nosocomial infections in recent years, the non-pathogenic strains have still been widely used as probiotics and feed additives. Enterococcus can produce enterocin, which are bacteriocins considered as ribosomal peptides that kill or inhibit the growth of other microorganisms. This paper reviews the classification, synthesis, antibacterial mechanisms and applications of enterocins, and discusses the prospects for future research.
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Affiliation(s)
- Yajing Wu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (Y.W.); (X.P.); (Y.W.); (X.L.)
| | - Xinxin Pang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (Y.W.); (X.P.); (Y.W.); (X.L.)
| | - Yansha Wu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (Y.W.); (X.P.); (Y.W.); (X.L.)
| | - Xiayu Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (Y.W.); (X.P.); (Y.W.); (X.L.)
| | - Xinglin Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (Y.W.); (X.P.); (Y.W.); (X.L.)
- College of Agriculture and Forestry, Linyi University, Linyi 276005, China
- Correspondence: ; Tel.: +86-571-86984316
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Bangar SP, Chaudhary V, Singh TP, Özogul F. Retrospecting the concept and industrial significance of LAB bacteriocins. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Slovak Local Ewe's Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain. Foods 2021; 10:foods10123091. [PMID: 34945639 PMCID: PMC8701886 DOI: 10.3390/foods10123091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/06/2021] [Accepted: 12/10/2021] [Indexed: 11/17/2022] Open
Abstract
Slovak ewe's milk lump cheese is produced from unpasteurized ewe's milk without any added culture. Because of the traditional processing and shaping by hand into a lump, this cheese was given the traditional specialty guaranteed (TSG) label. Up till now, there have existed only limited detailed studies of individual microbiota and their benefits in ewe's milk lump cheese. Therefore, this study has been focused on the beneficial properties and safety of Enterococcus durans strains with the aim to contribute to basic dairy microbiology but also for further application potential and strategy. The total enterococcal count in cheeses reached 3.93 CFU/g (log 10) ± 1.98 on average. Based on a MALDI-TOF mass spectrometry evaluation, the strains were allotted to the species E. durans (score, 1.781-2.245). The strains were gelatinase and hemolysis-negative (γ-hemolysis) and were mostly susceptible to commercial antibiotics. Among the strains, E. durans ED26E/7 produced the highest value of lactase enzyme β-galactosidase (10 nmoL). ED26E/7 was absent of virulence factor genes such as Hyl (hyaluronidase), IS 16 element and gelatinase (GelE). To test safety, ED26E/7 did not cause mortality in Balb/c mice. Its partially purified bacteriocin substance showed the highest inhibition activity/bioactivity against Gram-positive indicator bacteria: the principal indicator Enterococcus avium EA5 (102,400 AU/mL), Staphylococcus aureus SA5 and listeriae (25,600 AU/mL). Moreover, 16 staphylococci (out of 22) were inhibited (100 AU/mL), and the growth of 36 (out of 51) enterococcal indicators was as well. After further technological tests, E. durans ED26E/7, with its bacteriocin substance, can be supposed as a promising additive to dairy products.
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Kirtonia K, Salauddin M, Bharadwaj KK, Pati S, Dey A, Shariati MA, Tilak VK, Kuznetsova E, Sarkar T. Bacteriocin: A new strategic antibiofilm agent in food industries. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Lauková A, Kandričáková A, Bino E. Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17249586. [PMID: 33371410 PMCID: PMC7767408 DOI: 10.3390/ijerph17249586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/09/2020] [Accepted: 12/17/2020] [Indexed: 12/18/2022]
Abstract
This study investigated eight types of Slovak dry fermented meat products (salami and sausages) that are available on the market and were produced by three different producers in different regions of Slovakia. The total counts of enterococci in these products ranged from 2.0 up to 6.0 cfu/g (log10). Three species were identified among the 15 selected enterococcal strains; Enterococcus faecium (8 strains), Enterococcus faecalis (3) and Enterococcus hirae (4). They were hemolysis-negative (γ-hemolysis) with a biofilm-forming ability, which was evaluated as low-grade biofilm formation, susceptible to conventional antibiotics and mainly susceptible to lantibiotic bacteriocins, namely, gallidermin and nisin; they even showed a higher susceptibility to gallidermin than to nisin. They were also susceptible to enterocin–durancin, but most strains showed resistance to enterocin A/P. This study indicated that bacteriocins can play a key role in preventing and/or protecting from undesirable bacterial multiplication or contamination in the food industry and that they have great potential for further experimental applications.
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Ng ZJ, Zarin MA, Lee CK, Tan JS. Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review. RSC Adv 2020; 10:38937-38964. [PMID: 35518417 PMCID: PMC9057404 DOI: 10.1039/d0ra06161a] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 10/05/2020] [Indexed: 12/12/2022] Open
Abstract
Infectious diseases caused by bacteria that can be transmitted via food, livestock and humans are always a concern to the public, as majority of them may cause severe illnesses and death. Antibacterial agents have been investigated for the treatment of bacterial infections. Antibiotics are the most successful antibacterial agents that have been used widely for decades to ease human pain caused by bacterial infections. Nevertheless, the emergence of antibiotic-resistant bacteria has raised awareness amongst public about the downside of using antibiotics. The threat of antibiotic resistance to global health, food security and development has been emphasized by the World Health Organization (WHO), and research studies have been focused on alternative antimicrobial agents. Bacteriocin, a natural antimicrobial peptide, has been chosen to replace antibiotics for its application in food preservation and infectious disease treatment for livestock and humans, as it is less toxic. Killing or inhibition actions of (a) antibiotics and (b) bacteriocin on gut microbiota.![]()
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Affiliation(s)
- Zhang Jin Ng
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Mazni Abu Zarin
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Chee Keong Lee
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Joo Shun Tan
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
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Rahmeh R, Akbar A, Alonaizi T, Kishk M, Shajan A, Akbar B. Characterization and application of antimicrobials produced by Enterococcus faecium S6 isolated from raw camel milk. J Dairy Sci 2020; 103:11106-11115. [PMID: 32981738 DOI: 10.3168/jds.2020-18871] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 07/07/2020] [Indexed: 12/12/2022]
Abstract
The emergence of antimicrobial resistance in the food chain and the consumer's demand for safe food without chemical preservatives have generated much interest in natural antimicrobials. Thus, our main goal was to study the mode of action of the crude extract, the enterocins, and the organic acid produced by a bacteriocinogenic Enterococcus faecium strain S6 previously isolated from raw camel milk. Then, we aimed to evaluate their potential application in a food system. These antimicrobials exhibited antimicrobial activity against Listeria monocytogenes, Salmonella enterica, and Escherichia coli. The enterocins were synthesized as primary metabolites beginning at the lag phase, with optimal production at the exponential and stationary phases. The antimicrobials had a direct effect in extending the lag phase of L. monocytogenes, along with a significant inhibitory activity. The organic acid, in particular, inhibited both L. monocytogenes and S. enterica by inducing a total lysis and damage of the cell wall. The enterocins acted on disrupting the cell wall with pore formation, leading to cell death. Moreover, the crude extract revealed a combined inhibitory activity between enterocins and organic acid. Furthermore, the antimicrobials showed promising results through inhibiting L. monocytogenes cells in milk samples up to 1 wk at 4°C.
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Affiliation(s)
- Rita Rahmeh
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait.
| | - Abrar Akbar
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Thnayan Alonaizi
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Mohamed Kishk
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Anisha Shajan
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
| | - Batool Akbar
- Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, PO Box 24885 Safat, 13109, Kuwait
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Choyam S, Srivastava AK, Shin JH, Kammara R. Ocins for Food Safety. Front Microbiol 2019; 10:1736. [PMID: 31428063 PMCID: PMC6687839 DOI: 10.3389/fmicb.2019.01736] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 07/15/2019] [Indexed: 02/06/2023] Open
Abstract
The food industry produces highly perishable products. Food spoilage represents a severe problem for food manufacturers. Therefore, it is important to identify effective preservation solutions to prevent food spoilage. Ocins (e.g., bacteriocins, lactocins, and enterocins) are antibacterial proteins synthesized by bacteria that destroy or suppress the growth of related or unrelated bacterial strains. Ocins represent a promising strategy for food preservation, because of their antagonist effects toward food spoilage microorganisms, high potency, and low toxicity. Additionally, they can be bioengineered. The most common and commercially available ocins are nisin, plantaracin, sakacin P, and pediocin. Several ocins have been characterized and studied biochemically and genetically; however, their structure-function relationship, biosynthesis, and mechanism of action are not understood. This narrative review focuses primarily on ocins and their relevance to the food industry to help prevent food spoilage. In particular, the applications and limitations of ocins in the food industry are highlighted.
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Affiliation(s)
- Shilja Choyam
- Affiliated to AcSIR for Ph.D. Thesis, CSIR-CFTRI, Mysuru, India
- Department of Protein Chemistry and Technology, CSIR-CFTRI, Mysuru, India
| | | | - Jae-Ho Shin
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Rajagopal Kammara
- Affiliated to AcSIR for Ph.D. Thesis, CSIR-CFTRI, Mysuru, India
- Department of Protein Chemistry and Technology, CSIR-CFTRI, Mysuru, India
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Silva CCG, Silva SPM, Ribeiro SC. Application of Bacteriocins and Protective Cultures in Dairy Food Preservation. Front Microbiol 2018; 9:594. [PMID: 29686652 PMCID: PMC5900009 DOI: 10.3389/fmicb.2018.00594] [Citation(s) in RCA: 264] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
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Affiliation(s)
- Célia C. G. Silva
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente, Universidade dos Açores, Angra do Heroísmo, Portugal
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Ribeiro SC, Ross RP, Stanton C, Silva CCG. Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese. J Food Prot 2017; 80:1303-1316. [PMID: 28703625 DOI: 10.4315/0362-028x.jfp-17-031] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Enterococcus faecalis strains isolated from an artisanal cheese were selected based on enterocin production against Listeria monocytogenes. The strains formed biofilms and presented high hydrophobic character and good autoaggregation and coaggregation capacity with L. monocytogenes. Strains L3A21M3 and L3B1K3 presented high survival under gastrointestinal conditions, were able to adhere to human intestinal cells (Caco-2 and HT-29), and blocked the adhesion and invasion of L. monocytogenes. The antilisterial activity of enterocins was not affected by pH (2 to 12), heating (100°C), and chemical and surfactant agents. However, strains L3A21M3 and L3A21M8 produced thermolabile enterocins, which were also sensible to extreme pH values. Enterocins exhibited a bacteriostatic mode of action against L. monocytogenes, and maximum production was observed during the stationary phase. Common enterocin structural genes were not detected by PCR amplification with specific primers, although an exhaustive screening was not performed. The enterocin produced by the L3B1K3 strain was purified and applied to model cheeses contaminated with L. monocytogenes. This enterocin reduced survival of L. monocytogenes on fresh cheeses in a dose-dependent manner. The highest dose tested (2,048 arbitrary units per g of cheese) was effective in reducing the pathogen counts to undetectable values throughout storage (6 to 72 h). These results suggest that these strains have great potential to be used as biopreservatives in the food industry and also as probiotics, with the potential to prevent L. monocytogenes gastrointestinal infection.
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Affiliation(s)
- Susana C Ribeiro
- 1 Instituto de Investigação e Tecnologias Agrárias e do Ambiente (IITAA), Universidade dos Açores, 9700-042 Angra do Heroísmo, Açores, Portugal (ORCID: http://orcid.org/0000-0003-0870-0071 [C.C.G.S.])
| | - R Paul Ross
- 2 College of Science, Engineering and Food Science, University College Cork, Ireland; and
| | - Catherine Stanton
- 3 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Célia C G Silva
- 1 Instituto de Investigação e Tecnologias Agrárias e do Ambiente (IITAA), Universidade dos Açores, 9700-042 Angra do Heroísmo, Açores, Portugal (ORCID: http://orcid.org/0000-0003-0870-0071 [C.C.G.S.])
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Lauková A, Szabóová R, Pleva P, Buňková L, Chrastinová Ľ. Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins. Food Sci Nutr 2016; 5:31-37. [PMID: 28070313 PMCID: PMC5217907 DOI: 10.1002/fsn3.361] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 02/26/2016] [Accepted: 03/03/2016] [Indexed: 11/24/2022] Open
Abstract
Background The objective of the study was to determine sensitivity of Enterococcus faecium strains from rabbit meat to enterocins. Results Twenty‐five decarboxylase‐positive strains (from rabbit meat) allotted to the species E. faecium by genotypization and by MALDI TOF MS spectrometry identification (evaluation score value range 2.104–2.359; in the range for highly probable species identification‐score value 2.300–3.000 and secure probable species identification/probable species identification‐2.000–2.299) were studied. Seventeen strains were gelatinase positive. Although they did not produce histamine (HIS), spermidine, and spermine, they produce at least one among seven tested biogenic amines (BAs) in small amounts (2–10 mg/L) or up to very high amounts (>1000 mg/L). Putrescine was produced by two strains. These decarboxylase‐positive strains were sensitive to enterocins (Ents). All strains were sensitive to Ent 2019 and Ent 55 (inhibitory activity from 200 to 819 200 AU/mL). Twenty‐two strains were inhibited by Ent A(P) and Ent 4231; 20 strains were sensitive to Ent M. Conclusion Our results have spread the basic knowledge related to inhibitory spectrum of enterocins showing sensitivity of decarboxylase‐positive strains to enterocins. Protective possibilities of enterocins in meat processing were also indicated.
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Affiliation(s)
- Andrea Lauková
- Institute of Animal Physiology Slovak Academy of Sciences Šoltésovej 4-6 Košice 040 01 Slovakia
| | - Renata Szabóová
- University of Veterinary Medicine and Pharmacy Komenského 73 Košice 041 83 Slovakia
| | - Pavel Pleva
- Department of Environmental Protection Engineering Faculty of Technology Tomáš Bat'a University in Zlín T.G. Masaryka 5555 Zlín 760 01 Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering Faculty of Technology Tomáš Bat'a University in Zlín T.G. Masaryka 5555 Zlín 760 01 Czech Republic
| | - Ľubica Chrastinová
- Department of Nutrition National Agricultural and Food Centre Hlohovecká 2 Nitra-Lužianky 7949 41 Slovakia
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Partial Characterization of Bacteriocins Produced by Two New Enterococcus faecium Isolated from Human Intestine. Probiotics Antimicrob Proteins 2016; 5:110-20. [PMID: 26782736 DOI: 10.1007/s12602-013-9129-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
This study aimed at characterizing two novel bacteriocin-producing enterococcal strains isolated from human intestine. A total of 200 lactic acid bacteria were isolated from a woman stool sample. Two of them were selected for characterization due to their high antimicrobial activity against five strains of Listeria monocytogenes. The selected bacteria were identified as two different strains of Enterococcus faecium and designated MT 104 and MT 162. The bacteriocins produced by MT 104 and MT 162 were stable at different pH ranging from 2 to 11 and were active after different treatments such as heat, enzymes, detergents, and γ-irradiation. The two isolated strains exhibited some probiotic properties such as survival in simulated gastric fluid and intestinal fluid, lack of expression of bile salt hydrolase or hemolytic activity, adhesion to Caco-2 cells efficiently, and sensitivity to clinical antimicrobial agents. Thus, the two isolated strains of E. faecium could become new probiotic bacteria and their bacteriocins could be used for controlling L. monocytogenes in combination with irradiation for food preservation.
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Chang SY, Chen YS, Pan SF, Lee YS, Chang CH, Chang CH, Yu B, Wu HC. Enterocin TW21, a novel bacteriocin from dochi-isolated Enterococcus faecium D081821. J Appl Microbiol 2013; 115:673-8. [PMID: 23725102 DOI: 10.1111/jam.12265] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2013] [Revised: 04/03/2013] [Accepted: 05/25/2013] [Indexed: 11/27/2022]
Abstract
AIMS Purification and characterization of a novel bacteriocin produced by strain Enterococcus faecium D081821. METHODS AND RESULTS Enterococcus faecium D081821, isolated from the traditional Taiwanese fermented food dochi (fermented black beans), was previously found to produce a bacteriocin against Listeria monocytogenes and some Gram-positive bacteria. This bacteriocin, termed enterocin TW21, was purified from culture supernatant by ammonium sulfate precipitation, Sep-Pak C18 cartridge, ion-exchange and gel filtration chromatography. Mass spectrometry analysis showed the mass of the peptide to be approximately 5300·6 Da. The N-terminal amino acid sequencing yielded a partial sequence NH2 -ATYYGNGVYxNTQK by Edman degradation, and it contains the consensus class IIa bacteriocin motif YGNGV in the N-terminal region. The open reading frame (ORF) encoding the bacteriocin was identified from the draft genome sequence of Enterococcus faecium D081821, and sequence analysis of this peptide indicated that enterocin TW21 is a novel bacteriocin. CONCLUSIONS Enterococcus faecium D081821 produced a bacteriocin named enterocin TW21, the molecular weight and amino acid sequence both revealed it to be a novel bacteriocin. SIGNIFICANT AND IMPACT OF STUDY A new member of class IIa bacteriocin was identified. This bacteriocin shows great inhibitory ability against L. monocytogenes and could be applied as a natural food preservative.
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Affiliation(s)
- S-Y Chang
- Department of Biotechnology, Ming Chuan University, Gui-Shan, Taiwan
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Laukova A, Turek P. Application of nisin into slovak fermented salami Púchov. POTRAVINARSTVO 2012. [DOI: 10.5219/218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Púchov salami is favorite fermented salami among Slovak consumers. Nisin is the only bacteriocin accepted by European Commission for a commercial use as additive for food preservation (although not commonly used in meat products). Because of its possibility to prolonge shelf-life of the products and its antimicrobial activity, its effect in dry fermented Slovak salami Púchov experimentally inoculated with Listeria innocua Li1 strain was checked. The initial number of L. innocua Li1 in the inoculated salami mixtures was 104 CFU/g (log 10; 4.04 ± 0 07). After nisin addition, the count of Li1 strain in the meat samples (inoculated with Li1 and treated by nisin) was 1.36±0.07 CFU/g; difference 2.68 logarithmic cycle was noted between Li and Li/Ni samples. At day 2, the difference 3.23 log cycle was detected between Li1 and Li/Ni samples (Li:5.46±0.08, Li/Ni: 2.14±0.07 CFU/g); at weeks 3, 4, it was 1.69 and 1.80 log cycle. Activity of nisin itself was not recovered from the experimental salamis by the analytical method; however, its inhibitory effect was shown by Li1 count decrease. The pH in salamis during processing was almost at the same level (5.52, 5.53, 5.55). Water activity was not negatively influenced. Water content in Li/Ni salamis reached almost requested levels (maximum percentage of water requested is 34 %).
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15
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High biodiversity and potent anti-listerial action of complex red smear cheese microbial ripening consortia. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0083-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Strompfová V, Lauková A. Enterococci from piglets — Probiotic properties and responsiveness to natural antibacterial substances. Folia Microbiol (Praha) 2010; 54:538-44. [DOI: 10.1007/s12223-009-0078-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2009] [Revised: 06/04/2009] [Indexed: 11/30/2022]
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do Nascimento MDS, Moreno I, Kuaye AY. Antimicrobial activity of Enterococcus Faecium Fair-E 198 against gram-positive pathogens. Braz J Microbiol 2010; 41:74-81. [PMID: 24031466 PMCID: PMC3768612 DOI: 10.1590/s1517-838220100001000013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2008] [Revised: 03/30/2009] [Accepted: 09/28/2009] [Indexed: 11/22/2022] Open
Abstract
This study investigated the antimicrobial activity of Enterococcus faecium FAIR-E 198 against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Using the critical-dilution method, the bacteriocin produced by E. faecium FAIR-E 198 inhibited all L. monocytogenes strains evaluated (1,600 to 19,200 AU mL(-1)). However, none of the B. cereus and S. aureus strains investigated were inhibited. The maximum activity of this bacteriocin (800 AU mL(-1)) was observed in MRS broth, while the activity in milk was 100 AU mL(-1). In the co-cultivation test in milk, B. cereus K1-B041 was reduced to below the detection limit (1.00 log CFU mL(-1)) after 48 h. E. faecium reduced the initial L. monocytogenes Scott A population by 1 log CFU mL(-1) after 3 h at 35°C, However, the pathogen regained growth, reaching 3.68 log CFU mL(-1) after 48 h. E. faecium did not influence the growth of S. aureus ATCC 27154 during the 48 h of co-cultivation, Therefore, it can be concluded that the effectiveness of the antimicrobial activity of E. faecium FAIR-E 198 is strictly related to the species and strain of the target microorganism and to the culture medium.
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Affiliation(s)
- Maristela da Silva do Nascimento
- Instituto de Tecnologia de AlimentosCampinas, SP, Brasil
- Departamento de Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, SP, Brasil
| | | | - Arnaldo Yoshiteru Kuaye
- Departamento de Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, SP, Brasil
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NASCIMENTO MARISTELAS, MORENO IZILDINHA, KUAYE ARNALDOY. Applicability of bacteriocin-producingLactobacillus plantarum, Enterococcus faecium andLactococcus lactisssp.lactisas adjunct starter in Minas Frescal cheesemaking. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00426.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Gálvez A, López RL, Abriouel H, Valdivia E, Omar NB. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit Rev Biotechnol 2008; 28:125-52. [DOI: 10.1080/07388550802107202] [Citation(s) in RCA: 135] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mareková M, Lauková A, Skaugen M, Nes I. Isolation and characterization of a new bacteriocin, termed enterocin M, produced by environmental isolate Enterococcus faecium AL41. J Ind Microbiol Biotechnol 2008; 34:533-7. [PMID: 17551760 DOI: 10.1007/s10295-007-0226-4] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2006] [Accepted: 03/27/2007] [Indexed: 10/23/2022]
Abstract
The new bacteriocin, termed enterocin M, produced by Enterococcus faecium AL 41 showed a wide spectrum of inhibitory activity against the indicator organisms from different sources. It was purified by (NH4)2SO4 precipitation, cation-exchange chromatography and reverse phase chromatography (FPLC). The purified peptide was sequenced by N-terminal amino acid Edman degradation and a mass spectrometry analysis was performed. By combining the data obtained from amino acid sequence (39 N-terminal amino acid residues was determined) and the molecular weight (determined to be 4628 Da) it was concluded that the purified enterocin M is a new bacteriocin, which is very similar to enterocin P. However, its molecular weight is different from enterocin P (4701.25). Of the first 39 N-terminal residues of enterocin M, valine was found in position 20 and a lysine in position 35, while enterocin P has tryptophane residues in these positions.
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Affiliation(s)
- Mária Mareková
- Institute of Medical Chemistry, Biochemistry and Clinical Biochemistry, Medical Faculty UPJS, Tr. SNP 1, 040 01 Kosice, Slovakia
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21
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Strompfová V, Lauková A. In vitro study on bacteriocin production of Enterococci associated with chickens. Anaerobe 2007; 13:228-37. [PMID: 17884622 DOI: 10.1016/j.anaerobe.2007.07.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2007] [Revised: 07/23/2007] [Accepted: 07/23/2007] [Indexed: 11/18/2022]
Abstract
In recent years, the approach of using innovative strategies such as probiotics or bacteriocins for the prevention or treatment of bacterial infections has come into focus. The present study was undertaken to check in vitro ability of Enterococci-isolated from the gastrointestinal tract of chickens-to produce a bacteriocin-like substance and to describe some further probiotic properties in five selected Enterococcus faecium strains. All strains (n=17) were found to produce bacteriocin-like substances against 14 out of 20 indicator bacteria of animal, food or environmental origin. Selected E. faecium strains expressed sufficient survival by pH 3.0 after 3h, in the presence of 1% bile after 24h and they were sensitive to most of antimicrobials tested. All tested strains adhere to the human, canine and porcine intestinal mucus (between 1.5% and 9.2%). However, better adhesion ability was observed for the canine mucus. PCR detection of enterocin structural genes determined presence of enterocins A and P genes in all selected strains. Characterization of bacteriocin substance in detail was performed in E. faecium EF55. The EF55 strain produced a bacteriocin-like substance (during the late logarithmic and early stationary growth phase) with inhibitory activity mostly against Gram-positive bacteria (100-51,200 AU/mL) including Listeria monocytogenes. Proteinaceous character of the bacteriocin substance was confirmed (its inhibitory activity was lost after its treatment with proteases), it was found to be stable after heating (100 degrees C 10 min) and during 12 months storage at -20 degrees C. The highest inhibitory activity of bacteriocin produced by EF55 strain (growing in MRS) broth was achieved between pH 7.0 and 9.0.
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Affiliation(s)
- Viola Strompfová
- Institute of Animal Physiology, Slovak Academy of Sciences, Soltésovej 4-6, 04001 Kosice, Slovak Republic.
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22
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Belicová A, Krzková L, Krajcovic J, Jurkovic D, Sojka M, Ebringer L, Duinský R. Antimicrobial susceptibility ofEnterococcus species isolated from slovak bryndza cheese. Folia Microbiol (Praha) 2007; 52:115-9. [PMID: 17575909 DOI: 10.1007/bf02932149] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Three hundred and ten enterococcal isolates (178 Enterococcus faecium, 68 E. durans, 49 E. faecalis, 8 E. italicus, 3 E. gallinarum, 3 E. casseliflavus, and 1 E. hirae) from Slovak Bryndza cheese were evaluated for susceptibility to nine antimicrobial agents (vancomycin, teicoplanin, ampicillin, streptomycin, gentamicin, erythromycin, rifampicin, nitrofurantoin, and ciprofloxacin). All enterococcal isolates from Bryndza cheese were susceptible to ampicillin, streptomycin, gentamicin, vancomycin, and teicoplanin as determined by the disk diffusion method. Vancomycin resistance genes vanA and vanB were not detected. Resistance rates of enterococcal isolates to rifampicin, erythromycin, ciprofloxacin, and nitrofurantoin were 24, 26, 2, and 1 %, respectively. Thirty-six % of E. faecium isolates and 22 % of the E. faecalis isolates were resistant to erythromycin. Resistance to rifampicin was similar in E. faecium (31 %) and E. faecalis (29 %). Both E. faecium and E. faecalis strains showed the same resistance to ciprofloxacin (2 %). E. durans isolates showed low levels of resistance to rifampicin, erythromycin, ciprofloxacin, and nitrofurantoin (1-4 %). Forty-eight (30 %) of the E. faecium isolates, two (3 %) of the E. durans isolates, and six (12 %) of the E. faecalis isolates exhibited multidrug resistance. The highest frequency of resistant enterococci was observed in Bryndza produced in winter season.
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Affiliation(s)
- A Belicová
- Institute of Cell Biology, Faculty of Science, Comenius University, 842 15 Bratislava, Slovakia.
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Foulquié Moreno MR, Sarantinopoulos P, Tsakalidou E, De Vuyst L. The role and application of enterococci in food and health. Int J Food Microbiol 2006; 106:1-24. [PMID: 16216368 DOI: 10.1016/j.ijfoodmicro.2005.06.026] [Citation(s) in RCA: 649] [Impact Index Per Article: 36.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2005] [Accepted: 06/05/2005] [Indexed: 11/21/2022]
Abstract
The genus Enterococcus is the most controversial group of lactic acid bacteria. Studies on the microbiota of many traditional cheeses in the Mediterranean countries have indicated that enterococci play an important role in the ripening of these cheeses, probably through proteolysis, lipolysis, and citrate breakdown, hence contributing to their typical taste and flavour. Enterococci are also present in other fermented foods, such as sausages and olives. However, their role in these products has not been fully elucidated. Furthermore, the production of bacteriocins by enterococci is well documented. Moreover, enterococci are nowadays used as probiotics. At the same time, however, enterococci have been associated with a number of human infections. Several virulence factors have been described and the number of vancomycin-resistant enterococci is increasing. The controversial nature of enterococci has prompted an enormous increase in scientific papers and reviews in recent years, where researchers have been divided into two groups, namely pro and contra enterococci. To the authors' impression, the negative traits have been focused on very extensively. The aim of the present review is to give a balanced overview of both beneficial and virulence features of this divisive group of microorganisms, because it is only acquaintance with both sides that may allow their safe exploitation as starter cultures or co-cultures.
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Affiliation(s)
- M R Foulquié Moreno
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
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Abstract
Using an overlay test the production of bacteriocin-like activity and resistance was found in 6 of the total of 7 isolates (5 enterococcal and 2 streptococcal). The majority of strains were sensitive to all bacteriocin producers tested. After acetone precipitation, bacteriocin precipitates were tested for thermal stability. They exhibited high stability at 37 degrees C and some of them were active even after a treatment at 95 degrees C.
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Affiliation(s)
- K Kecerová
- Institute of Animal Physiology, Slovak Academy of Sciences, 040 01 Kosice, Slovakia.
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Klocke M, Mundt K, Idler F, Jung S, Backhausen JE. Heterologous expression of enterocin A, a bacteriocin from Enterococcus faecium, fused to a cellulose-binding domain in Escherichia coli results in a functional protein with inhibitory activity against Listeria. Appl Microbiol Biotechnol 2005; 67:532-8. [PMID: 15660219 DOI: 10.1007/s00253-004-1838-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2004] [Revised: 10/27/2004] [Accepted: 11/08/2004] [Indexed: 10/25/2022]
Abstract
The genes for the bacteriocins enterocin A and B were isolated from Enterococcus faecium ATB 197a. Using the pET37b(+) vector, the enterocin genes were fused to an Escherichia coli specific export signal sequence, a cellulose-binding domain (CBD(cenA)) and a S-tag under the control of a T7lac promotor. The constructs were subsequently cloned into E. coli host cells. The expression of the recombinant enterocins had different effects on both the host cells and other Gram-positive bacteria. The expression of entA in Esc. coli led to the synthesis and secretion of functional active enterocin A fusion proteins, which were active against some Gram-positive indicator bacteria, but did not influence the viability of the host cells. In contrast, the expression of enterocin B fusion proteins led to a reduced viability of the host cells, indicating a misfolding of the protein or interference with the cellular metabolism of Esc. coli. Indicator strains of Gram-positive bacteria were not inhibited by purified enterocin B fusion proteins. However, recombinant enterocin B displayed inhibitory activity after the proteolytic cleavage of the fused peptides.
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Affiliation(s)
- Michael Klocke
- Department of Bioengineering, Institute of Agricultural Engineering Bornim, Potsdam-Bornim, Germany.
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Cetinkaya S, Osmanağaoğlu O, Cökmüş C. Bacteriocin diversity in Bacillus sphaericus. Folia Microbiol (Praha) 2003; 48:157-61. [PMID: 12800496 DOI: 10.1007/bf02930948] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Nondenaturing polyacrylamide gel electrophoresis revealed the presence of diversity among bacteriocins produced by strains of Bacillus sphaericus. Bacteriocin bands of six strains (pathogenic and non pathogenic) were found to be located just below the stacking gel. However, in two other strains (1 pathogenic and 1 collection strain) more than one protein band with bacteriocin activity were seen in the middle of resolving gel. In bacteriocin-treated cultures, electron-microscopy studies revealed the growth of lysedswollen ghost cells, and loss of viability among sensitive strains.
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Affiliation(s)
- S Cetinkaya
- Department of Biology, Faculty of Science, Ankara University, 061 00 Ankara, Turkey
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Osuntoki AA, Gbenle GO, Olukoya DK. Evidence for chromosomal determination of fungicidal activity in strains of Lactobacillus brevis and Lactobacillus fermentum isolated from fermented foods. Folia Microbiol (Praha) 2003; 48:56-8. [PMID: 12744077 DOI: 10.1007/bf02931276] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The genetic basis of the fungicidal activity of strains of Lactobacillus brevis and L. fermentum isolated from indigenous fermented foods was determined. A 5.5-kb plasmid was isolated from L. brevis while L. Fermentum was found to harbor no plasmid. Plasmid curing indicated no correlation between the plasmid and the fungicidal activity of the Lactobacillus species. The fungicidal activity of the isolated organisms can be supposed to be mediated by the chromosome. No antibiotic resistance genetic markers were detected on the plasmid and hence it was classified as cryptic.
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Affiliation(s)
- A A Osuntoki
- Department of Biochemistry, College of Medicine, University of Lagos, Lagos, Nigeria
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Pantev A, Kabadjova P, Dalgalarrondo M, Haertlé T, Ivanova I, Dousset X, Prévost H, Chobert JM. Isolation and partial characterization of an antibacterial substance produced by Enterococcus faecium. Folia Microbiol (Praha) 2002; 47:391-400. [PMID: 12422516 DOI: 10.1007/bf02818696] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
A strain of Enterococcus faecium isolated from Bulgarian yellow cheese "kashkaval" produced a bacteriocin-like substance named enterococcin A 2000. The antibacterial substance had a low molar mass (< 2 kDa), was relatively stable toward heat but was sensitive to selected proteolytic enzymes. It was active against Gram-positive bacteria including enterococci, such as Listeria, Bacillus and Streptococcus, and also against Gram-negative E. coli. Production of enterococcin A 2000 has a maximum near the end of the exponential phase of producer growth. The peptide was purified by ammonium sulfate precipitation, butanol extraction, followed by cation-exchange chromatography and reversed-phase chromatography. A partial sequence of purified enterococcin A 2000 indicated that this substance does not belong to the class IIa of bacteriocins presenting the consensus anti-Listeria motif YGNGV.
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Affiliation(s)
- A Pantev
- Department of Microbiology, Faculty of Biology, University of Sofia, 1423 Sofia, Bulgaria
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Rovenský J, Svík K, Stancíková M, Istok R, Ebringer L, Ferencík M. Treatment of experimental adjuvant arthritis with the combination of methotrexate and lyophilized Enterococcus faecium enriched with organic selenium. Folia Microbiol (Praha) 2002; 47:573-8. [PMID: 12503406 DOI: 10.1007/bf02818800] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The efficacy of combination therapy with methotrexate (MTX) and probiotic bacteria Enterococcus faecium enriched with organic selenium (EFSe) in rats with adjuvant arthritis was determined. Rats with adjuvant arthritis were given MTX (0.3 mg/kg 2-times weekly, orally); lyophilized E. faecium enriched with Se (15 mg/kg, 5 d per week, orally); and a combination of MTX plus EFSe for a period of 50 d from the immunization. Levels of serum albumin, serum nitrite/nitrate concentrations, changes in hind paw swelling, arthrogram score, bone erosions, whole body bone mineral density (BMD) and bone mineral content (BMC) were assayed in the rats as variables of inflammation and destructive arthritis-associated changes. Treatment with MTX and with the combination MTX + EFSe significantly inhibited markers of both inflammation and arthritis. Significant differences in favor of combination therapy with MTX + EFSe as compared to MTX alone were seen in serum albumin concentration, hind paw swelling and arthrogram score. Reductions in radiographic scores were also more pronounced in the combination therapy group. Combination therapy, but not MTX alone, inhibited the reduction of BMD and BMC; treatment with lyophilized EFSe alone had no significant effect on adjuvant arthritis in rats. The potent therapeutic effect of low dosage MTX therapy in combination with lyophilized EFSe on adjuvant arthritis in rats was shown.
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Affiliation(s)
- J Rovenský
- Institute of Rheumatic Diseases, 921 01 Piest'any, Slovakia.
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Drahovská H, Kocíncová D, Seman M, Turna J. PCR-based methods for identification of Enterococcus species. Folia Microbiol (Praha) 2002; 47:649-53. [PMID: 12630313 DOI: 10.1007/bf02818665] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Two DNA-based techniques were used for species identification of enterococci. PvuII digestion of the genus-specific PCR product yielded four different restriction profiles among 20 enterococcal species; one of them was species-specific for E. faecium. In the second case, 32 reference strains belonging to 20 enterococcal species were divided to 12 groups by amplification of internal transcribed spacer of rRNA operon. Interspecies and some intraspecies profile variability was determined. Both methods gave similar results.
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Affiliation(s)
- H Drahovská
- Department of Molecular Biology, Faculty of Science, Comenius University, Bratislava, Slovakia.
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Pantev A, Kabadjova P, Valcheva R, Danova S, Dousset X, Haertlé T, Chobert JM, Ivanova I. Effects of nitrogen sources on bacteriocin production by Enterococcus faecium A 2000. Folia Microbiol (Praha) 2002; 47:659-62. [PMID: 12630315 DOI: 10.1007/bf02818667] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The production of a novel broad-spectrum antimicrobial peptide enterococcin A 2000, active against Gram-positive and Gram-negative microorganisms including Listeria subsp. and Escherichia coli, by Enterococcus faecium strain A 2000 isolated from the surface of traditional Bulgarian yellow cheese "kash-kaval" is considerably influenced by complex nitrogen sources in the production medium. Medium components, especially peptone and yeast extract, and their concentration contributed to the increase in bacteriocin production during the stationary phase (16-46 h) of cultivation even in the absence of one of the components present in the basal cultivation MRS medium.
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Affiliation(s)
- A Pantev
- Department of Microbiology, Faculty of Biology, University of Sofia, 1423 Sofia, Bulgaria
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