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Oliveira FS, da Silva Rodrigues R, Cavicchioli VQ, de Carvalho AF, Nero LA. Influence of different culture media on the antimicrobial activity of Pediococcus pentosaceus ST65ACC against Listeria monocytogenes. Braz J Microbiol 2024:10.1007/s42770-024-01391-1. [PMID: 38789904 DOI: 10.1007/s42770-024-01391-1] [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] [Received: 02/01/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Pediococcus pentosaceus ST65ACC is a bacteriocinogenic lactic acid bacteria (LAB) isolated from Brazilian artisanal cheese that is capable of inhibiting different food pathogens, mainly Listeria monocytogenes. The production of bacteriocins can be influenced by several growth conditions, such as temperature, pH, and medium composition. This study aimed to evaluate the effect of different culture media on the production of bacteriocins and antimicrobial activity of P. pentosaceus ST65ACC on L. monocytogenes Scott A. The strains were inoculated alone and in coculture in four different media: BHI broth, MRS broth, meat broth, and reconstituted skim milk (RSM) 10% (w/v). The culture media were then incubated at 37 °C for 96 h, and count analysis, pH measurement, and bacteriocin production were performed at 0, 24, 48, 72 and 96 h. L. monocytogenes was inhibited to nondetectable levels in coculture with P. pentosaceus ST65ACC in MRS broth within 96 h, consistent with the high production of bacteriocin throughout the analysis period (3,200-12,800 AU/mL). However, lower inhibitory activities of P. pentosaceus ST65ACC on L. monocytogenes Scott A were recorded in BHI, RSM, and meat broth, with low or no production of bacteriocins at the analyzed times. The composition of these culture media may have repressed the production and activity of bacteriocins and, consequently, the antagonist activity of P. pentosaceus ST65ACC on L. monocytogenes Scott A. The results showed that the antimicrobial activity was more effective in MRS broth, presenting greater production of bacteriocins and less variability when compared to the other media analyzed.
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Affiliation(s)
- Francielly Soares Oliveira
- Departamento de Veterinária, InsPOA- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Viçosa, 36570 900, MG, Brazil
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, 36570 900, MG, Brazil
| | - Rafaela da Silva Rodrigues
- Departamento de Veterinária, InsPOA- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Viçosa, 36570 900, MG, Brazil
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, 36570 900, MG, Brazil
| | - Valéria Quintana Cavicchioli
- Centro de Pesquisa em Alimentos, Escola de Veterinária e Zootecnia, Universidade Federal de Goiás, Goiânia, 74690 900, GO, Brazil
| | - Antônio Fernandes de Carvalho
- InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, 36570 900, MG, Brazil
| | - Luís Augusto Nero
- Departamento de Veterinária, InsPOA- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Viçosa, 36570 900, MG, Brazil.
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Ryan A, Patel P, Ratrey P, O'Connor PM, O'Sullivan J, Ross RP, Hill C, Hudson SP. The development of a solid lipid nanoparticle (SLN)-based lacticin 3147 hydrogel for the treatment of wound infections. Drug Deliv Transl Res 2023:10.1007/s13346-023-01332-9. [PMID: 36964439 PMCID: PMC10382363 DOI: 10.1007/s13346-023-01332-9] [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: 03/09/2023] [Indexed: 03/26/2023]
Abstract
Chronic wounds affect millions of people globally. This number is set to rise with the increasing incidence of antimicrobial-resistant bacterial infections, such as methicillin-resistant Staphylococcus aureus (MRSA), which impair the healing of chronic wounds. Lacticin 3147 is a two-peptide chain bacteriocin produced by Lactococcus lactis that is active against S. aureus including MRSA strains. Previously, poor physicochemical properties of the peptides were overcome by the encapsulation of lacticin 3147 into solid lipid nanoparticles. Here, a lacticin 3147 solid lipid nanoparticle gel is proposed as a topical treatment for S. aureus and MRSA wound infections. Initially, lacticin 3147's antimicrobial activity against S. aureus was determined before encapsulation into solid lipid nanoparticles. An optimised gel formulation with the desired physicochemical properties for topical application was developed, and the lacticin-loaded solid lipid nanoparticles and free lacticin 3147 aqueous solution were incorporated into separate gels. The release of lacticin 3147 from both the solid lipid nanoparticle and free lacticin gels was measured where the solid lipid nanoparticle gel exhibited increased activity for a longer period (11 days) compared to the free lacticin gel (9 days). Both gels displayed potent activity ex vivo against S. aureus-infected pig skin with significant bacterial eradication (> 75%) after 1 h. Thus, a long-acting potent lacticin 3147 solid lipid nanoparticle gel with the required physicochemical properties for topical delivery of lacticin 3147 to the skin for the potential treatment of S. aureus-infected chronic wounds was developed.
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Affiliation(s)
- Aoibhín Ryan
- Department of Chemical Sciences, Bernal Institute, University of Limerick, Limerick, Ireland
| | - Pratikkumar Patel
- Department of Chemical Sciences, Bernal Institute, University of Limerick, Limerick, Ireland
| | - Poonam Ratrey
- Department of Chemical Sciences, Bernal Institute, University of Limerick, Limerick, Ireland
| | - Paula M O'Connor
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Julie O'Sullivan
- APC Microbiome Ireland, Cork, Ireland
- School of Microbiology, University College Cork, College Road, Cork, Ireland
| | - R Paul Ross
- APC Microbiome Ireland, Cork, Ireland
- School of Microbiology, University College Cork, College Road, Cork, Ireland
| | - Colin Hill
- APC Microbiome Ireland, Cork, Ireland
- School of Microbiology, University College Cork, College Road, Cork, Ireland
| | - Sarah P Hudson
- Department of Chemical Sciences, Bernal Institute, University of Limerick, Limerick, Ireland.
- SSPC the SFI Research Centre for Pharmaceuticals, University of Limerick, Limerick, Ireland.
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Bacteriocin-Like Inhibitory Substances from Probiotics as Therapeutic Agents for Candida Vulvovaginitis. Antibiotics (Basel) 2021; 10:antibiotics10030306. [PMID: 33802636 PMCID: PMC8002407 DOI: 10.3390/antibiotics10030306] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/04/2021] [Accepted: 03/10/2021] [Indexed: 12/20/2022] Open
Abstract
Probiotics can potentially prevent and treat diseases. We examined the inhibitory activity of bacteriocin-like inhibitory substances (BLISs) from potentially probiotic lactobacilli and streptococci on Candida albicans and non-Candida albicans clinical isolates from women with vulvovaginitis. Using agar well diffusion assays, BLISs inhibited both Candida albicans and non-Candida albicans isolates. The BLIS from L. pentosus isolates had the highest anti-Candida activity (33/45; 73.3%), followed by BLISs from isolates of L. paracasei subsp. paracasei (31/45; 68.9%), L. rhamnosus I (30/45; 66.7%), L. delbrueckii subsp. lactis I (30/45; 66.7%), and S. uberis II (30/45; 66.7%). Upon characterization according to the retained activity under variable physical and chemical conditions, the BLISs showed stability against heat, pH, and surfactants, but were protease-sensitive, which suggests a proteinaceous nature of the active substances. Using crystal violet assays, the BLISs reduced the Candida biofilm biomass significantly as compared to a control group that lacked BLISs. In vivo testing of the antagonistic activity was performed using the Galleria mellonella (G. mellonella) larvae model. BLISs significantly improved survival in G. mellonella larvae treated with Candida isolates on the first, second, and seventh days, as compared to larvae inoculated with Candida only (p < 0.01). The results show that BLISs can be used as biotherapeutic agents in vulvovaginal candidiasis.
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Ibrahim F, Siddiqui NN, Aman A, Qader SAU, Ansari A. Characterization, Cytotoxic Analysis and Action Mechanism of Antilisterial Bacteriocin Produced by Lactobacillus plantarum Isolated from Cheddar Cheese. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09982-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Kara Ali M, Kacem Chaouche N. Isolation of
Lactobacillus
strain from curdled milk and investigation of their antimycotoxinogen activity. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mounira Kara Ali
- Département de Biologie Appliquée, FSNV Université des Frères Mentouri Constantine 1 Algeria
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Choi YH, Cho SS, Simkhada JR, Rahman MS, Choi YS, Kim CS, Yoo JC. A novel multifunctional peptide oligomer of bacitracin with possible bioindustrial and therapeutic applications from a Korean food-source Bacillus strain. PLoS One 2017; 12:e0176971. [PMID: 28493903 PMCID: PMC5426640 DOI: 10.1371/journal.pone.0176971] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Accepted: 04/20/2017] [Indexed: 11/18/2022] Open
Abstract
Investigating the effects of a multifunctional microbial peptide possessing strong anti-inflammatory activity against pathogenic bacteria. The antimicrobial activity of the purified peptide (CSP32) against various multidrug-resistant as well as anaerobic pathogens was determined. Anti-inflammatory activity was determined by an enzyme-linked immunosorbent assay, western blotting, and RT-PCR in RAW 264.7 macrophages. Molecular weight and structural elucidation were performed by several analytical methods such as mass spectrometry and chemoinformatic analysis. CSP32, purified from newly isolated Bacillus sp. CS32, was active against methicillin-resistant Staphylococcus aureus, vancomycin-resistant S. aureus, vancomycin-resistant enterococci, and anaerobic pathogens Propionibacterium acne and Clostridium difficile. Furthermore, CSP32 showed strong inhibitory effects on lipopolysaccharide (LPS)-induced nitric oxide (NO) production and nitric oxide synthase (iNOS) and cyclooxygenase 2 (COX-2) expression in RAW 264.7 macrophages. At concentrations of 10, 50, and 100 μg/mL, CSP32 treatment attenuated LPS-induced expression of nuclear factor kappa B (NF-κB) and mitogen-activated protein kinases (MAPKs) as well as other proinflammatory mediators such as tumor necrosis factor α (TNF-α), interleukin 6 (IL-6), and IL-1β. CSP32 potently inhibited translocation of NF-κB into the nucleus by suppressing degradation of IκB kinase (IκBα) and its phosphorylation, thereby causing NF-κB to remain inactive. CSP32 may be the first oligomer of bacitracin with anti-inflammatory properties.
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Affiliation(s)
- Yun Hee Choi
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju, Korea
| | - Seung Sik Cho
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan, Jeonnam, 5, Korea
| | - Jaya Ram Simkhada
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju, Korea
| | - Md. Saifur Rahman
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju, Korea
| | - Yoon Seok Choi
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju, Korea
| | - Chun Sung Kim
- Department of Oral Biochemistry, College of Dentistry, Chosun Universit Gwangju, Korea
| | - Jin Cheol Yoo
- Department of Pharmacy, College of Pharmacy, Chosun University, Gwangju, Korea
- * E-mail:
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Antibacterial Peptides, Probiotic Properties and Biopreservative Efficacy of Native Bacillus Species Isolated from Different Food Sources. Probiotics Antimicrob Proteins 2016; 4:279-90. [PMID: 26782188 DOI: 10.1007/s12602-012-9115-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
In this study, we evaluated the occurrence of antibacterial peptide (ABP)-producing Bacillus spp. in fermented foods. Among 78 isolated cultures, 25 potential ABP-producing stains were selected and differentiated genotypically and phenotypically. The 16S rRNA gene sequence homology, in combination with morphological, physiological and biochemical characteristics, was used for the identification of the isolates. The isolates exhibited inhibitory activity against both Gram-positive and Gram-negative food-borne pathogens. The antibacterial compounds produced by these cultures were proteinaceous in nature, with molecular weight falling in the range of 3-6.5 kDa. The ABP present in the cell-free supernatant of B. subtilis Ec1 and B. licheniformis Me1 exhibited the highest titre of activity (3,400 AU/ml) and wide range of pH (4-10) and temperature (40-100 °C) stability. The strain Ec1 was found to be exhibiting some in vitro probiotic properties, such as acid and bile tolerance, bile salt hydrolase activity and hydrophobicity towards hydrocarbons. The viable counts of Listeria monocytogenes Scott A in pasteurized milk samples containing ABP of Ec1 were lower than those observed in controls without ABP. The ABP-coated packaging films exhibited antimicrobial activity against the pathogens, indicating the application of ABP from Bacillus spp. in antimicrobial packing materials. These observations increase the likelihood of potential use of the isolated Bacillus spp. or their ABP for application in food biopreservation and as probiotics.
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Liu H, Zhang L, Yi H, Han X, Gao W, Chi C, Song W, Li H, Liu C. A novel enterocin T1 with anti-Pseudomonas activity produced by Enterococcus faecium T1 from Chinese Tibet cheese. World J Microbiol Biotechnol 2016; 32:21. [PMID: 26745981 DOI: 10.1007/s11274-015-1973-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 10/28/2015] [Indexed: 11/26/2022]
Abstract
An enterocin-producing Enterococcus faecium T1 was isolated from Chinese Tibet cheese. The enterocin was purified by SP-Sepharose and reversed phase HPLC. It was identified as unique from other reported bacteriocins based on molecular weight (4629 Da) and amino acid compositions; therefore it was subsequently named enterocin T1. Enterocin T1 was stable at 80-100 °C and over a wide pH range, pH 3.0-10.0. Protease sensitivity was observed to trypsin, pepsin, papain, proteinase K, and pronase E. Importantly, enterocin T1 was observed to inhibit the growth of numerous Gram-negative and Gram-positive bacteria including Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Salmonella typhimurium, Shigella flexneri, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes. Take together, these results suggest that enterocin T1 is a novel bacteriocin with the potential to be used as a bio-preservative to control Pseudomonas spp. in food.
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Affiliation(s)
- Hui Liu
- School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China
| | - Lanwei Zhang
- School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
| | - Huaxi Yi
- School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
| | - Xue Han
- School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China
| | - Wei Gao
- School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China
| | - Chunliang Chi
- School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China
| | - Wei Song
- School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China
| | - Haiying Li
- College of Life Sciences, Heilongjiang University, Harbin, 150070, Heilongjiang, China
| | - Chunguang Liu
- College of Life Sciences, Heilongjiang University, Harbin, 150070, Heilongjiang, China
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Physical chemical and biological characterization of a new bacteriocin produced by Bacillus cereus NS02. ASIAN PAC J TROP MED 2014; 6:934-41. [PMID: 24144023 DOI: 10.1016/s1995-7645(13)60167-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2013] [Revised: 08/15/2013] [Accepted: 09/15/2013] [Indexed: 11/22/2022] Open
Abstract
OBJECTIVE To screen the bacteriocinogenic isolate from buffalo milk and to characterize it on physical, chemical and biological aspects for the application in biopreservation. METHODS Bacillus cereus (B. cereus) was isolated and assessed for its baceteriocinogenic activity. Bacteriocin was produced and purified by ammonium sulphate precipitation, dialysis and gel filtration chromatography. Purified bacteriocin was used to check its antimicrobial activity against food borne bacteria. Effect and stability of bacteriocin was determined with the respect to temperature, pH, enzymes, organic solvents and chemicals. Bacteriocin was also subjected to SDS PAGE analysis to determine its molecular weight. In addition, functional groups exist in the bacteriocin was determined by FTIR analysis. RESULTS B. cereus was identified by 16S rRNA sequence analysis. Bacteriocin showed increased activity against all the bacteria used and its activity unit was found to be 51, 200 AU/mL. It was stable to high temperature (100 °C) and wide range of pH (3-10), sensitive to proteolytic enzymes and resistant to nonproteolytic enzymes. It was low molecular weight (3.5 - 6 KDa) protein and FTIR study revealed the presence of amide group and NH stretching. CONCLUSIONS Bacteriocin produced in this study possesses the highest antimicrobial activity against both gram positive and gram negative bacteria thereby it has immense application as biopreservative agent. FTIR proved its peptide nature.
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YUSRA YUSRA, AZIMA FAUZAN, NOVELINA NOVELINA, PERIADNADI PERIADNADI. Characterization of Antimicrobial Bacteriocin Produced by Bacillus cereus SS28 Isolates from Budu, a Traditionally Fermented Fish Product of West Sumatera. MICROBIOLOGY INDONESIA 2014. [DOI: 10.5454/mi.8.1.4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Gautam N, Sharma N, Ahlawat OP. Purification and Characterization of Bacteriocin Produced by Lactobacillus brevis UN Isolated from Dhulliachar: a Traditional Food Product of North East India. Indian J Microbiol 2013; 54:185-9. [PMID: 25320420 DOI: 10.1007/s12088-013-0427-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2012] [Accepted: 09/20/2013] [Indexed: 10/26/2022] Open
Abstract
A bacteriocin producing strain Lactobacillus brevis UN isolated from Dulliachar-a salted pickle and identified by biochemical and molecular methods. L. brevis UN was found to produce bacteriocin with broad spectrum activity against spoilage causing/food borne pathogens viz. L. monocytogenes, C. perfringens, S. aureus, L. mesenteroides, L. plantarum and B. cereus. Bacteriocin production was optimized through classical one variable at a time method. The isolate showed maximum bacteriocin production at early stationary phase, pH 4.0, temperature 35 °C and with an inoculum size of 1.5 OD @ 10 %. Bacteriocin produced by L. brevis UN was purified to homogeneity by single step gel exclusion chromatography and was most active at pH 6.0 and 7.0, stable up to 100 °C and was proteinaceous in nature. The results of NMR revealed the presence of proline, glutamic acid, aspartic acid, leucine, isoleucine and serine in its peptide structure. PCR amplification analysis determined that bacteriocin encoded gene in L. brevis UN was plasmid bound.
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Affiliation(s)
- Neha Gautam
- Microbiology Research Laboratory, Department of Basic Science, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230 HP India
| | - Nivedita Sharma
- Microbiology Research Laboratory, Department of Basic Science, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230 HP India
| | - O P Ahlawat
- Directorate of Mushroom Research, Chambaghat, Solan, 173 212 HP India
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Pseudomonas putida Strain FStm2 Isolated from Shark Skin: A Potential Source of Bacteriocin. Probiotics Antimicrob Proteins 2013; 5:165-75. [DOI: 10.1007/s12602-013-9140-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Smitha S, Bhat SG. Thermostable Bacteriocin BL8 from Bacillus licheniformis isolated from marine sediment. J Appl Microbiol 2013; 114:688-94. [PMID: 23216587 DOI: 10.1111/jam.12097] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2012] [Revised: 11/15/2012] [Accepted: 11/27/2012] [Indexed: 11/30/2022]
Abstract
AIM To isolate and characterize bacteriocin, BL8, from the bacteria identified as Bacillus licheniformis from marine environment. METHODS AND RESULTS One-hundred and twelve bacterial isolates from sediment and water samples collected off the coast of Cochin, India, were screened for antibacterial activity. Strain BTHT8, identified as Bacillus licheniformis, inhibited the growth of Gram-positive test organisms. The active component labelled as bacteriocin BL8 was partially purified by ammonium sulphate fractionation and was subjected to glycine SDS-PAGE. The band exhibiting antimicrobial activity was electroeluted and analysed using MALDI-TOF mass spectrometry, and the molecular mass was determined as 1.4 kDa. N-terminal amino acid sequencing of BL8 gave a 13 amino acid sequence stretch. Bacteriocin BL8 was stable even after boiling at 100 °C for 30 min and over a wide pH range of 1-12. CONCLUSION A novel, pH-tolerant and thermostable bacteriocin BL8, active against the tested Gram-positive bacteria, was isolated from Bacillus licheniformis. SIGNIFICANCE AND IMPACT OF THE STUDY This study reports a stable, low molecular weight bacteriocin from Bacillus licheniformis. This bacteriocin can be used to address two important applications: as a therapeutic agent and as a biopreservative in food processing industry.
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Affiliation(s)
- S Smitha
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, India
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Abbasiliasi S, Tan JS, Ibrahim TAT, Ramanan RN, Vakhshiteh F, Mustafa S, Ling TC, Rahim RA, Ariff AB. Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry. BMC Microbiol 2012; 12:260. [PMID: 23153191 PMCID: PMC3571982 DOI: 10.1186/1471-2180-12-260] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2012] [Accepted: 10/17/2012] [Indexed: 11/10/2022] Open
Abstract
Background Lactic acid bacteria (LAB) can be isolated from traditional milk products. LAB that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and pepsin but not vancomycin may have potential in food applications. Results LAB isolated from a range of traditional fermented products were screened for the production of bacteriocin-like inhibitory substances. A total of 222 LAB strains were isolated from fermented milk products in the form of fresh curds, dried curds, and ghara (a traditional flavor enhancer prepared from whey), and fermented cocoa bean. Eleven LAB isolates that produced antimicrobial substances were identified as Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici strains by biochemical methods and 16S rDNA gene sequencing. Of these, the cell-free supernatant of Kp10 (P. acidilactici) most strongly inhibited Listeria monocytogenes. Further analysis identified the antimicrobial substance produced by Kp10 as proteinaceous in nature and active over a wide pH range. Kp10 (P. acidilactici) was found to be catalase-negative, able to produce β-galactosidase, resistant to bile salts (0.3%) and acidic conditions (pH 3), and susceptible to most antibiotics. Conclusion Traditionally prepared fermented milk products are good sources of LAB with characteristics suitable for industrial applications. The isolate Kp10 (P. acidilactici) shows potential for the production of probiotic and functional foods.
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Affiliation(s)
- Sahar Abbasiliasi
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia
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Yang E, Fan L, Jiang Y, Doucette C, Fillmore S. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express 2012; 2:48. [PMID: 22963659 PMCID: PMC3488010 DOI: 10.1186/2191-0855-2-48] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2011] [Accepted: 08/02/2012] [Indexed: 11/23/2022] Open
Abstract
The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro as well as on a food commodity. LAB were isolated using MRS and M17 media. The agar diffusion bioassay was used to screen for bacteriocin or bacteriocin-like substances (BLS) producing LAB using Lactobacillus sakei and Listeria innocua as indicator organisms. Out of 138 LAB isolates, 28 were found to inhibit these bacteria and were identified as strains of Enterococcus faecium, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus sakei subsp. sakei using 16S rRNA gene sequencing. Eight isolates were tested for antimicrobial activity at 5°C and 20°C against L. innocua, Escherichia coli, Bacillus cereus, Pseudomonas fluorescens, Erwinia carotovora, and Leuconostoc mesenteroides subsp. mesenteroides using the agar diffusion bioassay, and also against Penicillium expansum, Botrytis cinerea and Monilinia frucitcola using the microdilution plate method. The effect of selected LAB strains on L. innocua inoculated onto fresh-cut onions was also investigated. Twenty percent of our isolates produced BLS inhibiting the growth of L. innocua and/or Lact. sakei. Organic acids and/or H2O2 produced by LAB and not the BLS had strong antimicrobial effects on all microorganisms tested with the exception of E. coli. Ent. faecium, Strep. thermophilus and Lact. casei effectively inhibited the growth of natural microflora and L. innocua inoculated onto fresh-cut onions. Bacteriocinogenic LAB present in cheeses and yogurts may have potential to be used as biopreservatives in foods.
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Identification of the bacteriocin subtilosin A and loss of purL results in its high-level production in Bacillus amyloliquefaciens. Res Microbiol 2012; 163:470-8. [DOI: 10.1016/j.resmic.2012.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Accepted: 05/22/2012] [Indexed: 11/17/2022]
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Abriouel H, Franz CMAP, Ben Omar N, Gálvez A. Diversity and applications of Bacillus bacteriocins. FEMS Microbiol Rev 2011; 35:201-32. [PMID: 20695901 DOI: 10.1111/j.1574-6976.2010.00244.x] [Citation(s) in RCA: 303] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Members of the genus Bacillus are known to produce a wide arsenal of antimicrobial substances, including peptide and lipopeptide antibiotics, and bacteriocins. Many of the Bacillus bacteriocins belong to the lantibiotics, a category of post-translationally modified peptides widely disseminated among different bacterial clades. Lantibiotics are among the best-characterized antimicrobial peptides at the levels of peptide structure, genetic determinants and biosynthesis mechanisms. Members of the genus Bacillus also produce many other nonmodified bacteriocins, some of which resemble the pediocin-like bacteriocins of the lactic acid bacteria (LAB), while others show completely novel peptide sequences. Bacillus bacteriocins are increasingly becoming more important due to their sometimes broader spectra of inhibition (as compared with most LAB bacteriocins), which may include Gram-negative bacteria, yeasts or fungi, in addition to Gram-positive species, some of which are known to be pathogenic to humans and/or animals. The present review provides a general overview of Bacillus bacteriocins, including primary structure, biochemical and genetic characterization, classification and potential applications in food preservation as natural preservatives and in human and animal health as alternatives to conventional antibiotics. Furthermore, it addresses their environmental applications, such as bioprotection against the pre- and post-harvest decay of vegetables, or as plant growth promoters.
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Affiliation(s)
- Hikmate Abriouel
- Departamento de Ciencias de la Salud, Área de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
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Bhattachar S, Das A. Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ajft.2010.111.120] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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