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Elnar AG, Kim GB. In Vitro and In Silico Characterization of N-Formylated Two-Peptide Bacteriocin from Enterococcus faecalis CAUM157 with Anti-Listeria Activity. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10265-9. [PMID: 38743207 DOI: 10.1007/s12602-024-10265-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/17/2024] [Indexed: 05/16/2024]
Abstract
Enterococcus faecalis CAUM157 (KACC 81148BP), a Gram-positive bacteria isolated from raw cow's milk, was studied for its bacteriocin production. The antimicrobial activity of CAUM157 was attributed to a two-peptide class IIb bacteriocin with potent activity against food-borne pathogen Listeria monocytogenes and periodontal disease-causing pathogens (Prevotella intermedia KCTC 15693 T and Fusobacterium nucleatum KCTC 2488 T). M157 bacteriocins exhibit high temperature and pH stability and resist hydrolytic enzyme degradation and detergent denaturation, potentially due to their structural conformation. Based on amino acid sequence, M157A and M157B were predicted to be 5.176 kDa and 5.182 kDa in size, respectively. However, purified bacteriocins and chemically synthesized N-formylated M157 peptides both showed 5.204 kDa (M157A) and 5.209 kDa (M157B) molecular mass, confirming the formylation of the N-terminal methionine of both peptides produced by strain CAUM157. Furthermore, the strain demonstrated favorable growth and fermentation with minimal bacteriocin production when cultured in whey-based media, whereas a 1.0% tryptone or soytone supplementation resulted in higher bacteriocin production. Although Ent. faecalis CAUM157 innately harbors genes for virulence factors and antimicrobial resistance (e.g., tetracycline and erythromycin), its bacteriocin production is valuable in circumventing the need for live microorganisms, particularly in food applications for pathogen control.
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Affiliation(s)
- Arxel G Elnar
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, Republic of Korea.
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2
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Prema P, Ali D, Nguyen VH, Pradeep BV, Veeramanikandan V, Daglia M, Arciola CR, Balaji P. A Response Surface Methodological Approach for Large-Scale Production of Antibacterials from Lactiplantibacillus plantarum with Potential Utility against Foodborne and Orthopedic Infections. Antibiotics (Basel) 2024; 13:437. [PMID: 38786166 PMCID: PMC11118495 DOI: 10.3390/antibiotics13050437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024] Open
Abstract
A variety of bacteria, including beneficial probiotic lactobacilli, produce antibacterials to kill competing bacteria. Lactobacilli secrete antimicrobial peptides (AMPs) called bacteriocins and organic acids. In the food industry, bacteriocins, but even whole cell-free supernatants, are becoming more and more important as bio-preservatives, while, in orthopedics, bacteriocins are introducing new perspectives in biomaterials technologies for anti-infective surfaces. Studies are focusing on Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum). L. plantarum exhibits great phenotypic versatility, which enhances the chances for its industrial exploitation. Importantly, more than other lactobacilli, it relies on AMPs for its antibacterial activity. In this study, Response Surface Methodology (RSM) through a Box-Behnken experimental design was used to estimate the optimal conditions for the production of antibacterials by L. plantarum. A temperature of 35 °C, pH 6.5, and an incubation time of 48 h provided the highest concentration of antibacterials. The initial pH was the main factor influencing the production of antibacterials, at 95% confidence level. Thanks to RSM, the titer of antibacterials increased more than 10-fold, this result being markedly higher than those obtained in the very few studies that have so far used similar statistical methodologies. The Box-Behnken design turned out to be a valid model to satisfactorily plan a large-scale production of antibacterials from L. plantarum.
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Affiliation(s)
- Paulpandian Prema
- Department of Zoology, VHN Senthikumar Nadar College, Virudhunagar 626001, TN, India;
| | - Daoud Ali
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Van-Huy Nguyen
- Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam 603103, TN, India;
| | - Bhathini Vaikuntavasan Pradeep
- Centre for Microbial Technology, Department of Microbiology, Karpagam Academy of Higher Education, Coimbatore 641021, TN, India; (B.V.P.); (V.V.)
| | - Veeramani Veeramanikandan
- Centre for Microbial Technology, Department of Microbiology, Karpagam Academy of Higher Education, Coimbatore 641021, TN, India; (B.V.P.); (V.V.)
| | - Maria Daglia
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Carla Renata Arciola
- Laboratory of Immunorheumatology and Tissue Regeneration, Laboratory of Pathology of Implant Infections, IRCCS Istituto Ortopedico Rizzoli, Via di Barbiano 1/10, 40136 Bologna, Italy
- Department of Medical and Surgical Sciences (DIMEC), University of Bologna, Via San Giacomo 14, 40126 Bologna, Italy
| | - Paulraj Balaji
- PG and Research Centre in Biotechnology, MGR College, Hosur 635130, TN, India
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3
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Desiderato CK, Müller C, Schretzmeier A, Hasenauer KM, Gnannt B, Süpple B, Reiter A, Steier V, Oldiges M, Eikmanns BJ, Riedel CU. Optimized recombinant production of the bacteriocin garvicin Q by Corynebacterium glutamicum. Front Microbiol 2024; 14:1254882. [PMID: 38260893 PMCID: PMC10800739 DOI: 10.3389/fmicb.2023.1254882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 12/12/2023] [Indexed: 01/24/2024] Open
Abstract
Bacteriocins are antimicrobial peptides applied in food preservation and are interesting candidates as alternatives to conventional antibiotics or as microbiome modulators. Recently, we established Corynebacterium glutamicum as a suitable production host for various bacteriocins including garvicin Q (GarQ). Here, we establish secretion of GarQ by C. glutamicum via the Sec translocon achieving GarQ titers of about 7 mg L-1 in initial fermentations. At neutral pH, the cationic peptide is efficiently adsorbed to the negatively charged envelope of producer bacteria limiting availability of the bacteriocin in culture supernatants. A combination of CaCl2 and Tween 80 efficiently reduces GarQ adsorption to C. glutamicum. Moreover, cultivation in minimal medium supplemented with CaCl2 and Tween 80 improves GarQ production by C. glutamicum to about 15 mg L-1 but Tween 80 resulted in reduced GarQ activity at later timepoints. Using a reporter strain and proteomic analyses, we identified HtrA, a protease associated with secretion stress, as another potential factor limiting GarQ production. Transferring production to HtrA-deficient C. glutamicum K9 improves GarQ titers to close to 40 mg L-1. Applying conditions of low aeration prevented loss in activity at later timepoints and improved GarQ titers to about 100 mg L-1. This is about 50-fold higher than previously shown with a C. glutamicum strain employing the native GarQ transporter GarCD for secretion and in the range of levels observed with the native producer Lactococcus petauri B1726. Additionally, we tested several synthetic variants of GarQ and were able to show that exchange of the methionine in position 5 to a phenylalanine (GarQM5F) results in markedly increased activity against Lactococcus lactis and Listeria monocytogenes. In summary, our findings shed light on several aspects of recombinant GarQ production that may also be of relevance for production with natural producers and other bacteriocins.
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Affiliation(s)
- Christian K. Desiderato
- Institute of Molecular Biology and Biotechnology of Prokaryotes, University of Ulm, Ulm, Germany
| | - Carolin Müller
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany
| | - Alexander Schretzmeier
- Institute of Molecular Biology and Biotechnology of Prokaryotes, University of Ulm, Ulm, Germany
| | - Katharina M. Hasenauer
- Institute of Molecular Biology and Biotechnology of Prokaryotes, University of Ulm, Ulm, Germany
| | - Bruno Gnannt
- Institute of Molecular Biology and Biotechnology of Prokaryotes, University of Ulm, Ulm, Germany
| | - Bastian Süpple
- Institute of Molecular Biology and Biotechnology of Prokaryotes, University of Ulm, Ulm, Germany
| | - Alexander Reiter
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany
| | - Valentin Steier
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany
| | - Marco Oldiges
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany
| | - Bernhard J. Eikmanns
- Institute of Molecular Biology and Biotechnology of Prokaryotes, University of Ulm, Ulm, Germany
| | - Christian U. Riedel
- Institute of Molecular Biology and Biotechnology of Prokaryotes, University of Ulm, Ulm, Germany
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Ramires FA, Durante M, D’Antuono I, Garbetta A, Bruno A, Tarantini A, Gallo A, Cardinali A, Bleve G. Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. Int J Mol Sci 2024; 25:684. [PMID: 38255758 PMCID: PMC10815911 DOI: 10.3390/ijms25020684] [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: 12/01/2023] [Revised: 12/22/2023] [Accepted: 12/31/2023] [Indexed: 01/24/2024] Open
Abstract
The strawberry tree (Arbustus unedo) is a medicinal plant and an important source of biocompounds, potentially useful for pharmaceutical and chemical applications to prevent or treat several human diseases. The strawberry tree fruits have usually been used to produce traditional products such as jams and jellies and to obtain fermented alcoholic drinks, representing the most valuable derivative products. Other fermented products are potentially interesting for their nutritional value; however, the fermentation process needs to be controlled and standardized to obtain high-quality products/ingredients. In this work, we investigated two different fermentative procedures, using strawberry tree whole fruit and fruit paste as matrices inoculated with a selected starter strain of Saccharomyces cerevisiae LI 180-7. The physical, chemical, microbiological and nutritional properties of fermented products were evaluated, as well as their antioxidant activity. The new obtained fermented products are enriched in organic acids (acetic acid varied from 39.58 and 57.21 mg/g DW and lactic acid from 85.33 to 114.1 mg/g DW) and have better nutritional traits showing a higher amount of total polyphenols (phenolic acids, flavonoids and anthocyanins) that ranged from 1852 mg GAE/100 g DW to 2682 mg GAE/100 g DW. Also, the amount of isoprenoid increased ranging from 155.5 μg/g DW to 164.61 μg/g DW. In this regard, the most promising strategy seemed to be the fermentation of the fruit paste preparation; while the extract of fermented whole fruits showed the most powerful antioxidant activity. Finally, a preliminary attempt to produce a food prototype enriched in fermented strawberry tree fruits suggested the whole fruit fermented sample as the most promising from a preliminary sensory analysis.
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Affiliation(s)
- Francesca Anna Ramires
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
| | - Miriana Durante
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
| | - Isabella D’Antuono
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Antonella Garbetta
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Angelica Bruno
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Annamaria Tarantini
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
- Department of Soil, Plant and Food Sciences (Di.S.S.P.A), University of Bari, 70126 Bari, Italy
| | - Antonia Gallo
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
| | - Angela Cardinali
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
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Castellano P, Melian C, Burgos C, Vignolo G. Bioprotective cultures and bacteriocins as food preservatives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:275-315. [PMID: 37722775 DOI: 10.1016/bs.afnr.2023.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
Food preservation technologies face the challenge of extending product shelf life applying different factors to prevent the microbiological spoilage of food and inhibit/inactivate food borne pathogens maintaining or even enhancing its quality. One such preservation strategy is the application of bacteriocins or bacteriocin-producer cultures as a kind of food biopreservation. Bacteriocins are ribosomally synthesized small polypeptide molecules that exert antagonistic activity against closely related and unrelated bacteria without harming the producing strain by specific immunity proteins. This chapter aims to contribute to current knowledge about innovative natural preservative agents and their application in the food industry. Specifically, its purpose is to analyze the classification of bacteriocins from lactic acid bacteria (LAB), desirable characteristics of bacteriocins that position them in a privileged place in food biopreservation technology, their success story as well as the bacteriocinogenic LAB in various food systems. Finally, challenges and barrier strategies used to enhance the efficiency of the bacteriocins antimicrobial effect are presented in this chapter.
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Affiliation(s)
- Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina.
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
| | - Carla Burgos
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
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6
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Evaluation and Mathematical Analysis of a Four-Dimensional Lotka–Volterra-like Equation Designed to Describe the Batch Nisin Production System. MATHEMATICS 2022. [DOI: 10.3390/math10050677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Nisin, an antibacterial compound produced by Lactococcus lactis strains, has been approved by the US Food and Drug Administration to be used as a safe food additive to control the growth of undesirable pathogenic bacteria. Nisin is commonly described as a pH-dependent primary metabolite since its production depends on growth and culture pH evolution. However, the relationships between bacteriocin synthesis (BT), biomass production (X), culture pH, and the consumption of the limiting nutrient (total nitrogen: TN) have not been described until now. Therefore, this study aims to develop a competitive four-dimensional Lotka–Volterra-like Equation (predator-prey system) to describe these complex relationships in three series of batch fermentations with L. lactis CECT 539 in diluted whey (DW)-based media. The developed four-dimensional predator-prey system accurately described each individual culture, providing a good description of the relationships between pH, TN, X, and BT, higher values for R2 and F-ratios, lower values (<10%) for the mean relative percentage deviation modulus, with bias and accuracy factor values approximately equal to one. The mathematical analysis of the developed equation showed the existence of one asymptotically stable equilibrium point, and the phase’s diagram obtained did not show the closed elliptic trajectories observed in biological predator-prey systems.
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7
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Event driven modelling for the accurate identification of metabolic switches in fed-batch culture of S. cerevisiae. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Jawan R, Abbasiliasi S, Tan JS, Mustafa S, Halim M, Ariff AB. Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1. Microorganisms 2020; 8:E1454. [PMID: 32977375 PMCID: PMC7597962 DOI: 10.3390/microorganisms8101454] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
Antibacterial peptides or bacteriocins produced by many strains of lactic acid bacteria have been used as food preservatives for many years without any known adverse effects. Bacteriocin titres can be modified by altering the physiological and nutritional factors of the producing bacterium to improve the production in terms of yield and productivity. The effects of culture conditions (initial pH, inoculum age and inoculum size) and medium compositions (organic and inorganic nitrogen sources; carbon sources) were assessed for the production of bacteriocin-like inhibitory substances (BLIS) by Lactococcus lactis Gh1 in shake flask cultures. An inoculum of the mid-exponential phase culture at 1% (v/v) was the optimal age and size, while initial pH of culture media at alkaline and acidic state did not show a significant impact on BLIS secretion. Organic nitrogen sources were more favourable for BLIS production compared to inorganic sources. Production of BLIS by L. lactis Gh1 in soytone was 1.28-times higher as compared to that of organic nitrogen sources ((NH4)2SO4). The highest cell concentration (XmX = 0.69 ± 0.026 g·L-1) and specific growth rate (μmax = 0.14 h-1) were also observed in cultivation using soytone. By replacing carbon sources with fructose, BLIS production was increased up to 34.94% compared to BHI medium, which gave the biomass cell concentration and specific growth rate of 0.66 ± 0.002 g·L-1 and 0.11 h-1, respectively. It can be concluded that the fermentation factors have pronounced influences on the growth of L. lactis Gh1 and BLIS production. Results from this study could be used for subsequent application in process design and optimisation for improving BLIS production by L. lactis Gh1 at larger scale.
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Affiliation(s)
- Roslina Jawan
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.J.); (M.H.)
- Biotechnology Programme, Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | - Sahar Abbasiliasi
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.A.); (S.M.)
| | - Joo Shun Tan
- Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, Malaysia;
| | - Shuhaimi Mustafa
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.A.); (S.M.)
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Murni Halim
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.J.); (M.H.)
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Arbakariya B. Ariff
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.J.); (M.H.)
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
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Alfano A, Perillo F, Fusco A, Savio V, Corsaro MM, Donnarumma G, Schiraldi C, Cimini D. Lactobacillus brevis CD2: Fermentation Strategies and Extracellular Metabolites Characterization. Probiotics Antimicrob Proteins 2020; 12:1542-1554. [PMID: 32279232 DOI: 10.1007/s12602-020-09651-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Functional foods and nutraceuticals frequently contain viable probiotic strains that, at certain titers, are considered to be responsible of beneficial effects on health. Recently, it was observed that secreted metabolites might play a key role in this respect, especially in immunomodulation. Exopolysaccharides produced by probiotics, for example, are used in the food, pharmaceutical, and biomedical fields, due to their unique properties. Lactobacillus brevis CD2 demonstrated the ability to inhibit oral pathogens causing mucositis and periodontal inflammation and to reduce Helycobacter pylori infections. Due to the lack of literature, for this strain, on the development of fermentation processes that can increase the titer of viable cells and associated metabolites to industrially attractive levels, different batch and fed-batch strategies were investigated in the present study. In particular, aeration was shown to improve the growth rate and the yields of lactic acid and biomass in batch cultures. The use of an exponential feeding profile in fed-batch experiments allowed to produce 9.3 ± 0.45 × 109 CFU/mL in 42 h of growth, corresponding to a 20-fold increase of viable cells compared with that obtained in aerated batch processes; moreover, also increased titers of exopolysaccharides and lactic acid (260 and 150%, respectively) were observed. A purification process based on ultrafiltration, charcoal treatment, and solvent precipitation was applied to partially purify secreted metabolites and separate them into two molecular weight fractions (above and below 10 kDa). Both fractions inhibited growth of the known gut pathogen, Salmonella typhimurium, demonstrating that lactic acid plays a major role in pathogen growth inhibition, which is however further enhanced by the presence of Lact. brevis CD2 exopolysaccharides. Finally, the EPS produced from Lact. brevis CD2 was characterized by NMR for the first time up to date.
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Affiliation(s)
- Alberto Alfano
- Department of Experimental Medicine, Section of Biotechnology Medical Histology and Molecular Biology, University of Campania "Luigi Vanvitelli", via L. De Crecchio n 7, 80138, Naples, Italy
| | - Filomena Perillo
- Department of Experimental Medicine, Section of Biotechnology Medical Histology and Molecular Biology, University of Campania "Luigi Vanvitelli", via L. De Crecchio n 7, 80138, Naples, Italy
| | - Alessandra Fusco
- Department of Experimental Medicine, Section of Microbiology and Clinical Microbiology, Università della Campania "Luigi Vanvitelli", via L. De Crecchio n 7, 80138, Naples, Italy
| | - Vittoria Savio
- Department of Experimental Medicine, Section of Microbiology and Clinical Microbiology, Università della Campania "Luigi Vanvitelli", via L. De Crecchio n 7, 80138, Naples, Italy
| | - Maria Michela Corsaro
- Department of Chemic1al Science, University Federico II, Complesso Universitario Monte S.Angelo, via Cintia 4, 80126, Naples, Italy
| | - Giovanna Donnarumma
- Department of Experimental Medicine, Section of Microbiology and Clinical Microbiology, Università della Campania "Luigi Vanvitelli", via L. De Crecchio n 7, 80138, Naples, Italy
| | - Chiara Schiraldi
- Department of Experimental Medicine, Section of Biotechnology Medical Histology and Molecular Biology, University of Campania "Luigi Vanvitelli", via L. De Crecchio n 7, 80138, Naples, Italy.
| | - Donatella Cimini
- Department of Experimental Medicine, Section of Biotechnology Medical Histology and Molecular Biology, University of Campania "Luigi Vanvitelli", via L. De Crecchio n 7, 80138, Naples, Italy.
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10
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Landete JM, Langa S, Escudero C, Peirotén Á, Arqués JL. Fluorescent detection of nisin by genetically modified Lactococcus lactis strains in milk and a colonic model: Application of whole-cell nisin biosensors. J Biosci Bioeng 2020; 129:435-440. [PMID: 31757606 DOI: 10.1016/j.jbiosc.2019.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 10/25/2019] [Accepted: 10/28/2019] [Indexed: 11/30/2022]
Abstract
Detection of bioactive peptides in complex ecosystems like intestinal environment is a difficult task. In this study, we developed two new bioreporters for nisin based on Lactococcus lactis NZ9000 transformed with the vector pNZ:Nis-aFP or pNZ:Nis-mCherry, that encoded for the anaerobic fluorescent protein evoglow-Pp1 (aFP) or the fluorescent protein mCherry, respectively. The biosensors were used to study nisin A production by L. lactis INIA 650 in milk and in a colonic model. The use of L. lactis NZ9000 pNZ:Nis-aFP as a biosensor allowed the detection of nisin produced by L. lactis INIA 650 in milk, but not in the in vitro colonic model. In milk, this reporter was induced by direct addition of 10 ng/ml nisin while, in the colonic model, nisin concentrations of 50 ng/ml were necessary. However, the reporter system based on pNZ:Nis-mCherry showed a higher sensibility, detecting nisin concentrations of 1 ng/ml produced by L. lactis INIA 650 in colonic media using agar diffusion or cross streak bioassays.
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Affiliation(s)
- José M Landete
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña Km 7.5, 28040 Madrid, Spain
| | - Susana Langa
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña Km 7.5, 28040 Madrid, Spain.
| | - Carlos Escudero
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña Km 7.5, 28040 Madrid, Spain
| | - Ángela Peirotén
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña Km 7.5, 28040 Madrid, Spain
| | - Juan L Arqués
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña Km 7.5, 28040 Madrid, Spain
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11
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Campos IB, Cardoso CP, Fratelli F, Herd M, Moffitt KL, Lu YJ, Malley R, Leite LCC, Gonçalves VM. Process intensification for production of Streptococcus pneumoniae whole-cell vaccine. Biotechnol Bioeng 2020; 117:1661-1672. [PMID: 32068248 DOI: 10.1002/bit.27307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 02/15/2020] [Indexed: 11/07/2022]
Abstract
The available pneumococcal conjugate vaccines provide protection against only those serotypes that are included in the vaccine, which leads to a selective pressure and serotype replacement in the population. An alternative low-cost, safe and serotype-independent vaccine was developed based on a nonencapsulated pneumococcus strain. This study evaluates process intensification to improve biomass production and shows for the first time the use of perfusion-batch with cell recycling for bacterial vaccine production. Batch, fed-batch, and perfusion-batch were performed at 10 L scale using a complex animal component-free culture medium. Cells were harvested at the highest optical density, concentrated and washed using microfiltration or centrifugation to compare cell separation methods. Higher biomass was achieved using perfusion-batch, which removes lactate while retaining cells. The biomass produced in perfusion-batch would represent at least a fourfold greater number of doses per cultivation than in the previously described batch process. Each strategy yielded similar vaccines in terms of quality as evaluated by western blot and animal immunization assays, indicating that so far, perfusion-batch is the best strategy for the intensification of pneumococcal whole-cell vaccine production, as it can be integrated to the cell separation process keeping the same vaccine quality.
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Affiliation(s)
- Ivana B Campos
- Laboratório de Desenvolvimento de Vacinas, Instituto Butantan, São Paulo, São Paulo, Brazil.,Programa de Pós-Graduação Interunidades em Biotecnologia, Instituto de Ciências Biomédicas, Universidade de São Paulo, São Paulo, São Paulo, Brazil.,Departamento de Ciências Biomédicas, Instituto Adolfo Lutz, Laboratório Regional de Santo André, Santo André, São Paulo, Brazil
| | - Celso P Cardoso
- Laboratório Piloto de Produtos Biológicos Recombinantes, Instituto Butantan, São Paulo, São Paulo, Brazil
| | - Fernando Fratelli
- Laboratório Piloto de Produtos Biológicos Recombinantes, Instituto Butantan, São Paulo, São Paulo, Brazil
| | - Muriel Herd
- Division of Infectious Diseases, Boston Children's Hospital, Boston, Massachusetts
| | - Kristin L Moffitt
- Division of Infectious Diseases, Boston Children's Hospital, Boston, Massachusetts
| | - Ying-Jie Lu
- Division of Infectious Diseases, Boston Children's Hospital, Boston, Massachusetts
| | - Richard Malley
- Division of Infectious Diseases, Boston Children's Hospital, Boston, Massachusetts
| | - Luciana C C Leite
- Laboratório de Desenvolvimento de Vacinas, Instituto Butantan, São Paulo, São Paulo, Brazil
| | - Viviane M Gonçalves
- Laboratório de Desenvolvimento de Vacinas, Instituto Butantan, São Paulo, São Paulo, Brazil
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Abstract
Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.
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13
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de Azevedo PODS, Converti A, Gierus M, Oliveira RPDS. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor. Mol Biol Rep 2018; 46:461-469. [PMID: 30448894 DOI: 10.1007/s11033-018-4495-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 11/10/2018] [Indexed: 11/29/2022]
Abstract
Bacteriocins are peptides produced by various species of bacteria, especially lactic acid bacteria (LAB), which have a large spectrum of action against spoilage bacteria and foodborne pathogens. However, when not entirely characterized, they are alternatively called bacteriocin-like inhibitory substances (BLIS). Pediococcus pentosaceus ATCC 43200 grew and produced BLIS optimally when cultivated anaerobically in bioreactor for 24 h at 30 °C and 200 rpm in De Man, Rogosa and Sharp (MRS) medium supplemented with 1.5% peptone. Under such optimal conditions, the cell mass concentration (3.41 g/L) was 66% higher, the generation time (1.28 h) 38% shorter and the BLIS activity against different indicator strains significantly higher than in MRS medium without any supplement taken as a control, and the exponential phase started 4 h before. The agar diffusion method showed BLIS inhibition halos against LAB strains with diameter in the range 11.0-19.5 mm and specific areas between 377.1 and 2654.6 mm2/mL, while BLIS activity against Listeria strains was better quantified by the liquid medium assay that showed, for the fermented broth without any dilution, 100 and 50% inhibition of Listeria innocua and Listeria seeligeri growth, respectively. These results highlight the potential of P. pentosaceus BLIS as a natural antimicrobial for application in the food industry.
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Affiliation(s)
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Via Opera Pia 15, 16145, Genoa, Italy
| | - Martin Gierus
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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Stability of Bacteriocin-Like Inhibitory Substance (BLIS) Produced by Pediococcus acidilactici kp10 at Different Extreme Conditions. BIOMED RESEARCH INTERNATIONAL 2018; 2018:5973484. [PMID: 30363649 PMCID: PMC6180926 DOI: 10.1155/2018/5973484] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 09/12/2018] [Indexed: 11/17/2022]
Abstract
Nowadays, bacteriocin industry has substantially grown replacing the role of chemical preservatives in enhancing shelf-life and safety of food. The progress in bacteriocin study has been supported by the emerging of consumer demand on the applications of natural food preservatives. Since food is a complex ecosystem, the characteristics of bacteriocin determine the effectiveness of their incorporation into the food products. Among four commercial media (M17 broth, MRS broth, tryptic soy broth, and nutrient broth) tested, the highest growth of Pediococcus acidilactici kp10 and bacteriocin-like-inhibitory substance (BLIS) production were obtained in the cultivation with M17. BLIS production was found to be a growth associated process where the production was increased concomitantly with the growth of producing strain, P. acidilactici kp10. The antimicrobial property of BLIS against three indicator microorganisms (Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus) remained stable upon heating at 100°C but not detectable at 121°C. The BLIS activity was also observed to be stable and active at a wide pH range (pH 2 to pH 7). The BLIS activity remained constant at -20°C and -80°C for 1 month of storage. However, the activity dropped after 3 and 6 months of storage at 4°C, -20°C, and -80°C with more than 80% reduction. The ability of bacteriocin from P. acidilactici kp10 to inhibit food-borne pathogens while remaining stable and active at extreme pH and temperature is of potential interest for future applications in food preservatives.
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Barman S, Ghosh R, Mandal NC. Production optimization of broad spectrum bacteriocin of three strains of Lactococcus lactis isolated from homemade buttermilk. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.aasci.2018.05.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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de Souza de Azevedo PO, Converti A, Domínguez JM, de Souza Oliveira RP. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus. Probiotics Antimicrob Proteins 2018; 9:466-472. [PMID: 28560515 DOI: 10.1007/s12602-017-9292-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Sucrose and inulin, when combined with glucose, behaved as stimulating agents of bacteriocin production by Pediococcus pentosaceus ATCC 43200. When such microbial strain was grown in glucose-based Man, Rogosa, and Sharpe (MRS) medium, without any additional supplement, it showed higher maximum cell concentration (2.68 ± 1.10 g/L) and longer generation time (2.17 ± 0.02 h), but lower specific growth rate (0.32 ± 0.01 h-1) than in the same medium supplemented with 1.0% of both ingredients (2.53 ± 1.10 g/L, 1.60 ± 0.05 h and 0.43 ± 0.02 h-1, respectively). Glucose replacement by sucrose or inulin almost completely suppressed growth, hence confirming that it is the preferred carbon source for this strain. Qualitatively, similar results were observed for lactate production, which was 59.8% higher in glucose-based medium. Enterococcus and Listeria strains were sensitive to bacteriocin, whose antimicrobial effect after 8 h increased from 120.25 ± 0.35 to 144.00 ± 1.41 or 171.00 ± 1.41 AU/mL when sucrose or inulin was added to the glucose-based MRS medium. Sucrose and inulin were also able to speed up P. pentosaceus growth in the exponential phase.
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Affiliation(s)
- Pamela Oliveira de Souza de Azevedo
- Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes 580, São Paulo, 05508-900, Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Genoa University, 16145, Genoa, Italy
| | - José Manuel Domínguez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain
| | - Ricardo Pinheiro de Souza Oliveira
- Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes 580, São Paulo, 05508-900, Brazil.
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Sidooski T, Brandelli A, Bertoli SL, Souza CKD, Carvalho LFD. Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria – A review. Crit Rev Food Sci Nutr 2018; 59:2839-2849. [DOI: 10.1080/10408398.2018.1474852] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Thiago Sidooski
- Chemical Engineering Department, University of Blumenau, São Paulo, Blumenau, SC, Brazil
| | - Adriano Brandelli
- Laboratory of Biochemistry and Applied Microbiology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Sávio Leandro Bertoli
- Chemical Engineering Department, University of Blumenau, São Paulo, Blumenau, SC, Brazil
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18
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Johnson EM, Jung DYG, Jin DYY, Jayabalan DR, Yang DSH, Suh JW. Bacteriocins as food preservatives: Challenges and emerging horizons. Crit Rev Food Sci Nutr 2017; 58:2743-2767. [PMID: 28880573 DOI: 10.1080/10408398.2017.1340870] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.
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Affiliation(s)
- Eldin Maliyakkal Johnson
- a Centre for Nutraceutical and Pharmaceutical Materials , College of Natural Science , Myongji University , Yongin , Korea.,b Food Microbiology and Bioprocess Laboratory , Department of Life Science, National Institute of Technology , Rourkela, Odisha , India
| | - Dr Yong-Gyun Jung
- c Interdisciplinary Program of Biomodulation , College of Natural Science , Myongji University , Yongin , Korea
| | - Dr Ying-Yu Jin
- d Myongji University Bioefficiency Research Centre , College of Natural Science , Myongji University , Yongin , Korea
| | - Dr Rasu Jayabalan
- b Food Microbiology and Bioprocess Laboratory , Department of Life Science, National Institute of Technology , Rourkela, Odisha , India
| | - Dr Seung Hwan Yang
- e Department of Biotechnology , Chonnam National University-Yeosu Campus , Yeosu , Korea
| | - Joo Won Suh
- a Centre for Nutraceutical and Pharmaceutical Materials , College of Natural Science , Myongji University , Yongin , Korea.,f Division of Bioscience and Bioinformatics , College of Natural Science, Myongji University , Yongin , Korea
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19
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Kaminarides S, Aktypis A, Koronios G, Massouras T, Papanikolaou S. Effect of ‘in situ
’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12448] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Stelios Kaminarides
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - Anastasios Aktypis
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - George Koronios
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - Theophilos Massouras
- Laboratory of Dairy Science and Technology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
| | - Seraphim Papanikolaou
- Laboratory of Food Microbiology & Biotechnology; Department of Food Science and Human Nutrition; Agricultural University of Athens; Iera Odos 75 11855 Athens Greece
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20
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Costas Malvido M, Alonso González E, Outeiriño D, Fajardo Bernárdez P, Pérez Guerra N. Combination of food wastes for an efficient production of nisin in realkalized fed-batch cultures. Biochem Eng J 2017. [DOI: 10.1016/j.bej.2017.03.012] [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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21
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Delboni RR, Yang HM. Mathematical Model of Interaction Between Bacteriocin-Producing Lactic Acid Bacteria and Listeria. Part 1: Steady States and Thresholds. Bull Math Biol 2017; 79:1637-1661. [PMID: 28597170 DOI: 10.1007/s11538-017-0302-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Accepted: 05/24/2017] [Indexed: 11/24/2022]
Abstract
Mathematical modeling is an important tool to assessing quantitative conjectures and to answer specific questions. In the modeling, we assume that a competitor represented by a lactic acid bacterium produces antimicrobial compounds (substances that kill microorganisms or inhibit their growth), such as lactic acid and bacteriocins, with some cost to its own growth. Bacteriocins are protein compounds with antimicrobial effect against related species and bacteria such as Listeria monocytogenes, which is foodborne pathogen that cause listeriosis. From the analysis of the model, we found the thresholds which determine the existence of multiple equilibria and we studied their stability, in order to evaluate the interaction between lactic acid bacteria and L. monocytogenes.
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Affiliation(s)
- Roberta Regina Delboni
- UNICAMP-IMECC-DMA, Rua Sérgio Buarque de Holanda, 651, CEP: 13083-859, Campinas, SP, Brazil.
| | - Hyun Mo Yang
- UNICAMP-IMECC-DMA, Rua Sérgio Buarque de Holanda, 651, CEP: 13083-859, Campinas, SP, Brazil
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Dzhavakhiya V, Savushkin V, Ovchinnikov A, Glagolev V, Savelyeva V, Popova E, Novak N, Glagoleva E. Scaling up a virginiamycin production by a high-yield Streptomyces virginiae VKM Ac-2738D strain using adsorbing resin addition and fed-batch fermentation under controlled conditions. 3 Biotech 2016; 6:240. [PMID: 28330311 PMCID: PMC5234532 DOI: 10.1007/s13205-016-0566-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 11/04/2016] [Indexed: 10/24/2022] Open
Abstract
Virginiamycin produced by Streptomyces virginiae as a natural mix of macrocyclic peptidolactones M and S is widely used in the industrial production of ethanol fuel and as an antibiotic feed additive for cattle and poultry. Its main antimicrobial components, M1 and S1 factors, act synergistically if the M1:S1 ratio in the final product is 70-75:25-30. This fact significantly complicates the development of stable high-yield strains suitable for industrial application. In the previous work, authors obtained a mutant S. virginiae VKM Ac-2738D strain, characterized by a high productivity in flasks and the optimum M1:S1 ratio (75:25) in the final product. In this study, the scale-up of the virginiamycin production by VKM AC-2738D from shake flasks to a pilot-scale (100 L) stirred fermentor was carried out and the possibility of the in situ use of synthetic adsorbing resins to remove virginiamycin from culture broth was assessed. After the optimization of pH and dissolved oxygen concentration (6.8-7.0 and 50%, respectively), the fed-batch fermentation of VKM Ac-2738D with continuous addition of 50% sucrose solution (5 g/L/day starting from 48 h of fermentation) resulted in a final virginiamycin titer of 4.9 g/L. Among four tested resins, Diaion® HP21 added to fermentation medium prior to sterilization absorbed 98.5% of the total virginiamycin that simplifies its further recovery procedure and increased its total titer to 5.6 g/L at the M1:S1 ratio of 74:26. The developed technology has several important advantages, which include (1) the optimum M1:S1 ratio in the final product, (2) the possibility to use sucrose as a carbon source instead of traditionally used and more expensive glucose or D-maltose, and (3) selective binding of up to 98.5% of produced virginiamycin on the adsorbing resin.
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Affiliation(s)
- Vakhtang Dzhavakhiya
- INGBIO Innovative Enterprise, Pr. 60-letiya Oktyabrya, 7/1, Moscow, 117312, Russia.
| | - Vyacheslav Savushkin
- INGBIO Innovative Enterprise, Pr. 60-letiya Oktyabrya, 7/1, Moscow, 117312, Russia
| | | | - Vladislav Glagolev
- INGBIO Innovative Enterprise, Pr. 60-letiya Oktyabrya, 7/1, Moscow, 117312, Russia
| | - Veronika Savelyeva
- INGBIO Innovative Enterprise, Pr. 60-letiya Oktyabrya, 7/1, Moscow, 117312, Russia
| | - Evgeniya Popova
- INGBIO Innovative Enterprise, Pr. 60-letiya Oktyabrya, 7/1, Moscow, 117312, Russia
| | - Nikita Novak
- INGBIO Innovative Enterprise, Pr. 60-letiya Oktyabrya, 7/1, Moscow, 117312, Russia
| | - Elena Glagoleva
- INGBIO Innovative Enterprise, Pr. 60-letiya Oktyabrya, 7/1, Moscow, 117312, Russia
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Ming LC, Halim M, Rahim RA, Wan HY, Ariff AB. Strategies in fed-batch cultivation on the production performance of Lactobacillus salivarius I 24 viable cells. Food Sci Biotechnol 2016; 25:1393-1398. [PMID: 30263421 PMCID: PMC6049257 DOI: 10.1007/s10068-016-0217-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 06/02/2016] [Accepted: 06/15/2016] [Indexed: 10/20/2022] Open
Abstract
The potential use of fed-batch cultivation (FBC) for improvement of the production of Lactobacillus salivarius I 24 biomass for subsequent use as probiotics was studied using a 2-L stirredtank bioreactor. Three different constant feeding rates (0.1, 0.05, and 0.033 L/h) were applied in FBCs and their effect on carbon metabolism was evaluated. The carbon flux for cell built-up with reduction in lactic acid synthesis was observed in the fed-batch as compared to the batch cultivation mode. The viable cell number obtained in the constant FBC (CFBC) operated at a feeding rate of 0.05 L/h was 8 times higher (10.7×1010 CFU/mL) than that recorded in the batch cultivation. This gave the viable cell yield based on glucose consumed for CFBC of 26 times higher (11.3×1012 CFU/gGlucose) than the batch cultivation. This study demonstrated CFBC, which is simple with minimal use of process control equipment, has an industrial potential for improvement of probiotic production.
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Affiliation(s)
- Lim Chi Ming
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Murni Halim
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Raha Abd Rahim
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ho Yin Wan
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Arbakariya Bin Ariff
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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24
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Aarti C, Khusro A, Arasu MV, Agastian P, Al-Dhabi NA. Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India. SPRINGERPLUS 2016; 5:1743. [PMID: 27795886 PMCID: PMC5055530 DOI: 10.1186/s40064-016-3452-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Accepted: 09/29/2016] [Indexed: 11/10/2022]
Abstract
Lactic acid bacteria (LAB) isolated from various foods are important due to their potential to inhibit microorganisms, including drug-resistant bacteria. The objectives of this investigation were to isolate and identify antibacterial substances producing LAB from Hentak, a traditional fermented fish product of Manipur (North-East India), and to optimize the production of antagonistic substances present in cell free neutralized supernatant (CFNS) against enteric bacterial pathogens using the ‘one factor at a time’ (OFAT) method. Out of 10 LAB, the most potent bacterium producing antibacterial substances was isolated and identified as Lactobacillus pentosus strain LAP1 based upon morphological, biochemical and molecular characterization. MRS (de Man, Ragosa and Sharpe) medium was determined to provide better bactericidal activity (AU/ml) than other tested media against the indicator enteric bacteria, including Staphylococcus epidermidis MTTC 3615, Micrococcus luteus MTCC 106, Shigella flexneri MTCC 1457, Yersinia enterocolitica MTCC 840 and Proteus vulgaris MTCC 1771. The culture conditions (pH: 5, temperature: 30 °C and inoculum volume: 1 %) and medium components (carbon source: lactose and nitrogen source: ammonium chloride) were observed to be the most influential parameters of significant antagonistic activity of CFNS against the enteric pathogens. MRS medium supplemented with Tween20 effectively stimulated the yield of antibacterial substances. The CFNS of strain LAP1 exhibited sensitivity to proteolytic enzyme (pepsin) treatment and heat treatment (60 °C for 60 min, 100 °C for 30 min and 121 °C for 15 min) and lost its inhibitory properties. The CFNS was active at an acidic (pH 3.0) to neutral pH (pH 7.0) but lost its antagonistic properties at an alkaline pH. The CFNS obtained from strain LAP1 scavenges the DPPH (1,1-diphenyl-2 picrylhydrazyl) significantly in a concentration-dependent manner within the range of 8.8 ± 0.12–57.35 ± 0.1 %. The OFAT-based approach revealed the baseline for statistical optimization, the scale-up process and efficient production of CFNS by L. pentosus strain LAP1, which could be used as a potential antibacterial and free radical scavenging agent.
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Affiliation(s)
- Chirom Aarti
- Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai, Tamil Nadu 600034 India
| | - Ameer Khusro
- Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai, Tamil Nadu 600034 India
| | - Mariadhas Valan Arasu
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P. O. Box 2455, Riyadh, 11451 Saudi Arabia
| | - Paul Agastian
- Research Department of Plant Biology and Biotechnology, Loyola College, Nungambakkam, Chennai, Tamil Nadu 600034 India
| | - Naïf Abdullah Al-Dhabi
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P. O. Box 2455, Riyadh, 11451 Saudi Arabia
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25
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Kinetics of growth on dual substrates, production of novel glutaminase-free L-asparaginase and substrates utilization by Pectobacterium carotovorum MTCC 1428 in a batch bioreactor. KOREAN J CHEM ENG 2016. [DOI: 10.1007/s11814-016-0216-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Hosseini Nezhad M, Hussain MA, Britz ML. Stress responses in probiotic Lactobacillus casei. Crit Rev Food Sci Nutr 2016; 55:740-9. [PMID: 24915363 DOI: 10.1080/10408398.2012.675601] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal (GI) tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains and their environment has gained increased interest in recent years. This paper presents an overview of the important features of stress responses in Lb. casei, and related proteomic or gene expression patterns that may improve their use as starter cultures and probiotics.
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Zhang J, Zhang Y, Wen Y, Gao Q, Wang D, Zhao M, Han Y, Zhou Z. A Compatible Membrane Process for Separation and Concentration of Pediocin PA-1 from Fermentation Broth. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.905598] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Hwanhlem N, Chobert JM, H-Kittikun A. Bacteriocin-producing lactic acid bacteria isolated from mangrove forests in southern Thailand as potential bio-control agents in food: Isolation, screening and optimization. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ge J, Fang B, Wang Y, Song G, Ping W. Bacillus subtilis enhances production of Paracin1.7, a bacteriocin produced by Lactobacillus paracasei HD1-7, isolated from Chinese fermented cabbage. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0817-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Zotta T, Ianniello RG, Guidone A, Parente E, Ricciardi A. Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17. J Appl Microbiol 2013; 116:632-43. [PMID: 24267916 DOI: 10.1111/jam.12398] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 11/04/2013] [Accepted: 11/15/2013] [Indexed: 12/20/2022]
Abstract
AIMS Lactobacillus plantarum is a lactic acid bacterium involved in the production of many fermented foods. Recently, several studies have demonstrated that aerobic or respiratory metabolism in this species leads to improved technological and stress response properties. METHODS AND RESULTS We investigated respiratory growth, metabolite production and stress resistance of Lact. plantarum C17 during batch, fed-batch and chemostat cultivations under respiratory conditions. Sixty mutants were selected for their ability to tolerate oxidative stress using H2 O2 and menadione as selective agents and further screened for their capability to growth under anaerobic, respiratory and oxidative stress conditions. Dilution rate clearly affected the physiological state of cells and, generally, slow-growing cultures had improved survival to stresses, catalase production and oxygen uptake. Most mutants were more competitive in terms of biomass production and ROS degradation compared with wild-type strain (wt) C17 and two of these (C17-m19 and C17-m58) were selected for further experiments. CONCLUSIONS This work confirms that, in Lact. plantarum, respiration and low growth rates confer physiological and metabolic advantages compared with anaerobic cultivation. SIGNIFICANCE AND IMPACT OF THE STUDY Our strategy of natural selection successfully provides a rapid and inexpensive screening for a large number of strains and represents a food-grade approach of practical relevance in the production of starter and probiotic cultures.
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Affiliation(s)
- T Zotta
- Istituto di Scienze dell'Alimentazione-CNR, Avellino, Italy
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Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits. Appl Environ Microbiol 2013; 80:777-87. [PMID: 24242246 DOI: 10.1128/aem.03224-13] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study aimed at investigating the regulatory system of bacteriocin synthesis by Lactobacillus plantarum strains in vegetables and fruits in a model system. Sterile and neutralized cell-free supernatant (CFS) from L. plantarum strains grown in MRS broth showed in vitro antimicrobial activities toward various indicator strains. The highest activity was that of L. plantarum C2. The antimicrobial activity was further assayed on vegetable and fruit agar plates (solid conditions) and in juices (liquid conditions). A regulatory mechanism of bacteriocin synthesis via quorum sensing was hypothesized. The synthesis of antimicrobial compounds seemed to be constitutive under solid conditions of growth on vegetable and fruit agar plates. In contrast, it depended on the size of the inoculum when L. plantarum C2 was grown in carrot juice. Only the inoculum of ca. 9.0 log CFU ml(-1) produced detectable activity. The genes plnA, plnEF, plnG, and plnH were found in all L. plantarum strains. The genes plnJK and plnN were detected in only three or four strains. Reverse-phase high-performance liquid chromatography purification and mass spectrometry analysis revealed the presence of a mixture of eight peptides in the most active fraction of the CFS from L. plantarum C2. Active peptides were encrypted into bacteriocin precursors, such as plantaricins PlnJ/K and PlnH and PlnG, which are involved in the ABC transport system. A real-time PCR assay showed an increase in the expression of plnJK and plnG during growth of L. plantarum C2 in carrot juice.
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Gaikwad GL, Gupta P, Wate SR. Bio-control of waterborne pathogens using Lactobacillus spp. ENVIRONMENTAL MONITORING AND ASSESSMENT 2012; 184:6627-6635. [PMID: 22131013 DOI: 10.1007/s10661-011-2447-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2010] [Accepted: 11/14/2011] [Indexed: 05/31/2023]
Abstract
Bacteria play a significant role in water contamination. Chemicals are mostly used for the treatment of bacteriologically contaminated water. The use of bacterial interactions is a new approach to limit the pathogens' growth. Detection of antimicrobial substances produced by lactic acid bacteria against the waterborne pathogens is the objective of this work. Microbiological and biochemical methods were used to identify lactic acid bacteria having an antimicrobial activity. Evaluation of antimicrobial activity with growth kinetic measurements was performed. Four isolates of lactic acid bacteria obtained from whey and curd were identified. The predominant species belonging to the Lactobacillus genera are: Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus paracasei, and Lactobacillus paraplantarum. The present study revealed that the Lactobacillus consortium is able to inhibit Staphylococcus aureus's growth along with Escherichia coli and Vibrio species. In mixed culture, after 24 h, the Lactobacillus consortium reduces the growth of S. aureus by 2.03 log; moreover, the growth of the latter bacteria totally ceased after 72 h of incubation. The protein produced by the Lactobacillus consortium was responsible for arresting the growth of S. aureus.
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Affiliation(s)
- Ghyandeep L Gaikwad
- EIRA Division, National Environmental Engineering Research Institute (NEERI), Nehru Marg, Nagpur 440020, India.
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Effects of physical culture parameters on bacteriocin production by Mexican strains of Bacillus thuringiensis after cellular induction. ACTA ACUST UNITED AC 2012; 39:183-9. [DOI: 10.1007/s10295-011-1014-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2011] [Accepted: 06/25/2011] [Indexed: 10/18/2022]
Abstract
Abstract
We have shown previously that in the presence of inducer Bacillus cereus 183, significant increases in bacteriocin production and bactericidal activity of B. thuringiensis occur when the latter is cultivated at pH 7.2, 28°C, and 180 rpm. Here we show that this activity can be further improved when B. thuringiensis is induced with B. cereus 183 and then cultivated with modification of pH, temperature, and agitation. Five native strains of B. thuringiensis, LBIT 269, LBIT 287, LBIT 404, LBIT 420, and LBIT 524 which synthesize, respectively, morricin 269, kurstacin 287, kenyacin 404, entomocin 420, and tolworthcin 524, were cultivated in four different fermentation media. Of these, fermentation in tryptic soy broth (TSB) yielded the highest level of bacteriocin activity (~100–133 FU). Bacteria grown in TSB were induced with B. cereus 183 and cultivated at different pH (6.0, 7.2, 8.0), temperature (26, 28, 30°C), and agitation (150, 180, 210 rpm). Full factorial design was performed and results were analyzed with analysis of variance (ANOVA) and Tukey multiple comparison tests at significant level of α ≤ 0.05 to study the influence of the three variables on bacterial growth and bacteriocin production. Our data show that the highest bacteriocin activity was found with LBIT 269 and LBIT 404 with an increase of ~95–100% compared with induced B. thuringiensis strains cultivated under fixed conditions (pH 7.2, 28°C, 180 rpm), for which the data were set at 0%. The optimal conditions for morricin 269 and kenyacin 404 production were, respectively, pH 8, 30°C, 210 rpm and pH 7.2, 26°C, 210 rpm.
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Rehaiem A, Guerra NP, Belgacem ZB, Bernárdez PF, Castro LP, Manai M. Enhancement of enterocin A production by Enterococcus faecium MMRA and determination of its stability to temperature and pH. Biochem Eng J 2011. [DOI: 10.1016/j.bej.2011.05.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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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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AKKOÇ NEFISE, GHAMAT AYLA, AKÇELIK MUSTAFA. Optimisation of bacteriocin production of Lactococcus lactis subsp. lactis MA23, a strain isolated from Boza. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00671.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey. J Biomed Biotechnol 2010; 2010. [PMID: 20689729 PMCID: PMC2896665 DOI: 10.1155/2010/290286] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2010] [Accepted: 04/28/2010] [Indexed: 11/17/2022] Open
Abstract
The influence of initial pH on growth and nutrient (total sugars, nitrogen, and phosphorous) consumption by Enterococcus faecium CECT 410 was studied during batch cultures in whey. With these data, two realkalized fed-batch fermentations were developed using different feeding substrates. The shift from homolactic to mixed acid fermentation, the biphasic kinetics observed for cell growth and nitrogen consumption and the increase in the concentrations of biomass and products (lactic acid, acetic acid, ethanol, and butane-2,3-diol) were the most noteworthy observations of these cultures. Modelling the fed-batch growth of Ent. faecium with the Logistic and bi-Logistic models was not satisfactory. However, biomass production was best mathematically described with the use of a double Monod model, which was expressed in terms of biomass, product accumulation, and nitrogen utilization. Product formation was successfully modelled with a modified form of the Luedeking and Piret model developed in this study.
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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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Riazi S, Wirawan RE, Badmaev V, Chikindas ML. Characterization of lactosporin, a novel antimicrobial protein produced by Bacillus coagulans ATCC 7050. J Appl Microbiol 2009; 106:1370-7. [PMID: 19191946 DOI: 10.1111/j.1365-2672.2008.04105.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To characterize the antimicrobial protein produced by Bacillus coagulans used in the probiotic dietary supplement (Lactospore) Probiotic, Sabinsa Corp., Piscataway, NJ, USA). METHODS AND RESULTS Bacillus coagulans ATCC 7050 was grown at 37 degrees C for 18 h. The cell free supernatant was concentrated 10-fold (lactosporin preparation, LP). The antimicrobial activity of LP was confirmed against Micrococcus luteus ATCC 10420 in a well diffusion assay. The proteinaceous nature of LP was determined following exposure to different enzymes. The activity of LP was pH-dependent but stable to heat. The isoelectric point of LP was determined to be 3.5-4.0. PCR analyses showed no similarity between lactosporin and known antimicrobial proteins produced by the Bacillus spp. CONCLUSIONS Lactosporin is a novel antimicrobial protein. Initial characterization indicates that it may fall outside of the conventional classification of class I and II bacteriocins. Loss of activity after exposure to a number of proteolytic enzymes and lipase suggest that lactosporin may posses a lipid moiety which contributes to its inhibitory activity. SIGNIFICANCE AND IMPACT OF THE STUDY The unique characteristics of lactosporin, including its antimicrobial activity against pathogenic micro-organisms, indicate that it may have potential for application in foods and personal care products.
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Affiliation(s)
- S Riazi
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, 08901, USA
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Ndaw A, Zinedine A, Faid M, Bouseta A. Effect of controlled lactic acid bacterial fermentation on the microbiological and chemical qualities of Moroccan sardines (Sardina pilchardus). Acta Microbiol Immunol Hung 2008; 55:295-310. [PMID: 18800595 DOI: 10.1556/amicr.55.2008.3.2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Lactic acid bacteria (LAB) strains were assayed for the conservation of fresh sardine "Sardina pilchardus". Lactobacillus delbrueckii subsp. delbrueckii was used for inoculation of sardine fillets in a solution of NaCl (5%, w/w) and glucose (4%, w/w) concentration in water. Microbial counts including Standard Plate Count (SPC), LAB, yeasts, coliforms, Salmonella, staphylococci and Clostridium were followed during two weeks of storage at 30 degrees C. Determinations of chemical parameters including pH, dry matter, fat, ash, total nitrogen (NT), total volatile basic nitrogen (TVBN) and trimethylamine (TMA) were carried out under the same conditions. Chemical determinations showed a net pH decrease from an initial value of 6.05 in raw sardine fillets to 4.3 after 16 days of fermentation. Increases in TMA content and TBVN were observed. Microbiological control showed that LAB counts reached a level up to 3.10(9) cfu/g after 4 days of fermentation. After two weeks, fermented fish was free of coliforms and Salmonella. The inhibition of pathogenic microflora including staphylococci and Clostridium was also observed. The results indicated that controlled LAB fermentation could be used as a successful process for biopreservation of sardines produced in huge quantities in Morocco.
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Affiliation(s)
- A Ndaw
- Department of Biology, Faculty of Sciences Dhar Mehraz, Sidi Mohamed Ben Abdellah University, P.O. Box 1796, Fès-Atlas, Morocco
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Fajardo Bernárdez P, Fuciños González C, Méndez Batán J, Pastrana Castro L, Pérez Guerra N. Performance and intestinal coliform counts in weaned piglets fed a probiotic culture (Lactobacillus casei subsp. casei CECT 4043) or an antibiotic. J Food Prot 2008; 71:1797-805. [PMID: 18810863 DOI: 10.4315/0362-028x-71.9.1797] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The production of biomass and antibacterial extracellular products by Lactobacillus casei subsp. casei CECT 4043 was followed in both batch and in realkalized fed-batch cultures. Enhanced concentrations of biomass and antibacterial extracellular products were obtained with the use of the latter fermentation technique in comparison with the batch mode. The culture obtained by fed-batch fermentation was mixed with skim milk and used to prepare a probiotic feed for weaned piglets. To test the effect of the potentially probiotic culture of L. casei on body weight gain, feed intake, feed conversion efficiency, and on fecal coliform counts of piglets, two groups of animals received either feed supplemented with the probiotic preparation or avilamycin for 28 days. The control group was fed nonsupplemented feed. At the end of the administration period (day 28), the groups receiving probiotic and avilamycin exhibited the highest average body weight gain values, although the mean feed intake and feed conversion efficiency values were not different among the groups (P > 0.05). For the entire experimental period (42 days), the control group exhibited the lowest feed intake value, the probiotic group exhibited the highest feed conversion efficiency value, and the antibiotic group exhibited the highest body weight gain (P < 0.05). Interestingly, no significant difference in body weight gain was observed between the probiotic and the control groups by day 42 (P > 0.05). Fecal coliform values decreased (although not significantly) by day 28 in the three groups. However, the mean counts returned to pretreatment levels by day 42 in all groups.
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Affiliation(s)
- Paula Fajardo Bernárdez
- Departamento de Química Analítica y Alimentaria, Facultad de Ciencias de Orense, Universidad de Vigo, Las Lagunas s/n, 32004 Orense, Spain
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Wu Z, Wang L, Jing Y, Li X, Zhao Y. Variable Volume Fed-Batch Fermentation for Nisin Production by Lactococcus lactis subsp. lactis W28. Appl Biochem Biotechnol 2008; 152:372-82. [DOI: 10.1007/s12010-008-8335-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2008] [Accepted: 07/29/2008] [Indexed: 11/30/2022]
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Modelling the stress inducing biphasic growth and pediocin production by Pediococcus acidilactici NRRL B-5627 in re-alkalized fed-batch cultures. Biochem Eng J 2008. [DOI: 10.1016/j.bej.2008.02.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Coetzee JCJ, Todorov SD, Görgens JF, Dicks LMT. Increased production of bacteriocin ST4SA byEnterococcus mundtii ST4SA in modified corn steep liquor. ANN MICROBIOL 2007. [DOI: 10.1007/bf03175363] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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De Vuyst L, Leroy F. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J Mol Microbiol Biotechnol 2007; 13:194-9. [PMID: 17827969 DOI: 10.1159/000104752] [Citation(s) in RCA: 315] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studied in detail through mathematical modeling and positive predictive microbiology. Application of bacteriocin-producing starter cultures in sourdough (to increase competitiveness), in fermented sausage (anti-listerial effect), and in cheese (anti-listerial and anti-clostridial effects), have been studied during in vitro laboratory fermentations as well as on pilot-scale level. The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety. In addition, antimicrobial production by probiotic LAB might play a role during in vivo interactions occurring in the human gastrointestinal tract, hence contributing to gut health.
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Affiliation(s)
- Luc De Vuyst
- Department of Applied Biological Sciences and Engineering, Research Group of Industrial Microbiology and Food Biotechnology, Vrije Universiteit Brussel, Brussels, Belgium.
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Guerra NP, Agrasar AT, Macías CL, Bernárdez PF, Castro LP. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.11.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Guerra NP, Bernárdez PF, Castro LP. Fed-batch pediocin production on whey using different feeding media. Enzyme Microb Technol 2007. [DOI: 10.1016/j.enzmictec.2007.03.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Improved production by fed-batch cultivation and some properties of Cu/Zn-superoxide dismutase from the fungal strain Humicola lutea 103. Enzyme Microb Technol 2007. [DOI: 10.1016/j.enzmictec.2006.05.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Aktypis A, Tychowski M, Kalantzopoulos G, Aggelis G. Studies on bacteriocin (thermophilin T) production by Streptococcus thermophilus ACA-DC 0040 in batch and fed-batch fermentation modes. Antonie van Leeuwenhoek 2007; 92:207-20. [PMID: 17318330 DOI: 10.1007/s10482-007-9148-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2006] [Accepted: 01/17/2007] [Indexed: 10/23/2022]
Abstract
Growth conditions that support bacteriocin (thermophilin T) production by Streptococcus thermophilus ACA-DC 0040 were identified. Synthesis of thermophilin T occurred during primary metabolic growth, while its specific rate of synthesis seemed to be optimal at T = 30 degrees C. Thermophilin T activity rapidly decreased in the stationary phase, especially at high growth temperature (i.e. T = 42 degrees C). In media with high content of complex nitrogen sources, high amounts of bacteriocin were detected in the growth environment, while about an 8-fold increase of thermophilin T titer and a 2-fold increase of specific synthesis rate was achieved when a fed-batch fermentation mode was applied.
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Affiliation(s)
- Anastasios Aktypis
- Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
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