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Bongaerts D, Bouchez A, De Roos J, Cnockaert M, Wieme AD, Vandamme P, Weckx S, De Vuyst L. Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production. Appl Environ Microbiol 2024; 90:e0186923. [PMID: 38446583 PMCID: PMC11022581 DOI: 10.1128/aem.01869-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 02/04/2024] [Indexed: 03/08/2024] Open
Abstract
The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte. Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus, and Acetobacter lambici) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus, Lentilactobacillus buchneri, and Lactobacillus acetotolerans, while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production.IMPORTANCEGueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.
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Affiliation(s)
- Dries Bongaerts
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Arne Bouchez
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Jonas De Roos
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Margo Cnockaert
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Anneleen D. Wieme
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
- Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Peter Vandamme
- Department of Biochemistry and Microbiology, Laboratory for Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
- Department of Biochemistry and Microbiology, BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Stefan Weckx
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Department of Bioengineering Sciences, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Peng Z, Xiong T, Huang T, Xu X, Fan P, Qiao B, Xie M. Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative. Crit Rev Food Sci Nutr 2023; 63:12294-12307. [PMID: 35866501 DOI: 10.1080/10408398.2022.2100874] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Modern society is increasingly attracted with safe, natural, and additive-free food products, that gives preference to bacteriocins produced by General Recognized as Safe bacteria as a food preservative. Bacteriocins have been reported to be effective in extending shelf life of diverse foods such as meats, dairy products, wine, juice, and fruits and vegetables, whereas commercialized bacteriocins remain only nisin, pediocin, and Micocin. It is important that commercialized preservatives undergo an easy-to-handle manufacturing while maintaining high efficacy. Limited application of bacteriocins is most often caused by the absence of legislatives for use, low production, high cost and complicated purification process, reduced efficiency in the complex food matrix and insufficiently defined mechanism of action. Accordingly, this review provides an overview of bacteriocins, in relation to production stimulation, general purification scheme, impact of food matrix on bacteriocin effectiveness, and collaborative technology to improve bacteriocin performances. It is worth to note that purification and performance improvement technology remain the two challenging tasks in promoting bacteriocins as a widely used bio-preservative. Furthermore, this review for the first time divides bacteriocin receptors into specific classes (class I, II, III) and nonspecific class, to provide a basis for an in-depth understanding of the mechanism of action.
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Affiliation(s)
- Zhen Peng
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Huang
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaoyan Xu
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Pengrong Fan
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Baoling Qiao
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyong Xie
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits. World J Microbiol Biotechnol 2023; 39:4. [PMID: 36344843 PMCID: PMC9640849 DOI: 10.1007/s11274-022-03419-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Accepted: 09/18/2022] [Indexed: 11/09/2022]
Abstract
Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures, enabling the production of fermented foods with distinct characteristics. Furthermore, some pediococci strains can produce bacteriocins and other antimicrobial metabolites (AMM), such as pediocins, which are increasingly being explored as bio-preservatives in various food matrices. Due to their versatility and inhibitory spectrum, pediococci bacteriocins and AMM are being extensively researched not only in the food industry, but also in veterinary and human medicine. Some of the pediococci were evaluated as potential probiotics with different beneficial areas of application associated with human and other animals' health. The main taxonomic characteristics of pediococci species are presented here, as well as and their potential roles and applications as starter cultures, as bio-preservatives and as probiotic candidates.
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Manganese Privation-Induced Transcriptional Upregulation of the Class IIa Bacteriocin Plantaricin 423 in Lactobacillus plantarum Strain 423. Appl Environ Microbiol 2021; 87:e0097621. [PMID: 34406833 DOI: 10.1128/aem.00976-21] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Plantaricin 423 is produced by Lactobacillus plantarum 423 using the pla biosynthetic operon located on the 8,188-bp plasmid pPLA4. As with many class IIa bacteriocin operons, the pla operon carries biosynthetic genes (plaA, precursor peptide; plaB, immunity; plaC, accessory; and plaD, ABC transporter) but does not carry local regulatory genes. Little is known about the regulatory mechanisms involved in the expression of the apparently regulationless class IIa bacteriocins, such as plantaricin 423. In this study, phylogenetic analysis of class IIa immunity proteins indicated that at least three distinct clades exist, which were then used to subgroup the class IIa operons. It became evident that the absence of classical quorum-sensing genes on mobile bacteriocin-encoding elements is a predisposition of the subgroup that includes plantaricin 423, pediocin AcH/PA-1, divercin V41, enterocin A, leucocin-A and -B, mesentericin Y105, and sakacin G. Further analysis of the subgroup suggested that the regulation of these class IIa operons is linked to transition metal homeostasis in the host. By using a fluorescent promoter-reporter system in Lactobacillus plantarum 423, transcriptional regulation of plantaricin 423 was shown to be upregulated in response to manganese privation. IMPORTANCE Lactic acid bacteria hold huge industrial application and economic value, especially bacteriocinogenic strains, which further aids in the exclusion of specific foodborne pathogens. Since bacteriocinogenic strains are sought after, it is equally important to understand the mechanism of bacteriocin regulation. This is currently an understudied aspect of class IIa operons. Our research suggests the existence of a previously undescribed mode of class IIa bacteriocin regulation, whereby bacteriocin expression is linked to management of the producer's transition metal homeostasis. This delocalized metalloregulatory model may fundamentally affect the selection of culture conditions for bacteriocin expression and change our understanding of class IIa bacteriocin gene transfer dynamics in a given microbiome.
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Suganthi V, Ethiraj S, Anbalagan N, Siddique JF, Vaithilingam M. Encapsulation of Purified Pediocin of Pediococcus Pentosaceus into Liposome Based Nanovesicles and its Antilisterial Effect. Protein Pept Lett 2021; 28:1115-1126. [PMID: 34139970 DOI: 10.2174/2666255814666210617145058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/31/2021] [Accepted: 04/17/2021] [Indexed: 11/22/2022]
Abstract
AIMS To encapsulate a purified bacteriocin into nanovesicles and check its antibacterial effect Background: Although the use of nano-encapsulated bacteriocins in food matrices is poorly reported, encapsulated nisin can reduce L. monocytogenes counts in whole and skimmed milk and soft cheese. OBJECTIVE The present study deals with the extraction and purification of a bacteriocin from an isolated strain Pediococcus pentosaceus KC692718. A comparative study of the effect of free pediocin and liposome-encapsulated pediocin against Listeria sp. was performed. METHODS The purification of the extracted cell-free supernatant was subjected to ammonium sulphate precipitation, cation exchange chromatography, followed by gel permeation chromatography. The bacteriocin activity and protein concentration were determined using Lowry's method. The characterization of the pure pediocin was also done. Liposome-like nanovesicle was constructed, and the stability of the liposome-encapsulated pediocin was checked. Finally, the antibacterial effect of the free pediocin, liosome, and liposome-encapsulated pediocin was comparatively studied simultaneously. RESULTS The pediocin of 3.6 kDa was purified with a specific activity of 898.8 AU/mg. It remained stable at the pH range of 2.0 - 8.0 for one month when stored at -20°C, while it remained moderately stable above 80°C, . The encapsulated pediocin showed stability since it retained 50% of its initial activity. The encapsulated pediocin showed 89% of encapsulation efficiency Conclusion: The encapsulated pediocin not only improved pediocin stability but also enhanced the controlled release of the antimicrobial substances, enough for inhibiting the foodborne pathogen L. monocytogenes.
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Affiliation(s)
- Vaithiyanathan Suganthi
- Dept. of Biomedical Sciences. School of BioSciences and Technology, SBST; Vellore Institute of Technology, Vellore 632 014, Tamil Nadu, India
| | - Selvarajan Ethiraj
- Dept. of Biomedical Sciences. School of BioSciences and Technology, SBST; Vellore Institute of Technology, Vellore 632 014, Tamil Nadu, India
| | - Nivetha Anbalagan
- Dept. of Biomedical Sciences. School of BioSciences and Technology, SBST; Vellore Institute of Technology, Vellore 632 014, Tamil Nadu, India
| | - Jannatul Firdous Siddique
- Dept. of Biomedical Sciences. School of BioSciences and Technology, SBST; Vellore Institute of Technology, Vellore 632 014, Tamil Nadu, India
| | - Mohanasrinivasan Vaithilingam
- Dept. of Biomedical Sciences. School of BioSciences and Technology, SBST; Vellore Institute of Technology, Vellore 632 014, Tamil Nadu, India
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Screening of bacteriocin-producing lactic acid bacteria in Chinese homemade pickle and dry-cured meat, and bacteriocin identification by genome sequencing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109177] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Todorov S, Cavicchioli V, Ananieva M, Bivolarski V, Vasileva T, Hinkov A, Todorov D, Shishkov S, Haertlé T, Iliev I, Nero L, Ivanova I. Expression of coagulin A with low cytotoxic activity by
Pediococcus pentosaceus
ST65ACC isolated from raw milk cheese. J Appl Microbiol 2019; 128:458-472. [DOI: 10.1111/jam.14492] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 10/10/2019] [Accepted: 10/14/2019] [Indexed: 12/17/2022]
Affiliation(s)
- S.D. Todorov
- Faculdade de Ciências Farmacêuticas Universidade de São Paulo São Paulo Brazil
- Departamento de Veterinária Universidade Federal de Viçosa Viçosa Brazil
| | - V.Q. Cavicchioli
- Departamento de Veterinária Universidade Federal de Viçosa Viçosa Brazil
- Department of Biochemistry and Microbiology Faculty of Biology Plovdiv University Paisii Hilendarski Plovdiv Bulgaria
- Department of General and Applied Microbiology Faculty of Biology Sofia University St. Kliment Ohridski Sofia Bulgaria
| | - M. Ananieva
- Department of General and Applied Microbiology Faculty of Biology Sofia University St. Kliment Ohridski Sofia Bulgaria
| | - V.P. Bivolarski
- Department of Biochemistry and Microbiology Faculty of Biology Plovdiv University Paisii Hilendarski Plovdiv Bulgaria
| | - T.A. Vasileva
- Department of Biochemistry and Microbiology Faculty of Biology Plovdiv University Paisii Hilendarski Plovdiv Bulgaria
| | - A.V. Hinkov
- Laboratory of Virology Faculty of Biology Sofia University St. Kliment Ohridski Sofia Bulgaria
| | - D.G. Todorov
- Laboratory of Virology Faculty of Biology Sofia University St. Kliment Ohridski Sofia Bulgaria
| | - S. Shishkov
- Laboratory of Virology Faculty of Biology Sofia University St. Kliment Ohridski Sofia Bulgaria
| | - T. Haertlé
- Institut National de la Recherche Agronomique UR 1268 Biopolymeres Interactions Assemblages Nantes cedex 3 France
| | - I.N. Iliev
- Department of Biochemistry and Microbiology Faculty of Biology Plovdiv University Paisii Hilendarski Plovdiv Bulgaria
| | - L.A. Nero
- Departamento de Veterinária Universidade Federal de Viçosa Viçosa Brazil
| | - I.V. Ivanova
- Department of General and Applied Microbiology Faculty of Biology Sofia University St. Kliment Ohridski Sofia Bulgaria
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Telke AA, Ovchinnikov KV, Vuoristo KS, Mathiesen G, Thorstensen T, Diep DB. Over 2000-Fold Increased Production of the Leaderless Bacteriocin Garvicin KS by Increasing Gene Dose and Optimization of Culture Conditions. Front Microbiol 2019; 10:389. [PMID: 30891018 PMCID: PMC6412029 DOI: 10.3389/fmicb.2019.00389] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Accepted: 02/13/2019] [Indexed: 11/21/2022] Open
Abstract
The leaderless bacteriocin Garvicin KS (GarKS) is a potent antimicrobial, being active against a wide range of important pathogens. GarKS production by the native producer Lactococcus garvieae KS1546 is, however, relatively low (80 BU/ml) under standard laboratory growth conditions (batch culture in GM17 at 30°C). To improve the production, we systematically evaluated the impact of different media and media components on bacteriocin production. Based on the outcomes, a new medium formulation was made that increased GarKS production about 60-fold compared to that achieved in GM17. The new medium was composed of pasteurized milk and tryptone (PM-T). GarKS production was increased further 4-fold (i.e., to 20,000 BU/ml) by increasing the gene dose of the bacteriocin gene cluster (gak) in the native producer. Finally, a combination of the newly composed medium (PM-T), an increased gene dose and cultivation at a constant pH 6 and a 50-60% dissolved oxygen level in growth medium, gave rise to a GarKS production of 164,000 BU/ml. This high production, which is about 2000-fold higher compared to that initially achieved in GM17, corresponds to a GarKS production of 1.2 g/L. To our knowledge, this is one of the highest bacteriocin production reported hitherto.
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Affiliation(s)
| | | | | | | | | | - Dzung B. Diep
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
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9
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Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1345-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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10
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Phumisantiphong U, Siripanichgon K, Reamtong O, Diraphat P. A novel bacteriocin from Enterococcus faecalis 478 exhibits a potent activity against vancomycin-resistant enterococci. PLoS One 2017; 12:e0186415. [PMID: 29023515 PMCID: PMC5638566 DOI: 10.1371/journal.pone.0186415] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Accepted: 09/29/2017] [Indexed: 11/18/2022] Open
Abstract
The emergence of multidrug-resistant enterococci (MDRE) and particularly vancomycin-resistant enterococci (VRE) is considered a serious health problem worldwide, causing the need for new antimicrobials. The aim of this study was to discover and characterize bacteriocin against clinical isolates of MDRE and VRE. Over 10,000 bacterial isolates from water, environment and clinical samples were screened. E. faecalis strain 478 isolated from human feces produced the highest antibacterial activity against several MDRE and VRE strains. The optimum condition for bacteriocin production was cultivation in MRS broth at 37°C, pH 5-6 for 16 hours. The bacteriocin-like substance produced from E. faecalis strain EF478 was stable at 60°C for at least 1 hour and retained its antimicrobial activity after storage at -20°C for 1 year, at 4°C for 6 months, and at 25°C for 2 months. A nano-HPLC electrospray ionization multi-stage tandem mass spectrometry (nLC-ESI-MS/MS) analysis showed that the amino acid sequences of the bacteriocin-like substance was similar to serine protease of E. faecalis, gi|488296663 (NCBI database), which has never been reported as a bacteriocin. This study reported a novel bacteriocin with high antibacterial activity against VRE and MDRE.
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Affiliation(s)
| | - Kanokrat Siripanichgon
- Department of Microbiology, Faculty of Public Health, Mahidol University, Bangkok, Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, Bangkok, Thailand
| | - Pornphan Diraphat
- Department of Microbiology, Faculty of Public Health, Mahidol University, Bangkok, Thailand
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Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers. Biotechnol Adv 2017; 35:361-374. [DOI: 10.1016/j.biotechadv.2017.03.004] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 02/19/2017] [Accepted: 03/04/2017] [Indexed: 02/07/2023]
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12
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Abbasiliasi S, Tan JS, Tengku Ibrahim TA, Bashokouh F, Ramakrishnan NR, Mustafa S, Ariff AB. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Adv 2017. [DOI: 10.1039/c6ra24579j] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) are the major interest in food industry primarily by virtue of their biopreservative properties.
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Affiliation(s)
- Sahar Abbasiliasi
- Department of Microbiology
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
| | - Joo Shun Tan
- Bioprocess Technology
- School of Industrial Technology
- Universiti Sains Malaysia
- Malaysia
| | | | - Fatemeh Bashokouh
- Pharmacology discipline
- Faculty of medicine
- UiTM
- 47000 Sungai Buloh
- Malaysia
| | | | - Shuhaimi Mustafa
- Department of Microbiology
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
| | - Arbakariya B. Ariff
- Bioprocessing and Biomanufacturing Research Centre
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
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Parveen Rani R, Anandharaj M, Hema S, Deepika R, David Ravindran A. Purification of Antilisterial Peptide (Subtilosin A) from Novel Bacillus tequilensis FR9 and Demonstrate Their Pathogen Invasion Protection Ability Using Human Carcinoma Cell Line. Front Microbiol 2016; 7:1910. [PMID: 27990138 PMCID: PMC5133052 DOI: 10.3389/fmicb.2016.01910] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 11/15/2016] [Indexed: 11/13/2022] Open
Abstract
This study focuses on isolation, screening, and characterization of novel probiotics from gastrointestinal tract of free-range chicken (Gallus gallus domesticus). Fifty seven colonies were isolated and three isolates (FR4, FR9, and FR12) were selected and identified as Lactobacillus gasseri FR4, Bacillus tequilensis FR9, and L. animalis FR12 by 16S rRNA sequencing. Three strains were able to survive in stimulated acidic and bile conditions and inhibit the growth of pathogens. Especially, FR9 exhibited maximum inhibition against Listeria monocytogenes and none of them exhibited hemolytic activity. Native-PAGE revealed the presence of low molecular weight (3.4-5.0 KDa) antimicrobial peptide. The peptide was further purified by Sephadex G-50 column and RP-HPLC using C18 column. N-terminal amino acid sequencing of antimicrobial peptide showed 100% consensus to antilisterial peptide Subtilosin A and SboA gene was amplified from FR9 genome. FR9 showed maximum aggregation activity, exopolysaccharide production (85.46 mg/L) and cholesterol assimilation (63.12 ± 0.05 μg/mL). Strong adhesion property (12.6%) and pathogen invasion protection ability was revealed by B. tequilensis FR9 towards HCT-116 human colon carcinoma cell line. This is the first study to demonstrate antilisterial Subtilosin A production of B. tequilensis. Our results indicate that B. tequilensis FR9 strain furnish the essential characteristics of a potential probiotics and might be incorporated into human and animal food supplements.
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Affiliation(s)
- Rizwana Parveen Rani
- Department of Biology, The Gandhigram Rural Institute – Deemed UniversityGandhigram, India
| | | | - Subramani Hema
- Department of Biology, The Gandhigram Rural Institute – Deemed UniversityGandhigram, India
| | - Ramasamy Deepika
- Department of Biology, The Gandhigram Rural Institute – Deemed UniversityGandhigram, India
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El Ghany KA, Hamouda RA, Mahrous H, Abd Elhafe E, Ahmed FAH, Hamza HA. Description of Isolated LAB Producing β-glucan from Egyptian
Sources and Evaluation of its Therapeutic Effect. INT J PHARMACOL 2016. [DOI: 10.3923/ijp.2016.801.811] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Antibacterial Activity of Probiotic Lactobacillus plantarum HK01: Effect of Divalent Metal Cations and Food Additives on Production Efficiency of Antibacterial Compounds. Probiotics Antimicrob Proteins 2016; 5:121-30. [PMID: 26782737 DOI: 10.1007/s12602-013-9130-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
One hundred and sixty lactic acid bacteria, isolated from Iranian traditional dairy products, were screened for antibacterial potential. Among them, an isolate showing remarkable antibacterial activity against both Staphylococcus aureus (PTCC 1112) and Escherichia coli (PTCC 1338) was selected based on minimum inhibitory concentration (AU/mL). The morphological and biochemical characteristics of the isolate matched the literature description about genus Lactobacillus. Partial sequencing of 16S rRNA gene and its alignment with other Lactobacillus strains revealed that the isolate was closely related to the Lactobacillus plantarum. The isolate also exhibited the highest similarity (>99 %) to L. plantarum. We thus tentatively classified the bacterial isolate as L. plantarum HK01. The antibacterial active compound from HK01 strain remained stable for 45 min at 121 °C, and it reached a maximum activity at the end of log phase and the early part of stationary phase. The antibacterial activity of the test isolate, its probiotic properties and production efficacy through addition of some divalent metal cations and food additives were studied as well. The study of bile salt hydrolase (BSH) activity as a function of growth revealed that HK01 strain hydrolysing up to 5 % of sodium salt of glycodeoxycholic acid, correlated with the presence of bsh gene in the isolate. HK01 strain showed high resistance to lysozyme, good adaptation to simulated gastric juice and a moderate bile tolerance. Results obtained from simulated gastric juice conditions showed no significant difference occured during the 70 min. HK01 strain was classified as a strain with low hydrophobicity (34.2 %). Addition of trisodium citrate dehydrates as a food-grade chelator of divalent cations restored antibacterial compound production in MRS broth. Antibacterial compounds of L. plantarum HK01 endured treatment with 10 g/L of SDS, Tween 20, Tween 80 and urea. Concerning food additives, the results demonstrated that antibacterial compound production by L. plantarum HK01 was influenced by the presence of surfactants, EDTA, KCl and sodium citrate.
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Poornachandra Rao K, Chennappa G, Suraj U, Nagaraja H, Charith Raj AP, Sreenivasa MY. Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food. Probiotics Antimicrob Proteins 2015; 7:146-56. [DOI: 10.1007/s12602-015-9186-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Ndlovu B, Schoeman H, Franz C, du Toit M. Screening, identification and characterization of bacteriocins produced by wine-isolated LAB strains. J Appl Microbiol 2015; 118:1007-22. [DOI: 10.1111/jam.12752] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 11/18/2014] [Accepted: 01/07/2015] [Indexed: 11/30/2022]
Affiliation(s)
- B. Ndlovu
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
| | - H. Schoeman
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
| | - C.M.A.P. Franz
- Department of Microbiology and Biotechnology; Max Rubner-Institut; Kiel Germany
| | - M. du Toit
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
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18
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Espeche MC, Juárez Tomás MS, Wiese B, Bru E, Nader-Macías MEF. Physicochemical factors differentially affect the biomass and bacteriocin production by bovine Enterococcus mundtii CRL1656. J Dairy Sci 2013; 97:789-97. [PMID: 24359825 DOI: 10.3168/jds.2013-7070] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Accepted: 10/28/2013] [Indexed: 01/29/2023]
Abstract
Bovine Enterococcus mundtii CRL1656 (Centro de Referencia para Lactobacilos Culture Collection) produces an anti-Listeria and anti-Streptococcus dysgalactiae bacteriocin identified as mundticin CRL1656. The strain and its bacteriocin are candidates to be included in a beneficial product to prevent bovine mastitis as an alternative to antimicrobial agents. To optimize the production of biomass and mundticin CRL1656 by E. mundtii CRL1656, a complete 3 × 2(4) factorial design was applied. The effect of culture medium, initial pH, inoculum size, incubation temperature, and agitation conditions on biomass and bacteriocin production was evaluated simultaneously. Growth parameters were determined using the modified Gompertz model. A nonlinear model was used to estimate the effects of the variables on growth parameters. Bacteriocin production was analyzed using a linear mixed model. Optimal biomass and mundticin CRL1656 production by E. mundtii CRL1656 were obtained in different conditions. Maximal growth was recorded in autolyzed yeast, peptone, tryptone, Tween 80, and glucose or M17 broths, pH 6.5, 5.0% inoculum, 30 °C, with agitation. However, bacteriocin titers were higher in autolyzed yeast, peptone, tryptone, Tween 80, and glucose or de Man-Rogosa-Sharpe (MRS) broths, pH 6.5, 30°C, both with or without agitation. Knowledge of the optimum conditions for growth and bacteriocin production of E. mundtii CRL1656 will allow the obtainment of high levels of biomass and mundticin CRL1656 as bioingredients of potential products to prevent bovine mastitis.
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Affiliation(s)
- M Carolina Espeche
- Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina, 4000 San Miguel de Tucumán, Argentina
| | - M Silvina Juárez Tomás
- Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina, 4000 San Miguel de Tucumán, Argentina
| | - Birgitt Wiese
- Institut für Biometrie, Medizinische Hochschule, 30625 Hannover, Germany
| | - Elena Bru
- Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina, 4000 San Miguel de Tucumán, Argentina
| | - M E Fátima Nader-Macías
- Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina, 4000 San Miguel de Tucumán, Argentina.
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Schirru S, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Fancello F, de Melo Franco BDG, de Souza Oliveira RP, Todorov SD. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0667-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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20
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Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.07.022] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Todorov S, Favaro L, Gibbs P, Vaz-Velho M. Enterococcus faecium isolated from Lombo, a Portuguese traditional meat product: characterisation of antibacterial compounds and factors affecting bacteriocin production. Benef Microbes 2012; 3:319-30. [DOI: 10.3920/bm2012.0036] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Strain ST211CH, identified as a strain of Enterococcus faecium, isolated from Lombo produced a bacteriocin that inhibited the growth of Enterococcus spp., Listeria spp., Klebsiella spp., Lactobacillus spp., Pseudomonas spp., Staphylococcus spp. and Streptococcus spp. The mode of action of the bacteriocin named as bacteriocin ST211Ch was bactericidal against Enterococcus faecalis ATCC19443. As determined by Tricine-SDS-PAGE, the approximate molecular mass of the bacteriocin was 8.0 kDa. Loss in antimicrobial activity was recorded after treatment with proteolytic enzymes. Maximum activity of bacteriocin ST211Ch was measured in broth cultures of E. faecium strain ST211Ch after 24 h; thereafter, the activity was reduced. Bacteriocin ST211Ch remained active after exposure to various temperatures and pHs, as well as to Triton X-100, Tween-80, Tween-20, sodium dodecyl sulfate, NaCl, urea and EDTA. Effect of media components on production of bacteriocin ST211Ch was also studied. On the basis of PCR reactions targeting different bacteriocin genes, i.e. enterocins, curvacins and sakacins, no evidences for the presence of these genes in the total DNA of E. faecium strain ST211Ch was obtained. The bacterium most probably produced a bacteriocin different from those mentioned above. Based on the antimicrobial spectrum, stability and mode of action of bacteriocin ST211CH, E. faecium strain ST211Ch might be considered as a potential candidate with beneficial properties for use in biopreservation to control food spoilage bacteria.
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Affiliation(s)
- S.D. Todorov
- Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Universidade de São Paulo, Av. Prof. Lineu Prestes 580 Bloco 14, 05508-900 São Paulo SP, Brasil
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Avenida do Atlântico, 4900-348 Viana do Castelo, Portugal
| | - L. Favaro
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), Università degli Studi di Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - P. Gibbs
- Leatherhead Food Research, Randalls Road, Leatherhead, Surrey KT22 7RY, United Kingdom
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. Ant. Bernardino de Almeida, 4200-070 Porto, Portugal
| | - M. Vaz-Velho
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Avenida do Atlântico, 4900-348 Viana do Castelo, Portugal
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PATIL MAHANTESHMALLIKARJUN, RAMANA KARNAVENKATA, BAWA AMARINDERSINGH. STATISTICAL OPTIMIZATION OF BACTERIOCIN PRODUCTION BY PEDIOCOCCUS ACIDILACTICI
IN A SIMPLE FOOD-GRADE MEDIUM. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - KARNA VENKATA RAMANA
- Food Biotechnology Discipline; Defence Food Research Laboratory; Siddarthanagar Mysore 570011 India
| | - AMARINDER SINGH BAWA
- Food Biotechnology Discipline; Defence Food Research Laboratory; Siddarthanagar Mysore 570011 India
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Zhang X, Chang X, Liu G, Wu P, Li P. A NEWLY ANTI- Streptococcus suisBACTERIOCIN PRODUCING STRAIN FROM UNWEANED PIGLETS FECAL MATTER: ISOLATION, PRELIMINARY IDENTIFICATION, AND OPTIMIZATION OF MEDIUM COMPOSITION FOR ENHANCED BACTERIOCIN PRODUCTION. Prep Biochem Biotechnol 2012; 42:393-405. [DOI: 10.1080/10826068.2011.635738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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24
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Induction of plantaricin MG under co-culture with certain lactic acid bacterial strains and identification of LuxS mediated quorum sensing system in Lactobacillus plantarum KLDS1.0391. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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25
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Production and characterization of a bacteriocin from ruminal bacterium Ruminococcus albus 7. Biosci Biotechnol Biochem 2012; 76:34-41. [PMID: 22232237 DOI: 10.1271/bbb.110348] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The characteristics of a bacteriocin from Ruminococcus albus 7 and its potential as an antibiotic alternative were examined in this study. The addition of 3 µM 3-phenylpropanoic acid (PPA) and 0.2% Tween 80 to the culturing medium improved bacteriocin production by 2.5-fold. Native polyacrylamide gel electrophoresis of the antagonistically active gel filtration fraction established that the molecular weight of the R. albus 7 bacteriocin was approximately 36 kDa. The bacteriocin was sensitive to pepsin, protease, and pancreatin, and was inactivated by heating at 65 °C for 1 h. Simulating in vitro avian digestion decreased the antagonistic activity by 74.7%, but the addition of 1% bovin serum albumin restored 13% of the lost antagonistic activity. Following ion-exchange purification, the bacteriocin had sufficient antagonistic activity against five tested pathogenic strains, but the addition of a protectant is necessary for utilization of bacteriocin of R. albus 7 as an antibiotic alternative in animal feed.
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Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Miller BJ, Franz CMAP, Cho GS, du Toit M. Expression of the malolactic enzyme gene (mle) from Lactobacillus plantarum under winemaking conditions. Curr Microbiol 2011; 62:1682-8. [PMID: 21404095 DOI: 10.1007/s00284-011-9914-4] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Accepted: 03/01/2011] [Indexed: 11/28/2022]
Abstract
Malolactic fermentation (MLF) plays an important role in the production of wine, especially red wines, resulting in microbial stability, deacidification, as well as contributing to the aroma profile. MLF can be influenced by a number of factors. In this study, the influence of pH and ethanol on expression of the structural malolactic enzyme gene (mle) from Lactobacillus plantarum was investigated in a synthetic wine media, as well as in wine using quantitative PCR. Expression of mle was shown to be inducible by the presence of malic acid, with increased expression in the middle of MLF. Expression of mle was also shown to be increased at low pH values and decreased in the presence of ethanol. This indicates the role of MLF in acid tolerance and the negative impact of ethanol on the completion of MLF. The results therefore provide further evidence that L. plantarum should be applied as co-inoculation for MLF where alcohol will initially not have a negative impact on the malic acid degradation.
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Affiliation(s)
- Bronwen J Miller
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, ZA 7602, South Africa
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28
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The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0219-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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29
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Tomás MSJ, Bru E, Nader-Macías MEF. Estimation of combined effects of carbon and nitrogen sources on the growth and bacteriocin production of Lactobacillus salivarius from human source. J Basic Microbiol 2010; 50:190-9. [PMID: 20082367 DOI: 10.1002/jobm.200900122] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Vaginal Lactobacillus salivarius CRL 1328 (Centro de Referencia para Lactobacilos Culture Collection) or the bacteriocin that produces could be included in a urogenital probiotic formula to prevent urogenital infections in women. The objective of this work was to determine the effects of different carbon and nitrogen sources on the growth and bacteriocin production of this microorganism. A fractional factorial design 3(5-1) was applied to evaluate the effects of five nutrients (glucose, lactose, yeast extract, tryptone and meat peptone), at three different concentrations (0, 1 and 2%). Results were statistically analyzed for linear and quadratic effects of nutrients, along with their interactions. All the nutrients tested stimulated the cell growth and bacteriocin production, but lactose had not a significant influence on the last response. The linear effects of higher magnitude on biomass and bacteriocin production were those of yeast extract and tryptone. The results demonstrated that there were significant interactions between the different nutrients, depending on the response evaluated. Maximum bacteriocin production was reached in different growth media with a lower cost than conventional culture media used in the laboratory. These findings will contribute to the design of a pharmaceutical product for the restoration of ecological balance of urogenital tract.
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30
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Park YL, Lee NK, Park KK, Park YH, Kim JM, Nam HM, Jung SC, Paik HD. Medium Optimization for Pediocin SA131 Production by Pediococcus pentosaceus SA131 against Bovine Mastitis Using Response Surface Methodology. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.1.66] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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31
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Negative effect of divalent metal cations on production of gassericin T, a bacteriocin produced by Lactobacillus gasseri, in milk-based media. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.04.007] [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]
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32
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Effect of modified MRS medium on production and purification of antimicrobial peptide ST4SA produced by Enterococcus mundtii. Anaerobe 2009; 15:65-73. [DOI: 10.1016/j.anaerobe.2008.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2008] [Revised: 10/06/2008] [Accepted: 11/18/2008] [Indexed: 11/23/2022]
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33
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Characterisation of an Antilisterial Bacteriocin Produced by Lactobacillus sakei CWBI-B1365 Isolated from Raw Poultry Meat and Determination of Factors Controlling its Production. Probiotics Antimicrob Proteins 2009; 1:75. [DOI: 10.1007/s12602-008-9000-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2008] [Accepted: 10/29/2008] [Indexed: 10/21/2022]
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34
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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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35
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Papagianni M, Anastasiadou S. Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications. Microb Cell Fact 2009; 8:3. [PMID: 19133115 PMCID: PMC2634753 DOI: 10.1186/1475-2859-8-3] [Citation(s) in RCA: 185] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Accepted: 01/08/2009] [Indexed: 11/19/2022] Open
Abstract
Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial activity. Within this class, the pediocins are those bacteriocins that share a highly conserved hydrophilic and charged N-terminal part harboring the consensus sequence -YGNGV- and a more variable hydrophobic and/or amphiphilic C-terminal part. Several pediocins have been isolated and characterized. Despite the structural similarities, their molecular weight varies, as well as their spectrum of antimicrobial activity. They exhibit important technological properties, e.g. thermostability and retaining of activity at a wide pH range, which along with the bactericidal action against Gram-positive food spoilage and pathogenic bacteria, make them an important class of biopreservatives. Much new information regarding the pediocins has emerged during the last years. In this review, we summarize and discuss all the available information regarding the sources of pediocins, the characteristics of their biosynthesis and production in fermentation systems, the characteristics of the known pediocin molecules, and their antibacterial action. The advances made by genetic engineering in improving the features of pediocins are also discussed, as well as their perspectives for future applications.
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Affiliation(s)
- Maria Papagianni
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
| | - Sofia Anastasiadou
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
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36
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Naghmouchi K, Fliss I, Drider D, Lacroix C. Pediocin PA-1 production during repeated-cycle batch culture of immobilized Pediococcus acidilactici UL5 cells. J Biosci Bioeng 2008; 105:513-7. [PMID: 18558343 DOI: 10.1263/jbb.105.513] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2007] [Accepted: 02/15/2008] [Indexed: 11/17/2022]
Abstract
Pediocin PA-1 production by Pediococcus acidilactici UL5 cells immobilized in kappa-carrageenan/locust bean gum gel beads was studied during repeated-cycle batch (RCB) culture with pH control in Man Rogosa and Sharpe (MRS) broth supplemented with 1% glucose and whey permeate (SWP) medium. The pediocin PA-1 production by free P. acidilactici cells pH-controlled batch culture has reached 2048 and 4096 AU ml(-1) after 11 and 12 h of incubation, with volumetric productivities of 187 and 342 AU ml(-1) h(-1) in SWP and MRS media, respectively. In RCB culture, immobilized cells reached a maximum concentration of 7.3+/-0.2 x 10(10) and 4.3+/-0.9 x 10(10) cfu g(-1) of beads in MRS and SWP media, respectively. The maximum pediocin PA-1 activity obtained during RCB fermentation was 4096 AU ml(-1); it was attained after only 0.75 and 2 h of incubation in MRS and SWP media, respectively. The corresponding volumetric productivities were 5461 and 2048 AU ml(-1) h(-1). Pediocin PA-1 production in the RCB culture was highly stable over 12 fermentation cycles carried out over 3 d in SWP media.
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Affiliation(s)
- Karim Naghmouchi
- Dairy Research Centre STELA, Pavillon Paul Comtois, Université Laval, Québec, QC, Canada.
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Todorov SD. Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K TO Listeria sp. Braz J Microbiol 2008; 39:178-87. [PMID: 24031200 PMCID: PMC3768375 DOI: 10.1590/s1517-838220080001000035] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2007] [Revised: 10/17/2007] [Accepted: 01/23/2008] [Indexed: 11/30/2022] Open
Abstract
Bacteriocin AMA-K produced by Lactobacillus plantarum AMA-K inhibits the growth of Enterococcus spp., Escherichia coli, Klebsiella pneumoniae and Listeria spp. Growth of strain AMA-K in BHI, M17, soy milk and molasses was similar to growth in MRS. The effect of organic nitrogen sources, carbohydrates, glycerol, K2HPO4 and KH2PO4, MgSO4, MnSO4, tri-ammonium citrate, Tween 80, vitamins and initial pH on bacteriocin AMA-K was determined. The mode of action of bacteriocin AMA-K was studied. The effect of bacteriocin AMA-K to actively growing Listeria innocua LMG13568, L. ivanovii subsp. ivanovii ATCC19119 and L. monocytogenes ScottA was determined. Adsorption of bacteriocin AMA-K to target cells at different temperatures, pH and in presence of Tween 20, Tween 80, ascorbic acid, potassium sorbate, sodium nitrate and sodium chloride were studied. Bacteriocin AMA-K shares high homology to pediocin PA-1.
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Affiliation(s)
- Svetoslav D Todorov
- Department of Microbiology, University of Stellenbosch , Stellenbosch , South Africa
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38
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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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39
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Cakmakci S, Dagdemir E, Hayaloglu AA, Gurses M, Gundogdu E. Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9470-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Medium components effecting bacteriocin production by two strains of Lactobacillus plantarum ST414BZ and ST664BZ isolated from boza. Biologia (Bratisl) 2006. [DOI: 10.2478/s11756-006-0049-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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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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Todorov SD, Dicks LMT. Effect of medium components on bacteriocin production by Lactobacillus plantarum strains ST23LD and ST341LD, isolated from spoiled olive brine. Microbiol Res 2005; 161:102-8. [PMID: 16427512 DOI: 10.1016/j.micres.2005.06.006] [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] [Accepted: 06/27/2005] [Indexed: 10/25/2022]
Abstract
Bacteriocin ST23LD levels of 2930AU/OD were recorded in MRS broth (pH of 6.5) and in the presence of tryptone and yeast extract as sole nitrogen sources. Growth in MRS broth at an initial pH of 6.0 yielded only 1460AU/OD bacteriocin ST23LD. Activities of 5861AU/OD were recorded with maltose (20, 30 and 40 g/l) as sole carbon source and 9036AU/OD with the addition of 2.0-10.0 g/l KH2PO4. Bacteriocin ST341LD levels of 2850 and 2841AU/OD were recorded in MRS broth at an initial pH of 6.0 or 5.5, respectively. Only 709AU/OD was recorded in the same medium with an initial pH of 6.5. Bacteriocin ST341LD production was stimulated by the presence of tryptone. However, glucose at 10 and 40 g/l, or the presence of 5.0 or 10.0 g/l K2HPO4, resulted in a 50% reduction of bacteriocin activity. Glycerol in the growth medium repressed bacteriocin production. No increased bacteriocin production was recorded in medium supplemented with vitamins.
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Affiliation(s)
- S D Todorov
- Department of Microbiology, University of Stellenbosch, 7600 Stellenbosch, South Africa
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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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Todorov S, Dicks L. Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria. Enzyme Microb Technol 2005. [DOI: 10.1016/j.enzmictec.2004.09.009] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Zendo T, Eungruttanagorn N, Fujioka S, Tashiro Y, Nomura K, Sera Y, Kobayashi G, Nakayama J, Ishizaki A, Sonomoto K. Identification and production of a bacteriocin from Enterococcus mundtii QU 2 isolated from soybean. J Appl Microbiol 2005; 99:1181-90. [PMID: 16238749 DOI: 10.1111/j.1365-2672.2005.02704.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS Identification of the bacteriocin produced by Enterococcus mundtii QU 2 newly isolated from soybean and fermentative production of the bacteriocin. METHODS AND RESULTS The bacteriocin produced by Ent. mundtii QU 2 inhibited the growth of various indicator strains, including Enterococcus, Lactobacillus, Leuconostoc, Pediococcus and Listeria. The bacteriocin activity was stable at wide pH range and against heat treatment, but completely abolished by proteolytic enzymes. The bacteriocin was purified from the culture supernatant by the three-step chromatographic procedure. Mass spectrometry, amino acid sequencing and DNA sequencing revealed that the bacteriocin was similar to class IIa bacteriocins produced by other Ent. mundtii strains. The bacteriocin production decreased in the absence of glucose, nitrogen sources, or Tween 80 in MRS medium. Additionally, it was strongly suppressed by addition of Ca(2+) (CaCO(3) or CaCl(2)). In pH-controlled fermentations, the highest bacteriocin production was achieved at pH 6.0, whereas the highest cell growth was obtained at pH 7.0. CONCLUSIONS Ent. mundtii QU 2 produced a class IIa bacteriocin. Some growth factors (e.g. Ca(2+) and pH) influenced the bacteriocin production. SIGNIFICANCE AND IMPACT OF THE STUDY A new soybean isolate, Ent. mundtii QU 2 was found to be a class IIa bacteriocin producer. Factors influencing the bacteriocin production described herein are valuable for applications of the bacteriocins from Ent. mundtii strains.
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Affiliation(s)
- T Zendo
- Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
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Verluyten J, Leroy F, De Vuyst L. Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174. Appl Environ Microbiol 2004; 70:5081-8. [PMID: 15345385 PMCID: PMC520890 DOI: 10.1128/aem.70.9.5081-5088.2004] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2004] [Accepted: 05/12/2004] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of various concentrations of a complex nutrient source were investigated in vitro during laboratory fermentations with modified MRS medium. A modification of the nutrient depletion model was used to fit the data describing growth and bacteriocin production. Both cell growth and bacteriocin activity were influenced by changes in the complex nutrient source concentration. Standard MRS medium clearly limited the growth of L. curvatus LTH 1174. Higher nutrient concentrations, up to a certain degree, led to improved growth, a higher attainable biomass concentration, and a higher bacteriocin activity in the supernatant. A lower concentration of complex nutrient source caused severe growth inhibition, leading to a lower biomass concentration but a much higher specific bacteriocin production. When examining the separate components of the complex nutrient source, a stimulating effect of bacteriological peptone on growth was found without an adverse effect on bacteriocin production, resulting in increased curvacin A activity. Furthermore, specific depletion of the amino acids tyrosine, serine, and asparagine/aspartic acid was observed for this strain.
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Affiliation(s)
- Jurgen Verluyten
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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Mélançon D, Grenier D. Production and properties of bacteriocin-like inhibitory substances from the swine pathogen Streptococcus suis serotype 2. Appl Environ Microbiol 2003; 69:4482-8. [PMID: 12902232 PMCID: PMC169146 DOI: 10.1128/aem.69.8.4482-4488.2003] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Streptococcus suis serotype 2 is a major pathogen found in the upper respiratory tract of swine. In this study, isolates of this bacterial species were tested for the production of bacteriocin-like inhibitory substances (BLIS). Of the 38 strains tested, four inhibited the growth of other S. suis isolates according to a deferred-antagonism plate assay. Interestingly, three of the strains were originally isolated from healthy carrier pigs and were considered nonvirulent. Three isolates (94-623, 90-1330, and AAH4) that produced BLIS in liquid broth were selected for further characterization. None of the inhibitory activities was related to the production of either organic acids or hydrogen peroxide. The BLIS produced by these strains were heat stable and proteinase K, pronase, and elastase sensitive but were trypsin and chymotrypsin resistant. They were stable at pH 2 and 12 and had molecular masses in the range of 14 to 30 kDa. Maximum production was observed during the mid-log phase. Following a curing procedure with novobiocin, only 90-1330 lost the ability to produce BLIS, suggesting that the BLIS might be plasmid encoded. Analysis of the inhibitory spectra revealed that the BLIS-producing strains also inhibited the growth of Actinobacillus minor, Actinobacillus porcinus, Enterococcus durans, Micrococcus luteus, Streptococcus agalactiae, Streptococcus dysgalactiae subsp. dysgalactiae, Streptococcus equi subsp. zooepidemicus, and S. dysgalactiae subsp. equisimilis. This study reports for the first time the ability of the swine pathogen S. suis serotype 2 to produce BLIS with the characteristics of classic bacteriocins. Further studies are required to investigate the possibility of using bacteriocin-producing strains to prevent swine infections caused by virulent strains of S. suis serotype 2.
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Affiliation(s)
- D Mélançon
- Groupe de Recherche en Ecologie Buccale, Faculté de Médecine Dentaire, Université Laval, Quebec City, Quebec, Canada
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Mataragas M, Metaxopoulos J, Galiotou M, Drosinos E. Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Sci 2003; 64:265-71. [DOI: 10.1016/s0309-1740(02)00188-2] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2002] [Revised: 06/20/2002] [Accepted: 07/12/2002] [Indexed: 10/27/2022]
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Mantovani HC, Hu H, Worobo RW, Russell JB. Bovicin HC5, a bacteriocin from Streptococcus bovis HC5. MICROBIOLOGY (READING, ENGLAND) 2002; 148:3347-3352. [PMID: 12427926 DOI: 10.1099/00221287-148-11-3347] [Citation(s) in RCA: 100] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Previous work indicated that Streptococcus bovis HC5 had significant antibacterial activity, and even nisin-resistant S. bovis JB1 cells could be strongly inhibited. S. bovis HC5 inhibited a variety of Gram-positive bacteria and the spectrum of activity was similar to monensin, a commonly used feed additive. The crude extracts (ammonium sulfate precipitation) were inactivated by Pronase E and trypsin, but the activity was resistant to heat, proteinase K and alpha-chymotrypsin. Most of the antibacterial activity was cell associated, but it could be liberated by acidic NaCl (100 mM, pH 2.0) without significant cell lysis. When glycolysing S. bovis JB1 cells were treated with either crude or acidic NaCl extracts, intracellular potassium declined and this result indicated the antibacterial activity was mediated by a pore-forming peptide. The peptide could be purified by HPLC and matrix-assisted laser desorption ionization time-of-flight analysis indicated that it had a molecular mass of approximately 2440 Da. The terminal amino acid sequence was VGXRYASXPGXSWKYVXF. The unnamed amino acid residues (designated by X) had approximately the same position as dehydroalanines found in some lantibiotics, but samples that were reduced and alkylated prior to Edman degradation did not have cysteine residues. The only other bacteriocin that had significant similarity was the lantibiotic precursor of Streptococcus pyogenes SF370, but the identity was only 55%. Based on these results, the bacteriocin of S. bovis HC5 appears to be novel and the authors now designate it as bovicin HC5.
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Affiliation(s)
- Hilário C Mantovani
- Section of Microbiology1 and Department of Food Science and Technology (NYSAES)2, Cornell University, Ithaca, NY 14853, USA
| | - Haijing Hu
- Section of Microbiology1 and Department of Food Science and Technology (NYSAES)2, Cornell University, Ithaca, NY 14853, USA
| | - Randy W Worobo
- Section of Microbiology1 and Department of Food Science and Technology (NYSAES)2, Cornell University, Ithaca, NY 14853, USA
| | - James B Russell
- Agricultural Research Service, USDA, Ithaca, NY 14853, USA3
- Section of Microbiology1 and Department of Food Science and Technology (NYSAES)2, Cornell University, Ithaca, NY 14853, USA
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