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Sample records for bacteriocins

  1. Class IIa Bacteriocins: Current Knowledge and Perspectives

    Science.gov (United States)

    Belguesmia, Yanath; Naghmouchi, Karim; Chihib, Nour-Eddine; Drider, Djamel

    Lactic acid bacteria (LAB) are known to produce antibacterial peptides and small proteins called bacteriocins, which enable them to compete against other bacteria in the environment. Bacteriocins fall structurally and chemically into three different classes, I, II, and III. Bacteriocins are ribosomally synthesized peptides with antagonism against closely related bacteria. This late observation has evolved because bacteriocins active against Gram-negative bacteria have recently been reported. Members of class IIa bacteriocins, referred to as pediocin-like bacteriocins, are among the most studied bacteriocins. This chapter is aimed at providing an updated review on the biology of class IIa bacteriocins.

  2. Bacteriocin Production: a Probiotic Trait?

    OpenAIRE

    Dobson, Alleson; Cotter, Paul D.; Ross, R. Paul; Hill, Colin

    2012-01-01

    Bacteriocins are an abundant and diverse group of ribosomally synthesized antimicrobial peptides produced by bacteria and archaea. Traditionally, bacteriocin production has been considered an important trait in the selection of probiotic strains, but until recently, few studies have definitively demonstrated the impact of bacteriocin production on the ability of a strain to compete within complex microbial communities and/or positively influence the health of the host. Although research in th...

  3. Bacteriocins: safe, natural antimicrobials for food preservation.

    Science.gov (United States)

    Cleveland, J; Montville, T J; Nes, I F; Chikindas, M L

    2001-12-01

    Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure-function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis. mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used. PMID:11764886

  4. The Continuing Story of Class IIa Bacteriocins

    Science.gov (United States)

    Drider, Djamel; Fimland, Gunnar; Héchard, Yann; McMullen, Lynn M.; Prévost, Hervé

    2006-01-01

    Many bacteria produce antimicrobial peptides, which are also referred to as peptide bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins, constitute the most dominant group of antimicrobial peptides produced by lactic acid bacteria. The bacteriocins that belong to this class are structurally related and kill target cells by membrane permeabilization. Despite their structural similarity, class IIa bacteriocins display different target cell specificities. In the search for new antibiotic substances, the class IIa bacteriocins have been identified as promising new candidates and have thus received much attention. They kill some pathogenic bacteria (e.g., Listeria) with high efficiency, and they constitute a good model system for structure-function analyses of antimicrobial peptides in general. This review focuses on class IIa bacteriocins, especially on their structure, function, mode of action, biosynthesis, bacteriocin immunity, and current food applications. The genetics and biosynthesis of class IIa bacteriocins are well understood. The bacteriocins are ribosomally synthesized with an N-terminal leader sequence, which is cleaved off upon secretion. After externalization, the class IIa bacteriocins attach to potential target cells and, through electrostatic and hydrophobic interactions, subsequently permeabilize the cell membrane of sensitive cells. Recent observations suggest that a chiral interaction and possibly the presence of a mannose permease protein on the target cell surface are required for a bacteria to be sensitive to class IIa bacteriocins. There is also substantial evidence that the C-terminal half penetrates into the target cell membrane, and it plays an important role in determining the target cell specificity of these bacteriocins. Immunity proteins protect the bacteriocin producer from the bacteriocin it secretes. The three-dimensional structures of two class IIa immunity proteins have been determined, and it has

  5. Using Bacteriocins in Milk and Dairy Products

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    Evrim Güneş Altuntaş

    2010-01-01

    Full Text Available Bacteriocins produced by bacteria are ribosomally synthesed and antimicrobial peptides. Lots of strains of bacteria can produce bacteriocin. There are lots of researchs on using bacteriocins produced by lactic acid bacteria (LAB which are known as safe (GRAS in foods. With this respect bacteriocin experiments have been generally in meat and dairy products where can become spoilage easily. It is allowed to use nisin in cheese a dairy product, and with cheese the experiments about using nisin, pediocin, lacticin, variacin etc. are going on the other dairy products. In this review some experiments on using bacteriocins and their results on milk and dairy products are reported.

  6. Natural and Heterologous Production of Bacteriocins

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    Cintas, Luis M.; Herranz, Carmen; Hernández, Pablo E.

    Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, and their use as natural and nontoxic food preservatives has been the source of considerable interest for the research community. In addition, bacteriocins have been investigated for their potential use in human and veterinary applications and in the animal production field. In the native bacterial strain, most bacteriocins are synthesized as biologically inactive precursors, with N-terminal extensions, that are cleaved concomitantly during export of the bacteriocin by dedicated ABC transporters, or the general secretory pathway (GSP) or Sec-dependent pathway. However, a few bacteriocins are synthesized without an N-terminal extension, and others are circularized through a head-to-tail peptide bond, complicating the elucidation of their processing and transport across the cytoplasmic membrane. The high cost of synthetic bacteriocin synthesis and their low yields from many natural producers recommends the exploration of recombinant microbial systems for the heterologous production of bacteriocins. Other advantages of such systems include production of bacteriocins in safer hosts, increased bacteriocin production, control of bacteriocin gene expression, production of food ingredients with antimicrobial activity, construction of multibacteriocinogenic strains with a wider antagonistic spectrum, a better adaptation of the selected hosts to food environments, and providing antagonistic properties to lactic acid bacteria (LAB) used as starter, protective, or probiotic cultures. The recombinant production of bacteriocins mostly relies on the use of expression vectors that replicate in Gram-negative bacteria, Gram-positive bacteria, and yeasts, whereas the production of bacteriocins in heterologous LAB hosts may be essentially based on the expression of native biosynthetic genes, by exchanging or replacing leader peptides and/or dedicated processing and secretion systems (ABC transporters

  7. Potential of Lactic Streptococci to Produce Bacteriocin

    OpenAIRE

    Geis, Arnold; Singh, Jasjit; Teuber, Michael

    1983-01-01

    A survey was made on the bacteriocin-producing potential of lactic streptococci. Bacteriocin-like activities were isolated and partially purified from about 5% of the 280 strains investigated. The frequency of production varied from about 1% in Streptococcus lactis subsp. diacetylactis to 9 and 7.5% in S. lactis and Streptococcus cremoris, respectively. Eight strains of S. cremoris produced bacteriocins which, on the basis of heat stability at different pH values and inhibitory spectrum, coul...

  8. Bacteriocin-based strategies for food biopreservation.

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    Gálvez, Antonio; Abriouel, Hikmate; López, Rosario Lucas; Ben Omar, Nabil

    2007-11-30

    Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to

  9. Bacteriocin producers from traditional food products

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    Thonart P.

    2007-01-01

    Full Text Available A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identified from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410 and AY971749 for Enterococcus faecium (named CWBI-B1411. The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation.

  10. Potential of Lactic Streptococci to Produce Bacteriocin

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    Geis, Arnold; Singh, Jasjit; Teuber, Michael

    1983-01-01

    A survey was made on the bacteriocin-producing potential of lactic streptococci. Bacteriocin-like activities were isolated and partially purified from about 5% of the 280 strains investigated. The frequency of production varied from about 1% in Streptococcus lactis subsp. diacetylactis to 9 and 7.5% in S. lactis and Streptococcus cremoris, respectively. Eight strains of S. cremoris produced bacteriocins which, on the basis of heat stability at different pH values and inhibitory spectrum, could be divided into four types. From 54 S. lactis strains, 5 strains produced inhibitory substances, namely, three nisin-like antibiotics and two different bacteriocins. Only 1 of 93 S. lactis subsp. diacetylactis strains produced a bacteriocin which was very similar to bacteriocins of type I in S. cremoris. All of the bacteriocins that were partially purified by ammonium sulfate precipitation showed very limited inhibitory spectra. Most of the lactic streptococci and a few members of the genera Clostridium, Leuconostoc, and Pediococcus were inhibited. None of the bacteriocins acted on gram-negative bacteria. The bacteriocinogenic strains were also characterized on the basis of plasmid content. All strains possessed between one and nine plasmids ranging from 1 to 50 megadaltons. Images PMID:16346166

  11. Screening and characterization of novel bacteriocins from lactic acid bacteria.

    Science.gov (United States)

    Zendo, Takeshi

    2013-01-01

    Bacteriocins produced by lactic acid bacteria (LAB) are expected to be safe antimicrobial agents. While the best studied LAB bacteriocin, nisin A, is widely utilized as a food preservative, various novel ones are required to control undesirable bacteria more effectively. To discover novel bacteriocins at the early step of the screening process, we developed a rapid screening system that evaluates bacteriocins produced by newly isolated LAB based on their antibacterial spectra and molecular masses. By means of this system, various novel bacteriocins were identified, including a nisin variant, nisin Q, a two-peptide bacteriocin, lactococcin Q, a leaderless bacteriocin, lacticin Q, and a circular bacteriocin, lactocyclicin Q. Moreover, some LAB isolates were found to produce multiple bacteriocins. They were characterized as to their structures, mechanisms of action, and biosynthetic mechanisms. Novel LAB bacteriocins and their biosynthetic mechanisms are expected for applications such as food preservation and peptide engineering. PMID:23649268

  12. Bacteriocins: Recent Trends and Potential Applications.

    Science.gov (United States)

    Bali, Vandana; Panesar, Parmjit S; Bera, Manab B; Kennedy, John F

    2016-04-01

    In the modern era, there is great need for food preservation in both developing and developed countries due to increasing demand for extending shelf life and prevention of spoilage of food material. With the emergence of new pathogens and ability of micro-organisms to undergo changes, exploration of new avenues for the food preservation has gained importance. Moreover, awareness among consumers regarding harmful effects of chemical preservatives has been increased. Globally, altogether there is increasing demand by consumers for chemical-free and minimal processed food products. Potential of bacteriocin and its application in reducing the microbiological spoilages and in the preservation of food is long been recognized. Bacteriocins are normally specific to closely related species without disrupting the growth of other microbial populations. A number of applications of bacteriocin have been reported for humans, live stock, aquaculture etc. This review is focused on recent trends and applications of bacteriocins in different areas in addition to their biopreservative potential. PMID:25117970

  13. Bacteriocin-producing Enterococci from Rabbit Meat

    OpenAIRE

    Szabóová, R.; Lauková, A.; Simonová, M.P,; Strompfová, V.; Chrastinová, L.

    2012-01-01

    Aims: Enterococci are lactic acid bacteria belonging to the division Firmicutes. They occur in different ecosystems, rabbits including. Enterococci can possess probiotic properties and produce antimicrobial substances-bacteriocins. Rabbit meat as nutritionally healthy food offers novel source to study bacteriocin-producing and/or probiotic enterococci. Methodology and results: Enterococci were detected from rabbit meat samples (42). Most of the isolates were allotted to the species Enterococ...

  14. Bacteriocins From Lactic Acid Bacteria: Interest For Food Products Biopreservation

    OpenAIRE

    Dortu, C.; Thonart, Philippe

    2009-01-01

    Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in ...

  15. The Ecology of Bacteriocin-producing Strains of Streptococcus salivarius

    OpenAIRE

    Tompkins, G R; Tagg, J. R.

    2011-01-01

    Interest in bacteriocin-producing components of the human normal oral microbiota centres on their possible interference with colonisation by potentially pathogenic bacteria. Certain strains of Streptococcus salivarius produce bacteriocin-like agents displaying exceptional inhibitory activity toward Lancefield Group A streptococci. Four individuals were identified as naturally harbouring high proportions (> 90 per cent) of bacteriocin-producing strains of S. salivarius. Bacteriocinogenic is...

  16. Are bacteriocins underexploited? : Novel applications for old antimicrobials

    NARCIS (Netherlands)

    Montalbán-López, Manuel; Sánchez-Hidalgo, Marina; Valdivia, Eva; Martínez-Bueno, Manuel; Maqueda, Mercedes

    2011-01-01

    Bacteriocins are ribosomally synthesized (poly)peptides produced by almost all prokaryotic lineages. Bacteriocins from lactic acid bacteria (LAB) and bacteriocin-producer probiotic organisms have been thoroughly studied due to their wide spectra of action, the long-term use in food fermentations and

  17. Adsorption of bacteriocins by ingestible silica compounds.

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    Wan, J; Gordon, J; Hickey, M W; Mawson, R F; Coventry, M J

    1996-08-01

    Bacteriocins including nisin, pediocin PO2, brevicin 286 and piscicolin 126 were adsorbed from culture supernates by various food-grade porous silica anti-caking agents and the food colourant, titanium dioxide. All the porous silica (calcium silicate or silicon dioxide) materials showed substantial capacity in adsorbing bacteriocin activities from the culture supernate and biological activity was recovered in the adsorbents. In contrast, the food colourant titanium dioxide adsorbed most of the bacteriocin activity from the supernate, with minimal biological activity retained in the adsorbent. Experiments with piscicolin 126 showed that optimum adsorption could be achieved with Micro-Cel E within 30 min, independent of the supernate pH (2.0-10.0). Piscicolin activity of up to 5 x 10(7) AU g(-1) of Micro-Cel E was obtained after adsorption from culture supernates and the adsorbed piscicolin demonstrated substantial biological activity against Listeria monocytogenes in both broth and a milk growth medium. PMID:8926221

  18. Applications of the bacteriocin, nisin.

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    Delves-Broughton, J; Blackburn, P; Evans, R J; Hugenholtz, J

    1996-02-01

    Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as a preservative in processed cheese products and since then numerous other applications in foods and beverages have been identified. It is currently recognised as a safe food preservative in approximately 50 countries. The established uses of nisin as a preservative in processed cheese, various pasteurised dairy products, and canned vegetables will be briefly reviewed. More recent applications of nisin include its use as a preservative in high moisture, hot baked flour products (crumpets) and pasteurised liquid egg. Renewed interest is evident in the use of nisin in natural cheese production. Considerable research has been carried out on the antilisterial properties of nisin in foods and a number of applications have been proposed. Uses of nisin to control spoilage lactic acid bacteria have been identified in beer, wine, alcohol production and low pH foods such as salad dressings. Further developments of nisin are likely to include synergistic action of nisin with chelators and other bacteriocins, and its use as an adjunct in novel food processing technology such as higher pressure sterilisation and electroporation. Production of highly purified nisin preparations and enhancement by chelators has led to interest in the use of nisin for human ulcer therapy, and mastitis control in cattle. PMID:8775979

  19. Class IId or Linear and Non-Pediocin-Like Bacteriocins

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    Iwatani, Shun; Zendo, Takeshi; Sonomoto, Kenji

    Class IId bacteriocins are one of the subclasses of class II bacteriocins produced by lactic acid bacteria. This class of bacteriocins, however, show a great diversity in their primary structures and modes of action. This chapter focuses on two aspects: (1) the description of those heterogeneous bacteriocins with the concept of three potential subgroups and (2) the modes of action of lactococcin A, lactococcin 972, and lacticin Q, each of which belongs to a different subgroup and is well characterized in its unique mode of action.

  20. Antimicrobial Activity of Bacteriocins and Their Applications

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    Drosinos, Eleftherios H.; Mataragas, Marios; Paramithiotis, Spiros

    Bacteriocins are peptides or proteins that exert an antimicrobial action against a range of microorganisms. Their production can be related to the antagonism within a certain ecological niche, as the producer strain, being itself immune to its action, generally gains a competitive advantage. Many Gram-positive and Gram-negative microorganisms have been found to produce bacteriocins. The former, and especially the ones produced by lactic acid bacteria, has been the field of intensive research during the last decades mainly due to their properties that account for their suitability in food preservation and the benefits arising from that, and secondarily due to the broader inhibitory spectrum compared to the ones produced by Gramnegative microorganisms.

  1. Antibacterial Activities of Bacteriocins: Application in Foods and Pharmaceuticals

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    Jia-YouFang

    2014-05-01

    Full Text Available Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by bacteria, which can kill or inhibit bacterial strains closely-related or non-related to produced bacteria, but will not harm the bacteria themselves by specific immunity proteins. Bacteriocins become one of the weapons against microorganisms due to the specific characteristics of large diversity of structure and function, natural resource, and being stable to heat. Many recent studies have purified and identified bacteriocins for application in food technology, which aims to extend food preservation time, treat pathogen disease and cancer therapy, and maintain human health. Therefore, bacteriocins may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. This review article summarizes different types of bacteriocins from bacteria. The latter half of this review focuses on the potential applications applications in food science and pharmaceutical industry.

  2. Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

    Science.gov (United States)

    Egan, Kevin; Field, Des; Rea, Mary C.; Ross, R. Paul; Hill, Colin; Cotter, Paul D.

    2016-01-01

    Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB). Indeed, the prototypic bacteriocin, nisin, is produced by Lactococcus lactis, and is licensed in over 50 countries. With consumers becoming more concerned about the levels of chemical preservatives present in food, bacteriocins offer an alternative, more natural approach, while ensuring both food safety and product shelf life. Bacteriocins also show additive/synergistic effects when used in combination with other treatments, such as heating, high pressure, organic compounds, and as part of food packaging. These features are particularly attractive from the perspective of controlling sporeforming bacteria. Bacterial spores are common contaminants of food products, and their outgrowth may cause food spoilage or food-borne illness. They are of particular concern to the food industry due to their thermal and chemical resistance in their dormant state. However, when spores germinate they lose the majority of their resistance traits, making them susceptible to a variety of food processing treatments. Bacteriocins represent one potential treatment as they may inhibit spores in the post-germination/outgrowth phase of the spore cycle. Spore eradication and control in food is critical, as they are able to spoil and in certain cases compromise the safety of food by producing dangerous toxins. Thus, understanding the mechanisms by which bacteriocins exert their sporostatic/sporicidal activity against bacterial spores will ultimately facilitate their optimal use in food. This review will focus on the use of bacteriocins alone, or in combination with other innovative processing methods to control spores in food, the current knowledge and gaps therein with regard to bacteriocin-spore interactions and discuss future research approaches to enable spores to be more

  3. MMBL proteins: from lectin to bacteriocin.

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    Ghequire, Maarten G K; Loris, Remy; De Mot, René

    2012-12-01

    Arguably, bacteriocins deployed in warfare among related bacteria are among the most diverse proteinacous compounds with respect to structure and mode of action. Identification of the first prokaryotic member of the so-called MMBLs (monocot mannose-binding lectins) or GNA (Galanthus nivalis agglutinin) lectin family and discovery of its genus-specific killer activity in the Gram-negative bacteria Pseudomonas and Xanthomonas has added yet another kind of toxin to this group of allelopathic molecules. This novel feature is reminiscent of the protective function, on the basis of antifungal, insecticidal, nematicidal or antiviral activity, assigned to or proposed for several of the eukaryotic MMBL proteins that are ubiquitously distributed among monocot plants, but also occur in some other plants, fish, sponges, amoebae and fungi. Direct bactericidal activity can also be effected by a C-type lectin, but this is a mammalian protein that limits mucosal colonization by Gram-positive bacteria. The presence of two divergent MMBL domains in the novel bacteriocins raises questions about task distribution between modules and the possible role of carbohydrate binding in the specificity of target strain recognition and killing. Notably, bacteriocin activity was also demonstrated for a hybrid MMBL protein with an accessory protease-like domain. This association with one or more additional modules, often with predicted peptide-hydrolysing or -binding activity, suggests that additional bacteriotoxic proteins may be found among the diverse chimaeric MMBL proteins encoded in prokaryotic genomes. A phylogenetic survey of the bacterial MMBL modules reveals a mosaic pattern of strongly diverged sequences, mainly occurring in soil-dwelling and rhizosphere bacteria, which may reflect a trans-kingdom acquisition of the ancestral genes. PMID:23176516

  4. CHARACTERIZATION OF BACTERIOCIN FROM PROBIOTIC LACTOBACILLUS PLANTARUM

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    A. Jayachitra*, C.M. Sukanya and N. Krithiga

    2012-11-01

    Full Text Available In our study, the sample (cheese was selected for isolation and identification of Lactobacillus species as local probiotic isolate. The strain was subjected to microscopic and macroscopic investigations for probiotic selection. The world health organization criteria (WHO were applied to all Lactobacillus species against E. coli, P. areoginosa, S. aerus, Chromobacterium, Serratia and A. flavus, antibiotic sensitivity test, acid and bile tolerance test, heamolytic activity. Antimicrobial compound called bacteriocin was partially purified. The Lactobacillus species was identified by 16S rRNA gene sequencing and specific catalase gene was also amplified. Data showed that Lactobacillus plantarum has a high inhibitory activity, tolerant to bile and acid, highly resistant to many antibiotics. Antimicrobial peptide was partially purified, characterized and bacteriocin produced by L. plantarum remained constant activity after heating at 121oC for 10 min. L. plantarum may be an alternative and promising way for eradicating many diseases. L. plantarum produces antimicrobial metabolites can give reasonable assurance of the control of pathogenic microorganisms. Increase the number of food-poisoning patients, the inhibition of the bacterial growth or production of enterotoxin such as verotoxins by administrating Lactobacilli bacteriocins would be of great importance. Lactobacillus fulfills the basic criteria required for probiotic strains which survive in in-vitro condition. The experimental strain exhibited strong antibacterial and antifungal activities against the pathogens. L. plantarum has high probiotic potential for eradicating many diseases, mainly the suppression of A. flavus which produce Aflatoxin. Pharmaceutical and nutritional industries are exploring more natural treatments for health conscious consumers as natural treatments have been effective.

  5. Bacteriocins synthesized by Bacillus thuringiensis: generalities and potential applications

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    Salazar-Marroquín, Elma Laura; Galán-Wong, Luis J.; Moreno-Medina, Víctor Ricardo; Reyes-López, Miguel Ángel; Pereyra-Alférez, Benito

    2016-01-01

    The members of the Bacillus thuringiensis group, commonly known as Bt, produce a huge number of metabolites, which show biocidal and antagonistic activity. B. thuringiensis is widely known for synthesizing Cry, Vip and Cyt proteins, active against insects and other parasporins with biocidal activity against certain types of cancerous cells. Nevertheless, B. thuringiensis also synthesizes compounds with antimicrobial activity, especially bacteriocins. Some B. thuringiensis bacteriocins resemble lantibiotics and other small linear peptides (class IIa) from the lactic acid bacteria bacteriocins classification system. Although many bacteriocins produced by Bt have been reported, there is no proper classification for them. In this work, we have grouped these based on molecular weight and functionality. Bacteriocins are small peptides synthesized by bacteria, presenting inhibitory activity against Gram-positive and Gram-negative bacteria and to a lesser extent against fungi. These molecules represent a good study model in the search for microbial control alternatives. Lactic acid bacteria produces a huge number of these types of molecules with great potential. Nonetheless, members of the Bacillus, cereus group, especially B. thuringiensis, emerge as an attractive alternative for obtaining bacteriocins showing novel activities. This review describes the potential applications of B. thuringiensis bacteriocins in the control of foodborne pathogens, environment and medical area. PMID:27340340

  6. Potency Of Bacteriocin For Animal Health And Food Safety

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    Siti Chotiah

    2013-06-01

    Full Text Available The emergence of antibiotic resistance in many bacteria related to animal and public health stresses the importance of decreasing the use of antibiotics in animal production. The reduction of antibiotic application in livestock can only be achieved if alternative antimicrobial strategies are available. A number of strategies have been explored to control microbial pathogens and to improve growth and feed efficiency in livestock without the use of antibiotics. Bacteriocins have been more extensively studied and proposed as potential alternatives to conventional antibiotics in animal husbandry. Bacteriocins are antimicrobial peptides ribosomally synthesized by many species of Bacteria and some strains of Archaea. In general, bacteriocins just exhibited bactericidal or bacteriostatic activity against other bacteria that are closely related to the producing strain. The main mechanisms of bacteriocin activity vary from pore formation in cytoplasmic membranes to the inhibition of cell wall biosynthesis and enzyme activities (RNAse or DNAse in target cells. The use of bacteriocins in probiotic applications, as preservatives, and most excitingly as alternatives to conventional antibiotics is being broadly explored and studied. This review will describe the bacteriocins potency for animal health and food safety, as well as the results of bacteriocin study that had been conducted in Indonesia.

  7. Purification and certain properties of a bacteriocin from Streptococcus mutans.

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    Ikeda, T; Iwanami, T; Hirasawa, M; Watanabe, C; McGhee, J R; Shiota, T

    1982-03-01

    An inhibition factor from Streptococcus mutans strain C3603 (serotype c) was purified and isolated, and its properties indicated that it was a bacteriocin. Bacteriocin C3603 is a basic protein with a pI value of 10 and a molecular weight of 4,800. The activity of this bacteriocin was not affected by pH over a range of 1.0 to 12.0 or by storage at 100 degrees C for 10 min at pH 2.0 to 7.0 or storage at 121 degrees C for 15 min at pH 4.0. Pronase; papain, phospholipase C, trypsin, and alpha-amylase had no effect on the activity of the bacteriocin, whereas alpha-chymotrypsin and pancreatin were partially active against it. Bacteriocin activity was greater against certain S. mutans strains of serotypes b, c, e, and f than against certain S. mutans strains of serotypes a, d, and g. Bacteriocin C3603 was also effective against selected strains of S. sanguis, S. salivarius, S. bovis, S. faecium, S. lactis, Lactobacillus casei, L. plantarum, L. fermentum, Bifidobacterium bifidum, Bifidobacterium longum, Propionibacterium acnes, and Bacteroides melaninogenicus, but it was not effective against certain strains of Escherichia coli, Klebsiella pneumoniae, Corynebacterium parvum, and Candida albicans. The inhibition of S. mutans strains BHT and PS-14 by bacteriocin C3603 was found to be due to the bacteriocidal activity of the bacteriocin. When water or a diet containing bacteriocin C3603 was consumed by gnotobiotic and specific pathogen-free rats infected with S. mutans PS-14, the caries score was found to be significantly reduced. PMID:7068219

  8. Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications

    OpenAIRE

    Anastasiadou Sofia; Papagianni Maria

    2009-01-01

    Abstract Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial activity. Within this class, the pediocins are those bacteriocins that share a highly conserved hydrophilic and charged N-terminal part harboring the consensus sequence -YGNGV- and a more variable hydrophobic and/or amphiphilic C-terminal part. Several pediocins have been isolated and characterized. Despite the structural similarities, their molecular weight varies, as well as their spect...

  9. Co-culture-inducible bacteriocin production in lactic acid bacteria.

    Science.gov (United States)

    Chanos, Panagiotis; Mygind, Tina

    2016-05-01

    It is common knowledge that microorganisms have capabilities, like the production of antimicrobial compounds, which do not normally appear in ideal laboratory conditions. Common antimicrobial discovery techniques require the isolation of monocultures and their individual screening against target microorganisms. One strategy to achieve expression of otherwise hidden antimicrobials is induction by co-cultures. In the area of bacteriocin-producing lactic acid bacteria, there has been some research focusing into the characteristics of co-culture-inducible bacteriocin production and particularly the molecular mechanism(s) of such interactions. No clear relationship has been seen between bacteriocin-inducing and bacteriocin-producing microorganisms. The three-component regulatory system seems to be playing a central role in the induction, but inducing compounds have not been identified or characterized. However, the presence of the universal messenger molecule autoinducer-2 has been associated in some cases with the co-culture-inducible bacteriocin phenotype and it may play the role in the additional regulation of the three-component regulatory system. Understanding the mechanisms of induction would facilitate the development of strategies for screening and development of co-culture bacteriocin-producing systems and novel products as well as the perseverance of such systems in food and down to the intestinal tract, possibly conferring a probiotic effect on the host. PMID:27037694

  10. Utilization of bacteriocin-producing bacteria in dairy products

    Directory of Open Access Journals (Sweden)

    Matěj Patrovský

    2016-07-01

    Full Text Available Lactic acid bacteria have been used since ancient times for food preparation and for bio-conservation by fermentation. Selected strains are capable of producing antimicrobial peptides - bacteriocins, which can be natural preservatives, especially in products with short shelf lives. The present study is focused on inhibitory effects of the bacteriocin-producing bacteria strains Enterococcus faecium, Pediococccus acidilactici and Lactobacillus plantarum against Listeria innocua as an indicator microorganism. Freeze-dried preparations of bacterial strains producing particular bacteriocins were tested by agar well-diffusion assay and by the traditional spread plate method. Plantaricin exhibited the highest anti-listerial effect among the tested bacteriocins. Pediocin also demonstrated a distinct inhibitory effect, but enterocin appeared to be heat labile and its efficiency was also suppressed under cold storage conditions. Plantaricin reduced Listeria innocua counts by 1 log in dairy spread made from cheese and quark. The formation of bacteriocins by various Lactobacillus plantarum strains were substantially influenced by the cultivation conditions of the mother culture and by the microbial preparation process before freeze-drying. Bacteriocins introduced into foodstuffs via protective cultures in situ offer new perspectives on enhancing food quality and safety.

  11. Bacteriocins produced by lactic acid bacteria: A review

    Directory of Open Access Journals (Sweden)

    Vesković-Moračanin Slavica M.

    2014-01-01

    Full Text Available Lactic acid bacteria (LAB have an essential role in the production of fermented products. With their metabolic activity, they influence the ripening processes - leading to desired sensory qualities while at the same time inhibiting the growth of undesired microorganisms. Because of their dominant role during fermentation and because of a long tradition of utilization, Lhave been designated as “safe microbiota”. Biological protection of LAB, as a naturally present and/or selected and intentionally added microflora, is realized through the production of non-specific (lactic acid, acetic acid and other volatile organic acids, hydrogen peroxide, diacetyl, etc and specific metabolites, bacteriocins. Bacteriocins are extracellularly released proteins or peptides which possess certain antibacterial activity towards certain types of microorganisms, usually related to the producing bacteria. Today, bacteriocins represent a very interesting potential for their application in the food industry. Their application can reduce the use of synthetic preservatives and/or the intensity of thermal treatment during food production consumer’s need for safe, fresh and minimally-processed food. With the intention of realizing this potential to the fullest, it is necessary to understand the nature of bacteriocins, their production mechanisms, regulations and actions, as well as the influence of external factors on the their antimicrobial activity. The composition of food, i.e. its characteristics (pH, temperature, ingredients and additives, types and quantities of epiphytic microbiota and the actual technological process used in production, can all influence the stability and activity of the added bacteriocins. The future research in this field should also aim to clarify this unknown aspect of the application of bacteriocins, to provide the necessary knowledge about the optimization of the external conditions and open up the possibility of discovering their new

  12. Bacteriocins from the rhizosphere microbiome – from an agriculture perspective

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    Sowmyalakshmi eSubramanian

    2015-10-01

    Full Text Available Bacteria produce and excrete a versatile and dynamic suit of compounds to defend against microbial competitors and mediate local population dynamics. These include a wide range of broad-spectrum non-ribosomally synthesized antibiotics, lytic enzymes, metabolic by-products, proteinaceous exotoxins and ribosomally produced antimicrobial peptides (bacteriocins. Most bacteria produce at least one bacteriocin. Bacteriocins are of interest in the food industry as natural preservatives and in the probiotics industry, leading to extensive studies on lactic acid bacteria (colicin produced by Escherichia coli is a model bacteriocin. Recent studies have projected use of bacteriocins in veterinary medicine and in agriculture, as a biostimulants of plant growth and development and as biocontrol agents. For example, bacteriocins such as Cerein 8A, Bac-GM17, putidacin, Bac 14B, amylocyclicin have been studied for their mechanisms of anti-microbial activity. Bac IH7 promotes tomato and musk melon plant growth. Thuricin 17 (Th17 is the only bacteriocin studied extensively for plant growth promotion and at the molecular level. Th17 functions as a bacterial signal compound, promoting plant growth in legumes and non-legumes. In Arabidopsis thaliana and Glycine max Th17 increased phytohormones IAA and SA at 24 h post treatment. At the proteome level Th17 treatment of 3-week-old A. thaliana rosettes led to > 2-fold changes in activation of the carbon and energy metabolism pathway proteins, 24 h post treatment. At 250 mM NaCl stress, the control plants under osmotic-shock shut down most of carbon-metabolism and activated energy-metabolism and antioxidant pathways. Th17 treated plants, at 250 mM NaCl, retained meaningful levels of the light harvesting complex, photosystem I and II proteins and energy and antioxidant pathways were activated, so that rosettes could better withstand the salt stress. In Glycine max, Th17 helped seeds germinate in the presence of Na

  13. Bacteriocins from the rhizosphere microbiome - from an agriculture perspective.

    Science.gov (United States)

    Subramanian, Sowmyalakshmi; Smith, Donald L

    2015-01-01

    Bacteria produce and excrete a versatile and dynamic suit of compounds to defend against microbial competitors and mediate local population dynamics. These include a wide range of broad-spectrum non-ribosomally synthesized antibiotics, lytic enzymes, metabolic by-products, proteinaceous exotoxins, and ribosomally produced antimicrobial peptides (bacteriocins). Most bacteria produce at least one bacteriocin. Bacteriocins are of interest in the food industry as natural preservatives and in the probiotics industry, leading to extensive studies on lactic acid bacteria (colicin produced by Escherichia coli is a model bacteriocin). Recent studies have projected use of bacteriocins in veterinary medicine and in agriculture, as biostimulants of plant growth and development and as biocontrol agents. For example, bacteriocins such as Cerein 8A, Bac-GM17, putidacin, Bac 14B, amylocyclicin have been studied for their mechanisms of anti-microbial activity. Bac IH7 promotes tomato and musk melon plant growth. Thuricin 17 (Th17) is the only bacteriocin studied extensively for plant growth promotion, including at the molecular level. Th17 functions as a bacterial signal compound, promoting plant growth in legumes and non-legumes. In Arabidopsis thaliana and Glycine max Th17 increased phytohormones IAA and SA at 24 h post treatment. At the proteome level Th17 treatment of 3-week-old A. thaliana rosettes led to >2-fold changes in activation of the carbon and energy metabolism pathway proteins, 24 h post treatment. At 250 mM NaCl stress, the control plants under osmotic-shock shut down most of carbon-metabolism and activated energy-metabolism and antioxidant pathways. Th17 treated plants, at 250 mM NaCl, retained meaningful levels of the light harvesting complex, photosystems I and II proteins and energy and antioxidant pathways were activated, so that rosettes could better withstand the salt stress. In Glycine max, Th17 helped seeds germinate in the presence of NaCl stress, and was

  14. Cloning, sequencing, and expression in Escherichia coli of lcnB, a third bacteriocin determinant from the lactococcal bacteriocin plasmid p9B4-6.

    OpenAIRE

    van Belkum, Marco J.; Kok, Jan; Venema, Gerhardus

    1992-01-01

    On the bacteriocin plasmid p9B4-6 of Lactococcus lactis subsp. cremoris 9B4, a third bacteriocin determinant was identified. The genes encoding bacteriocin production and immunity resided on a 1.2-kb CelII-ScaI fragment and were located adjacent to one of two previously identified bacteriocin operons (M. J. van Belkum, B. J. Hayema, R. E. Jeeninga, J. Kok, and G. Venema, Appl. Environ. Microbiol. 57:492-498, 1991). The fragment was sequenced and analyzed by deletion and mutation analyses. The...

  15. Bacteriocin-mediated competition in cystic fibrosis lung infections

    DEFF Research Database (Denmark)

    Ghoul, Melanie; West, Stuart A.; Johansen, Helle Krogh;

    2015-01-01

    , especially human pathogens, remains to be tested. We examined the role of bacteriocins in competition using Pseudomonas aeruginosa strains infecting lungs of humans with cystic fibrosis (CF). We assessed the ability of different strains to kill each other using phenotypic assays, and sequenced their genomes...

  16. Antimycobacterial activity of bacteriocins and their complexes with liposomes

    Science.gov (United States)

    Bacteriocins (Bcn) are natural peptides that are secreted by taxonomically distinct bacteria which exert bactericidal activity against other bacterial species. Their capacity to inhibit growth of virulent Mycobacterium tuberculosis H37Rv was evaluated in this study. Five Bcn were purified from sel...

  17. Fungicidal effect of bacteriocins harvested from Bacillus spp.

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    Adetunji, V. O.

    2013-01-01

    Full Text Available Aims: This study investigated the ability of bacteriocins isolated from Bacillus spp. (Bacillus species to inhibit fourdifferent yeast isolates obtained from common food products (nono, yoghurt, ogi and cheese commonly consumed byNigerians with minimal heat treatment.Methodology and results: Forty-five Bacillus spp. was isolated and identified from common food products usingcultural, morphological, physiological and biochemical characteristics. These isolates were tested for antimicrobialactivity against Salmonella enteritidis (3, Micrococcus luteus (1 and Staphylococcus aureus (2. Eight bacteriocinproducing strains were identified from an over- night broth culture centrifugated at 3500 revolutions for five minutes.Fungicidal effects of these bacteriocins were tested against four yeast strains using the Agar Well Diffusion method. Thebacteriocins produced wide zones of inhibition ranging from 5.9±0.000 to 24.00±0.000 mm against the 4 yeast strainstested. There was a significant difference (at p<0.05 between the yeast organisms and the bacteriocins from theBacillus spp.Conclusion, significance and impact of study: The study reveals the antifungal property of bacteriocins from Bacillusspp. and serves therefore as a base for further studies in its use in the control of diseases and extension of shelf-life ofproducts prone to fungi contamination.

  18. Different bacteriocin activities of Streptococcus mutans reflect distinct phylogenetic lineages

    DEFF Research Database (Denmark)

    Balakrishnan, M; Simmonds, RS; Kilian, Mogens;

    2002-01-01

    Bacteriocins produced by mutans streptococci are known as mutacins. In this study 16 broadly active mutacin-producing Streptococcus mutans strains from New Zealand, North America and Europe were classified into four groups (A-D) on the basis of differences in their activity in deferred antagonism...

  19. POTENTIAL IN VITRO ANTI-HELICOBACTER ACTIVITY OF BACTERIOCIN AND BACTERIOCIN-LIKE COMPOUNDS PRODUCED BY LACTOBACILLI

    Directory of Open Access Journals (Sweden)

    Mohammed A. Ramadan

    2014-10-01

    Full Text Available The study was designed for screening of the potential activity of lactic acid bacteria against Helicobacter pylori and other enteropathogenic organisms. A total of 40 samples including natural cow milk and fresh infant stools were tested for the presence of lactic acid bacteria. Of these samples, 73 lactic acid bacterial isolates were recovered on MRS agar medium using the streak-plate method. Isolates inducing probiotic effect were tested under microaerophilic conditions against standard cultures of H. pylori, Esherichia coli and Salmonella enteritidis. The data obtained showed that five isolates of lactic acid bacteria were able to produce bacteriocin or bacteriocin-like compounds. Sequencing of 16S rRNA gene revealed that five isolates belonged to Lactobacillus rhamnosus and Lactobacillus plantarum in addition to other lactic acid bacteria. The most effective isolate (LAB1 showed a marked large inhibition zone against H. pylori. The bacteriocin or bacteriocin like compound(s produced by lactobacilli were further analyzed and characterized. We can conclude that probiotics might be useful in the prophylaxis or as co-therapy for treatment of H. pylori infections.

  20. Purification and Characterization of a Bacteriocin Produced by Lactobacillus lactis Isolated from Marine Environment

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    P. Manivasagan

    2010-03-01

    Full Text Available Bacteriocin producing Lactobacillus lactis strain isolated from marine environment, showed broadrange of antibacterial activity against some major food borne pathogens. Maximum bacteriocin production wasobserved at 30°C , pH 6.0 and 1.5% sodium chloride solution. In addition of enzymes, "-amylase, DNase,RNase and lipase were slightly positive effect bacteriocin production. Proteinase K and pepsin were stronglyinhibited bacteriocin production. Among detergents, Sodium dodecyl sulphate (SDS, Tween 80 and TritoneX-100 stimulated bacteriocin production and strongly inhibited by EDTA and urea. The bacteriocin has purifiedby ammonium sulphate precipitate and ion exchange (DEAE cellulose chromatography. Biochemically it waspure protein moiety and the molecular weight was 94 kDa. The study revealed the possibility of usingbacteriocin as a food preservative and the L. lactis strain as probiotic.

  1. The Two-Peptide (Class-IIb) Bacteriocins: Genetics, Biosynthesis, Structure, and Mode of Action

    Science.gov (United States)

    Nissen-Meyer, Jon; Oppegård, Camilla; Rogne, Per; Haugen, Helen Sophie; Kristiansen, Per Eugen

    The two-peptide (class-IIb) bacteriocins consist of two different peptides, both of which are required to obtain high antimicrobial activity. These bacteriocins kill target-cells by inducing membrane-leakage and they seem to display some specificity with respect to the molecules they transfer across membranes. The genes encoding the two peptides of two-peptide bacteriocins are next to each other on the same operon. In the same or a nearby operon are genes encoding (i) the immunity protein that protects the bacteriocin-producer from its own bacteriocin, (ii) a dedicated ABC-transporter that exports the bacteriocin from cells and cleaves off the N-terminal bacteriocin leader sequence, and (iii) an accessory protein whose exact function has not been fully clarified. Some two-peptide bacteriocins appear to be produced constitutively, whereas the production of other two-peptide bacteriocins is regulated through a three-component regulatory system that consists of a peptide pheromone, a membrane-associated histidine protein kinase, and response regulators. It has recently been proposed that the two peptides of (some) two-peptide bacteriocins may form a membrane-penetrating helix-helix structure involving helix-helix interacting GxxxG-motifs present in all currently characterized two-peptide bacteriocins. It has also been suggested that the helix-helix structure interacts with an integrated membrane (transport) protein, thus inducing a conformational change in the protein, which in turn causes membrane-leakage. This proposed mode-of-action is similar to that of the pediocin-like (class-IIa) bacteriocins and lactococcin A, which bind to a part of the mannose phosphotransferase permease that is embedded in the cell membrane, thereby altering the conformation of the ­permease in a manner that causes membrane-leakage and cell death.

  2. Genetic characterisation and heterologous expression of leucocin C, a class IIa bacteriocin from Leuconostoc carnosum 4010

    OpenAIRE

    Wan, Xing

    2012-01-01

    Class IIa (pediocin-like) bacteriocins are a major group of bacteriocins produced by lactic acid bacteria (LAB) characterised by their antilisterial activity. As a protective LAB strain for meat products, Leuconostoc carnosum 4010 kills Listeria by producing two class IIa bacteriocins, the well characterised leucocin A (LeuA) and the less studied leucocin C (LecC). Although the amino acid sequence of the secreted LecC has been published, the genes required for its production remain unknown. T...

  3. Conjugal transfer and characterization of bacteriocin plasmids in group N (lactic acid) streptococci.

    OpenAIRE

    Neve, H.; Geis, A.; Teuber, M

    1984-01-01

    Thirteen bacteriocin-producing strains of group N (lactic acid) streptococci were screened for their potential to transfer this property by conjugation to Streptococcus lactis subsp. diacetylactis Bu2-60. Bacteriocin production in three strains was plasmid encoded as shown by conjugal transfer and by analysis of cured, bacteriocin-negative derivatives of the donor strains and the transconjugants. With Streptococcus cremoris strains 9B4 and 4G6 and S. lactis subsp. diacetylactis 6F7 as donors,...

  4. History, Current Knowledge, and Future Directions on Bacteriocin Research in Lactic Acid Bacteria

    Science.gov (United States)

    Nes, Ingolf F.

    All organisms, both eukaryotic organisms and bacteria, are able to produce ribosomally antimicrobial peptides. In bacteria, such compounds are referred to as bacteriocins. The history of bacteriocins goes back to the early 1920s. One has experienced many disappointments in the efforts how to put these compounds into practical use despite being one of the most promising groups of antimicrobial agents to fight bacterial pathogens. However, today, we see new possibilities how to take advantage of such peptides for the benefit of man and animals. Bacteriocin production has become an important property of probiotic bacteria, and targeted use of bacteriocins to fight certain pathogens may have a future.

  5. Bacteriocins from lactic acid bacteria and their applications in meat and meat products.

    Science.gov (United States)

    Woraprayote, Weerapong; Malila, Yuwares; Sorapukdee, Supaluk; Swetwiwathana, Adisorn; Benjakul, Soottawat; Visessanguan, Wonnop

    2016-10-01

    Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed. PMID:27118166

  6. The dual role of bacteriocins as anti- and probiotics

    OpenAIRE

    Gillor, O.; Etzion, A.; Riley, M. A.

    2008-01-01

    Bacteria employed in probiotic applications help to maintain or restore a host's natural microbial floral. The ability of probiotic bacteria to successfully outcompete undesired species is often due to, or enhanced by, the production of potent antimicrobial toxins. The most commonly encountered of these are bacteriocins, a large and functionally diverse family of antimicrobials found in all major lineages of Bacteria. Recent studies reveal that these proteinaceous toxins play a critical role ...

  7. Recent patents on bacteriocins: food and biomedical applications.

    Science.gov (United States)

    Benmechernene, Zineb; Fernandez-No, Inmaculada; Kihal, Mebrouk; Böhme, Karola; Calo-Mata, Pilar; Barros-Velazquez, Jorge

    2013-04-01

    Most types of bacteria produce bacteriocins, which are proteinaceous extracellular compounds that can inhibit the growth of other undesirable microorganisms. Bacteriocins are receiving increasing attention, due to their many applications, ranging from their initial application in strategies for food preservation to more recent proposed uses in biomedical strategies aimed at fighting certain bacterial infections. Thus, while nisin has a long history of use as a safe additive in certain food products for the purpose of food preservation, certain bacteriocin-producing lactic acid bacteria, which are generally recognised as safe microorganisms, or their extracellular extracts are receiving increased attention as protective cultures or antimicrobial extracts in minimally processed food products. More recently, a number of these bacteriocinproducing cultures have been proposed for use in other applications, such as in probiotics, for the inhibition of biofilms in the food industry, or even as coadjuvants of combined therapeutical strategies along with other antimicrobial agents in biomedical applications. This review aims to provide a brief overview of the most relevant recent patents in this field. PMID:22921084

  8. Genetic Organization and Mode of Action of a Novel Bacteriocin, Bacteriocin 51: Determinant of VanA-Type Vancomycin-Resistant Enterococcus faecium▿†

    OpenAIRE

    Yamashita, Hitoshi; Tomita, Haruyoshi; Inoue, Takako; Ike, Yasuyoshi

    2011-01-01

    Bacteriocin 51 (Bac 51) is encoded on the mobile plasmid pHY (6,037 bp), which was isolated from vancomycin-resistant Enterococcus faecium VRE38. Bacteriocin 51 is active against E. faecium, E. hirae, and E. durans. Sequence analysis of pHY showed that it encodes nine open reading frames (ORFs) from ORF1 to ORF9 (in that order). Genetic analysis suggested that ORF1 and ORF2, which were designated bacA and bacB, respectively, are the bacteriocin and immunity genes. bacA encodes a 144-amino-aci...

  9. Examination of Lactic Acid Bacteria to Secretion of Bacteriocins

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    Maira Urazova

    2014-01-01

    Full Text Available Introduction: Bacteriocins produced by lactic acid bacteria (LAB have the potential to cover a very broad field of applications, including the food industry and the medical sector. In the food industry, bacteriocinogenic LAB strains can be used as starter cultures, co-cultures, and bioprotective cultures, which would be used to improve food quality and safety. In the medical sector, bacteriocins of probiotic LAB might play a role in interactions, which take place in human gastrointestinal tract, and contribute to gut health. The aim of this study was the examine the effect of LAB antimicrobial activity. Methods: LAB were isolated from different commercial and home made products, such as kazy and sour cream. To screen for bacteriocin producing LAB, we used an agar diffusion bioassay, described in a previous study by Dr. Yang, with three modifications in cell-free supernatant (CFS. First we had a clear supernatant, second we adjusted the CFS to pH 6.0 to eliminate acids antimicrobial effects, and third the CFS pH 6.0 was treated with catalase to exclude the action of H2O2 and confirm action of bacteriocin-like substances. Pathogenic S.marcescens, E. coli, S.aureus cultures were used as indicators. Results: Screening of 95 strains of LAB through deferred antagonism to six indicator cultures showed that all of the selected strains had a high value of antibacterial activity. However, CFS of only 50 strains retained their antimicrobial activity, and 10 of them lost this activity in the second modification of CFS with pH 6.0 to test culture S.marcescens, which confirmed the acidic nature of antimicrobial activity of CFS. Lb.rhamnosus (P-1, Lb.fermentum (N-6, and Lc.lactis (7M lost antibacterial activity in the presence of the catalase. All modifications of CFS of three strains: Lb.pentosus (16al, Lb.pentosus (P-2, and Pediococcusacidilactici (8 retained inhibitory activity to E.coli and S. aureus. Supernatants of only Lactococcusgarvieae (10a and

  10. Antagonistic activity expressed by Shigella sonnei: identification of a putative new bacteriocin

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    Mireille Angela Bernardes Sousa

    2013-09-01

    Full Text Available Bacteriocins are antibacterial, proteinaceous substances that mediate microbial dynamics. Bacteriocin production is a highly disseminated property among all major lineages of bacteria, including Shigella. In this paper, we addressed the purification and characterisation of a bacteriocin produced by a Shigella sonnei strain (SS9 isolated from a child with acute diarrhoea. The substance was purified through ammonium-sulphate precipitation and sequential steps of chromatography. The intracellular fraction obtained at 75% ammonium sulphate maintained activity following exposure to pH values from 1-11 and storage at -80ºC for more than two years and was inactivated by high temperatures and proteases. The molecular mass of the purified bacteriocin was determined by mass spectrometry to be 18.56 kDa. The N-terminal sequence of the bacteriocin did not match any other antibacterial proteins described. A putative new bacteriocin produced by S. sonnei has been detected. This bacteriocin may represent a newly described protein or a previously described protein with a newly detected function. Considering that SS9 expresses antagonism against other diarrhoeagenic bacteria, the bacteriocin may contribute to S. sonnei virulence and is potentially applicable to either preventing or controlling diarrhoeal disease.

  11. Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens

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    Konstantinos Papadimitriou

    2013-02-01

    Full Text Available In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17% producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials.

  12. Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

    OpenAIRE

    Blaženka Kos; Jasna Beganović; Lina Jurašić; Martina Švađumović; Andreja Leboš Pavunc; Ksenija Uroić; Jagoda Šušković

    2011-01-01

    Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiotic strains and facilitate their establishment in the competitive gut environment and also protect the gut from gastrointestinal pathogens. Moreover, bacteriocins have received considerable attention due to their potential application as biopreservatives, especially in dairy industry. Hence, the objective of this research was to investigate antimicrobial activity of probiotic strains Lactobacill...

  13. Genome sequence of the bacteriocin-producing oral probiotic Streptococcus salivarius strain M18.

    Science.gov (United States)

    Heng, Nicholas C K; Haji-Ishak, Nurul S; Kalyan, Alaina; Wong, Andrew Y C; Lovric, Marija; Bridson, Joanna M; Artamonova, Julia; Stanton, Jo-Ann L; Wescombe, Philip A; Burton, Jeremy P; Cullinan, Mary P; Tagg, John R

    2011-11-01

    Streptococcus salivarius is a Gram-positive bacterial commensal and pioneer colonizer of the human oral cavity. Many strains produce ribosomally synthesized proteinaceous antibiotics (bacteriocins), and some strains have been developed for use as oral probiotics. Here, we present the draft genome sequence of the bacteriocin-producing oral probiotic S. salivarius strain M18. PMID:22038965

  14. Production, purification and characterization of bacteriocin from Lactobacillus murinus AU06 and its broad antibacterial spectrum

    Institute of Scientific and Technical Information of China (English)

    Sivaramasamy Elayaraja; Neelamegam Annamalai; Packiyam Mayavu; Thangavel Balasubramanian

    2014-01-01

    Objective: To study the production, purification and characterization of bacteriocin fromLactobacillus murinus against fish pathogens.Methods:AU06 isolated from marine sediments and its broad spectrum of inhibition bacteriocin. In addition, purified bacteriocin was tested for its antimicrobial activity against fish pathogens.Results:In the present study, the bacteriocin production was found to be higher at 35 °C, pH The selected strain was used in production, purification and characterized of 6.0 and was purified to 4.74 fold with 55. 38 U/mg of specific activity with the yield of 28.92%. The molecular weight of the purified bacteriocin was estimated as 21 kDa. The purified bacteriocin exhibited complete inactivation of antimicrobial activity when treated with proteinase K, pronase, chymotrypsin, trypsin, pepsin and papain. The purified bacteriocin exhibited broad inhibitory spectrum against both Gram positive and negative bacteria.Conclusions:It is concluded that the ability of bacteriocin in inhibiting a wide-range of pathogenic bacteria is of potential interest for food safety and may have future applications in food preservative.

  15. Gassericin A: a circular bacteriocin produced by lactic acid bacteria Lactobacillus gasseri.

    Science.gov (United States)

    Pandey, Neha; Malik, R K; Kaushik, J K; Singroha, Garima

    2013-11-01

    During the recent years extensive efforts have been made to find out bacteriocins from lactic acid bacteria (LAB) active against various food spoilage and pathogenic bacteria, and superior stabilities against heat treatments and pH variations. Bacteriocins isolated from LAB have been grouped into four classes. Circular bacteriocins which were earlier grouped among the four groups of bacteriocins, have recently been proposed to be classified into a different class, making it class V bacteriocins. Circular bacteriocins are special molecules, whose precursors must be post translationally modified to join the N to C termini with a head-to-tail peptide bond. Cyclization appears to make them less susceptible to proteolytic cleavage, high temperature and pH, and, therefore, provides enhanced stability as compared to linear bacteriocins. The advantages of circularization are also reflected by the fact that a significant number of macrocyclic natural products have found pharmaceutical applications. Circular bacteriocins were unknown two decades ago, and even to date, only a few circular bacteriocins from a diverse group of Gram positive organisms have been reported. The first example of a circular bacteriocin was enterocin AS-48, produced by Enterococcus faecalis AS-48. Gassereccin A, produced by Lactobacillus gasseri LA39, Reutericin 6 produced by Lactobacillus reuteri LA6 and Circularin A, produced by Clostridium beijerinickii ATCC 25,752, are further examples of this group of antimicrobial peptides. In the present scenario, Gassericin A can be an important tool in the food preservation owing to its properties of high pH and temperature tolerance and the fact that it is produced by LAB L. gasseri, whose many strains are proven probiotic. PMID:23712477

  16. Bacteriocins: exploring alternatives to antibiotics in mastitis treatment

    Directory of Open Access Journals (Sweden)

    Reneé Pieterse

    2010-10-01

    Full Text Available Mastitis is considered to be the most costly disease affecting the dairy industry. Management strategies involve the extensive use of antibiotics to treat and prevent this disease. Prophylactic dosages of antibiotics used in mastitis control programmes could select for strains with resistance to antibiotics. In addition, a strong drive towards reducing antibiotic residues in animal food products has lead to research in finding alternative antimicrobial agents. In this review we have focus on the pathogenesis of the mastitis in dairy cows, existing antibiotic treatments and possible alternative for application of bacteriocins from lactic acid bacteria in the treatment and prevention of this disease.

  17. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.

  18. Antibacterial Activity and Purification of Bacteriocin Produced by Brevibacillus laterosporus SA14

    Directory of Open Access Journals (Sweden)

    On-anong SOMSAP

    2016-01-01

    Full Text Available A bacteriocin producing strain, Brevibacillus laterosporus SA14 was isolated from an air sample at Walailak University, Thailand. The antibacterial activity of Brev. laterosporus SA14 was assayed by the cross streak and agar well diffusion method. Results from the cross streak method showed that it can inhibit both Gram positive and Gram negative bacteria. While results from the agar well diffusion method showed that Micrococcus luteus TISTR884 exhibited higher sensitivity to bacteriocin produced by Brev. laterosporus SA14 than other indicator strains. The highest amount of bacteriocin produced by Brev. laterosporus SA14 was detected during day 8 to day 10 of incubation. The crude protein exhibited bacteriocin activity of 800 AU/ml and did not affect cell membranes of Staphylococcus aureus TISTR516 and MRSA142. The bacteriocin activity increased from 25 AU/ml in supernatant to 800 AU/ml in crude protein after ammonium sulfate precipitation, corresponding to 88 % recovery and 32-fold purification. The fraction number was 39 to 41 from the Sp-sepharose fast flow column chromatography expressed highest bacteriocin activity with 44.8 % recovery and 128-fold purification. The partially purified bacteriocin was revealed as a single band on SDS-PAGE gel with a molecular weight of 6.9 kDa. The active fractions were finally pooled and purified by Reverse Phase High Performance Liquid Chromatography (RP-HPLC. The result showed a single peak (retention time of 3.466 min with antibacterial activity.

  19. Isolation of Lactobacillus salivarius from Children and Purification of Bacteriocin to Inhibition Cancer Cell in Vitro

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    Waleed K. M. Al-Tememy

    2011-01-01

    Full Text Available Bacteria being used to make anticancer agents could provide an extra source of lead compounds for the pharmaceutical industry.  Bacterium Lactobacillus salivarius produce compounds that selectively inhibit growth of human cancer cells Lactobacillus salivarius naturally produces a compound called Bacteriocins.  Bacteriocins are bacterial proteins produced to prevent the growth of competing microorganisms in a particular biological niche and we can use it as antineoplastic. The aim of this study was to isolate bacteriocin produced by lactic acid bacteria. A preparation of bacteriocin from a strain Lactobacillus salivarius has long been shown to have antineoplastic activity against a variety of human tumor and animal tumor cell lines in vitro. A total of 60 LAB  were isolated from children stool 45 isolate showed a clear antimicrobial activity against indicator strain Streptococcus aureus and by used sodium phosphate buffer (pH8 from an 80% ammonium sulfate precipitate. The inhibition  activity was determent by well diffusion assay method technique, Bacteriocin purification processes were carried out by using ion-exchange (Trisacryl SP and gel filtration chromatography (Sephacryl – S300. The apparent molecular mass of partially purified bacteriocin was 15. 848 kDa,  Cell Culture was maintained in RPMI 1640 medium supplemented with 10% (vol/vol fetal calf serum,  Cytotoxicity of bacteriocin was assessed on human cell line (RD and animal cell line (MDCK cell viability after incubation for 48 h in medium containing 500AU/ml (1.15 mg/ml. Both cell types used in this study were sensitive to bacteriocin and the bacteriocin appeared to inhibit proliferation of tumor cell line. The animal cell line was more sensitivity than human cell line.

  20. An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk.

    Science.gov (United States)

    Taheri, Parinaz; Samadi, Nasrin; Ehsani, Mohammad Reza; Khoshayand, Mohammad Reza; Jamalifar, Hossein

    2012-10-01

    A bacteriocin-like inhibitory substance producing Lactococcus lactis subsp lactis strain, ST1, isolated from goat milk of Iranian origin and with broad spectrum of activity and desirable technical properties was used for evaluating some futures of bacteriocin inhibitory activity. Cell growth and bacteriocin production studies were carried out in MRS medium incubated statically under uncontrolled pH condition. The antibacterial activity presented a primary metabolite pattern and showed a rapid decrease at the stationary phase. Microaerobiosis and capnophily growth conditions resulted in higher bacteriocin production while aerobiosis showed negative effect on both cell growth and bacteriocin production. Bacteriocin production, on the other hand, was favored in MRS broth (pH; 6.5) inoculated with 0.1 ml l(-1) fresh culture when incubation was carried out at 30 °C. This indicated that the conditions resulted in higher levels of growth were frequently favoring bacteriocin production by ST1 as well. Decrease in activity, at the stationary growth phase, was much pronounced in favored growth condition. Nutrient depletion, deferent effect of low pH on bacteriocin production and/or protein degradation seemed more responsible for this phenomenon. The study also provided further data on new method for bacteriocin release from the cell wall of producer. It was clearly shown that both heating and ultrasound shock for 5 min at pH 2 could increase bacteriocin activity significantly. The release was more pronounced in the presence of 0.5% Tween80. PMID:24031976

  1. An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

    Directory of Open Access Journals (Sweden)

    Parinaz Taheri

    2012-12-01

    Full Text Available A bacteriocin-like inhibitory substance producing Lactococcus lactis subsp lactis strain, ST1, isolated from goat milk of Iranian origin and with broad spectrum of activity and desirable technical properties was used for evaluating some futures of bacteriocin inhibitory activity. Cell growth and bacteriocin production studies were carried out in MRS medium incubated statically under uncontrolled pH condition. The antibacterial activity presented a primary metabolite pattern and showed a rapid decrease at the stationary phase. Microaerobiosis and capnophily growth conditions resulted in higher bacteriocin production while aerobiosis showed negative effect on both cell growth and bacteriocin production. Bacteriocin production, on the other hand, was favored in MRS broth (pH; 6.5 inoculated with 0.1 ml l-1 fresh culture when incubation was carried out at 30 °C. This indicated that the conditions resulted in higher levels of growth were frequently favoring bacteriocin production by ST1 as well. Decrease in activity, at the stationary growth phase, was much pronounced in favored growth condition. Nutrient depletion, deferent effect of low pH on bacteriocin production and/or protein degradation seemed more responsible for this phenomenon. The study also provided further data on new method for bacteriocin release from the cell wall of producer. It was clearly shown that both heating and ultrasound shock for 5 min at pH 2 could increase bacteriocin activity significantly. The release was more pronounced in the presence of 0.5% Tween80.

  2. Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications

    Directory of Open Access Journals (Sweden)

    Anastasiadou Sofia

    2009-01-01

    Full Text Available Abstract Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial activity. Within this class, the pediocins are those bacteriocins that share a highly conserved hydrophilic and charged N-terminal part harboring the consensus sequence -YGNGV- and a more variable hydrophobic and/or amphiphilic C-terminal part. Several pediocins have been isolated and characterized. Despite the structural similarities, their molecular weight varies, as well as their spectrum of antimicrobial activity. They exhibit important technological properties, e.g. thermostability and retaining of activity at a wide pH range, which along with the bactericidal action against Gram-positive food spoilage and pathogenic bacteria, make them an important class of biopreservatives. Much new information regarding the pediocins has emerged during the last years. In this review, we summarize and discuss all the available information regarding the sources of pediocins, the characteristics of their biosynthesis and production in fermentation systems, the characteristics of the known pediocin molecules, and their antibacterial action. The advances made by genetic engineering in improving the features of pediocins are also discussed, as well as their perspectives for future applications.

  3. Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications.

    Science.gov (United States)

    Papagianni, Maria; Anastasiadou, Sofia

    2009-01-01

    Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial activity. Within this class, the pediocins are those bacteriocins that share a highly conserved hydrophilic and charged N-terminal part harboring the consensus sequence -YGNGV- and a more variable hydrophobic and/or amphiphilic C-terminal part. Several pediocins have been isolated and characterized. Despite the structural similarities, their molecular weight varies, as well as their spectrum of antimicrobial activity. They exhibit important technological properties, e.g. thermostability and retaining of activity at a wide pH range, which along with the bactericidal action against Gram-positive food spoilage and pathogenic bacteria, make them an important class of biopreservatives. Much new information regarding the pediocins has emerged during the last years. In this review, we summarize and discuss all the available information regarding the sources of pediocins, the characteristics of their biosynthesis and production in fermentation systems, the characteristics of the known pediocin molecules, and their antibacterial action. The advances made by genetic engineering in improving the features of pediocins are also discussed, as well as their perspectives for future applications. PMID:19133115

  4. Purification Techniques of Bacteriocins from Lactic Acid Bacteria and Other Gram-Positive Bacteria

    Science.gov (United States)

    Saavedra, Lucila; Sesma, Fernando

    The search for new antimicrobial peptides produced by lactic acid ­bacteria and other Gram-positive microorganisms has become an interesting field of research in the past decades. The fact that bacteriocins are active against numerous foodborne and human pathogens, are produced by generally regarded as safe (GRAS) microorganisms, and are readily degraded by proteolytic host systems makes them attractive candidates for biotechnological applications. However, before suggesting or choosing a new bacteriocin for future technology developments, it is necessary to elucidate its biochemical structure and its mode of action, which may be carried out once the bacteriocin is purified to homogeneity. This chapter focuses on describing the main strategies used for the purification of numerous bacteriocins.

  5. Activity of two Streptococcus mutans bacteriocins in the presence of saliva, levan, and dextran.

    Science.gov (United States)

    Delisle, A L

    1976-01-01

    The extracellular dextrans produced from sucrose by Streptococcus mutans strains BHT and GS-5 did not prevent the synthesis or release of active bacteriocins by these two strains. In addition, several streptococci that were genetically sensitive to these bacteriocins, and that could synthesize a variety of extracellular dextrans and levans from sucrose, remained phenotypically sensitive when grown in the presence of sucrose. Bacteriocin activity was not altered by treatment with high-molecular-weight dextran or by human saliva. The bacteriocins produced by, and active against, S. mutans thus appear to be capable of acting in vivo and may play a role in regulating the bacterial ecology of the oral cavity. Images PMID:4376

  6. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin.

    Science.gov (United States)

    Furtado, Danielle N; Todorov, Svetoslav D; Landgraf, Mariza; Destro, Maria T; Franco, Bernadette D G M

    2014-01-01

    Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween 80, EDTA or NaCl. Bacteriocin production was dependent on the components of the culture media, especially nitrogen source and salts. When tested by PCR, the bacteriocin gene presented 100% homology to nisin Z gene. These properties indicate that this L. lactis subsp. lactis DF4Mi can be used for enhancement of dairy foods safety and quality. PMID:25763065

  7. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin

    Directory of Open Access Journals (Sweden)

    Danielle N. Furtado

    2014-12-01

    Full Text Available Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween 80, EDTA or NaCl. Bacteriocin production was dependent on the components of the culture media, especially nitrogen source and salts. When tested by PCR, the bacteriocin gene presented 100% homology to nisin Z gene. These properties indicate that this L. lactis subsp. lactis DF4Mi can be used for enhancement of dairy foods safety and quality.

  8. Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives

    OpenAIRE

    Evandro Leite de Souza; Clemilson Antonio da Silva; Cristina Paiva de Sousa

    2005-01-01

    Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or con...

  9. Microcins from Enterobacteria: On the Edge Between Gram-Positive Bacteriocins and Colicins

    Science.gov (United States)

    Rebuffat, Sylvie

    Most bacteria and archaea produce gene-encoded antimicrobial peptides/proteins called bacteriocins, which are secreted by the producing bacteria to compete against other microorganisms in a given niche. They are considered important mediators of intra- and interspecies interactions and therefore a factor in ­maintaining the microbial diversity and stability. They are ribosomally synthesized, and most of them are produced as inactive precursor proteins, which in some cases are further enzymatically modified. Bacteriocins generally exert potent antibacterial activities directed against bacterial species closely related to the producing bacteria. Bacteriocins are abundant and diverse in Gram-negative and Gram-positive bacteria. This chapter focuses on colicins and microcins from enterobacteria (mainly Escherichia coli) and on bacteriocins from lactic acid bacteria (LAB). Microcins are the lower-molecular-mass bacteriocins produced by Gram-negative bacteria with a repertoire of only 14 representatives. They form a very restricted family of bacteriocins, compared to the huge family of LAB bacteriocins that is constituted of several hundreds of peptides, with which microcins share common characteristics. Nevertheless, microcins also show similarities, particularly in their uptake mechanisms, with the higher-molecular-mass colicins, also produced by E. coli strains. On the edge between LAB bacteriocins and colicins, microcins appear to combine highly efficient strategies developed by both Gram-positive and Gram-negative bacteria at different levels, including uptake, translocation, killing of target cells, and immunity of the producing bacteria, making them important actors of bacterial competitions and fascinating models for novel concepts toward antimicrobial strategies and against resistance mechanisms.

  10. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Characterization of the bacteriocin

    OpenAIRE

    Furtado, Danielle N.; Todorov, Svetoslav D.; Mariza Landgraf; Maria T. Destro; Franco, Bernadette D.G.M.

    2015-01-01

    Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween...

  11. Effect of bacteriocin from Lactobacillus sp. Var. SCG 1223 on microbiological quality of fresh meat

    OpenAIRE

    Sri Usmiati; Miskiyah; Rarah R.A.M.

    2009-01-01

    Inhibition technology of microorganism on meat can be done biologically and chemically. Biologically, inhibition to microbe can be conducted by addition antimicrobe, for example bacteriocin that have character as biopreservative. The aim of this research was to study the microbiological quality of fresh meat with bacteriocin isolated from Lactobacillus sp. SCG 1223 storaged at certain addition and temperature with different storage time. This experiment was done based on Completely of Random ...

  12. Diverse Ecological Strategies Are Encoded by Streptococcus pneumoniae Bacteriocin-Like Peptides.

    Science.gov (United States)

    Miller, Eric L; Abrudan, Monica I; Roberts, Ian S; Rozen, Daniel E

    2016-01-01

    The opportunistic pathogen Streptococcus pneumoniae is commonly carried asymptomatically in the human nasopharynx. Due to high rates of cocolonization with other pneumococcus strains, intraspecific competitive interactions partly determine the carriage duration of strains and thereby their potential to cause disease. These interactions may be mediated by bacteriocins, such as the type IIb bacteriocins encoded by the blp (bacteriocin-like peptide) locus. To understand blp diversity and evolution, we undertook a bioinformatic analysis of 4,418 pneumococcal genomes, including 168 newly sequenced genomes. We describe immense variation at all levels of genomic organization: Gene presence/absence, gene order, and allelic diversity. If we make the extreme and naive hypothesis that assumes all genes in this operon can assort randomly, this variation could lead to 10(15) distinct bacteriocin-related phenotypes, each potentially representing a unique ecological strategy; however, we provide several explanations for why this extreme is not realized. Although rarefaction analysis indicates that the number of unique strategies is not saturated, even after sampling thousands of genomes, we show that the variation is neither unbounded nor random. We delimit three bacteriocin groups, which contain group-specific bacteriocins, immunity genes, and blp operon gene order, and argue that this organization places a constraint on realized ecological strategies. We additionally show that ecological strategy diversity is significantly constrained by pneumococcal phylogeny and clonal structure. By examining patterns of association between alleles within the blp operon, we show that bacteriocin genes, which were believed to function in pairs, can be found with a broad diversity of partner alleles and immunity genes; this overall lack of allelic fidelity likely contributes to the fluid structure of this operon. Our results clarify the diversity of antagonistic ecological strategies in the

  13. Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation

    OpenAIRE

    Callewaert, Raf; De Vuyst, Luc

    2000-01-01

    Amylovorin L471 is a small, heat-stable, and hydrophobic bacteriocin produced by Lactobacillus amylovorus DCE 471. The nutritional requirements for amylovorin L471 production were studied with fed-batch fermentations. A twofold increase in bacteriocin titer was obtained when substrate addition was controlled by the acidification rate of the culture, compared with the titers reached with constant substrate addition or pH-controlled batch cultures carried out under the same conditions. An inter...

  14. Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

    International Nuclear Information System (INIS)

    Two new bacteria were isolated from human feces and were designated MT 104 and MT 162. They were able to produce bacteriocins that are active against five strains of Listeria monocytogenes. Bacteriocins produced by these isolated strains had 100% and 82.35% residual activity when they were treated by gamma radiation at doses of 4 and 40 kGy, respectively. A reduction of 1.0, 1.5 and 3 log CFU/g of L. monocytogenes was observed in sausage meat when treated with bacteriocins from MT 104, MT 162, and nisin, respectively. For synergic effect, the D10 value in presence of the bacteriocins produced by MT 104 showed a 1.08 fold increased relative sensitivity of L. monocytogenes as compared to control after 5 days. The highest synergic effect was observed in presence of nisin which led to 1.61 fold increased relative sensitivity. Combined treatments with nisin and γ-irradiation showed a synergic antimicrobial effect in meat after 24 h and 5 days of storage. A synergic effect was observed only after 5 days at 4 °C for the bacteriocin from MT 104, as compared to the bacteriocin produced by MT 162 that had only an additive antimicrobial effect in all conditions.

  15. Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

    Science.gov (United States)

    Turgis, Mélanie; Stotz, Viviane; Dupont, Claude; Salmieri, Stéphane; Khan, Ruhul A.; Lacroix, Monique

    2012-08-01

    Two new bacteria were isolated from human feces and were designated MT 104 and MT 162. They were able to produce bacteriocins that are active against five strains of Listeria monocytogenes. Bacteriocins produced by these isolated strains had 100% and 82.35% residual activity when they were treated by gamma radiation at doses of 4 and 40 kGy, respectively. A reduction of 1.0, 1.5 and 3 log CFU/g of L. monocytogenes was observed in sausage meat when treated with bacteriocins from MT 104, MT 162, and nisin, respectively. For synergic effect, the D10 value in presence of the bacteriocins produced by MT 104 showed a 1.08 fold increased relative sensitivity of L. monocytogenes as compared to control after 5 days. The highest synergic effect was observed in presence of nisin which led to 1.61 fold increased relative sensitivity. Combined treatments with nisin and γ-irradiation showed a synergic antimicrobial effect in meat after 24 h and 5 days of storage. A synergic effect was observed only after 5 days at 4 °C for the bacteriocin from MT 104, as compared to the bacteriocin produced by MT 162 that had only an additive antimicrobial effect in all conditions.

  16. Bacteriocins produced by L. fermentum and L .acidophilus can inhibit cephalosporin resistant E .coli.

    Directory of Open Access Journals (Sweden)

    Saba Riaz

    2010-10-01

    Full Text Available Reemerging infections occur due to resistant bacteria. Such infections create restrictions for clinicians and microbiologists in drug selection. Such problems demand new strategies for solution. Use of bacteriocins for this purpose may be fruitful. In the present research work, the inhibitory effects of bactericins on cephalosporin resistant Escherichia coli are used as model system for the control of antibiotic resistant pathogenic bacteria. Cephalosporin resistant Escherichia coli strain was isolated from pus by using conventional methodology. For bacteriocin production, Lactobacilli strains were selected by using selective media. Out of seventy two strains isolated from yogurt, fecal materials of human, chick, parrot and cat, only two strains (strain 45 and strain 52 were found to produce bacteriocins having antimicrobial potential against cephalosporin resistant Escherichia coli. Biochemical characterization showed that strain 45 belonged to group of Lactobacillus fermentum and strain 52 to Lactobacillus acidophilus. Both strains showed maximum growth at 25°C and 35°C respectively. Suitable pH was 5.5 and 6.0 for Lactobacillus fermentum and Lactobacillus acidophilus respectively. Bacteriocins produced by both strains were found stable at 50, 75 and 100°C for 60min. Function of bacteriocin was also not disturbed due to change in pH. These findings suggest that bacteriocin produced by Lactobacillus fermentum and Lactobacillus acidophilus can be used for the infection control of cephalosporin resistant Escherichia coli.

  17. Bacteriocin from Bacillus subtilis as a novel drug against diabetic foot ulcer bacterial pathogens

    Institute of Scientific and Technical Information of China (English)

    Baby Joseph; Berlina Dhas; Vimalin Hena; Justin Raj

    2013-01-01

    Objective:To isolate and identify Bacillus subtilis (B. subtilis) from soil and to characterize and partially purify the bacteriocin. To evaluate the antimicrobial activity against four diabetic foot ulcer bacterial pathogens. Methods:Genotypic identification was done based on Bergey’s manual of systemic bacteriology. Antimicrobial susceptibility test was done by Kirby-Bauer disc diffusion method. Colonies were identified by colony morphology and biochemical characterization and also compared with MTCC 121 strain. Further identification was done by 16S rRNA sequencing. Inhibitory activities of partially purified bacteriocin on all the DFU isolates were done by agar well diffusion method. The strain was identified to produce bacteriocin by stab overlay assay. Bacteriocin was extracted by organic solvent extraction using chloroform, further purified by HPLC and physical, and chemical characterization was performed. Results: The four isolates showed high level of resistance to amoxyclav and sensitivity to ciprofloxacin. HPLC purification revealed that the extracts are bacteriocin. The phylogenetic tree analysis results showed that the isolate was 99%related to B. subtilis BSF01. The results reveled activity to all the four isolates and high level of activity was seen in case of Klebsiella sp. Conclusions:Partially purified bacteriocin was found to have antimicrobial activity against the four diabetic foot ulcer bacterial pathogens, which can thus be applied as a better drug molecule on further studies. The strain B. subtilis are found to be safe for use and these antimicrobial peptides can be used as an antimicrobial in humans to treat DFU bacterial pathogens.

  18. Streptococcal bacteriocins and the case for Streptococcus salivarius as model oral probiotics.

    Science.gov (United States)

    Wescombe, Philip A; Heng, Nicholas C K; Burton, Jeremy P; Chilcott, Chris N; Tagg, John R

    2009-09-01

    Members of the Gram-positive bacterial genus Streptococcus are a diverse collection of species inhabiting many body sites and range from benign, nonpathogenic species to those causing life-threatening infections. The streptococci are also prolific producers of bacteriocins, which are ribosomally synthesized proteinaceous antibiotics that kill or inhibit species closely related to the producer bacterium. With the emergence of bacterial resistance to conventional antibiotics, there is an impetus to discover, and implement, new and preferably 'natural' antibiotics to treat or prevent bacterial infections, a niche that bacterial interference therapy mediated by bacteriocins could easily fill. This review focuses on describing the diversity of bacteriocins produced by streptococci and also puts forth a case for Streptococcus salivarius, a nonpathogenic and numerically predominant oral species, as an ideal candidate for development as the model probiotic for the oral cavity. S. salivarius is a safe species that not only produces broad-spectrum bacteriocins but harbors bacteriocin-encoding (and bacteriocin-inducing) transmissible DNA entities (megaplasmids). PMID:19722837

  19. Optimization and partial characterization of bacteriocin produced by Lactobacillus bulgaricus -TLBFT06 isolated from Dahi.

    Science.gov (United States)

    Mahmood, Talat; Masud, Tariq; Ali, Sartaj; Abbasi, Kashif Sarfraz; Liaquat, Muhammad

    2015-03-01

    Lactobacillus bulgaricus is one of the predominant lactic acid bacteria of dahi, conferring technological and functional attributes. In the present study thirty dahi samples were investigated for bacteriocin producing L. bulgaricus. Fourteen different isolates were obtained and five were scrutinized for antibacterial activities against food born pathogens. Amongst, a strain TLB06FT was found to have a wide array of antibacterial activities against Gram positive and negative bacteria was selected for further characterization. Growth media optimization for this strain revealed maximum bacteriocin production on MRS media supplemented with glucose (2%), sodium chloride (1%), Tween-80 (0.5%) and yeast extract (1 %). In addition, optimization of growth conditions revealed maximum bacteriocin production at pH 5.5 and temperature of 30-37°C. Bacteriocin showed thermo stability at 90°C and remained highly active in the pH range of 3.5-7.5, inactive by protein catalyzing enzymes and showed no change in activity (800AumL(-1)) when treated with organic solvents and surfactants. The obtained bacteriocin was purified to 1600AU mL(-1) by ammonium sulfate precipitation (80%) by using dialyzing tubing. In the same way, a single peak was obtained by RP-HPLC having antibacterial activity of 6400AU mL(-1). Thus, wild strains of L. bulgaricus have great potential for the production new and novel type of bacteriocins. PMID:25730789

  20. Conjugal transfer and characterization of bacteriocin plasmids in group N (lactic acid) streptococci.

    Science.gov (United States)

    Neve, H; Geis, A; Teuber, M

    1984-01-01

    Thirteen bacteriocin-producing strains of group N (lactic acid) streptococci were screened for their potential to transfer this property by conjugation to Streptococcus lactis subsp. diacetylactis Bu2-60. Bacteriocin production in three strains was plasmid encoded as shown by conjugal transfer and by analysis of cured, bacteriocin-negative derivatives of the donor strains and the transconjugants. With Streptococcus cremoris strains 9B4 and 4G6 and S. lactis subsp. diacetylactis 6F7 as donors, bacteriocin-producing transconjugants were isolated with frequencies ranging from ca. 2 X 10(-2) to 2 X 10(-1) per recipient cell. Bacteriocin-producing transconjugants had acquired a 39.6-megadalton plasmid from the donor strains 9B4 and 4G6, and a 75-megadalton plasmid from the donor strain 6F7. As shown by restriction endonuclease analysis, the plasmids from strains 9B4 and 4G6 were almost identical. The plasmid from strain 6F7 yielded some additional fragments not present in the two other plasmids. In hybridization experiments any of the three plasmids strongly hybridized with each other and with some other bacteriocin but nontransmissible plasmids from other S. cremoris strains. Homology was also detected to a variety of cryptic plasmids in lactic acid streptococci. Images PMID:6321437

  1. The structure of pyogenecin immunity protein, a novel bacteriocin-like immunity protein from streptococcus pyogenes.

    Energy Technology Data Exchange (ETDEWEB)

    Chang, C.; Coggill, P.; Bateman, A.; Finn, R.; Cymborowski, M.; Otwinowski, Z.; Minor, W.; Volkart, L.; Joachimiak, A.; Wellcome Trust Sanger Inst.; Univ. of Virginia; UT Southwestern Medical Center

    2009-12-17

    Many Gram-positive lactic acid bacteria (LAB) produce anti-bacterial peptides and small proteins called bacteriocins, which enable them to compete against other bacteria in the environment. These peptides fall structurally into three different classes, I, II, III, with class IIa being pediocin-like single entities and class IIb being two-peptide bacteriocins. Self-protective cognate immunity proteins are usually co-transcribed with these toxins. Several examples of cognates for IIa have already been solved structurally. Streptococcus pyogenes, closely related to LAB, is one of the most common human pathogens, so knowledge of how it competes against other LAB species is likely to prove invaluable. We have solved the crystal structure of the gene-product of locus Spy-2152 from S. pyogenes, (PDB: 2fu2), and found it to comprise an anti-parallel four-helix bundle that is structurally similar to other bacteriocin immunity proteins. Sequence analyses indicate this protein to be a possible immunity protein protective against class IIa or IIb bacteriocins. However, given that S. pyogenes appears to lack any IIa pediocin-like proteins but does possess class IIb bacteriocins, we suggest this protein confers immunity to IIb-like peptides. Combined structural, genomic and proteomic analyses have allowed the identification and in silico characterization of a new putative immunity protein from S. pyogenes, possibly the first structure of an immunity protein protective against potential class IIb two-peptide bacteriocins. We have named the two pairs of putative bacteriocins found in S. pyogenes pyogenecin 1, 2, 3 and 4.

  2. Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems

    DEFF Research Database (Denmark)

    Himelbloom, B.; Nilsson, Lilian; Gram, Lone

    2001-01-01

    Aims: To investigate factors influencing bacteriocin production and bacteriocin stability of the bioprotective culture Carnobacterium piscicola strain A9b. Methods and Results: Maximum activity was obtained in MRS7 broth (MRS adjusted to pH 7.2), with or without glucose. No bacteriocin was produced...

  3. PRELIMINARY DETECTION OF BACTERIOCIN-LIKE INHIBITORY SUBSTANCES PRODUCED BY ENTEROCOCCUS SPECIESISOLATED FROM DIFFERENT SOURCES

    Directory of Open Access Journals (Sweden)

    Snehal P Nemade and M Musaddiq

    2012-06-01

    Full Text Available Some lactic acid bacteria and particularly species belonging to the genus Enetrococcus are known to produce bacteriocin like inhibitory substance (BLIS. Usually they are small cationic peptide with bactericidal activity. The antimicrobial peptide produced by bacteria that deserve considerable interest for their use as natural and non-toxic food preservatives. The use of bacteriocin is among the new approaches as it has major potential in preservatives. Broad spectrum activities against prominent pathogens make it an issue of medical interest. The ability to produce such a biocompound may play role in providing an ecological advantage on non-bacteriocin producer species. 34 strains of Enterococci were isolated from different sources. These strains were identified to species: E. faecalis and E. faecium. Direct antimicrobial activity against indicator strain S. aureus was detected in 34 of the tested isolates. From these, only 7 displayed strong inhibitory activity against this indicator strain. The antimicrobial activity was altered after treatment with trypsin, α-chymotrypsin, papain which confirms the proteinaceous nature of the inhibition. This fact suggests that bacteriocin-like substance produced by Enterococcus strains may find application as biopreservatives in food products. Hence, the focus here is put on bacteriocin like substance screened by Enterococcus species isolated from different sources

  4. Activity of bacteriocins synthesized by Bacillus thuringiensis against Staphylococcus aureus isolates associated to bovine mastitis.

    Science.gov (United States)

    Barboza-Corona, José Eleazar; de la Fuente-Salcido, Norma; Alva-Murillo, Nayeli; Ochoa-Zarzosa, Alejandra; López-Meza, Joel E

    2009-07-01

    Antimicrobial therapy is a useful tool to control bovine mastitis caused by Staphylococcus aureus, as consequence an increase in staphylococci resistant cases has been registered. Alternative strategies are desirable and bacteriocins represent attractive control agents to prevent bovine mastitis. The aim of this work was to evaluate the activity of five bacteriocins synthesized by Bacillus thuringiensis against S. aureus isolates associated to bovine mastitis. Fifty S. aureus isolates were recovered from milk composite samples of 26 Holstein lactating cows from one herd during September 2007 to February 2008 in México and susceptibility of those isolates to 12 antibiotics and 5 bacteriocins from B. thuringiensis was evaluated. S. aureus isolates were mainly resistant to penicillin (92%), dicloxacillin (86%), ampicillin (74%) and erythromycin (74%); whereas susceptibility to gentamicin, trimethoprim and tetracycline was detected at, respectively, 92%, 88%, and 72%. All S. aureus isolates showed susceptibility to the five bacteriocins synthesized by B. thuringiensis, mainly to morricin 269 and kurstacin 287 followed by kenyacin 404, entomocin 420 and tolworthcin 524. Our results showed that S. aureus isolates had differences in the antimicrobial resistance patterns and were susceptible to bacteriocins produced by B. thuringiensis, which could be useful as an alternative method to control bovine mastitis. PMID:19359107

  5. Purification and Characterization of Bacteriocin Produced by Weissella confusa A3 of Dairy Origin.

    Directory of Open Access Journals (Sweden)

    Hweh Fen Goh

    Full Text Available A dramatic increase in bacterial resistance towards currently available antibiotics has raised worldwide concerns for public health. Therefore, antimicrobial peptides (AMPs have emerged as a promisingly new group of therapeutic agents for managing infectious diseases. The present investigation focusses on the isolation and purification of a novel bacteriocin from an indigenous sample of cow milk and it's mode of action. The bacteriocin was isolated from Weissella confusa A3 that was isolated from the sample and was shown to have inhibitory activity towards pathogenic bacteria namely Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa and Micrococcus luteus. The bacteriocin was shown to be heat stable and functioned well at low pH (2 to 6. Reduction of activity was shown after treatment with proteinase K, trypsin and peptidase that confirmed the proteinaceous nature of the compound. MALDI-TOF analysis of the sample gave a mass approximating 2.7 kDa. The membrane of the bacteria was disrupted by the bacteriocin causing SYTOX® green dye to enter the cell and bind to the bacterial DNA giving fluorescence signal. Bacterial cell treated with the bacteriocin also showed significant morphological changes under transmission electron microscope. No virulence and disease related genes can be detected from the genome of the strain.

  6. Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese

    Directory of Open Access Journals (Sweden)

    Fabrício Luiz Tulini

    2011-03-01

    Full Text Available Lactic acid bacteria are important in foods as potential probiotics and also due to the ability to produce antimicrobial compounds that can contribute for biopreservation. In this work, the bacteriocin produced by the food isolate Enterococcus faecium 130 was partially purified and characterized. The compound was active against Gram-positive bacteria, including Listeria monocytogenes. It was produced after 4 days of storage at a broad temperature range (4 to 37 °C; it was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 minutes. Bacteriocin was partially purified by the adsorption-desorption technique, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE showed a molecular mass of 3.5 to 6.5 kDa. These data encourage studies on application of this bacteriocin in food systems as an additional hurdle to microbial growth.

  7. Analysis of natural isolates of Lactobacilli resistant to bacteriocin nisin

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    Strahinić Ivana D.

    2005-01-01

    Full Text Available The collection of lactic acid bacteria (LAB was made by isolation of microorganisms from fermented products traditionally manufactured in different geographical regions (high mountains, river valleys, seaside, etc. Among collected LAB, 51 isolates were identified as Lactobacillus sp. Results showed that all isolated lactobacilli were mesophilic strains, since they grew at 15°C and 30°C but not at 45°C. Testing the ability of isolated lactobacilli to grow in the presence of nisin revealed that Lactobacillus sp. isolates designed BGCGK4, BGHN40, BGBUK2-8, BGBUK2-7 and BGBUK2-16 were resistant to nisin. Determination of the minimal inhibitory concentrations (MIC for nisin revealed that the most resistant isolate was Lactobacillus sp. BGCGK4. Isolate BGBUK2-16, determined as Lactobacillus paracasei subsp. paracasei, produces bacteriocin, named Bac217 and showed a resistance to 8000 IU/ml of nisin. Plasmid curing of BGBUK2-16 resulted in derivatives BGBUK2-16/K2 and BGBUK2-16/K4. Derivative BGBUK2-16/K2 retained resistance to Bac217 and nisin, but lost the ability to synthesise Bac217. Derivative BGBUK2-16/K4 lost concomitantly the resistance to both Bac217 and nisin.

  8. Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

    Directory of Open Access Journals (Sweden)

    Blaženka Kos

    2011-12-01

    Full Text Available Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiotic strains and facilitate their establishment in the competitive gut environment and also protect the gut from gastrointestinal pathogens. Moreover, bacteriocins have received considerable attention due to their potential application as biopreservatives, especially in dairy industry. Hence, the objective of this research was to investigate antimicrobial activity of probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3, with special focus on their bacteriocinogenic activity directed towards representatives of the same or related bacterial species, and towards distant microorganisms including potential food contaminants or causative agents of gut infections. In order to induce bacteriocin production, probiotic cells were cocultivated with Lactococcus lactis subsp. lactis LMG 9450, one of the most important starter cultures in cheese production. The presence of bacteriocin coding genes was investigated by PCR amplification with sequence-specific primers for helveticin and was confirmed for probiotic strain L. helveticus M92. All examined probiotic strains have shown bacteriocinogenic activity against Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633, Bacillus cereus TM2, which is an important functional treat of probiotic strains significant in competitive exclusion mechanism which provides selective advantage of probiotic strains against undesirable microorganisms in gastrointestinal tract of the host. According to obtained results, living cells of starter culture Lc. lactis subsp. lactis LMG 9450 induced bacteriocin production by examined probiotic strains but starter culture itself was not sensitive to bacteriocin activity.

  9. Effect of Lactobacillus salivarius bacteriocin Abp118 on the mouse and pig intestinal microbiota.

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    Eliette Riboulet-Bisson

    Full Text Available Lactobacilli are gram-positive bacteria that are a subdominant element in the human gastrointestinal microbiota, and which are commonly used in the food industry. Some lactobacilli are considered probiotic, and have been associated with health benefits. However, there is very little culture-independent information on how consumed probiotic microorganisms might affect the entire intestinal microbiota. We therefore studied the impact of the administration of Lactobacillus salivarius UCC118, a microorganism well characterized for its probiotic properties, on the composition of the intestinal microbiota in two model animals. UCC118 has anti-infective activity due to production of the bacteriocin Abp118, a broad-spectrum class IIb bacteriocin, which we hypothesized could impact the microbiota. Mice and pigs were administered wild-type (WT L. salivarius UCC118 cells, or a mutant lacking bacteriocin production. The microbiota composition was determined by pyrosequencing of 16S rRNA gene amplicons from faeces. The data show that L. salivarius UCC118 administration had no significant effect on proportions of major phyla comprising the mouse microbiota, whether the strain was producing bacteriocin or not. However, L. salivarius UCC118 WT administration led to a significant decrease in Spirochaetes levels, the third major phylum in the untreated pig microbiota. In both pigs and mice, L. salivarius UCC118 administration had an effect on Firmicutes genus members. This effect was not observed when the mutant strain was administered, and was thus associated with bacteriocin production. Surprisingly, in both models, L. salivarius UCC118 administration and production of Abp118 had an effect on gram-negative microorganisms, even though Abp118 is normally not active in vitro against this group of microorganisms. Thus L. salivarius UCC118 administration has a significant but subtle impact on mouse and pig microbiota, by a mechanism that seems at least partially

  10. Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

    Directory of Open Access Journals (Sweden)

    José Luis Parada

    2007-05-01

    Full Text Available Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS, useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight (MW, and antimicrobial spectrum, bacteriocins are classified in three different groups: lantibiotics and non-lantibiotics of low MW, and those of higher MW. Several strategies for isolation and purification of bacteriocins from complex cultivation broths to final products were described. Biotechnological procedures including salting-out, solvent extraction, ultrafiltration, adsorption-desortion, ion-exchange, and size exclusion chromatography are among the most usual methods. Peptide structure-function studies of bacteriocins and bacterial genetic advances will help to understand the molecular basis of their specificity and mode of action. Nisin is a good example of commercial success, and a good perspective is open to continue the study and development of new bacteriocins and their biotechnological applications. These substances in appropriate concentrations may be used in veterinary medicine and as animal growth promoter instead usual antibiotics, as well as an additional hurdle factor for increasing the shelf life of minimal processed foods.

  11. Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a

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    Patrícia S. Malheiros

    2015-09-01

    Full Text Available Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, capable of inhibiting the growth of microbial pathogens, mainly Listeria monocytogenes. In order to optimize bacteriocin production for industrial applications, this study evaluated the effect of supplementation of MRS broth with glucose, Tween 20, Tween 80, sodium citrate, potassium chloride and cysteine, and effect of the initial pH and temperature of incubation of the medium on production of bacteriocins by L. sakei 2a. Adding glucose and Tween 20 to the medium, an initial pH of 5.0 or 5.5, and incubation temperatures of 25 °C or 30 °C resulted to the highest bacteriocin yields. Thus, a 24 factorial design with the four variables was performed, and statistical analysis showed that it was an adequate model (R2 = 0.8296. In the studied range, the four parameters significantly influenced bacteriocin production, with the maximum yield produced at an initial pH between 5.5 and 7.0, a temperature between 25 and 30 °C and supplementation of the MRS broth with glucose from 3.25 to 6.0 g L−1 and Tween 20 from 0.575 to 1.15% (v/v. Response Surface Methodology analysis indicated that the highest bacteriocin production (12800 AU mL−1 occurred in the MRS broth supplemented with 5.5 g L−1 glucose and 1.05% Tween 20 at an initial pH of 6.28 and an incubation temperature of 25 °C. The amount of bacteriocin produced in commercial MRS broths under the same conditions was only 5600AU mL−1.

  12. Inhibition of propionibacterium acnes by bacteriocin-like inhibitory substances (BLIS) produced by Streptococcus salivarius.

    Science.gov (United States)

    Bowe, Whitney P; Filip, Jennifer C; DiRienzo, Joseph M; Volgina, Alla; Margolis, David J

    2006-10-01

    We report the in vitro inhibition of Propionibacterium acnes (P. acnes) by a bacteriocin-like inhibitory substance (BLIS-like substance) produced by Streptococcus salivarius (S. salivarius). Bacteriocins are proteinaceous substances produced by bacteria that are capable of inhibiting the growth of similar bacterial strains. Unlike classical antibiotics, they have a relatively narrow spectrum of killing activity, resulting in a reduction in the intensity of selection for resistance. These findings suggest that BLIS may potentially be used for its anti-P. acnes activity in the treatment of acne. PMID:17039652

  13. Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study.

    Science.gov (United States)

    Ünlü, Gülhan; Nielsen, Barbara; Ionita, Claudia

    2015-12-01

    One hundred and eight strains of lactic acid bacteria (LAB) were screened for bacteriocin production by the modified deferred antagonism and agar well diffusion methods. When the modified deferred antagonism method was employed, 82 LAB strains showed inhibitory action against Listeria monocytogenes v7 ½a, whereas 26 LAB strains expressed no inhibition. Only 12 LAB strains exhibited inhibitory activity when the agar well diffusion method was used, 11 of which had been previously recognized as bacteriocin production positive (Bac(+)). Lactobacillus viridescens NRRL B-1951 was determined, for the first time, to produce an inhibitory compound with a proteinaceous nature. The inhibitory activity was observed in the presence of lipase, α-chymotrypsin, and trypsin, but no inhibition zone could be detected in the presence of proteinase K, indicating the proteinaceous nature of the inhibitory compound. The inhibitory compound was active against Lact. sake ATCC 15521 and Lact. plantarum NCDO 995. Bacteriocin production by the Bac(+) LAB strains was assessed in Lactobacillus MRS Broth as well as in dairy-based media such as nonfat milk, demineralized whey powder, and cheddar cheese whey supplemented with complex nutrient sources that are rich in nitrogen. Lact. sake ATCC 15521 and L. monocytogenes CWD 1002, CWD 1092, CWD 1157, CWD 1198, and v7 ½a were used as indicators. The inhibitory activities of the bacteriocins varied depending on the indicator strains and the growth media used. The LAB indicator strains were found to be more sensitive to inhibition by bacteriocins when compared to the listerial indicator strains. Among the listerial indicators, L. monocytogenes CWD 1002 and CWD 1198 were the most sensitive strains to the bacteriocins investigated in this study. Media composition had a significant influence on bacteriocin production and activity. When compared to demineralized whey powder medium and cheddar cheese whey medium supplemented with whey protein concentrate

  14. ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE

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    T. Suryati

    2012-06-01

    Full Text Available One purpose of food preservation is to extend the shelf life of foods. Biological preservations can be conducted by adding antimicrobial substances, such as bacteriocin produced by lactic acid bacteria and has been characterized as biopreservatives. The aims of this research were to evaluate antimicrobial activity of bacteriocin produced by indigenous lactic acid bacteria Lactobacillus plantarum 2C12 isolated from local beef and to study the quality of beef meatball with 0.3% bacteriocin as biopreservative at different storage times (0, 3, and 6 days in cold temperature (4oC, compared to 0.3% nitrite and control (without preservative. The results showed that bacteriocin from L. plantarum 2C12 could inhibit pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Salmonella Typhimurium. Bacteriocin was effective as well as nitrite as biopreservatives of meatballs by inhibiting the growth of total microbes and E. coli. The addition of bacteriocin did not lead the physical and nutritional changes in the meatballs. The quality of meatball with bacteriocin treatment conformed with Indonesia National Standard of meatball.

  15. Two-Component Regulatory Systems – implication in the quorum sensing mechanisms and bacteriocin production in lactic acid bacteria

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    Lia–Mara Ditu

    2014-08-01

    Full Text Available For lactic acid bacteria, the mechanisms of quorum sensing and response are mediated by peptides or pheromones that interfere with the synthesis of antimicrobial peptides (AMP called bacteriocins, when these molecules reach a certain critical level of concentration. Generally, the synthesis and activity of pheromones is adjusted by means of a two-component regulatory system. The observation that some microorganisms, in particular lactic acid bacteria, produce bacteriocins according to the cell density, has led to the discovery of the involvement of QS mechanisms in the synthesis of these peptides. Bacteriocins synthesis is inducible, the process requiring the extracellular accumulation of peptides that functions as chemical messengers activators of bacteriocins synthesis. This minireview presents the molecular architecture and functions of two-component regulatory systems and ABC transporters implicated in the synthesis and secretion of nisin, one of the most studied bacteriocin. The elucidation of the intimate mechanisms of bacteriocins synthesis is equally of biotechnological and medical importance, opening interesting perspectives for the development of improved technologies for the production of bacteriocins with good yields, and also, for increasing the beneficial anti-infective roles of probiotic bacteria when administered in vivo.

  16. Cloning and Genetic Analyses of the Bacteriocin 41 Determinant Encoded on the Enterococcus faecalis Pheromone-Responsive Conjugative Plasmid pYI14: a Novel Bacteriocin Complemented by Two Extracellular Components (Lysin and Activator)▿ †

    OpenAIRE

    Tomita, Haruyoshi; Kamei, Elizabeth; Ike, Yasuyoshi

    2008-01-01

    The conjugative plasmid pYI14 (61 kbp) was isolated from Enterococcus faecalis YI714, a clinical isolate. pYI14 conferred a pheromone response on its host and encoded bacteriocin 41 (bac41). Bacteriocin 41 (Bac41) only showed activity against E. faecalis. Physical mapping of pYI14 showed that it consisted of EcoRI fragments A to P. The clone pHT1100, containing EcoRI fragments A (12.6 kbp) and H (3.5 kbp), conferred the bacteriocin activity on E. faecalis strains. Genetic analysis showed that...

  17. Complete genome sequence of Lactobacillus paraplantarum L-ZS9, a probiotic starter producing class II bacteriocins.

    Science.gov (United States)

    Liu, Lei; Li, Pinglan

    2016-03-20

    Lactobacillus paraplantarum L-ZS9 is a probiotic starter isolated from fermented sausage and it is a great producer of class II bacteriocins. To the best of our knowledge, this is the first complete sequenced genome of L. paraplantarum deposited in GenBank database. The size of the complete genome of L. paraplantarum L-ZS9 is 3,139,729bp. The genomic sequence revealed that this strain includes 19 genes involved in class II bacteriocins production and regulation. The information fill the gaps of the L. paraplantarum genome information and contribute to the improvement of class II bacteriocins research. PMID:26853479

  18. Bacteriocin formation by dominant aerobic sporeformers isolated from traditional maari

    DEFF Research Database (Denmark)

    Kaboré, Donatien; Thorsen, Line; Nielsen, Dennis Sandris;

    2012-01-01

    antimicrobial substances produced were heat stable, in-sensitive to catalase, sensitive to protease and trypsin but resistant to the proteolytic action of papain and proteinase K and equally active at pH values ranging from 3 to 11. Bacteriocin secretion started in late exponential growth phase and maximum...

  19. Genetic features of circular bacteriocins produced by Gram-positive bacteria

    NARCIS (Netherlands)

    Maqueda, Mercedes; Sánchez-Hidalgo, Marina; Fernández, Matilde; Montalbán-López, Manuel; Valdivia, Eva; Martínez-Bueno, Manuel

    2008-01-01

    This review highlights the main genetic features of circular bacteriocins, which require the co-ordinated expression of several genetic determinants. In general terms, it has been demonstrated that the expression of such structural genes must be combined with the activity of proteins involved in mat

  20. Lactococcin G Is a Potassium Ion-Conducting, Two-Component Bacteriocin

    NARCIS (Netherlands)

    Moll, Gert; Ubbink-Kok, Trees; Hildeng-Hauge, Håvard; Nissen-Meyer, Jon; Nes, Ingolf F.; Konings, Wil N.; Driessen, Arnold J.M.

    1996-01-01

    Lactococcin G is a novel lactococcal bacteriocin whose activity depends on the complementary action of two peptides, termed α and β. Peptide synthesis of the α and β peptides yielded biologically active lactococcin G, which was used in mode-of-action studies on sensitive cells of Lactococcus lactis.

  1. Cysteine S-glycosylation, a new post-translational modification found in glycopeptide bacteriocins

    Czech Academy of Sciences Publication Activity Database

    Stepper, J.; Shastri, S.; Loo, T. S.; Preston, J. C.; Novák, Petr; Man, Petr; Moore, Ch. H.; Havlíček, Vladimír; Patchett, M. L.; Norris, G. E.

    2011-01-01

    Roč. 585, č. 4 (2011), s. 645-650. ISSN 0014-5793 Institutional research plan: CEZ:AV0Z50200510 Keywords : Post-translational modification * Glycosylation * Bacteriocin Subject RIV: CE - Biochemistry Impact factor: 3.538, year: 2011

  2. Coordinated Bacteriocin Expression and Competence in Streptococcus pneumoniae Contributes to Genetic Adaptation through Neighbor Predation.

    Directory of Open Access Journals (Sweden)

    Wei-Yun Wholey

    2016-02-01

    Full Text Available Streptococcus pneumoniae (pneumococcus has remained a persistent cause of invasive and mucosal disease in humans despite the widespread use of antibiotics and vaccines. The resilience of this organism is due to its capacity for adaptation through the uptake and incorporation of new genetic material from the surrounding microbial community. DNA uptake and recombination is controlled by a tightly regulated quorum sensing system that is triggered by the extracellular accumulation of competence stimulating peptide (CSP. In this study, we demonstrate that CSP can stimulate the production of a diverse array of blp bacteriocins. This cross stimulation occurs through increased production and secretion of the bacteriocin pheromone, BlpC, and requires a functional competence regulatory system. We show that a highly conserved motif in the promoter of the operon encoding BlpC and its transporter mediates the upregulation by CSP. The accumulation of BlpC following CSP stimulation results in augmented activation of the entire blp locus. Using biofilm-grown organisms as a model for competition and genetic exchange on the mucosal surface, we demonstrate that DNA exchange is enhanced by bacteriocin secretion suggesting that co-stimulation of bacteriocins with competence provides an adaptive advantage. The blp and com regulatory pathways are believed to have diverged and specialized in a remote ancestor of pneumococcus. Despite this, the two systems have maintained a regulatory connection that promotes competition and adaptation by targeting for lysis a wide array of potential competitors while simultaneously providing the means for incorporation of their DNA.

  3. Relationships between MDR proteins, bacteriocin production and proteolysis in Lactococcus lactis

    NARCIS (Netherlands)

    Gajic, Olivera

    2003-01-01

    The Gram-positive lactic acid bacterium Lactococcus lactis can harbour a wide variety of circular extrachromosomal DNA molecules, so-called plasmids. Many of the traits that make them useful for manufacturing of fermented food products (e.g. bacteriophage resistance, bacteriocin and proteinase produ

  4. Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria

    NARCIS (Netherlands)

    Rodriguez, JM; Martinez, MI; Kok, J

    2002-01-01

    Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industries. This antimicrobial peptide is the most extensively studied class IIa (or pediocin family) ba

  5. BlpC regulated bacteriocin production in Streptococcus thermophilus NRRL-B59671

    Science.gov (United States)

    Streptococcus thermophilus NRRL-B59671 was previously shown to produce a bacteriocin with anti-pediococcal activity, but the genetic components required for production were not characterized. Genome sequencing of several strains of S. thermophilus has identified a genetic locus which encodes a quor...

  6. Effect of bacteriocin from Lactobacillus sp. Var. SCG 1223 on microbiological quality of fresh meat

    Directory of Open Access Journals (Sweden)

    Sri Usmiati

    2009-06-01

    Full Text Available Inhibition technology of microorganism on meat can be done biologically and chemically. Biologically, inhibition to microbe can be conducted by addition antimicrobe, for example bacteriocin that have character as biopreservative. The aim of this research was to study the microbiological quality of fresh meat with bacteriocin isolated from Lactobacillus sp. SCG 1223 storaged at certain addition and temperature with different storage time. This experiment was done based on Completely of Random Design (CRD with factorial arragement 3 x 4 for meat kept at room temperature (270C and 3x3 for meat kept at cold temperature (4ºC in three replications. The first factor was addition of biopreservative: addition bacteriocin (B, without addition antimicrobia (TB, and addition of nisin (N on fresh meat. The second factor was different storage time at room temperature (H0, H6, H12 and H18 and low temperature (D0, D14, D28. Other treatments as indicators was contaminated with indicator bacteria (S. thypimurium, E. coli, L. monocytogenes. Variable analyzed were initial TPC (Total Plate Count and total indicator bacteria S. thypimurium; E. coli; L. monocytogenes at fresh meat, meat quality consist of total indicator of bacteria, pH value of meat; and protein level. Result indicated that bacteriocin from Lactobacillus sp. SCG 1223 isolat could inhibit bacteria growth (S. thypimurium, L. monocytogenes, and E. coli. Bacteriocin produced by Lactobacillus sp. can work at room temperature (270C and cold temperature (40C. Nisin effectivity almost same to bacteriosin produced from Lactobacillus sp. SCG 1223 isolated from cow fresh milk in inhibiting Gram positive L. monocytogenes.

  7. Variable characteristics of bacteriocin-producing Streptococcus salivarius strains isolated from Malaysian subjects.

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    Abdelahhad Barbour

    Full Text Available BACKGROUND: Salivaricins are bacteriocins produced by Streptococcus salivarius, some strains of which can have significant probiotic effects. S. salivarius strains were isolated from Malaysian subjects showing variable antimicrobial activity, metabolic profile, antibiotic susceptibility and lantibiotic production. METHODOLOGY/PRINCIPAL FINDINGS: In this study we report new S. salivarius strains isolated from Malaysian subjects with potential as probiotics. Safety assessment of these strains included their antibiotic susceptibility and metabolic profiles. Genome sequencing using Illumina's MiSeq system was performed for both strains NU10 and YU10 and demonstrating the absence of any known streptococcal virulence determinants indicating that these strains are safe for subsequent use as probiotics. Strain NU10 was found to harbour genes encoding salivaricins A and 9 while strain YU10 was shown to harbour genes encoding salivaricins A3, G32, streptin and slnA1 lantibiotic-like protein. Strain GT2 was shown to harbour genes encoding a large non-lantibiotic bacteriocin (salivaricin-MPS. A new medium for maximum biomass production buffered with 2-(N-morpholinoethanesulfonic acid (MES was developed and showed better biomass accumulation compared with other commercial media. Furthermore, we extracted and purified salivaricin 9 (by strain NU10 and salivaricin G32 (by strain YU10 from S. salivarius cells grown aerobically in this medium. In addition to bacteriocin production, S. salivarius strains produced levan-sucrase which was detected by a specific ESI-LC-MS/MS method which indicates additional health benefits from the developed strains. CONCLUSION: The current study established the bacteriocin, levan-sucrase production and basic safety features of S. salivarius strains isolated from healthy Malaysian subjects demonstrating their potential for use as probiotics. A new bacteriocin-production medium was developed with potential scale up application for

  8. Determination of antibiotic resistance pattern and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods in turkey

    Science.gov (United States)

    This study aimed to determine the antibiotic resistance pattern and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were susceptible to the antibiotics, including penicillin G, vancomycin, ...

  9. Variacin, a new lanthionine-containing bacteriocin produced by Micrococcus varians: comparison to lacticin 481 of Lactococcus lactis.

    OpenAIRE

    Pridmore, D; Rekhif, N; Pittet, A C; Suri, B.; Mollet, B

    1996-01-01

    A new lanthionine-containing bacteriocin, variacin, displaying a broad host range of inhibition against gram-positive food spoilage bacteria, has been identified from two strains of Micrococcus varians isolated from meat fermentations. The new bacteriocin was purified, and its amino-terminal end and total amino acid composition were determined. The structural gene was isolated and analyzed. Variacin is resistant to heat and pH conditions from 2 to 10. Its primary sequence shows significant ho...

  10. EFFECT OF CULTURE MEDIUM ON BACTERIOCIN PRODUCTION BY LACTOBACILLUS RHAMNOSUS HN001 AND LACTOBACILLUS REUTERI ATCC 53608

    Directory of Open Access Journals (Sweden)

    Aguilar-Uscanga B. R.

    2013-06-01

    Full Text Available The aim of this study was to evaluate the effect of media on bacteriocin production by Lactobacillus rhamnosus HN001 and Lactobacillus reuteri ATCC 53608 using three different media: YPM, YPF and MRS supplemented with glucose and K2HPO4. The optimum temperature was 37°C and initial pH 6.5. Bacteriocin-like substances produced by tested bacteria in MRS medium supplemented with glucose and K2HPO4 exhibited a broad antimicrobial spectrum determined by well diffusion assay against indicator bacteria Listeria monocytogenes, Lactobacillus sakei, Enterococcus faecium, Lactobacillus delbrueckii, Lactobacillus acidophilus, but no antimicrobial spectrum against E. coli O157:H7, Salmonella typhimurium, Staphylococcus aureus, Bacillus cereus was detected. Bacteriocin was sensitive to protease IV, trypsin, pepsin and -amylases, but resistant to lipase. It was also resistant to detergents such as Tween 80, Triton-X and SDS. This bacteriocin was thermo-stable (resistant at 60°C, 90°C and 100°C for 30 min. Tested bacteria showed the best antimicrobial (bacteriocin-like activity after growth in MRS medium. Bacteriocin substances produced by tested bacteria showed promising thermo-stable technological properties.

  11. Production and characterization of a bacteriocin-like inhibitory substance produced by indigenous soil associated pseudomonas putida mas-1

    International Nuclear Information System (INIS)

    Bacteriocins have been the subject of extensive research globally due to wide range applications. The aim of this research was to investigate the production of bacteriocin(s) or bacteriocin like inhibitory substance(s) by Pseudomonas putida MAS-1 strain. The bacteriocin produced (Putidacin MAS-1) was found bioactive against clinical Staphylococcus aureus and Enterococcus faecalis strains. Bioactivity was observed by stab and overlay assay and multiwell antagonistic activity assay. Putidacin MAS-1 was sensitive beyond 70 degree C but stable at wide pH range (3 to 8). Bioactivity of putidacin MAS-1 was lost after treatment with trypsin and protease while partially lost after Proteinase K treatment. Treatment with ethanol, methanol, chloroform, acetone Tween 20 and Tween 80 showed partial decrease in bioactivity. SDS had stimulatory effect on putidacin MAS-1 bioactivity. EDTA however, showed no effect on the bacteriocin bioactivity. It was partially purified by ammonium sulphate precipitation. SDS-PAGE showed that Putidacin MAS-1 had 15 kDa molecular weight. (author)

  12. Control of Listeria monocytogenes biofilms on industrial surfaces by the bacteriocin-producing Lactobacillus sakei CRL1862.

    Science.gov (United States)

    Pérez-Ibarreche, Mariana; Castellano, Patricia; Leclercq, Alexandre; Vignolo, Graciela

    2016-06-01

    The effect of the bacteriocin-producing Lactobacillus sakei CRL1862 and its bacteriocin in the control of Listeria biofilm formation on industrial surfaces at 10°C was investigated. A screening among different Listeria species was performed allowing selecting L. monocytogenes FBUNT for its use as a biofilm producer on stainless steel (SS) and polytetrafluoroe-thylene (PTFE) surfaces. Three conditions were simulated to evaluate the ability of the bacteriocinogenic strain to displace, exclude and compete pathogen biofilm formation. Lactobacillus sakei CRL1862 effectively inhibited biofilm formation by L. monocytogenes FBUNT through the three assayed mechanisms, pathogen inhibition being more efficient on PTFE than on SS surface. Moreover, co-culture of L. monocytogenes FBUNT with the bacteriocin-producer displayed the highest efficacy reducing the pathogen by 5.54 ± 0.12 and 4.52 ± 0.01 on PTFE and SS, respectively. Industrially, the pre-treatment with L. sakei CRL1862 or its bacteriocin (exclusion) constitutes the most realistic way to prevent pathogen biofilm settlement. The use of bacteriocins and/or the bacteriocin-producer strain represents a safe and environmentally-friendly sanitation method to mitigate post-processing food contamination. PMID:27190146

  13. Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives

    OpenAIRE

    Kaur, G; Singh, T.P.; MALIK, R.K.

    2013-01-01

    Antilisterial efficiency of three bacteriocins, viz, Nisin, Pediocin 34 and Enterocin FH99 was tested individually and in combination against Listeria mononcytogenes ATCC 53135. A greater antibacterial effect was observed when the bacteriocins were combined in pairs, indicating that the use of more than one LAB bacteriocin in combination have a higher antibacterial action than when used individually. Variants of Listeria monocytogenes ATCC 53135 resistant to Nisin, Pediocin 34 and Enterocin F...

  14. Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage

    Directory of Open Access Journals (Sweden)

    Voltaire Sant'Anna

    2013-12-01

    Full Text Available The antimicrobial activity of the bacteriocin-like substance (BLS P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g-1 previously inoculated with a suspension of 10² cfu g-1 of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10 days at 5 °C. The effectiveness of BLS P34 was increased when it was added in combination with nisin. The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe against the same indicator microorganism, also showing inhibitory capability in vitro. BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.

  15. Bacteriocin-resistant mutants of Erwinia chrysanthemi: possible involvement of iron acquisition in phytopathogenicity.

    OpenAIRE

    Expert, D; A. Toussaint

    1985-01-01

    A series of bacteriocin-resistant mutants of Erwinia chrysanthemi 3937JRH were unable to elicit soft-rot symptoms on saintpaulia plants. The loss of pathogenicity was correlated with the disappearance of one to three outer membrane polypeptides (molecular weights, about 80,000 to 90,000) whose production in wild-type strains was greatly enhanced under iron-limited growth conditions. The mutants did not exhibit altered extracellular pectinolytic or cellulolytic activities.

  16. Antibacterial Activity of Selected Standard Strains of Lactic Acid Bacteria Producing Bacteriocins – Pilot Study

    Directory of Open Access Journals (Sweden)

    Malgorzata Bodaszewska-Lubas

    2012-10-01

    Full Text Available  Introduction:In this paper, an attempt was made to evaluate the antibacterial potential of standard strains of lactic acid bacteria (LAB producing bacteriocins of various classes, thus demonstrating various mechanisms of cell membrane damages against the Streptococcus agalactiae strains (Group B Streptococcus, GBS, depending on surface polysaccharides and surface alpha-like protein genes.Materials/Methods:Antimicrobial property of the strains of L. plantarum C 11, L. sakei DSMZ 6333, and L. lactis ATCC 11454 producing bacteriocins: JK and EF plantaricins, sakacin and nisin, respectively, against the GBS strains was evaluated. The chosen to the study GBS strains were represented by serotypes Ia, Ib, II, III, V and they had bca, epsilon, rib, alp2 or alp3 alpha-like protein genes. The experiment was conducted by means of suspension culture and the bacteria count was determined using the serial dilution method.Results:A great ability of L. plantarum C 11 strain was proven to inhibit the GBS growth. The strain of L. sakei DSMZ 6333 did not demonstrate any ability to inhibit the growth of GBS, whereas L. lactis ATCC 11454 inhibited the growth of S. agalactiae indicator strains to a minor extent. Statistically significant differences were demonstrated between the GBS strains representing various serotypes against the antimicrobial activity of model LAB strains. The least sensitive to the activity of bacteriocins were the strains representing serotypes Ib and III, whereas the strains representing serotype II were the most sensitive. The sensitivity of the GBS strains to the antimicrobial activity of LAB was not dependent on alpha-like protein genes.Discussion:Among the LAB standard strains producing bacteriocins, the strongest antimicrobial property was observed in the strain of L. plantarum C 11. Because of the generally known and verified strong antagonistic property of the strains of L. plantarum species against indicator bacteria, it is necessary

  17. Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

    OpenAIRE

    Cássia Regina Nespolo; Adriano Brandelli

    2010-01-01

    Lactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS). The BLS produced by both isol...

  18. Lactococcin G is a potassium ion-conducting, two-component bacteriocin.

    OpenAIRE

    Moll, Gert; Ubbink-Kok, Trees; Hildeng-Hauge, Håvard; Nissen-Meyer, Jon; Nes, Ingolf F.; Konings, Wil N.; Arnold J M Driessen

    1996-01-01

    Lactococcin G is a novel lactococcal bacteriocin whose activity depends on the complementary action of two peptides, termed alpha and beta. Peptide synthesis of the alpha and beta peptides yielded biologically active lactococcin G, which was used in mode-of-action studies on sensitive cells of Lactococcus lactis. Approximately equivalent amounts of both peptides were required for optimal bactericidal effect. No effect was observed with either the alpha or beta peptide in the absence of the co...

  19. Complete genome sequence of Enterococcus faecalis LD33, a bacteriocin-producing strain.

    Science.gov (United States)

    Yuehua, Jiao; Lanwei, Zhang; Fei, Liu; Huaxi, Yi; Xue, Han

    2016-06-10

    Enterococcus faecalis LD33 strain was originally isolated from traditional naturally fermented cream in Inner Mongolia of China. Its complete genome sequence was carried out using the Illumina Hiseq and the PacBio RSII platform. The genome only has a circular chromosome and a GC content of 37.58%. Other core information shown in the genome sequencing results further insight on this bacterium's genetic elements for bacteriocin production and the genes related to respiratory chain. PMID:27090021

  20. Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

    OpenAIRE

    José Luis Parada; Carolina Ricoy Caron; Adriane Bianchi P. Medeiros; Carlos Ricardo Soccol

    2007-01-01

    Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therap...

  1. Bacteriocin-resistant mutants of Erwinia chrysanthemi: possible involvement of iron acquisition in phytopathogenicity.

    Science.gov (United States)

    Expert, D; Toussaint, A

    1985-07-01

    A series of bacteriocin-resistant mutants of Erwinia chrysanthemi 3937JRH were unable to elicit soft-rot symptoms on saintpaulia plants. The loss of pathogenicity was correlated with the disappearance of one to three outer membrane polypeptides (molecular weights, about 80,000 to 90,000) whose production in wild-type strains was greatly enhanced under iron-limited growth conditions. The mutants did not exhibit altered extracellular pectinolytic or cellulolytic activities. PMID:4008442

  2. Dynamics of a Model of Allelopathy and Bacteriocin with a Single Mutation

    OpenAIRE

    Zou, Lan; Chen, Xingwu; Ruan, Shigui; Zhang, Weinian

    2011-01-01

    In this paper we discuss a model of allelopathy and bacteriocin in the chemostat with a wild-type organism and a single mutant. Dynamical properties of this model show the basic competition between two microorganisms. A qualitative analysis about the boundary equilibrium, a state that microorganisms both vanish, is carried out. The existence and uniqueness of the interior equilibrium are proved by a technical reduction to the singularity of a matrix. Its dynamical properties are given by usin...

  3. Production, purification, and properties of a bacteriocin from Staphylococcus aureus isolated from saliva.

    OpenAIRE

    Nakamura, T.(International Center for Elementary Particle Physics and Department of Physics, The University of Tokyo, Tokyo, Japan); Yamazaki, N; Taniguchi, H; Fujimura, S.

    1983-01-01

    Staphylococci from samples of human saliva were isolated on staphylococcal-selective agar plates. These strains were tested for the inhibition of the growth of Staphylococcus aureus FDA209P. The frequency of inhibitory strains among all of the staphylococcal isolates was 5.2%. Strain IYS2, which formed the biggest inhibitory zone against the growth of the indicator strain, was used as the producer of bacteriocin. IYS2 was identified to be S. aureus, based on its biological properties. The bac...

  4. Genotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food

    OpenAIRE

    Frazaneh Tafvizi; Maryam Tajabadi Ebrahimi; Leila Khojare

    2012-01-01

    Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobial molecules such as bacteriocins produced by these bacteria that can inhibit food pathogens, so enh...

  5. Can electrophoretic types of listeria monocytogenes induce different sensitivity to lactic acid bacteria bacteriocins?

    Directory of Open Access Journals (Sweden)

    Dimitrijević Mirjana

    2005-01-01

    Full Text Available The aim of this study was to find if electrophoretic types (ETs of Listeria monocytogenes, typed by multilocus enzyme electrophoresis (MEE, can induce different sensitivity to lactic acid bacteria bacteriocins. Bacteriocins are extracellular peptides or protein molecules, produced by lactic acid bacteria, which not only have bactericidal or bacteriostatic effects, on usually closely related bacterial strains, but also they may have destructive effects on some not so closely related Gram positive bacteria, for example Listeria monocytogenes. Listeria monocytogenes is commonly found in the intestines of humans and animals, in milk, soil, leafy vegetables and in food processing environments. These bacteria have been isolated in a variety of foods, including raw and cooked poultry, meat, seafood, salads and sandwiches. Many techniques for typing of Listeria monocytogenes in foodstuffs, have been developed for the purpose of identification of the origin of infection for epidemiological and epizootological studies. Among the 98 examined isolates of Listeria monocytogenes (50 clinical/human and 48 from food of animal origin 32 electrophoretic types have been detected. Bacteriocins, which we have used in the study, originated from the following lacic acid bacteria: Lactobacillus sake 148, Lactococcus UW, Lactobacillus sake 706, Pediococcus 347 and Lactobacillus sake 265. In this study, on the basis of a dendogram, our results indicate that a reliable relationship between genetic distance of Listeria monocytogenes electrophoretic types and their sensitivity to lactic acid bacteria bacteriocins cannot been found. MEE may, however, be of future benefit in establishing links between isolates from human disease cases and thus be useful in establishing the epidemiology of not only sporadic cases, but of outbreaks of listeriosis, as well.

  6. Partial Characterization of Bacteriocins Produced by Two New Enterococcus faecium Isolated from Human Intestine.

    Science.gov (United States)

    Turgis, Mélanie; Vu, Khanh Dang; Lacroix, Monique

    2013-06-01

    This study aimed at characterizing two novel bacteriocin-producing enterococcal strains isolated from human intestine. A total of 200 lactic acid bacteria were isolated from a woman stool sample. Two of them were selected for characterization due to their high antimicrobial activity against five strains of Listeria monocytogenes. The selected bacteria were identified as two different strains of Enterococcus faecium and designated MT 104 and MT 162. The bacteriocins produced by MT 104 and MT 162 were stable at different pH ranging from 2 to 11 and were active after different treatments such as heat, enzymes, detergents, and γ-irradiation. The two isolated strains exhibited some probiotic properties such as survival in simulated gastric fluid and intestinal fluid, lack of expression of bile salt hydrolase or hemolytic activity, adhesion to Caco-2 cells efficiently, and sensitivity to clinical antimicrobial agents. Thus, the two isolated strains of E. faecium could become new probiotic bacteria and their bacteriocins could be used for controlling L. monocytogenes in combination with irradiation for food preservation. PMID:26782736

  7. Simultaneous Production of Biosurfactants and Bacteriocins by Probiotic Lactobacillus casei MRTL3

    Directory of Open Access Journals (Sweden)

    Deepansh Sharma

    2014-01-01

    Full Text Available Lactic acid bacteria (LAB are ubiquitous and well-known commensal bacteria in the human and animal microflora. LAB are extensively studied and used in a variety of industrial and food fermentations. They are widely used for humans and animals as adjuvants, probiotic formulation, and dietary supplements and in other food fermentation applications. In the present investigation, LAB were isolated from raw milk samples collected from local dairy farms of Haryana, India. Further, the isolates were screened for simultaneous production of biosurfactants and bacteriocins. Biosurfactant produced was found to be a mixture of lipid and sugar similar to glycolipids. The bacteriocin obtained was found to be heat stable (5 min at 100°C. Further, DNA of the strain was extracted and amplified by the 16S rRNA sequencing using universal primers. The isolate Lactobacillus casei MRTL3 was found to be a potent biosurfactant and bacteriocin producer. It seems to have huge potential for food industry as a biopreservative and/or food ingredient.

  8. Isolation of bacteriocins through expanded bed adsorption using a hydrophobic interaction medium.

    Science.gov (United States)

    Remedios, M; Moreno, F; Callewaert, R; De Vuyst, L

    2001-01-01

    Two lactic acid bacterium bacteriocins were isolated from fermentation medium through expanded bed adsorption using a hydrophobic interaction gel. First, amylovorin L471, produced by Lactobacillus amylovorus DCE 471, was selected for the optimisation of the loading and eluting conditions. Secondly, the results of the optimisation were applied for the isolation of enterocin RZS C5, a bacteriocin produced by Enterococcusfaecium RZS C5. Optimal adsorption was obtained for a medium with concentration of 1.0 M ammonium sulphate and adjusted to pH 4.0 (94.9% for amylovorin L471 and 75.0% for enterocin RZS C5). Elution with 50% ethanol, buffered at pH 6.0, resulted in an optimal total recovery of the bacteriocin activity of 47.6 and 57.6%, respectively. The highest fold purification expressed as the increase in specific activity (AU/mg) corresponded to the highest recovery, being 140- and 1677-fold, respectively. Nevertheless, a total recovery of only 25.6% with an increase of the specific activity of 121 times was obtained after conventional isolation by ammonium sulphate precipitation. PMID:11787796

  9. Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.

    Science.gov (United States)

    Neysens, Patricia; Messens, Winy; Gevers, Dirk; Swings, Jean; De Vuyst, Luc

    2003-04-01

    Micro-organisms used during the production of fermented foods are subjected to several abiotic stresses. Microbial survival during these processes strongly depends on the ability of the cells to adapt and become more tolerant to the environmental conditions. Cultivation of Lactobacillus amylovorus DCE 471, a potential strain for use during type II sourdough fermentations, at low temperatures, unfavourable pH and high salt concentrations resulted in biphasic growth patterns. In addition, two separate bacteriocin peaks, as well as a dramatic change in cellular morphology, were observed. In general, an increase of the specific bacteriocin production occurred during the second growth phase. Finally, the observed sugar consumption profiles were affected by the applied fermentation temperature. Moreover, the highest bacteriocin activity occurred during maltose consumption at a low constant temperature of 28 degrees C and a constant pH of 5.4. Plate counts from both growth phases revealed the existence of two colony types. Irregular colonies were found to outnumber smoother colonies during the first growth phase, while the second growth phase was characterized by a greater number of smooth colonies. Electron microscopy was used to investigate the observed morphological switch at the single-cell level. Single, rod-shaped cells changed into elongated cells that grew in chains. Colony and cell morphology changes coincided with the biphasic growth pattern. PMID:12686649

  10. Plantaricin LD1: a bacteriocin produced by food isolate of Lactobacillus plantarum LD1.

    Science.gov (United States)

    Gupta, Aabha; Tiwari, Santosh Kumar

    2014-04-01

    Plantaricin LD1, a bacteriocin produced by Lactobacillus plantarum LD1, was characterized for biochemical and antimicrobial properties. Bacteriocin showed stability at high temperatures (100 °C for 20 min and 121 °C for 15 min under 15 psi pressure), in a pH range of 2.0-8.0 and also in the presence of organic solvents, surfactants and detergents. The crude preparation was not affected by catalase, amylase and lipase but activity was reduced in the presence of pepsin, trypsin and proteinase K showing proteinaceous nature of the compound. The molecular weight of bacteriocin was found to be ∼6.5 kDa, and antimicrobial activity was confirmed by bioassay. It inhibited not only related strains but also other Gram-positive and Gram-negative bacteria such as Lactobacillus curvatus NRRL B-4562, Lactococcus lactis subsp. lactis NRRL B-1821, Enterococcus faecium NRRL B-2354, Enterobacter cloacae NRRL B-14298, Micrococcus luteus, Staphylococcus aureus, urogenic Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, Shigella flexneri and Vibrio sp. These properties of plantaricin LD1 suggest its applications not only in food safety but in therapeutics as well. PMID:24522411

  11. A strain-variable bacteriocin in Bacillus anthracis and Bacillus cereus with repeated Cys-Xaa-Xaa motifs

    Directory of Open Access Journals (Sweden)

    Haft Daniel H

    2009-04-01

    Full Text Available Abstract Bacteriocins are peptide antibiotics from ribosomally translated precursors, produced by bacteria often through extensive post-translational modification. Minimal sequence conservation, short gene lengths, and low complexity sequence can hinder bacteriocin identification, even during gene calling, so they are often discovered by proximity to accessory genes encoding maturation, immunity, and export functions. This work reports a new subfamily of putative thiazole-containing heterocyclic bacteriocins. It appears universal in all strains of Bacillus anthracis and B. cereus, but has gone unrecognized because it is always encoded far from its maturation protein operon. Patterns of insertions and deletions among twenty-four variants suggest a repeating functional unit of Cys-Xaa-Xaa. Reviewers This article was reviewed by Andrei Osterman and Lakshminarayan Iyer.

  12. Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis

    Directory of Open Access Journals (Sweden)

    De Felice Maurilio

    2002-04-01

    Full Text Available Abstract Background Applications of bacteriocins as food preservatives have been so far limited, principally because of their low antimicrobial activity in foods. Nisin is the only bacteriocin of significant use, but applications are restricted principally because of its very low activity at neutral or alkaline pH. Thus the isolation of new bacteriocins active in foods is desirable. Results We isolated a Bacillus licheniformis thermophilic strain producing a bacteriocin with some novel features, named here bacillocin 490. This bacteriocin was inactivated by pronase E and proteinase K and was active against closely related Bacillus spp. both in aerobic and in anaerobic conditions. Bactericidal activity was kept during storage at 4°C and was remarkably stable in a wide pH range. The bacteriocin was partially purified by elution after adhesion to cells of the food-isolated strain Bacillus smithii and had a rather low mass (2 KDa. Antimicrobial activity against B. smithii was observed also when this organism was grown in water buffalo milk. Conclusions Bacillocin 490 is a novel candidate as a food anti-microbial agent since it displays its activity in milk, is stable to heat treatment and during storage, is active in a wide pH range and has bactericidal activity also at high temperature. These features may allow the use of bacillocin 490 during processes performed at high temperature and as a complementary antimicrobial agent of nisin against some Bacillus spp. in non-acidic foods. The small size suggests its use on solid foods.

  13. Purification and amino acid sequence of a bacteriocins produced by Lactobacillus salivarius K7 isolated from chicken intestine

    Directory of Open Access Journals (Sweden)

    Kenji Sonomoto

    2006-03-01

    Full Text Available A bacteriocin-producing strain, Lactobacillus K7, was isolated from a chicken intestine. The inhibitory activity was determined by spot-on-lawn technique. Identification of the strain was performed by morphological, biochemical (API 50 CH kit and molecular genetic (16S rDNA basis. Bacteriocin purification processes were carried out by amberlite adsorption, cation exchange and reverse-phase high perform- ance liquid chromatography. N-terminal amino acid sequences were performed by Edman degradation. Molecular mass was determined by electrospray-ionization (ESI mass spectrometry (MS. Lactobacillus K7 showed inhibitory activity against Lactobacillus sakei subsp. sakei JCM 1157T, Leuconostoc mesenteroides subsp. mesenteroides JCM 6124T and Bacillus coagulans JCM 2257T. This strain was identified as Lb. salivarius. The antimicrobial substance was destroyed by proteolytic enzymes, indicating its proteinaceous structure designated as a bacteriocin type. The purification of bacteriocin by amberlite adsorption, cation exchange, and reverse-phase chromatography resulted in only one single active peak, which was designated FK22. Molecular weight of this fraction was 4331.70 Da. By amino acid sequence, this peptide was homology to Abp 118 beta produced by Lb. salivarius UCC118. In addition, Lb. salivarius UCC118 produced 2-peptide bacteriocin, which was Abp 118 alpha and beta. Based on the partial amino acid sequences of Abp 118 beta, specific primers were designed from nucleotide sequences according to data from GenBank. The result showed that the deduced peptide was high homology to 2-peptide bacteriocin, Abp 118 alpha and beta.

  14. EFFECT OF CULTURE MEDIUM ON BACTERIOCIN PRODUCTION BY LACTOBACILLUS RHAMNOSUS HN001 AND LACTOBACILLUS REUTERI ATCC 53608

    OpenAIRE

    Aguilar-Uscanga B. R.; Solís-Pacheco J. R.; Plascencia L.; Aguilar-Uscanga M. G.; García H. S.; Lacroix M.

    2013-01-01

    The aim of this study was to evaluate the effect of media on bacteriocin production by Lactobacillus rhamnosus HN001 and Lactobacillus reuteri ATCC 53608 using three different media: YPM, YPF and MRS supplemented with glucose and K2HPO4. The optimum temperature was 37°C and initial pH 6.5. Bacteriocin-like substances produced by tested bacteria in MRS medium supplemented with glucose and K2HPO4 exhibited a broad antimicrobial spectrum determined by well diffusion assay against indicator bacte...

  15. Complete genome sequence of Lactobacillus plantarum LZ95, a potential probiotic strain producing bacteriocins and B-group vitamin riboflavin.

    Science.gov (United States)

    Li, Ping; Gu, Qing

    2016-07-10

    Lactobacillus plantarum LZ95 is a potential probiotic isolated from newborn infant fecal and it is identified to produce riboflavin with great antimicrobial activity. The complete genome sequence of this strain was reported in the present study. The genome contains a 3,261,418-bp chromosome and two plasmids. Genes, related to the biosynthesis of bacteriocins and riboflavin, were identified. This work will facilitate to reveal the biosynthetic mechanism of bacteriocins and B-group vitamins in lactic acid bacteria and provide evidence for its potential application in food industry. PMID:27140869

  16. Escherichia coli bacteriocins: antimicrobial efficacy and prevalence among isolates from patients with bacteraemia.

    Directory of Open Access Journals (Sweden)

    Maruška Budič

    Full Text Available Bacteriocins are antimicrobial peptides generally active against bacteria closely related to the producer. Escherichia coli produces two types of bacteriocins, colicins and microcins. The in vitro efficacy of isolated colicins E1, E6, E7, K and M, was assessed against Escherichia coli strains from patients with bacteraemia of urinary tract origin. Colicin E7 was most effective, as only 13% of the tested strains were resistant. On the other hand, 32%, 33%, 43% and 53% of the tested strains exhibited resistance to colicins E6, K, M and E1. Moreover, the inhibitory activity of individual colicins E1, E6, E7, K and M and combinations of colicins K, M, E7 and E1, E6, E7, K, M were followed in liquid broth for 24 hours. Resistance against individual colicins developed after 9 hours of treatment. On the contrary, resistance development against the combined action of 5 colicins was not observed. One hundred and five E. coli strains from patients with bacteraemia were screened by PCR for the presence of 5 colicins and 7 microcins. Sixty-six percent of the strains encoded at least one bacteriocin, 43% one or more colicins, and 54% one or more microcins. Microcins were found to co-occur with toxins, siderophores, adhesins and with the Toll/Interleukin-1 receptor domain-containing protein involved in suppression of innate immunity, and were significantly more prevalent among strains from non-immunocompromised patients. In addition, microcins were highly prevalent among non-multidrug-resistant strains compared to multidrug-resistant strains. Our results indicate that microcins contribute to virulence of E. coli instigating bacteraemia of urinary tract origin.

  17. Ferredoxin containing bacteriocins suggest a novel mechanism of iron uptake in Pectobacterium spp.

    Directory of Open Access Journals (Sweden)

    Rhys Grinter

    Full Text Available In order to kill competing strains of the same or closely related bacterial species, many bacteria produce potent narrow-spectrum protein antibiotics known as bacteriocins. Two sequenced strains of the phytopathogenic bacterium Pectobacterium carotovorum carry genes encoding putative bacteriocins which have seemingly evolved through a recombination event to encode proteins containing an N-terminal domain with extensive similarity to a [2Fe-2S] plant ferredoxin and a C-terminal colicin M-like catalytic domain. In this work, we show that these genes encode active bacteriocins, pectocin M1 and M2, which target strains of Pectobacterium carotovorum and Pectobacterium atrosepticum with increased potency under iron limiting conditions. The activity of pectocin M1 and M2 can be inhibited by the addition of spinach ferredoxin, indicating that the ferredoxin domain of these proteins acts as a receptor binding domain. This effect is not observed with the mammalian ferredoxin protein adrenodoxin, indicating that Pectobacterium spp. carries a specific receptor for plant ferredoxins and that these plant pathogens may acquire iron from the host through the uptake of ferredoxin. In further support of this hypothesis we show that the growth of strains of Pectobacterium carotovorum and atrosepticum that are not sensitive to the cytotoxic effects of pectocin M1 is enhanced in the presence of pectocin M1 and M2 under iron limiting conditions. A similar growth enhancement under iron limiting conditions is observed with spinach ferrodoxin, but not with adrenodoxin. Our data indicate that pectocin M1 and M2 have evolved to parasitise an existing iron uptake pathway by using a ferredoxin-containing receptor binding domain as a Trojan horse to gain entry into susceptible cells.

  18. Enterococcus faecalis hemolysin-bacteriocin plasmids belong to the same incompatibility group.

    OpenAIRE

    Colmar, I; Horaud, T

    1987-01-01

    Plasmid pair coexistence was studied both among nine Enterococcus faecalis hemolysin-bacteriocin (Hly-Bcn) plasmids, including pJH2, pAD1, pAM gamma 1, and pIP964, and between pIP964 and five R plasmids. Some of the Hly-Bcn plasmids used were derivatives encoding resistance to erythromycin or tetracycline. The Hly-Bcn plasmids were incompatible with each other; 40 to 100% displacement was observed bilaterally for eight pairs and unilaterally for one pair. In contrast, pIP964 stably coexisted ...

  19. Nucleotide sequence and taxonomical distribution of the bacteriocin gene lin cloned from Brevibacterium linens M18.

    OpenAIRE

    Valdes-Stauber, N; Scherer, S

    1996-01-01

    Linocin M18 is an antilisterial bacteriocin produced by the red smear cheese bacterium Brevibacterium linens M18. Oligonucleotide probes based on the N-terminal amino acid sequence were used to locate its single copy gene, lin, on the chromosomal DNA. The amino acid composition, N-terminal sequence, and molecular mass derived from the nucleotide sequence of an open reading frame of 798 nucleotides coding for 266 amino acids found on a 3-kb BamHI restriction fragment correspond closely to thos...

  20. Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives

    Directory of Open Access Journals (Sweden)

    G. Kaur

    2013-01-01

    Full Text Available Antilisterial efficiency of three bacteriocins, viz, Nisin, Pediocin 34 and Enterocin FH99 was tested individually and in combination against Listeria mononcytogenes ATCC 53135. A greater antibacterial effect was observed when the bacteriocins were combined in pairs, indicating that the use of more than one LAB bacteriocin in combination have a higher antibacterial action than when used individually. Variants of Listeria monocytogenes ATCC 53135 resistant to Nisin, Pediocin 34 and Enterocin FH99 were developed. Bacteriocin cross-resistance of wild type and their corresponding resistant variants were assessed and results showed that resistance to a bacteriocin may extend to other bacteriocins within the same class. Resistance to Pediocin 34 conferred cross resistance to Enterocin FH 99 but not to Nisin. Similarly resistance to Enterocin FH99 conferred cross resistance to Pediocin 34 but not to Nisin. Also, the sensitivity of Nisin, Pediocin 34 and Enterocin FH99 resistant variants of Listeria monocytogenes to low pH, salt, sodium nitrite, and potassium sorbate was assayed in broth and compared to the parental wild-type strain. The Nisin, Pediocin 34 and Enterocin FH99 resistant variants did not have intrinsic resistance to low pH, sodium chloride, potassium sorbate, or sodium nitrite. In no case were the bacteriocin resistant Listeria monocytogenes variants examined were more resistant to inhibitors than the parental strains.

  1. Discovery of Azurin-Like Anticancer Bacteriocins from Human Gut Microbiome through Homology Modeling and Molecular Docking against the Tumor Suppressor p53

    Science.gov (United States)

    Nguyen, Chuong; Nguyen, Van Duy

    2016-01-01

    Azurin from Pseudomonas aeruginosa is known anticancer bacteriocin, which can specifically penetrate human cancer cells and induce apoptosis. We hypothesized that pathogenic and commensal bacteria with long term residence in human body can produce azurin-like bacteriocins as a weapon against the invasion of cancers. In our previous work, putative bacteriocins have been screened from complete genomes of 66 dominant bacteria species in human gut microbiota and subsequently characterized by subjecting them as functional annotation algorithms with azurin as control. We have qualitatively predicted 14 putative bacteriocins that possessed functional properties very similar to those of azurin. In this work, we perform a number of quantitative and structure-based analyses including hydrophobic percentage calculation, structural modeling, and molecular docking study of bacteriocins of interest against protein p53, a cancer target. Finally, we have identified 8 putative bacteriocins that bind p53 in a same manner as p28-azurin and azurin, in which 3 peptides (p1seq16, p2seq20, and p3seq24) shared with our previous study and 5 novel ones (p1seq09, p2seq05, p2seq08, p3seq02, and p3seq17) discovered in the first time. These bacteriocins are suggested for further in vitro tests in different neoplastic line cells.

  2. Effect of yeast with bacteriocin from rumen bacteria on laying performance, blood biochemistry, faecal microbiota and egg quality of laying hens.

    Science.gov (United States)

    Wang, H T; Shih, W Y; Chen, S W; Wang, S Y

    2015-12-01

    The purpose of this study was to evaluate the effect of yeast with bacteriocin from Ruminococcus albus 7 (albusin B) on physiological state and production performance of laying hens. One hundred and twenty 26-week-old Single Comb White Leghorn (Hyline) laying hens were assigned into five groups including: (i) control group, (ii) yeast control (YC), (iii) 0.125% yeast with bacteriocin (0.125B), (iv) 0.25% yeast with bacteriocin (0.25B) and (v) 0.5% yeast with bacteriocin (0.5B). All supplements were added to the experimental diets of the hens from 26 to 46 weeks of age. Samples were collected every 4 weeks. Blood samples were collected from the wing vein for blood biochemical parameters assay, and faecal samples were collected by swab for the microbiota test. The egg production performance was recorded daily, and fresh eggs were collected for quality test. The blood biochemical assay results indicated that the addition of yeast with bacteriocin decreased the AST (aspartate aminotransferase) activity and it also affects the lactate concentration in laying hen blood. The result of egg quality indicated that yeast with bacteriocin supplementation had no effect on the mass of yolk and the strength of eggshell, but it had positive effect on the laying performance under hot environment. Low concentration bacteriocin (0.125B) supplementation could decrease total yolk cholesterol. The faecal microbiota result indicated that the supplementation of bacteriocin increased the lactobacilli counts. The yeast with bacteriocin supplementation significantly decreased the clostridia counts under hot environment condition, especially in hens receiving 0.25B. Combining the data from clinic chemistry, faecal microbiota, egg production and egg quality, the 0.25B supplementation may result in the best physiological parameter and egg production performance of laying hen. PMID:25404002

  3. Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza Bacteriocina produzida por Lactobacillus pentosus ST712BZ isolad de boza

    OpenAIRE

    Todorov, Svetoslav D.; Leon M. T. Dicks

    2007-01-01

    Bacteriocin ST712BZ (14.0kDa in size) inhibits the growth of Lactobacillus casei,Escherichia coli, Pseudomonas aeruginosa,Enterococcus faecalis, Klebsiella pneumoniae and Lactobacillus curvatus. Growth of strain ST712BZ in BHI, M17, soy milk and molasses was similar to growth in MRS, with optimal bacteriocin production (12800AU/mL) recorded in MRS after 24h. The same level of bacteriocin production (12800AU/mL) was recorded in MRS broth with an initial pH of 6.5, 6.0 and 5.5. However, MRS bro...

  4. In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

    Directory of Open Access Journals (Sweden)

    Giusi Macaluso

    2016-02-01

    Full Text Available Bacteriocins are antimicrobial proteins produced by bacteria that inhibit the growth of other bacteria with a bactericidal or bacteriostatic mode of action. Many lactic acid bacteria (LAB produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognised as safe (GRAS and useful to control the frequent development of pathogens and spoilage microorganisms. For this reason they are commonly used as starter cultures in food fermentations. In this study, the authors describe the results of a screening on 699 LAB isolated from wooden vat surfaces, raw milk and traditional Sicilian cheeses, for the production of bacteriocin-like inhibitory substances, by comparing two alternative methods. The antagonistic activity of LAB and its proteinaceous nature were evaluated using the spot-on-the-lawn and the well-diffusion assay (WDA and the sensitivity to proteolytic (proteinase K, protease B and trypsin, amylolytic (α-amylase and lipolytic (lipase enzymes. The indicator strains used were: Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis. A total of 223 strains (belonging to the species Enterococcus spp., Lactobacillus spp., Pediococcus spp., Streptococcus spp., Leuconostoc spp. and Lactococcus lactis were found to inhibit the growth of Listeria monocytogenes by using the spot-on-the-lawn method; only 37 of these were confirmed by using the WDA. The direct addition of bacteriocin-producing cultures into dairy products can be a more practical and economic option for the improvement of the safety and quality of the final product.

  5. Something Old and Something New: An Update on the Amazing Repertoire of Bacteriocins Produced by Streptococcus salivarius.

    Science.gov (United States)

    Wescombe, Philip A; Heng, Nicholas C K; Burton, Jeremy P; Tagg, John R

    2010-03-01

    Streptococcus salivarius has an exclusive and intimate association with humans. We are its sole natural host, and its contribution to the relationship appears overwhelmingly benevolent. Beautifully adapted to its preferred habitat, the human tongue, it only rarely ventures far from this location in the healthy host and indeed appears ill-equipped to become invasive due to a scarcity of virulence attributes. We consider that its strategically advantageous lingual location and numerical predominance allow S. salivarius to carry out a population surveillance and modulation role within the oral microbiota. Some strains are armed with complex arrays of targeted antibiotic weaponry, much of which belongs to the lantibiotic class of bacteriocins and a key to their ability to assemble and utilize this armament is their possession of transmissible multi-bacteriocin-encoding megaplasmid DNA. This review traces the origins of research into S. salivarius bacteriocins and bacteriocin-like inhibitory substances, showcases some of the inhibitory activities that we currently have knowledge of, and speculates about potential directions for ongoing investigation and probiotic application of this previously under-rated human commensal. PMID:26780899

  6. Potential use of Bacillus thuringiensis bacteriocins to control antibiotic-resistant bacteria associated with mastitis in dairy goats.

    Science.gov (United States)

    Gutiérrez-Chávez, A J; Martínez-Ortega, E A; Valencia-Posadas, M; León-Galván, M F; de la Fuente-Salcido, N M; Bideshi, D K; Barboza-Corona, J E

    2016-01-01

    Mastitis caused by microbial infections in dairy goats reduces milk yield, modifies milk composition, and potentially contributes to morbidity in herds and consumers of dairy products. Microorganisms associated with mastitis in dairy goats are commonly controlled with antibiotics, but it is known that continued use of these chemical agents promotes antibiotic resistance among bacterial populations. Recently, it has been shown that bacteriocins of Bacillus thuringiensis inhibit growth of food-borne pathogens and also bacteria associated with bovine mastitis. However, there is no report on their ability to inhibit microorganisms linked to mastitis in dairy goats. In this study, using 16S rDNA and ITS regions of rDNA, we identified nine bacterial isolates and an encapsulated yeast associated with mastitis in dairy goats. Enterococcus durans, Brevibacillus sp., and Staphylococcus epidermidis 2 were resistant to, respectively, 75, ~67, ~42, and ~42 % of the antibiotics screened. In addition, 60 % of the bacterial isolates were resistant to penicillin, ampicillin, vancomycin, and dicloxacillin. Importantly, 60 % of the isolates were inhibited by the bacteriocins, but S. epidermidis 1, Enterobacter sp., Escherichia vulneris, and Cryptococcus neoformans were not susceptible to these antimicrobial peptides. Using Brevibacillus sp. and Staphylococcus chromogenes as indicator bacteria, we show that peptides of ~10 kDa that correspond to the molecular mass of bacteriocins used in this study are responsible for the inhibitory activity. Our results demonstrate that multiple antibiotic-resistant bacteria associated with subclinical mastitis in dairy goats from Guanajuato, Mexico, are susceptible to bacteriocins produced by B. thuringiensis. PMID:26022411

  7. PRODUCTION OF BACTERIOCIN EC2 AND ITS INTERFERENCE IN THE GROWTH OF SALMONELLA TYPHI IN A MILK MATRIX

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    Yuri de Jesus Lopes de Abreu

    2013-08-01

    Full Text Available Bacterial interference can occur through various mechanisms, including the production of peroxides, acids, ammonia, bacteriolytic enzymes or bacteriocins. The strain Escherichia coli EC2 produces the antimicrobial substance (AMS EC2, able to inhibit different strains of Gram-negative bacteria isolated from food, as E. coli and Salmonella sp. The activity of AMS EC2 was lost after treatment with proteolytic enzymes, indicating the presence of an active proteinaceous compound, suggesting that it is a bacteriocin. The substance, renamed bacteriocin EC2, has its better production when the producer strain is grown on Casoy medium, at 37ºC and pH 6.0, without NaCl addition, but it is also able to be produced in milk. When co-cultivated in UHT milk with the producer strain E. coli EC2, the growth of the indicator strain Salmonella Typhi is totally inhibited within the first 4 hours of incubation, suggesting a potential application of bacteriocin EC2 in the control of Salmonella sp. e.g. in foods.

  8. Bacteriocin- producing strain of Enterococcus faecium EK 13 with probiotic character and its application in the digestive tract of rabbits

    Czech Academy of Sciences Publication Activity Database

    Lauková, A.; Strompfová, V.; Skřivanová, V.; Volek, Z.; Jindřichová, E.; Marounek, Milan

    2006-01-01

    Roč. 61, č. 6 (2006), s. 779-782. ISSN 0006-3088. [ Probiotic Conference /2./. Košice, 15.09.2006-19.09.2006] Grant ostatní: VEGA 2/5139/25 Institutional research plan: CEZ:AV0Z50450515 Keywords : probiotic * bacteriocin * enterocin Subject RIV: GH - Livestock Nutrition Impact factor: 0.213, year: 2006

  9. Antimicrobial activities of bacteriocins E50-52 and B602 against MRSA and other nosocomial infections

    Science.gov (United States)

    Our objective was to determine the antimicrobial activities of previously published bacteriocins E50-52 and B602 against methicillin resistant Staphylococcus aureus (MRSA) and other prominent nosocomial bacterial infections. methods: Several Russian hospitals were enlisted into the study from 2003 ...

  10. CHARACTERISTICS OF BACTERIOCIN BA28 PRODUCED BY Pediococcus acidilactici BA28

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    Kaur Baljinder

    2013-01-01

    Full Text Available Peptic ulcers are produced by an imbalance between gastro-duodenal mucosal defense mechanisms and damaging forces of gastric acid and pepsin, combined with superimposed injury from environmental or immunologic agents. Most common symptoms of peptic ulcer disease are abdominal discomfort, gnawing ache, occurs 2 to 3 hours after meal, other symptoms includes weight loss, poor appetite, bloating, nausea, vomiting etc. Some time duodenal wall perforates; bleeding due to the ulcer breaks blood vessels and obstructs the path of food trying to leave the stomach. Various studies have shown the association of Helicobacter pylori with peptic ulcers. Probiotic lactic acid bacteria are proposed to cure peptic ulcers by reducing colonization of H. pylori with stomach wall and by eradicating already established infection. A bacteriocin producing probiotic strain of P. acidilactici BA28 was evaluated for its antimicrobial activity against a number of Gram-positive and Gram-negative pathogens. Bacteriocin BA28 was partially purificated and characterized following in vitro assays. Preliminary investigations against H. plyori have suggested its effectiveness against peptic ulcer disease and therefore could be exploited to develop novel therapeutics.

  11. Autohydrolysed Tilapia nilotica Fish Viscera as a Peptone Source in Bacteriocin Production.

    Science.gov (United States)

    Deraz, Sahar F; El-Fawal, Gomaa F; Abd-Ellatif, Sawsan A; Khalil, Ashraf A

    2011-06-01

    Fish processing generates large amounts of solid and liquid wastes. Many different by-products have been produced from fish processing wastes. Studies on solubilization of Bolti fish (Tilapia nilotica) viscera by endogenous enzymes at different pHs are described. Hydrolysis reactions were conducted with freshly thawed viscera utilizing an initial temperature gradient and terminated at various time points by heat inactivation of the enzymes. Various peptones obtained from hydrolysed visceral homogenates of Bolti fish residues showed their suitability for promoting the growth of lactic acid bacteria (mainly Lactobacillus sake Lb 706), microorganisms with particularly complex nutritional requirements especially peptidic sources. The assay of several treatments with L. sakei Lb 706, producer of the bacteriocin sakacin A, demonstrated that optimum conditions for biomass and bacteriocin production only imply a brief autohydrolysis at room temperature. The results showed that the Bolti fish hydrolysates gave remarkable results to those found in costly commercial media, specifically recommended for culturing and large-scale production of lactic acid bacteria. PMID:22654160

  12. SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION

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    Yasmeen Y. A. Elyas

    2015-04-01

    Full Text Available Forty isolates of lactic acid bacteria (LAB were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 and Escherichia coli ATCC 29522. The inhibitory activity of 88% of enterococci and 58% of lactobacilli was recorded from meat isolates, whereas all activity of pediococcal isolates came from fermented milk isolates. The cell-free cultures of 18 isolates exhibiting inhibitory activity was chosen for further investigation such as sensitivity to proteolytic enzyme (pepsin, effect of heat treatment (60°C for 60min, 100°C for 20min and 121°C for 15min and effect of pH ( pH 2.0, pH 6.5, and pH 9.0. The inhibitory activity was eliminated upon treatment with pepsin. The bacteriocin-like substances lost their activity after heating at all temperatures used and at alkaline pH (9.0, whereas they were active at acidic pH (2.0. The antimicrobial activity of bacteriocin-like substances produced by the isolated LAB could prevent spoilage and/or pathogenic microorganism in Sudanese fermented food. Further study should be related with species identification of the producer strains and with the purification and characterization of these becteriocin-like substances in order to explore them in food industry.

  13. Production of bacteriocin by Virgibacillus salexigens isolated from "terasi": a traditionally fermented shrimp paste in Indonesia.

    Science.gov (United States)

    Kobayashi, Takeshi; Agustini, Tri Winarni; Ibrahim, Ratna; Kamei, Kaeko; Kondo, Akihiro; Kajiwara, Michika; Ooka, Yoshihiro; Nakamura, Hidetoshi; Terahara, Takeshi; Imada, Chiaki

    2016-03-01

    A natural antibacterial-substance-producing gram-positive bacterium was isolated from terasi shrimp paste, a popular fermented product in Indonesia. This strain, a spore-forming and strictly aerobic bacterium, was identified as Virgibacillus salexigens by 16S rRNA gene sequence analysis. The antibacterial substance purified from the precipitated product in the culture supernatant of the strain using ammonium sulfate showed a broad inhibition spectrum against gram-positive bacteria, including a typical foodborne bacterium, namely, Listeria monocytogenes. The antibacterial activity of the substance was inactivated by treatments with various proteolytic enzymes. It was stable after heating or pH treatment, and approximately 60% of the initial activity remained even after heating at 121 °C for 15 min. In addition, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analysis indicated that its monoisotopic mass weight was 5318.4 Da (M+H)(+). On the basis of the results obtained by the automated Edman degradation technique and MALDI-TOF MS analysis, the substance can be classified as a member of Class IId bacteriocins, but it could not be identified as any of the previously purified substances except for the putative bacteriocin predicted from the draft genome sequence data of gram-positive bacteria such as Virgibacillus and Bacillus strains. PMID:26873558

  14. Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471.

    Science.gov (United States)

    Neysens, Patricia; Messens, Winy; De Vuyst, Luc

    2003-11-15

    A kinetic investigation of the effect of sodium chloride on cell growth of Lactobacillus amylovorus DCE 471 and amylovorin L471 production was carried out through in vitro experiments using a temperature and pH prevailing during sourdough fermentations. Sodium chloride interfered both with cell growth and bacteriocin production. Biomass formation and amylovorin L471 production decreased in the presence of increasing salt concentrations. Maximum bacteriocin activities were observed after the addition of 10 g l(-1) of NaCl, while the maximum specific growth rate reached an optimum at 5 g l(-1) of NaCl. High salt concentrations (20-40 g l(-1)) resulted in biphasic fermentation profiles. Based on these results, incorporation of 5-10 g l(-1) of sodium chloride in the water phase of type II sourdough preparations might be beneficial to enhance bacterial growth and amylovorin L471 production, and so contribute to the competitiveness of the strain in a sourdough environment. PMID:14527783

  15. Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.

    Science.gov (United States)

    Leroy, Frédéric; De Winter, Tom; Adriany, Tom; Neysens, Patricia; De Vuyst, Luc

    2006-11-01

    The effects of sugars relevant for sourdough fermentation (i.e. glucose, fructose, maltose, and sucrose) on the kinetics of the bacteriocin-producing Lactobacillus amylovorus DCE 471 strain were assessed. The sugars were applied solely or in combination in a sourdough simulation medium during batch fermentations at temperature and pH conditions encountered during the production of type II sourdoughs. When growing on a single energy source, glucose was preferentially consumed by L. amylovorus DCE 471, followed by maltose and fructose. The strain was unable to grow on sucrose. In glucose-containing mixtures, glucose was always consumed most rapidly by L. amylovorus DCE 471 and seemed to steer its growth during the early growth phase, mainly because of the delaying effect on maltose consumption. Maltose consumption started only when low glucose levels were reached. In all cases, fructose was used as an energy source and not as a terminal electron acceptor, since no acetic acid or mannitol were produced. Increased bacteriocin titres were observed with binary or ternary sugar combinations compared to single energy sources. Thus, the diversity of the energy source seemed to stimulate the production of amylovorin L. Cell growth of and production of amylovorin L by L. amylovorus DCE 471 paralleled for all sugar combinations tested. PMID:16950530

  16. Genotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food

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    Frazaneh Tafvizi

    2012-09-01

    Full Text Available Background & Objective: Lactic acid bacteria (LAB are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobial molecules such as bacteriocins produced by these bacteria that can inhibit food pathogens, so enhancing the shelf life and improving the safety of food products. Because of important role of LAB to improving the human health, molecular identification and phylogenic analysis of these bacteria based on 16S rRNA sequencing play the critical role in investigation of local sources of LAB in Iran. Materials & Methods: 5 isolates were selected from 20 isolates for molecular identification. These strains produced the high level of bacteriocin. Total genomic DNA was extracted by lysosyme extraction protocol. PCR-mediated amplification was carried out by degenerate primers. Sequencing was performed after purification of PCR product. Results: Isolates were deposited as novel strains of Lactobacillus casei and Entrococcus facium in GenBank. Conclusion: Because of high potential of local probiotic bacteria in Iran, these strains may be useful and could be used in the food industry.

  17. Characterization of Xanthomonas spp. strains by bacteriocins Caracterização de isolados de Xanthomonas spp. por bacterocinas

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    Marcel Bonini

    2007-03-01

    Full Text Available Twenty-five strains of Xanthomonas axonopodis pv. citri and 14 strains of Xanthomonas spp. were tested for bacteriocin production. X. axonopodis pv. passiflorae strains were sensitive to the bacteriocins produced by the 25 X. axonopodis pv. citri strains evaluated in this study while strains of X. axonopodis pv. manihotis and X. campestris pv. campestris showed variable sensitivity. Only five of the 25 X. axonopodis pv. citri strains were not inhibited by the bacteriocins produced by the two X. axonopodis pv. passiflorae strains. The bacteriocins produced by the Xanthomonas axonopodis pv. citri (FDC-806 and X. axonopodis pv. passiflorae (Mar-2850 A strains were thermolabile, resistant to lysozyme and sensitive to DNAse. The bacteriocin produced by X. axonopodis pv. passiflorae was resistant to the action of proteinase K, trypsin and RNAse while the bacteriocin produced by X. axonopodis pv. citri was sensitive to these enzymes. The bacteriocins produced by X. axonopodis pv. passiflorae and X. axonopodis pv. citri were called passifloricin and citricin, respectively.Vinte e cinco isolados de Xanthomonas axonopodis pv. citri e 14 isolados de Xanthomonas spp. foram comparados a fim de verificar a capacidade de produção de bacteriocina e a sua sensibilidade. Isolados de X. axonopodis pv. passiflorae foram sensíveis às bacteriocinas produzidas por 25 isolados de X. axonopodis pv. citri avaliados e os isolados de X. axonopodis pv. manihotis e X. campestris pv. campestris apresentaram sensibilidade variável. Dos 25 isolados de X. axonopodis pv. citri apenas cinco não foram inibidos pelas bacteriocinas produzidas por dois isolados de X. axonopodis pv. passiflorae. As bacteriocinas produzidas pelos isolados de X. axonopodis pv. citri (FDC-806 e de X. axonopodis pv. passiflorae (Mar-2850 A foram termolábeis e resistentes à lisozima e sensíveis a DNAse. A bacteriocina produzida pelo isolado de X. axonopodis pv. passiflorae foi resistente à a

  18. Exploration and conservation of bacterial genetic resources as bacteriocin producing inhibitory microorganisms to pathogen bacteria in livestock

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    Chotiah S

    2013-06-01

    Full Text Available Exploration and conservation of microorganisms producing bacteriocin was done as the primary study towards the collection of potential bacteria and its application in improving livestock health condition and inhibit food borne pathogens. Diferent kinds of samples such as beef cattle rectal swab, rumen fluids, cow’s milk, chicken gut content, goat’s milk were collected at Bogor cattle slaughter houses, poultry slaughter houses, dairy cattle and goat farms. A total of 452 bacterial isolates consisted of 73 Gram negative bacteria and 379 Gram positive bacteria were isolated from samples collected and screened for bacteriocin activity. Determination of bacteriocin activity with bioassay using agar spot tests were carried out on liquid and semisolid medium assessing 8 kins of indicators of pathogenic bacteria and food borne pathogens. A total of 51 bacteriocin producing strains were collected and some of the strains had high inhibitory zone such as Lactobacillus casei SS14C (26 mm, Enterobacter cloacae SRUT (24mm, Enterococcus faecalis SK39 (21mm and Bifidobacterium dentium SS14T (20mm respectively, to Salmonella typhimurium BCC B0046/ATCC 13311, E. coli O157 hemolytic BCC B2717, Listeria monocytogenes BCC B2767/ATCC 7764 and Escherichia coli VTEC O157 BCC B2687. Evaluation after conservation ex situ to all bacterocin producing strain at 5oC for 1 year in freeze drying ampoules in vacuum and dry condition revealed the decreasing viability starting from log 0.8 CFU/ml for Lactococcus and Leuconostoc to log 2.2. CFU/ml for Streptococcus. Result of the study showed that the bacteriocin producing strains obtained were offered a potential resource for preventing disease of livestock and food borne diseases.

  19. Detection and Biochemical Characterization of Microorganisms in Milk and Cocoa powder samples by FTIR and subsequent production of Bacteriocin from Lactobacillus

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    Ramalingam C

    2013-03-01

    Full Text Available Cocoa and milk powder samples were taken from a confectionery and tested for presence of microbes (harmful and pathogenic.Biochemical characterization of isolated microbes was carried out for confirmation. Lactobacillus was isolated from milk powder. When a culture of Lactobacillus sp. was inoculated into milk and incubated at room temperature, it multiplies and converts lactose to lactic acid. Fourier transform infrared spectroscopy was used to study the variation of functional group peaks in milk by the action of Lactobacillus sp. The spectral changes were also observed. Our main aim of this project is the production of bacteriocin from isolated lactobacillus species; it showed broad range of antibacterial activity against some food borne pathogens like staphyloccus, Ecoli, streptococcus, Enterococcus etc. The bacteriocin is purified by ammonium sulfate precipitate and dialysis. Biochemically it was pure protein moiety. Maximum bacteriocin concentration was found after dialysis. Project revealed the possibility of using bacteriocin as food preservative.

  20. Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives

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    Evandro Leite de Souza

    2005-07-01

    Full Text Available Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to proteolytic enzymes action. Bacteriocins could appear as potential agents to be applied in food conservation systems in order to provide microbiologically stable foods.Bacteriocinas são moléculas protéicas sintetizadas por várias linhagens de bactérias Gram-positivas e Gram-negativas quando submetidas a condições de stress. São ainda caracterizadas como moléculas de alto poder antimicrobiano mesmo em baixas concentrações, provocando a inibição da sobrevivência microbiana através de uma ação de antibiose. As bacteriocinas têm seu processo de síntese mediado por mecanismos genéticos, e desenvolvem sua ação letal sobre a célula microbiana por intermédio de múltiplos mecanismos que podem agir de forma isolada ou concomitante culminando com a morte da célula microbiana. Estas moléculas apresentam características de estabilidade ao calor, baixo pH, refrigeração, congelamento, resistência a ácidos orgânicos fracos, sais e enzimas, porém são muito sensíveis à enzimas proteolíticas. Assim, as bacteriocinas podem aparecer como potenciais agentes para serem aplicados em sistemas de conservação de alimentos com objetivo de prover alimentos microbiologicamente estáveis.

  1. Structure-Function Analysis of the Two-Peptide Bacteriocin Plantaricin EF.

    Science.gov (United States)

    Ekblad, Bie; Kyriakou, Panagiota K; Oppegård, Camilla; Nissen-Meyer, Jon; Kaznessis, Yiannis N; Kristiansen, Per Eugen

    2016-09-13

    Plantaricin EF is a two-peptide bacteriocin that depends on the complementary action of two different peptides (PlnE and PlnF) to function. The structures of the individual peptides have previously been analyzed by nuclear magnetic resonance spectroscopy ( Fimland, N. et al. ( 2008 ) , Biochim. Biophys. Acta 1784 , 1711 - 1719 ), but the bacteriocin structure and how the two peptides interact have not been determined. All two-peptide bacteriocins identified so far contain GxxxG motifs. These motifs, together with GxxxG-like motifs, are known to mediate helix-helix interactions in membrane proteins. We have mutated all GxxxG and GxxxG-like motifs in PlnE and PlnF in order to determine if any of these motifs are important for antimicrobial activity and thus possibly for interactions between PlnE and PlnF. Moreover, the aromatic amino acids Tyr and Trp in PlnE and PlnF were substituted, and four fusion polypeptides were constructed in order to investigate the relative orientation of PlnE and PlnF in target cell membranes. The results obtained with the fusion polypeptides indicate that PlnE and PlnF interact in an antiparallel manner and that the C-terminus of PlnE and N-terminus of PlnF are on the outer part of target cell membranes and the N-terminus of PlnE and C-terminus of PlnF are on the inner part. The preference for an aromatic residue at position 6 in PlnE suggests a positioning of this residue in or near the membrane interface on the cells inside. Mutations in the GxxxG motifs indicate that the G5xxxG9 motif in PlnE and the S26xxxG30 motif in PlnF are involved in helix-helix interactions. Atomistic molecular dynamics simulation of a structural model consistent with the results confirmed the stability of the structure and its orientation in membranes. The simulation approved the anticipated interactions and revealed additional interactions that further increase the stability of the proposed structure. PMID:27538436

  2. Characterization of the amylovorin locus of Lactobacillus amylovorus DCE 471, producer of a bacteriocin active against Pseudomonas aeruginosa, in combination with colistin and pyocins.

    Science.gov (United States)

    Moreno, Maria R Foulquie; Baert, Barbara; Denayer, Sarah; Cornelis, Pierre; De Vuyst, Luc

    2008-09-01

    Lactobacillus amylovorus DCE 471 produces amylovorin L, a bacteriocin with an antibacterial activity against some strains of the Lactobacillus lineage. Based on the sequence of one active peptide, a gene encoding active amylovorin L was cloned and sequenced. Genome walking allowed us to sequence a larger fragment of 7577 bp of genomic DNA, with 12 predicted ORFs. The previously characterized amylovorin L peptide-encoding gene is preceded by another gene encoding a small polypeptide with a typical bacteriocin-processing double-glycine site, suggesting that amylovorin L is a two-component class IIb bacteriocin (amylovorin Lalpha/beta). Lalpha and Lbeta show the highest similarity to gassericin T from Lactobacillus gasseri SBT2055 and BlpN from Streptococcus pneumoniae R6, respectively, and to LafA and LafX, which form the lactacin F bacteriocin of Lactobacillus johnsonii NCC 533. As for other lactic acid bacteria bacteriocins, amylovorin L showed no activity against the Gram-negative opportunistic pathogen Pseudomonas aeruginosa on its own, but showed synergistic inhibitory activity when used in combination with the peptide antibiotic colistin, and, remarkably, with the P. aeruginosa soluble bacteriocins, pyocins S1 and S2. PMID:18803001

  3. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

    OpenAIRE

    Verluyten, Jurgen; Messens, Winy; De Vuyst, Luc

    2003-01-01

    Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. ...

  4. Medical and Personal Care Applications of Bacteriocins Produced by Lactic Acid Bacteria

    Science.gov (United States)

    Dicks, L. M. T.; Heunis, T. D. J.; van Staden, D. A.; Brand, A.; Noll, K. Sutyak; Chikindas, M. L.

    The frequent use of antibiotics has led to a crisis in the antibiotic ­resistance of pathogens associated with humans and animals. Antibiotic resistance and the emergence of multiresistant bacterial pathogens have led to the investigation of alternative antimicrobial agents to treat and prevent infections in both humans and animals. Research on antimicrobial peptides, with a special interest on bacteriocins of lactic acid bacteria, is entering a new era with novel applications other than food preservation. Many scientists are now focusing on the application of these peptides in medicinal and personal care products. However, it is difficult to assess the success of such ventures due to the dearth of information that has been published and the lack of clinical trials.

  5. Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

    Directory of Open Access Journals (Sweden)

    Cássia Regina Nespolo

    2010-12-01

    Full Text Available Lactic acid bacteria (LAB were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS. The BLS produced by both isolates showed antimicrobial activity against Listeria monocytogenes, whereas that produced by L. plantarum LCN 17 presented higher stability to different temperature, pH and enzyme treatments. These strains present potential for production of BLS, and for use as starter cultures.

  6. Colostrum of healthy Slovenian mothers: microbiota composition and bacteriocin gene prevalence.

    Science.gov (United States)

    Obermajer, Tanja; Lipoglavšek, Luka; Tompa, Gorazd; Treven, Primož; Lorbeg, Petra Mohar; Matijašić, Bojana Bogovič; Rogelj, Irena

    2014-01-01

    Microbial communities inhabiting the breast milk microenvironment are essential in supporting mammary gland health in lactating women and in providing gut-colonizing bacterial 'inoculum' for their infants' gastro-intestinal development. Bacterial DNA was extracted from colostrum samples of 45 healthy Slovenian mothers. Characteristics of the communities in the samples were assessed by polymerase chain reaction (PCR) coupled with denaturing gradient gel electrophoresis (DGGE) and by quantitative real-time PCR (qPCR). PCR screening for the prevalence of bacteriocin genes was performed on DNA of culturable and total colostrum bacteria. DGGE profiling revealed the presence of Staphylococcus and Gemella in most of the samples and exposed 4 clusters based on the abundance of 3 bands: Staphylococcus epidermidis/Gemella, Streptococcus oralis/pneumonia and Streptococcus salivarius. Bacilli represented the largest proportion of the communities. High prevalence in samples at relatively low quantities was confirmed by qPCR for enterobacteria (100%), Clostridia (95.6%), Bacteroides-Prevotella group (62.2%) and bifidobacteria (53.3%). Bacterial quantities (genome equivalents ml-1) varied greatly among the samples; Staphylococcus epidermidis and staphylococci varied in the range of 4 logs, streptococci and all bacteria varied in the range of 2 logs, and other researched groups varied in the range of 1 log. The quantity of most bacterial groups was correlated with the amount of all bacteria. The majority of the genus Staphylococcus was represented by the species Staphylococcus epidermidis (on average 61%), and their abundances were linearly correlated. Determinants of salivaricin A, salivaricin B, streptin and cytolysin were found in single samples. This work provides knowledge on the colostrum microbial community composition of healthy lactating Slovenian mothers and reports bacteriocin gene prevalence. PMID:25919457

  7. Colostrum of healthy Slovenian mothers: microbiota composition and bacteriocin gene prevalence.

    Directory of Open Access Journals (Sweden)

    Tanja Obermajer

    Full Text Available Microbial communities inhabiting the breast milk microenvironment are essential in supporting mammary gland health in lactating women and in providing gut-colonizing bacterial 'inoculum' for their infants' gastro-intestinal development. Bacterial DNA was extracted from colostrum samples of 45 healthy Slovenian mothers. Characteristics of the communities in the samples were assessed by polymerase chain reaction (PCR coupled with denaturing gradient gel electrophoresis (DGGE and by quantitative real-time PCR (qPCR. PCR screening for the prevalence of bacteriocin genes was performed on DNA of culturable and total colostrum bacteria. DGGE profiling revealed the presence of Staphylococcus and Gemella in most of the samples and exposed 4 clusters based on the abundance of 3 bands: Staphylococcus epidermidis/Gemella, Streptococcus oralis/pneumonia and Streptococcus salivarius. Bacilli represented the largest proportion of the communities. High prevalence in samples at relatively low quantities was confirmed by qPCR for enterobacteria (100%, Clostridia (95.6%, Bacteroides-Prevotella group (62.2% and bifidobacteria (53.3%. Bacterial quantities (genome equivalents ml-1 varied greatly among the samples; Staphylococcus epidermidis and staphylococci varied in the range of 4 logs, streptococci and all bacteria varied in the range of 2 logs, and other researched groups varied in the range of 1 log. The quantity of most bacterial groups was correlated with the amount of all bacteria. The majority of the genus Staphylococcus was represented by the species Staphylococcus epidermidis (on average 61%, and their abundances were linearly correlated. Determinants of salivaricin A, salivaricin B, streptin and cytolysin were found in single samples. This work provides knowledge on the colostrum microbial community composition of healthy lactating Slovenian mothers and reports bacteriocin gene prevalence.

  8. Role of acetate in production of an autoinducible Class IIa Bacteriocin in Carnobacterium piscicola A9b

    DEFF Research Database (Denmark)

    Nilsson, Lilian; Nielsen, Michael Krogsgaard; Ng, Yin; Gram, Lone

    2002-01-01

    Carnobacterium piscicola strain A9b isolated from cold smoked salmon inhibits growth of the food-borne pathogen Listeria monocytogenes partly due to the production of a proteinaceous compound (L. Nilsson, L. Gram, and H. H. Huss. J. Food Prot. 62:336-342, 1999). The purpose of the present study was...... on the results, carnobacteriocin B2 was used as an induction factor to manipulate the production of bacteriocin in cold smoked salmon juice and thus improve the ability to inhibit L. monocytogenes....... to purify the compound and describe factors affecting its production, with particular emphasis on food-relevant factors. Amino acid sequencing showed that the compound is a class IIa bacteriocin with an N-terminal amino acid sequence identical to that of carnobacteriocin B2. The production of the...

  9. Perfrin, a novel bacteriocin associated with netB positive Clostridium perfringens strains from broilers with necrotic enteritis.

    Science.gov (United States)

    Timbermont, Leen; De Smet, Lina; Van Nieuwerburgh, Filip; Parreira, Valeria R; Van Driessche, Gonzalez; Haesebrouck, Freddy; Ducatelle, Richard; Prescott, John; Deforce, Dieter; Devreese, Bart; Van Immerseel, Filip

    2014-01-01

    Necrotic enteritis in broiler chickens is associated with netB positive Clostridium perfringens type A strains. It is known that C. perfringens strains isolated from outbreaks of necrotic enteritis are more capable of secreting factors inhibiting growth of other C. perfringens strains than strains isolated from the gut of healthy chickens. This characteristic could lead to extensive and selective presence of a strain that contains the genetic make-up enabling to secrete toxins that cause gut lesions. This report describes the discovery, purification, characterization and recombinant expression of a novel bacteriocin, referred to as perfrin, produced by a necrotic enteritis-associated netB-positive C. perfringens strain. Perfrin is a 11.5 kDa C-terminal fragment of a 22.9 kDa protein and showed no sequence homology to any currently known bacteriocin. The 11.5 kDa fragment can be cloned into Escherichia coli, and expression yielded an active peptide. PCR detection of the gene showed its presence in 10 netB-positive C. perfringens strains of broiler origin, and not in other C. perfringens strains tested (isolated from broilers, cattle, sheep, pigs, and humans). Perfrin and NetB are not located on the same genetic element since NetB is plasmid-encoded and perfrin is not. The bacteriocin has bactericidal activity over a wide pH-range but is thermolabile and sensitive to proteolytic digestion (trypsin, proteinase K). C. perfringens bacteriocins, such as perfrin, can be considered as an additional factor involved in the pathogenesis of necrotic enteritis in broilers. PMID:24708344

  10. Exploration and conservation of bacterial genetic resources as bacteriocin producing inhibitory microorganisms to pathogen bacteria in livestock

    OpenAIRE

    2013-01-01

    Exploration and conservation of microorganisms producing bacteriocin was done as the primary study towards the collection of potential bacteria and its application in improving livestock health condition and inhibit food borne pathogens. Diferent kinds of samples such as beef cattle rectal swab, rumen fluids, cow’s milk, chicken gut content, goat’s milk were collected at Bogor cattle slaughter houses, poultry slaughter houses, dairy cattle and goat farms. A total of 452 bacterial isolates con...

  11. Isolation, biochemical characterization, and cloning of a bacteriocin from the poultry-associated Staphylococcus aureus strain CH-91

    OpenAIRE

    Wladyka, Benedykt; Wielebska, Katarzyna; Wloka, Marcin; Bochenska, Oliwia; Dubin, Grzegorz; Dubin, Adam; Mak, Pawel

    2012-01-01

    Staphylococcus aureus strain CH-91, isolated from a broiler chicken with atopic dermatitis, has a highly proteolytic phenotype that is correlated with the disease. We describe the isolation and biochemical and molecular characterization of the AI-type lantibiotic BacCH91 from S. aureus CH-91 culture medium. The bacteriocin was purified using a three-stage procedure comprising precipitation with ammonium sulfate, extraction with organic solvents, and reversed-phase HPLC. The BacCH91 peptide is...

  12. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.

    Science.gov (United States)

    Swetwiwathana, Adisorn; Visessanguan, Wonnop

    2015-11-01

    Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial metabolites such as organic acids and bacteriocins which enables them to grow and control the growth of pathogens and spoilage microorganisms. Besides ensuring safety, bacteriocin-producing LAB with their probiotic potentials could also be emerging as a means to develop functional meat products with desirable health benefits. Nevertheless, to be qualified as a candidate probiotic culture, other prerequisite probiotic properties of bacteriocin-producing LAB have to be assessed according to regulatory guidelines for probiotics. Nham is an indigenous fermented sausage of Thailand that has gained popularity and acceptance among Thais. Since Nham is made from raw meat and is usually consumed without cooking, risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, are frequently observed. With an ultimate goal to produce safer and healthier product, our research attempts on the development of a variety of new Nham products are discussed. PMID:26100576

  13. Screening of Bacteriocin-producing Lactic Acid Bacteria%产细菌素乳酸菌的筛选

    Institute of Scientific and Technical Information of China (English)

    胡欣洁; 刘云; 邓清云

    2012-01-01

    [Objective]To develop a strain of high-efficient bacteriocin with broader antimicrobial spectrum as natural preservative. [ Method] With pickles and yoghurt as raw materials, the bacteria, which could inhibit the indicator bacteria, was screened from the test materials by using MRS selective medium, and whether the bacteria could produce bacteriocin or not was determined by the tests of excluding acid inhibition, hydrogen peroxide inhibition and protease sensitivity. [Result]The screened strain was identified to be lactic acid bacteria, the produced bacteriocin had inhibitive effect against gram-negative and gram-positive bacteria, and it was a strain of lactic acid bacteria with iroad spectrum and the ability of bacteriocin-producing. [Conclusion]The bacteriocin-producing lactic acid bacteria had important roles in inhibiting various pathogens and food decay.%[目的]开发出更加高效、抑菌谱更广、可做天然防腐剂的细菌素.[方法]以泡菜、酸奶为原料,利用MRS选择培养基从试材中筛选出能够抑制指示菌的细菌,通过排除酸抑制作用、过氧化氢抑制作用和蛋白酶敏感性试验证明该菌株是否产生有抑菌作用的细菌素.[结果]筛选得到的菌株经鉴定证明是乳酸菌,其产生的细菌素对革兰氏阴性菌和革兰氏阳性菌都有抑制作用,是一株产广谱细菌素的乳酸菌.[结论]筛选得出的乳酸菌细菌素在抑制各种病原菌和食品腐败等方面具有重要作用.

  14. Detection and preliminary characterization of a narrow spectrum bacteriocin produced by Lactobacillus pentosus K2N7 from Thai traditional fermented shrimp (Kung-Som

    Directory of Open Access Journals (Sweden)

    Nisit Watthanasakphuban

    2016-02-01

    Full Text Available A total of 48 lactic acid bacteria (LAB exhibited antagonistic activity against Lactobacillus sakei subsp. sakei JCM 1157 or Staphylococcus aureus DMST 8840. Only strain K2N7 was selected for characterization of bacteriocin activity. It was identified as Lactobacillus pentosus based on 16S rDNA analysis. The maximum bacteriocin production was detected in early stationary phase of growth. It was found to be sensitive to proteolytic enzymes (trypsin, proteinase K, pronase E and -chymotrypsin. The bacteriocin K2N7 was heat stable (2 h at 100ºC and retained activity over a wide pH range (2.0-12.0. Bacteriocin K2N7 has a narrow inhibitory spectrum restricted to genus Lactobacillus including Lactobacillus plantarum D6SM3, a bacterial strain known to cause overfermentation in Kung-Som. The peptide was purified by 60% ammonium sulphate precipitation followed by sequential cation exchange chromatography and hydrophobic interaction characteristic. The molecular mass of bacteriocin K2N7 (2.017 kDa was determined by matrix-assisted laser desorption/ionization time-offlight mass spectrometry analysis (MALDI-TOF MS.

  15. A ptsP deficiency in PGPR Pseudomonas fluorescens SF39a affects bacteriocin production and bacterial fitness in the wheat rhizosphere.

    Science.gov (United States)

    Godino, Agustina; Príncipe, Analía; Fischer, Sonia

    2016-04-01

    Pseudomonas fluorescens SF39a is a plant-growth-promoting bacterium isolated from wheat rhizosphere. In this report, we demonstrate that this native strain secretes bacteriocins that inhibit growth of phytopathogenic strains of the genera Pseudomonas and Xanthomonas. An S-type pyocin gene was detected in the genome of strain SF39a and named pys. A non-polar pys::Km mutant was constructed. The bacteriocin production was impaired in this mutant. To identify genes involved in bacteriocin regulation, random transposon mutagenesis was carried out. A miniTn5Km1 mutant, called P. fluorescens SF39a-451, showed strongly reduced bacteriocin production. This phenotype was caused by inactivation of the ptsP gene which encodes a phosphoenolpyruvate phosphotransferase (EI(Ntr)) of the nitrogen-related phosphotransferase system (PTS(Ntr)). In addition, this mutant showed a decrease in biofilm formation and protease production, and an increase in surface motility and pyoverdine production compared with the wild-type strain. Moreover, we investigated the ability of strain SF39a-451 to colonize the wheat rhizosphere under greenhouse conditions. Interestingly, the mutant was less competitive than the wild-type strain in the rhizosphere. To our knowledge, this study provides the first evidence of both the relevance of the ptsP gene in bacteriocin production and functional characterization of a pyocin S in P. fluorescens. PMID:26708985

  16. Partial Purification and Characterization of a Bacteriocin DT24 Produced by Probiotic Vaginal Lactobacillus brevis DT24 and Determination of its Anti-Uropathogenic Escherichia coli Potential.

    Science.gov (United States)

    Trivedi, Disha; Jena, Prasant Kumar; Patel, Jignesh Kumar; Seshadri, Sriram

    2013-06-01

    The emergence of antibiotic resistance has increased the interest for finding new antimicrobials in the past decade. Probiotic Lactic acid bacteria producing antimicrobial proteins like bacteriocin can be excellent agents for development as novel therapeutic agents and complement to conventional antibiotic therapy. Uropathogenic Escherichia coli, most causative agent of Urinary tract infection, has developed resistance to various antibiotics. In the present investigation, antibacterial substance like bacteriocin (Bacteriocin DT24) produced by probiotic Lactobacillus brevis DT24 from vaginal sample of healthy Indian woman was partially purified and characterized. It was efficiently working against various pathogens, that is, Uropathogenic E. coli, Enterococcus faecium, Enterococcus faecalis and Staphylococcus aureus. The antimicrobial peptide was relatively heat resistant and also active over a broad range of pH 2-10. It has been partially purified by ammonium sulfate precipitation and gel filtration chromatography and checked on reverse-phase high-performance liquid chromatography. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of bacteriocin DT24 was approximately 7-kDa protein. The peptide is inactivated by proteolytic enzymes, trypsin and lipase but not when treated with catalase, α-amylase and pepsin. It showed bacteriostatic mode of action against uropathogenic E. coli. Such characteristics indicate that this bacteriocin-producing probiotic may be a potential candidate for alternative agents to control urinary tract infections and other pathogens. PMID:26782739

  17. Nuclear Magnetic Resonance Solution Structures of Lacticin Q and Aureocin A53 Reveal a Structural Motif Conserved among Leaderless Bacteriocins with Broad-Spectrum Activity.

    Science.gov (United States)

    Acedo, Jeella Z; van Belkum, Marco J; Lohans, Christopher T; Towle, Kaitlyn M; Miskolzie, Mark; Vederas, John C

    2016-02-01

    Lacticin Q (LnqQ) and aureocin A53 (AucA) are leaderless bacteriocins from Lactococcus lactis QU5 and Staphylococcus aureus A53, respectively. These bacteriocins are characterized by the absence of an N-terminal leader sequence and are active against a broad range of Gram-positive bacteria. LnqQ and AucA consist of 53 and 51 amino acids, respectively, and have 47% identical sequences. In this study, their three-dimensional structures were elucidated using solution nuclear magnetic resonance and were shown to consist of four α-helices that assume a very similar compact, globular overall fold (root-mean-square deviation of 1.7 Å) with a highly cationic surface and a hydrophobic core. The structures of LnqQ and AucA resemble the shorter two-component leaderless bacteriocins, enterocins 7A and 7B, despite having low levels of sequence identity. Homology modeling revealed that the observed structural motif may be shared among leaderless bacteriocins with broad-spectrum activity against Gram-positive organisms. The elucidated structures of LnqQ and AucA also exhibit some resemblance to circular bacteriocins. Despite their similar overall fold, inhibition studies showed that LnqQ and AucA have different antimicrobial potency against the Gram-positive strains tested, suggesting that sequence disparities play a crucial role in their mechanisms of action. PMID:26771761

  18. The effect of bacteriocin-producing Lactobacillus plantarum strains on the intracellular pH of sessile and planktonic Listeria monocytongenes single cells

    DEFF Research Database (Denmark)

    Nielsen, Dennis Sandris; Cho, Gyu-Sung; Hanak, Alexander;

    2010-01-01

    , but still notable. L. plantarum PCS 20 left both strains of L. monocytogenes virtually unaffected when co-cultured on a solid surface. In liquid, both L. plantarum strains strongly affected the physiological state of L. monocytogenes EGDe as judged by pHi, whereas L. monocytogenes N53-1 was left......A wide range of lactic acid bacteria (LAB) produce bacteriocins mainly active against other closely related LAB, but some bacteriocins are also active against the food-borne pathogen Listeria monocytogenes. With the aim of increasing food safety it has thus been considered to utilise bacteriocins...... and/or bacteriocin-producing LAB as “natural” food preservatives in foods such as cheese, meat and ready-to-eat products. Some strains of Lactobacillus plantarum produce bacteriocins termed plantaricins. Using a single-cell based approach, the effect on the intracellular pH as a measure of the...

  19. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments

    DEFF Research Database (Denmark)

    Budde, B.B.; Hornbæk, T.; Jacobsen, T.; Barkholt, Vibeke; Koch, A.G.

    2003-01-01

    A new culture, Leuconostoc carnosum 4010, for biopreservation of vacuum-packed meats is described. The culture originated from bacteriocin-producing lactic acid bacteria (LAB) naturally present in vacuum-packed meat products. Approximately, 72,000 colonies were isolated from 48 different vacuum...... activity without producing any undesirable flavour components in meat products. For identification of the bacteriocins produced, partial purification was carried out by ammonium sulphate precipitation, dialysis, and cation exchange chromatography. SDS-PAGE analysis revealed two bands with inhibitory...... activity corresponding to molecular sizes of 4.6 and 5.3 kDa. N-terminal amino acid sequencing showed that Leuc. carnosum 4010 produced two bacteriocins highly similar or identical to leucocin A and leucocin C. Application experiments showed that the addition of 10(7) cfu/g Leuc. carnosum 4010 to a vacuum...

  20. Nisin, an apoptogenic bacteriocin and food preservative, attenuates HNSCC tumorigenesis via CHAC1

    International Nuclear Information System (INIS)

    Nisin, a bacteriocin and commonly used food preservative, may serve as a novel potential therapeutic for treating head and neck squamous cell carcinoma (HNSCC), as it induces preferential apoptosis, cell cycle arrest, and reduces cell proliferation in HNSCC cells, compared with primary keratinocytes. Nisin also reduces HNSCC tumorigenesis in vivo. Mechanistically, nisin exerts these effects on HNSCC, in part, through CHAC1, a proapoptotic cation transport regulator, and through a concomitant CHAC1-independent influx of extracellular calcium. In addition, although CHAC1 is known as an apoptotic mediator, its effects on cancer cell apoptosis have not been examined. Our studies are the first to report CHAC1's new role in promoting cancer cell apoptosis under nisin treatment. These data support the concept that nisin decreases HNSCC tumorigenesis in vitro and in vivo by inducing increased cell apoptosis and decreased cell proliferation; effects that are mediated by activation of CHAC1, increased calcium influxes, and induction of cell cycle arrest. These findings support the use of nisin as a potentially novel therapeutic for HNSCC, and as nisin is safe for human consumption and currently used in food preservation, its translation into a clinical setting may be facilitated

  1. Nisin, an apoptogenic bacteriocin and food preservative, attenuates HNSCC tumorigenesis via CHAC1.

    Science.gov (United States)

    Joo, Nam E; Ritchie, Kathryn; Kamarajan, Pachiyappan; Miao, Di; Kapila, Yvonne L

    2012-12-01

    Nisin, a bacteriocin and commonly used food preservative, may serve as a novel potential therapeutic for treating head and neck squamous cell carcinoma (HNSCC), as it induces preferential apoptosis, cell cycle arrest, and reduces cell proliferation in HNSCC cells, compared with primary keratinocytes. Nisin also reduces HNSCC tumorigenesis in vivo. Mechanistically, nisin exerts these effects on HNSCC, in part, through CHAC1, a proapoptotic cation transport regulator, and through a concomitant CHAC1-independent influx of extracellular calcium. In addition, although CHAC1 is known as an apoptotic mediator, its effects on cancer cell apoptosis have not been examined. Our studies are the first to report CHAC1's new role in promoting cancer cell apoptosis under nisin treatment. These data support the concept that nisin decreases HNSCC tumorigenesis in vitro and in vivo by inducing increased cell apoptosis and decreased cell proliferation; effects that are mediated by activation of CHAC1, increased calcium influxes, and induction of cell cycle arrest. These findings support the use of nisin as a potentially novel therapeutic for HNSCC, and as nisin is safe for human consumption and currently used in food preservation, its translation into a clinical setting may be facilitated. PMID:23342279

  2. Genetic features of circular bacteriocins produced by Gram-positive bacteria.

    Science.gov (United States)

    Maqueda, Mercedes; Sánchez-Hidalgo, Marina; Fernández, Matilde; Montalbán-López, Manuel; Valdivia, Eva; Martínez-Bueno, Manuel

    2008-01-01

    This review highlights the main genetic features of circular bacteriocins, which require the co-ordinated expression of several genetic determinants. In general terms, it has been demonstrated that the expression of such structural genes must be combined with the activity of proteins involved in maturation (cleavage/circularization) and secretion outside the cell via different transporter systems, as well as multifaceted immunity mechanisms essential to ensuring the bacteria's self-protection against such strong inhibitors. Several circular antibacterial peptides produced by Gram-positive bacteria have been described to date, including enterocin AS-48, from Enterococcus faecalis S-48 (the first one characterized), gassericin A, from Lactobacillus gasseri LA39, and a similar one, reutericin 6, from Lactobacillus reuteri LA6, butyrivibriocin AR10, from the ruminal anaerobe Butyrivibrio fibrisolvens AR10, uberolysin, from Streptococcus uberis, circularin A, from Clostridium beijerinckii ATCC 25752, and subtilosin A, from Bacillus subtilis. We summarize here the progress made in the understanding of their principal genetic features over the last few years, during which the functional roles of circular proteins with wide biological activity have become clearer. PMID:18034824

  3. The large mechanosensitive channel MscL determines bacterial susceptibility to the bacteriocin sublancin 168.

    Science.gov (United States)

    Kouwen, Thijs R H M; Trip, Erik N; Denham, Emma L; Sibbald, Mark J J B; Dubois, Jean-Yves F; van Dijl, Jan Maarten

    2009-11-01

    Bacillus subtilis strain 168 produces the extremely stable and broad-spectrum lantibiotic sublancin 168. Known sublancin 168-susceptible organisms include important pathogens, such as Staphylococcus aureus. Nevertheless, since its discovery, the mode of action of sublancin 168 has remained elusive. The present studies were, therefore, aimed at the identification of cellular determinants for bacterial susceptibility toward sublancin 168. Growth inhibition and competition assays on plates and in liquid cultures revealed that sublancin 168-mediated growth inhibition of susceptible B. subtilis and S. aureus cells is affected by the NaCl concentration in the growth medium. Added NaCl did not influence the production, activity, or stability of sublancin 168 but, instead, lowered the susceptibility of sensitive cells toward this lantibiotic. Importantly, the susceptibility of B. subtilis and S. aureus cells toward sublancin 168 was shown to depend on the presence of the large mechanosensitive channel of conductance MscL. In contrast, MscL was not involved in susceptibility toward the bacteriocin nisin or Pep5. Taken together, our unprecedented results demonstrate that MscL is a critical and specific determinant in bacterial sublancin 168 susceptibility that may serve either as a direct target for this lantibiotic or as a gate of entry to the cytoplasm. PMID:19738010

  4. Identification of a new Bacillus licheniformis strain producing a bacteriocin-like substance.

    Science.gov (United States)

    Guo, Yaoqi; Yu, Zhanqiao; Xie, Jianhua; Zhang, Rijun

    2012-06-01

    The emergence of antibiotic resistance has spurred a great number of studies for development of new antimicrobials in the past decade. The purpose of this study was to screen environmental samples for Bacillus strains producing potent antimicrobial agents. A new strain, which showed strong antimicrobial activity against Staphylococcus aureus and Salmonella enterica ser. Pullorum, was isolated from soil and designated as B116. This new isolate was identified as Bacillus licheniformis by morphological, biochemical and genetic analyses. The production of bacteriocin-like substance (BLS) started at early exponential phase and achieved highest level at early stationary phase. The BLS was precipitated by ammonium sulfate and its molecular mass was determined as ∼4 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Culture supernatant of the new isolate exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria, including Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Micrococcus luteus, Escherichia coli, and Salmonella spp. The BLS was resistant to heat, acid and alkaline treatment. Activity of the BLS was totally lost after digestion by pronase and partially lost after digestion by papain and lipase. The new isolate and relevant BLS are potentially useful in food and feed applications. PMID:22752909

  5. Bacteriocin Serratine-P as a biological tool in the control of fire blight Erwinia amylovora.

    Science.gov (United States)

    Schoofs, H; Vandebroek, K; Pierrard, A; Thonart, P; Lepoivre, P; Beaudry, T; Deckers, T

    2002-01-01

    Fire blight, caused by the bacterium Erwinia amylovora (Burill Winslow et al.), is the most important bacterial disease in European pear growing. It can cause a lot of damage in some countries on apple and on pear trees in orchards and also in the fruit tree nurseries. In Belgium, the disease is present since 1972. Control of fire blight in Belgian fruit orchards is made on a broad basis of measurements in and around the fruit trees. The use of an antibiotic is allowed for application only during the primary blossom period under strict controlled regulations. The use of antobiotics in agriculture is strongly discussed on the European level today and will probably disappear in the near future. Therefore, the research on fire blight control concentrates on the possibilities of biological control with antagonistic bacteria such as Pantoea agglomerans (Erwinia herbicola), Bacillus subtilis or Pseudomonas syringae strain A 506. The use of Serratine-P, a phage tail-like bacteriocin, produced by Serratia plymiticum, shows an interesting antibacterial activity against Erwinia amylovora. Its mode of action consists in the perforation of the cytoplasmic membrane of the target cell, inducing perturbations in cellular exchanges and a final lysis of the bacterial cell. In this paper some trials are discussed on the use of Serratine-P at different doses and on different infection types on pear trees. The results indicate interesting protection possibilities on blossom- and fruit infections. PMID:12701444

  6. [Mode of action of plantaricin L-1, an antilisteria bacteriocin produced by Lactobacillus plantarum].

    Science.gov (United States)

    Zhou, Wei; Liu, Guo-rong; Li, Ping-lan; Dai, Yun-qing; Zhou, Kang

    2007-04-01

    Plantaricin L-1, an anti-Listeria bacteriocin, was produced by Lactobacillus plantarum and successfully purified by SP-Sepharose FF cation exchange chromatography. The mechanism on energized cells of Listeria monocytogenes was studied with purified plantaricin L-1. After adding plantaricin L-1 to Listeria monocytogenes at 64 AU/mL, leakage of intercellular K+ ions, inorganic phosphate, lactic dehydrogenase, UV-absorbing materials and the intracellular ATP was observed, and the action resulted in the dissipation of the membrane potential (delta psi) and pH gradient (delta psi), two components of the proton motive force (PMF). All the data suggested that the primary site of action of plantaricin L-1 was the cytoplasmic membrane of sensitive cells. By forming the nonselective pores which leak ions and small organic compounds plantaricin L-1 induced the cells death, this action was similar to membrane corruption caused by peptide effect. Penetrability increased due to the enlarged pore and dysfuction of membrane transporters, which ensured efficient killing of target bacteria. PMID:17552231

  7. Combining prebiotics with probiotic bacteria can enhance bacterial growth and secretion of bacteriocins.

    Science.gov (United States)

    Pranckutė, Raminta; Kaunietis, Arnoldas; Kuisienė, Nomeda; Čitavičius, Donaldas J

    2016-08-01

    There is a growing interest in supporting human health by using prebiotics, such as oligosaccharides, and beneficial bacteria, also called probiotics. Combining these two components we can develop synbiotics. In order to create successful combination of synbiotic it is very important to evaluate the influence of prebiotic oligosaccharides to probiotic bacteria and their behavior, such as growth and secretion of health related biomolecules, including bacteriocins. In this study seven type strains of probiotic bacteria (five Lactobacillus sp. and two Lactococcus sp.) and two Lactobacillus sp. strains, isolated from probiotic yoghurt, were cultivated with various commercially available and extracted oligosaccharides (OS). The aim of this study was to evaluate the influence of these OS on type and isolated bacterial strains growth and antibacterial activity. Obtained results suggest that combination of certain OS with probiotic strains may considerably improve their growth and/or antibacterial activity. We also determined the antibacterial activity spectrum of investigated strains with combination of OS against common food borne pathogens. Results of this work show that prebiotic OS can be useful for modulating probiotic bacteria growth, antibacterial activity and even specificity of this activity. PMID:27181578

  8. 产细菌素弯曲乳杆菌的分离鉴定及细菌素特性初步研究%Separation and identification of bacteriocin-producing Lactobacillus curvatus and characterization of its bacteriocin

    Institute of Scientific and Technical Information of China (English)

    任丽; 刘国荣; 王成涛; 孙宝国

    2013-01-01

    Bacteriocin-producing stain RX-6 was isolated from Spanish traditional Salami sausages. After eliminating some interference factors such as the organic acids,hydrogen peroxides and strain cells,the antimicrobial activity of the fermentation broth of strain RX-6 remained the same. By ammonium sulphate precipitation and dialysis,the activity was significantly enhanced. However,the substance was inactivated when treated with proteinase K. These results indicated the nature of antibacterial substance produced by strain RX-6 was protein. Based on morphological,physiological and biochemical characteristics, 16S rRNA gene sequence and phylogenic analysis, strain RX-6 was identified as Lactobacillus curvatus. Results obtained from characteristics analysis of the bacteriocin produced by strain RX-6 showed this bacteriocin still remained activated after the heat treatment at 121℃ for 20min and the pH activity range was 3 to 10, which indicated that it had strong heat stability and acid-base tolerance. Also, the bacteriocin could be inactivated by pepsin and trypsin.and partially inactivated by acid proteinase,which suggested that its use safety was very high. In addition,the bacteriocin had a broad inhibitory spectrum and could show inhibitory activity against Listeria spp., Staphylococcus spp., Pseudomonas spp. and Escherichia coli, which indicated that the bacteriocin had a potential application as natural food bio-preservatives in food industry.%从西班牙传统色拉米香肠中分离到一株产细菌素菌株RX-6,其发酵液在排除有机酸、过氧化氢及菌体细胞干扰后,抑菌活性基本无变化;经硫酸铵盐析及透析处理后,抑菌活性明显增强;蛋白酶K处理后,抑菌活性消失,表明起抑菌作用的是蛋白类物质.通过菌体形态观察、生理生化特征实验、16S rRNA序列比对及系统发育分析,鉴定菌株RX-6为弯曲乳杆菌(Lactobacillus curvatus).抑菌特性研究结果显示该菌株所产细菌素具

  9. Release of Bacteriocins from Nanofibers Prepared with Combinations of Poly(D,L-lactide (PDLLA and Poly(Ethylene Oxide (PEO

    Directory of Open Access Journals (Sweden)

    Leon Dicks

    2011-03-01

    Full Text Available Plantaricin 423, produced by Lactobacillus plantarum, and bacteriocin ST4SA produced by Enterococcus mundtii, were electrospun into nanofibers prepared from different combinations of poly(D,L-lactide (PDLLA and poly(ethylene oxide (PEO dissolved in N,N-dimethylformamide (DMF. Both peptides were released from the nanofibers with a high initial burst and retained 88% of their original antimicrobial activity at 37 °C. Nanofibers have the potential to serve as carrier matrix for bacteriocins and open a new field in developing controlled antimicrobial delivery systems for various applications.

  10. Cloning and genetic and sequence analyses of the bacteriocin 21 determinant encoded on the Enterococcus faecalis pheromone-responsive conjugative plasmid pPD1.

    OpenAIRE

    H. Tomita; Fujimoto, S.; Tanimoto, K; Ike, Y

    1997-01-01

    The pheromone-responsive conjugative plasmid pPD1 (59 kb) of Enterococcus faecalis encodes the bacteriocin 21 (bac21) determinant. Cloning, transposon insertion mutagenesis and sequence analysis of the bac21 determinant showed that an 8.5-kb fragment lying between kb 27.1 and 35.6 of the pPD1 map is required for complete expression of the bacteriocin. The 8.5-kb fragment contained nine open reading frames (ORFs), bacA to bac1, which were oriented in the same (upstream-to-downstream) direction...

  11. Isolation and identification of Enterococcus faecium from seafoods: antimicrobial resistance and production of bacteriocin-like substances.

    Science.gov (United States)

    Valenzuela, Antonio Sánchez; Benomar, Nabil; Abriouel, Hikmate; Cañamero, Magdalena Martínez; Gálvez, Antonio

    2010-10-01

    A collection of isolates from uncooked seafoods (molluscs, fish, and fish fillets) were identified as Enterococcus faecium species and studied in further detail. Isolates were clustered in well-defined genomic groups according to food origin after ERIC-PCR analysis. Four isolates (FR 1-2, FB 1-3-B, FB 3-1, FTA 1-2) decarboxylated lysine, ornithine, and tyrosine. Isolate FR 1-2 also decarboxylated histidine. Most isolates were sensitive to antibiotics of clinical use, but resistance was detected more frequently towards nitrofurantoin (50%), erythromycin (33.33%) or rifampicin (33.33%) to quinupristin/dalfopristin (12.5%). Resistance to beta-lactams or vancomycin was not detected. The enterococcal antigen A was the presumed virulence trait detected most frequently. None of isolates carried haemolysin/cytolysin genes. Twelve isolates produced anti-listerial activity. Among them, seven isolates also produced bacteriocin-like inhibitory substances against other enterococci, and one isolate was also able to inhibit Staphylococcus aureus. Three isolates only were active against Listeria monocytogenes, and two only were active against enterococci. One bacteriocinogenic isolate carried the enterocin A structural gene, but genes corresponding to other enterocins (EntB, EntP, EntQ, Ent1071, EntL50A/EntL50B, and Ent31) were not detected. Bacteriocin-producing enterococci lacking undesirable traits (such as antibiotic resistance or biogenic amine production) or their produced bacteriocins could be potential candidates to aid in preservation of seafoods and other food products as well. PMID:20688238

  12. The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706.

    OpenAIRE

    Axelsson, L.; Holck, A

    1995-01-01

    Sakacin A is a small, heat-stable, antilisterial bacteriocin produced by Lactobacillus sake Lb706. The nucleotide sequence of a 8,668-bp fragment, shown to contain all information necessary for sakacin A production and immunity, was determined. The sequence revealed the presence of two divergently transcribed operons. The first encompassed the structural gene sapA (previously designated sakA) and saiA, which encoded a putative peptide of 90 amino acid residues. The second encompassed sapK (pr...

  13. Purification and characterization of bacteriocin like substance produced from bacillus lentus with perspective of a new biopreservative for food preservation

    International Nuclear Information System (INIS)

    Molecular weight of bacteriocin like substance (BLIS) of a new strain of Bacillus lentus 121 was found to be approximately 11 kDa. Purification of BLIS was attained by single step gel exclusion chromatography. BLIS was characterized by studying the inhibitory spectrum. It was active at broad pH range, high temperature and high NaCl concentration and showed sensitivity to proteolytic enzymes like trypsin, alpha-chymotrypsin and papain, the characters desirable for food preservation. BLIS extended the shelf stability of milk upto 21 days as a biopreservative. (author)

  14. Complete Genome Sequence of Lactobacillus plantarum Strain B21, a Bacteriocin-Producing Strain Isolated from Vietnamese Fermented Sausage Nem Chua.

    Science.gov (United States)

    Golneshin, Aida; Adetutu, Eric; Ball, Andrew S; May, Bee K; Van, Thi Thu Hao; Smith, Andrew T

    2015-01-01

    Lactobacillus plantarum strain B21 was isolated from Vietnamese sausage (nem chua) and demonstrated broad antimicrobial activity due to the production of bacteriocins. Here, we report the complete genome sequence of this strain (3,284,260 bp). PMID:25838470

  15. Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems

    DEFF Research Database (Denmark)

    Himelbloom, B.; Nilsson, Lilian; Gram, Lone

    2001-01-01

    supernatant fluid of a stationary-phase culture. Increasing concentrations of NaCl (2-7%) reduced bacteriocin production and maximum cell density of C. piscicola A9b when grown in cooked fish juice at VC. Conclusions: Media composition, inoculum level and sodium chloride concentration affected production...

  16. DNA analysis of the genes encoding acidocin LF221 A and acidocin LF221 B, two bacteriocins produced by Lactobacillus gasseri LF221

    NARCIS (Netherlands)

    Majhenič, A.Č.; Venema, K.; Allison, G.E.; Matijašić, B.B.; Rogelj, I.; Klaenhammer, T.R.

    2004-01-01

    Lactobacillus gasseri LF221, an isolate from the feces of a child, produces two bacteriocins. Standard procedures for molecular techniques were used to locate, clone and sequence the fragments of LF221 chromosomal DNA carrying the acidocin LF221 A and B structural genes, respectively. Sequencing ana

  17. Identification and sequence analysis of pWcMBF8-1, a bacteriocin-encoding plasmid from the lactic acid bacterium Weissella confusa.

    Science.gov (United States)

    Malik, Amarila; Sumayyah, Sumayyah; Yeh, Chia-Wen; Heng, Nicholas C K

    2016-04-01

    Members of the Gram-positive lactic acid bacteria (LAB) are well-known for their beneficial properties as starter cultures and probiotics. Many LAB species produce ribosomally synthesized proteinaceous antibiotics (bacteriocins). Weissella confusa MBF8-1 is a strain isolated from a fermented soybean product that not only produces useful exopolysaccharides but also exhibits bacteriocin activity, which we call weissellicin MBF. Here, we show that bacteriocin production by W. confusa MBF8-1 is specified by a large plasmid, pWcMBF8-1. Plasmid pWcMBF8-1 (GenBank accession number KR350502), which was identified from the W. confusa MBF8-1 draft genome sequence, is 17 643 bp in length with a G + C content of 34.8% and contains 25 open reading frames (ORFs). Six ORFs constitute the weissellicin MBF locus, encoding three putative double-glycine-motif peptides (Bac1, Bac2, Bac3), an ABC transporter complex (BacTE) and a putative immunity protein (BacI). Two ORFs encode plasmid partitioning and mobilization proteins, suggesting that pWcMBF8-1 is transferable to other hosts. To the best of our knowledge, plasmid pWcMBF8-1 not only represents the first large Weissella plasmid to be sequenced but also the first to be associated with bacteriocin production in W. confusa. PMID:26976853

  18. Monitoring of multiple bacteriocins through a developed dual extraction protocol and comparison of HPLC-DAD with turbidometry as their quantification system.

    Science.gov (United States)

    Katharopoulos, Efstathios; Touloupi, Katerina; Touraki, Maria

    2016-08-01

    The present study describes the development of a simple and efficient screening system that allows identification and quantification of nine bacteriocins produced by Lactococcus lactis. Cell-free L. lactis extracts presented a broad spectrum of antibacterial activity, including Gram-negative bacteria, Gram-positive bacteria, and fungi. The characterization of their sensitivity to pH, and heat, showed that the extracts retained their antibacterial activity at extreme pH values and in a wide temperature range. The loss of antibacterial activity following treatment of the extracts with lipase or protease suggests a lipoproteinaceous nature of the produced antimicrobials. The extracts were subjected to a purification protocol that employs a two phase extraction using ammonium sulfate precipitation and organic solvent precipitation, followed by ion exchange chromatography, solid phase extraction and HPLC. In the nine fractions that presented antimicrobial activity, bacteriocins were quantified by the turbidometric method using a standard curve of nisin and by the HPLC method with nisin as the external standard, with both methods producing comparable results. Turbidometry appears to be unique in the qualitative determination of bacteriocins but the only method suitable to both separate and quantify the bacteriocins providing increased sensitivity, accuracy, and precision is HPLC. PMID:27282100

  19. Description of two Enterococcus strains isolated from traditional Peruvian artisanal-produced cheeses with a bacteriocin-like inhibitory activity

    Directory of Open Access Journals (Sweden)

    Aguilar Galvez A.

    2009-01-01

    Full Text Available The aim of this work was to isolate and to characterize strains of lactic acid bacteria (LAB with bacteriocin-like inhibitory activity from 27 traditional cheeses artisanal-produced obtained from different Peruvian regions. Twenty Gram+ and catalasenegative strains among 2,277 isolates exhibited bacteriocin-like inhibitory activity against Listeria monocytogenes CWBIB2232 as target strain. No change in inhibitory activity was observed after organic acid neutralization and treatment with catalase of the cell-free supernatant (CFS. The proteinic nature of the antimicrobial activity was confirmed for the twenty LAB strains by proteolytic digestion of the CFS. Two strains, CWBI-B1431 and CWBI-B1430, with the best antimicrobial activity were selected for further researches. These strains were taxonomically identified by phenotypic and genotypic analyses as Enterococcus mundtii (CWBI-B1431 and Enterococcus faecium (CWBI-B1430. The two strains were sensitive to vancomycin (MIC 2 μg.ml-1 and showed absence of haemolysis.

  20. Characterization of a bacteriocin-like substance produced from a novel isolated strain of Bacillus subtilis SLYY-3

    Science.gov (United States)

    Li, Junfeng; Li, Hongfang; Zhang, Yuanyuan; Duan, Xiaohui; Liu, Jie

    2014-12-01

    In the present research, the strain SLYY-3 was isolated from sediments of Jiaozhou Bay, Qingdao, China. The strain SLYY-3, which produced a bacteriocin-like substance (BLS), was characterized to be a strain of Bacillus subtillis by biochemical profiling and 16S rDNA sequence analysis. It is the first time to report that Bacillus subtilis from Jiaozhou Bay sediments could produce a BLS. The BLS of B. subtillis SLYY-3 exhibited strong inhibitory activity against gram-positive bacteria (including Staphylococcus aureus and B. subtillis) and some fungi (including Penicillium glaucum, Aspergillus niger and Aspergillus flavus). The antimicrobial activity was detected from culture in the exponential growth phase and reached its maximum when culture entered into stationary growth phase. It was thermo-tolerant even when being kept at 100°C for 60 min without losing any activity and stable over a wide pH range from 1.0 to 12.0 while being inactivated by proteolytic enzyme and trypsin, indicating the proteinaceous nature of the BLS. The BLS was purified by precipitation with hydrochloric acid (HCl) and gel filteration (Sephadex G-100). SDS-PAGE analysis of the extracellular peptides of SLYY-3 revealed a bacteriocin-like protein with a molecular mass of 66 kDa. Altogether, these characteristics indicate the potential of the BLS for food industry as a protection against pathogenic and spoilage microorganisms.

  1. Production of bioactive substances by intestinal bacteria as a basis for explaining probiotic mechanisms: bacteriocins and conjugated linoleic acid.

    Science.gov (United States)

    O'Shea, Eileen F; Cotter, Paul D; Stanton, Catherine; Ross, R Paul; Hill, Colin

    2012-01-16

    The mechanisms by which intestinal bacteria achieve their associated health benefits can be complex and multifaceted. In this respect, the diverse microbial composition of the human gastrointestinal tract (GIT) provides an almost unlimited potential source of bioactive substances (pharmabiotics) which can directly or indirectly affect human health. Bacteriocins and fatty acids are just two examples of pharmabiotic substances which may contribute to probiotic functionality within the mammalian GIT. Bacteriocin production is believed to confer producing strains with a competitive advantage within complex microbial environments as a consequence of their associated antimicrobial activity. This has the potential to enable the establishment and prevalence of producing strains as well as directly inhibiting pathogens within the GIT. Consequently, these antimicrobial peptides and the associated intestinal producing strains may be exploited to beneficially influence microbial populations. Intestinal bacteria are also known to produce a diverse array of health-promoting fatty acids. Indeed, certain strains of intestinal bifidobacteria have been shown to produce conjugated linoleic acid (CLA), a fatty acid which has been associated with a variety of systemic health-promoting effects. Recently, the ability to modulate the fatty acid composition of the liver and adipose tissue of the host upon oral administration of CLA-producing bifidobacteria and lactobacilli was demonstrated in a murine model. Importantly, this implies a potential therapeutic role for probiotics in the treatment of certain metabolic and immunoinflammatory disorders. Such examples serve to highlight the potential contribution of pharmabiotic production to probiotic functionality in relation to human health maintenance. PMID:21742394

  2. Purification and characterization of a novel bacteriocin produced by Lactobacillus crustorum MN047 isolated from koumiss from Xinjiang, China.

    Science.gov (United States)

    Yi, Lanhua; Dang, Ying; Wu, Jingli; Zhang, Lihui; Liu, Xiaojiao; Liu, Bianfang; Zhou, Yuan; Lu, Xin

    2016-09-01

    The growing emergence of antibiotic-resistant bacteria in the food industry needs to be controlled with effective antimicrobials. In this study, bacteriocin MN047 A (BMA) was found to have antibacterial activity against multidrug-resistant bacteria. It was produced by Lactobacillus crustorum MN047, which was first isolated from koumiss, a traditional fermented dairy product from Xinjiang Autonomous Region, China. It was purified by ammonium sulfate precipitation, ion-exchange chromatography, and reversed-phase chromatography. It had a low molecular mass of 1,770.89 Da according to matrix-assisted laser desorption/ionization time-of-flight mass spectrometry, and the sequence was identified as QLPWQILGIVAGMFQA by liquid chromatography-tandem mass spectrometry analysis and MASCOT searching. It was proteinaceous in nature: the bacteriocin was digested by protease but not by α-amylase or lipase. It showed broad pH toleration (pH 2-11), good thermostability, and good storage stability. It had a broad inhibitory spectrum, including both gram-positive and gram-negative bacteria. Growth curve and time-kill kinetics indicated that it was bactericidal to the indicator strains, and this finding was verified by scanning electron microscope and transmission electron microscope after treatment with BMA. As well, BMA halted the growth of Staphylococcus aureus and Escherichia coli in the G1 and G2/M phases according to cell-cycle analysis by flow cytometry, indicating that BMA had comprehensive inhibitory effects against foodborne pathogens. PMID:27423943

  3. Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against Bacillus spp. Produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage.

    Science.gov (United States)

    Zhao, Shengming; Han, Jinzhi; Bie, Xiaomei; Lu, Zhaoxin; Zhang, Chong; Lv, Fengxia

    2016-04-01

    Bacteriocins are ribosomally synthesized peptides with antimicrobial activity produced by numerous bacteria. A novel bacteriocin-producing strain, Lactobacillus plantarum JLA-9, isolated from Suan-Tsai, a traditional Chinese fermented cabbage, was screened and identified by its physiobiochemical characteristics and 16S rDNA sequence analysis. A new bacteriocin, designated plantaricin JLA-9, was purified using butanol extraction, gel filtration, and reverse-phase high-performance liquid chromatography. The molecular mass of plantaricin JLA-9 was shown to be 1044 Da by MALDI-TOF-MS analyses. The amino acid sequence of plantaricin JLA-9 was predicted to be FWQKMSFA by MALDI-TOF-MS/MS, which was confirmed by Edman degradation. This bacteriocin exhibited broad-spectrum antibacterial activity against Gram-positive and Gram-negative bacteria, especially Bacillus spp., high thermal stability (20 min, 121 °C), and narrow pH stability (pH 2.0-7.0). It was sensitive to α-chymotrypsin, pepsin, alkaline protease, and papain. The mode of action of this bacteriocin responsible for outgrowth inhibition of Bacillus cereus spores was studied. Plantaricin JLA-9 had no detectable effects on germination initiation over 1 h on monitoring the hydration, heat resistance, and 2,6-pyridinedicarboxylic acid (DPA) release of spores. Rather, germination initiation is a prerequisite for the action of plantaricin JLA-9. Plantaricin JLA-9 inhibited growth by preventing the establishment of oxidative metabolism and disrupting membrane integrity in germinating spores within 2 h. The results suggest that plantaricin JLA-9 has potential applications in the control of Bacillus spp. in the food industry. PMID:26985692

  4. PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE

    Directory of Open Access Journals (Sweden)

    Anupama Gupta

    2015-04-01

    Full Text Available Purified bacteriocin produced from Brevibacillus borstelensis AG1 isolated from Marcha a local wine starter herbal cake, was used to enhance the shelf life of tomato paste. Preservative effect of purified bacteriocin was studied for nine days in tomato paste inoculated with food borne pathogens and was compared to commercial biopreservative – nisin and chemical preservative – sodium benzoate. The indicator strains i.e. Listeria monocytogenes MTCC839, Bacillus subtilis CRI and Clostridium perfringens MTCC1739 were used at the amount 8.16, 8.13 and 8.18 log CFU/ml. Viable cells were counted periodically and a consistent reduction in number of viable cells of each tested pathogen was observed. It was found antagonistic against L. monocytogenes MTCC839, B. subtilis CRI and C. perfringes MTCC1739 which are the most challengeable and food borne pathogens found in processed vegetables products. Purified bacteriocin was found active over a wide pH range i.e. 3.0 to 11.0 and was able to withstand temperature up to 100oC. It showed a better preservative potential by reducing pathogenic load of the tested strains (by 2.02, 2.05 and 2.02 log cycles (CFU/ml of L. monocytogenes MTCC839, B. subtilis CRI and C. perfringes MTCC1739, respectively in tomato paste as compared to control (without bacteriocin. This proves efficiency of bacteriocin produced by B. borstelensis AG1 as biopreservative to enhance the safety and shelf life of acidic foods.

  5. Antibacterial activity and genotypic-phenotypic characteristics of bacteriocin-producing Bacillus subtilis KKU213: potential as a probiotic strain.

    Science.gov (United States)

    Khochamit, Nalisa; Siripornadulsil, Surasak; Sukon, Peerapol; Siripornadulsil, Wilailak

    2015-01-01

    The antimicrobial activity and probiotic properties of Bacillus subtilis strain KKU213, isolated from local soil, were investigated. The cell-free supernatant (CFS) of a KKU213 culture containing crude bacteriocins exhibited inhibitory effects on Gram-positive bacteria, including Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, and Staphylococcus aureus. The antibacterial activity of the CFS precipitated with 40% ammonium sulfate (AS) remained even after treatment at 60 and 100 °C, at pH 4 and 10 and with proteolytic enzymes, detergents and heavy metals. When analyzed by SDS-PAGE and overlaid with the indicator strains B. cereus and S. aureus, the 40% AS precipitate exhibited inhibitory activity on proteins smaller than 10 kDa. However, proteins larger than 25 kDa and smaller than 10 kDa were still observed on a native protein gel. Purified subtilosin A was prepared by Amberlite XAD-16 bead extraction and HPLC and analyzed by Nano-LC-QTOF-MS. Its molecular mass was found to be 3.4 kDa, and it retained its antibacterial activity. These results are consistent with the detection of the anti-listerial subtilosin A gene of the sbo/alb cluster in the KKU213 strain, which is 100% identical to that of B. subtilis subsp. subtilis 168. In addition to stable and cyclic subtilosin A, a mixture of many extracellular antibacterial peptides was also detected in the KKU213 culture. The KKU213 strain produced extracellular amylase, cellulase, lipase and protease, is highly acid-resistant (pH 2) when cultured in inulin and promotes health and reduces infection of intestinally colonized broiler chickens. Therefore, we propose that bacteriocin-producing B. subtilis KKU213 could be used as a potential probiotic strain or protective culture. PMID:25440998

  6. Bacteriocin small of Rhizobium leguminosarum belongs to the class of N-acyl-L-homoserine lactone molecules, known as autoinducers and as quorum sensing co-transcription factors.

    Science.gov (United States)

    Schripsema, J; de Rudder, K E; van Vliet, T B; Lankhorst, P P; de Vroom, E; Kijne, J W; van Brussel, A A

    1996-01-01

    Small bacteriocin was isolated from the culture broth of the gram-negative bacterium Rhizobium leguminosarum, which forms symbiotic nitrogen-fixing root nodules on a number of leguminous plants. The structure of the molecule was elucidated by spectroscopic methods and identified as N-(3R-hydroxy-7-cis-tetradecanoyl)-L-homoserine lactone. The absolute configuration of both asymmetric carbon atoms in the molecule was determined by the use of the chiral solvating agents S-(+)- and R-(-)-2,2,2-trifluoro-1-(9-anthryl)-ethanol. small bacteriocin is structurally related to the quorum sensing co-transcription factors for genes from other bacteria such as Vibrio fischeri, Pseudomonas aeruginosa, Erwinia carotovora, and Agrobacterium tumefaciens which are involved in animal-microbe or plant-microbe interactions. The mechanism of regulation of such interactions by this kind of co-transcription factors is still unknown in R. leguminosarum. PMID:8550454

  7. A Review on Some Chemical Engineering and Microbiological Aspects Considered in the Production of Highly Concentrated Probiotic Cultures and Bacteriocins by Lactococci and Lactobacilli

    OpenAIRE

    Nelson Pérez Guerra

    2012-01-01

    The main purpose of this work is to give an overview on the chemical engineering aspects related with the production of probiotic cultures and bacteriocins. Firstly, some evidence of the potential of different Lactococci and Lactobacilli strains for prevention or treatment of different human diseases, or as growth promoters in farm animals is given. In addition, examples of different commercial dietary supplements containing probiotic lactoccocci and lactobacilli in combination or not with ot...

  8. Genomic and Proteomic Characterization of Bacteriocin-Producing Leuconostoc mesenteroides Strains Isolated from Raw Camel Milk in Two Southwest Algerian Arid Zones

    OpenAIRE

    Zineb Benmechernene; Inmaculada Fernández-No; Marcos Quintela-Baluja; Karola Böhme; Mebrouk Kihal; Pilar Calo-Mata; Jorge Barros-Velázquez

    2014-01-01

    Information on the microbiology of camel milk is very limited. In this work, the genetic characterization and proteomic identification of 13 putative producing bacteriocin Leuconostoc strains exhibiting antilisterial activity and isolated from camel milk were performed. DNA sequencing of the 13 selected strains revealed high homology among the 16S rRNA genes for all strains. In addition, 99% homology with Leuconostoc mesenteroides was observed when these sequences were analysed by the BLAST t...

  9. Inhibition of Listeria monocytogenes in Hot Dogs by Surface Application of Freeze-Dried Bacteriocin-Containing Powders from Lactic Acid Bacteria.

    Science.gov (United States)

    Ünlü, Gülhan; Nielsen, Barbara; Ionita, Claudia

    2016-06-01

    Six lactic acid bacteria (LAB) strains, Lactococcus lactis BFE 920, L. lactis subsp. lactis ATCC 11454, L. lactis subsp. cremoris ATCC 14365, Lactobacillus curvatus L442, Lact. curvatus LTH 1174, and Lact. bavaricus MN, were grown in cheddar cheese whey supplemented with complex nutrient sources. Cell-free culture supernatants were freeze-dried, and the resulting bacteriocin-containing powders were applied on the surface of hot dogs that were inoculated (~4 log cfu/hot dog) with a five-strain Listeria monocytogenes cocktail. Hot dogs were vacuum-sealed and stored at 4 °C for 4 weeks. L. monocytogenes was enumerated, using both tryptic soy agar (TSA) and oxford listeria agar (OXA), on day 0 and at 1, 2, 3, and 4 weeks of the refrigerated storage. In hot dogs containing only the L. monocytogenes inoculum, L. monocytogenes counts increased from 4 up to 7 log cfu/hot dog. All samples containing freeze-dried bacteriocin-containing powders exhibited significantly lowered (P < 0.05) L. monocytogenes populations on the surface of hot dogs throughout the 4-week study except for bavaricin MN powder. Bacterial counts on hot dogs packed without any powder were statistically equal on day 0 when enumerated on OXA. Freeze-dried bacteriocin-containing powders from Lact. curvatus L442 and L. lactis subsp. cremoris ATCC 14365 decreased L. monocytogenes populations on the surface of hot dogs by greater than 2 log cfu/hot dog throughout the 4-week study. For the powdered bacteriocin preparations from L. lactis BFE 920, L. lactis subsp. lactis ATCC 11454, and Lact. curvatus LTH 1174, L. monocytogenes populations were determined to be approximately 3-log cfu/hot dog after 4 weeks of storage. PMID:27094263

  10. Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations.

    Science.gov (United States)

    Messens, Winy; Neysens, Patricia; Vansieleghem, Wim; Vanderhoeven, Johan; De Vuyst, Luc

    2002-03-01

    The biokinetics of cell growth of Lactobacillus amylovorus DCE 471 and bacteriocin production by this strain were investigated as a function of the temperatures (28 to 44C) and pH values (pH 4.2 to 6.4) that are characteristic of a sourdough fermentation process. The influence of temperature and pH on microbial behavior is described by using a successfully validated predictive model. PMID:11872497

  11. Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

    OpenAIRE

    Messens, Winy; Neysens, Patricia; Vansieleghem, Wim; Vanderhoeven, Johan; De Vuyst, Luc

    2002-01-01

    The biokinetics of cell growth of Lactobacillus amylovorus DCE 471 and bacteriocin production by this strain were investigated as a function of the temperatures (28 to 44°C) and pH values (pH 4.2 to 6.4) that are characteristic of a sourdough fermentation process. The influence of temperature and pH on microbial behavior is described by using a successfully validated predictive model.

  12. Characterization of bacteriocins produced by Lactococcus lactis strains Caracterização de bacteriocinas produzidas por linhagens de Lactococcus lactis

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    Izildinha Moreno

    2000-09-01

    Full Text Available Bacteriocins produced by fifteen strains of Lactococcus lactis (14 L. lactis subsp. lactis and one L. lactis subsp. cremoris were heat resistant, sensitive to several proteolytic enzymes and active over a wide range of pH. Their resistance to the heating was greatly influenced by the pH. Only the strain L. lactis subsp. lactis ITAL 383 produced a bacteriocin with a wide activity spectrum, similar to nisin of L. lactis subsp. lactis ATCC 11454. This bacteriocin inhibited closely related species and other Gram-positive microorganisms including Listeria monocytogenes and Staphylococcus aureus, but it was not active against the Gram-negative bacteria tested. The identification of partially purified antimicrobial compounds by SDS-PAGE showed that bacteriocin produced by strain ITAL 383 had the same molecular weight of nisin produced by L. lactis subsp. lactis ATCC 11454.Bacteriocinas resistentes ao aquecimento produzidas por quinze linhagens de Lactococcus lactis (14 L. lactis subsp. lactis e 1 L. lactis subsp. cremoris foram sensíveis à enzimas proteolíticas e ativas em uma ampla faixa de pH. A resistência dessas bacteriocinas ao aquecimento foi fortemente influenciada pelo pH do meio. Somente a linhagem L. lactis subsp. lactis ITAL 383 produziu uma bacteriocina com um amplo espectro de atividade, semelhante ao da nisina de L. lactis subsp. lactis ATCC 11454. Esta bacteriocina inibiu as espécies relacionadas e outros microorganismos gram-positivos, inclusive Listeria monocytogenes e Staphylococcus aureus, mas não as bactérias Gram-negativas examinadas. A identificação do composto antimicrobiano parcialmente purificado por SDS-PAGE revelou um peso molecular similar entre a bacteriocina ITAL 383 e a nisina de L. lactis subsp lactis ATCC 11454.

  13. A Sequential Statistical Approach towards an Optimized Production of a Broad Spectrum Bacteriocin Substance from a Soil Bacterium Bacillus sp. YAS 1 Strain

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    Amira M. Embaby

    2014-01-01

    Full Text Available Bacteriocins, ribosomally synthesized antimicrobial peptides, display potential applications in agriculture, medicine, and industry. The present study highlights integral statistical optimization and partial characterization of a bacteriocin substance from a soil bacterium taxonomically affiliated as Bacillus sp. YAS 1 after biochemical and molecular identifications. A sequential statistical approach (Plackett-Burman and Box-Behnken was employed to optimize bacteriocin (BAC YAS 1 production. Using optimal levels of three key determinants (yeast extract (0.48% (w/v, incubation time (62 hrs, and agitation speed (207 rpm in peptone yeast beef based production medium resulted in 1.6-fold enhancement in BAC YAS 1 level (470 AU/mL arbitrary units against Erwinia amylovora. BAC YAS 1 showed activity over a wide range of pH (1–13 and temperature (45–80°C. A wide spectrum antimicrobial activity of BAC YAS 1 against the human pathogens (Clostridium perfringens, Staphylococcus epidermidis, Campylobacter jejuni, Enterobacter aerogenes, Enterococcus sp., Proteus sp., Klebsiella sp., and Salmonella typhimurium, the plant pathogen (E. amylovora, and the food spoiler (Listeria innocua was demonstrated. On top and above, BAC YAS 1 showed no antimicrobial activity towards lactic acid bacteria (Lactobacillus bulgaricus, L. casei, L. lactis, and L. reuteri. Promising characteristics of BAC YAS 1 prompt its commercialization for efficient utilization in several industries.

  14. Cloning and Expression of Synthetic Genes Encoding the Broad Antimicrobial Spectrum Bacteriocins SRCAM 602, OR-7, E-760, and L-1077, by Recombinant Pichia pastoris

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    Sara Arbulu

    2015-01-01

    Full Text Available We have evaluated the cloning and functional expression of previously described broad antimicrobial spectrum bacteriocins SRCAM 602, OR-7, E-760, and L-1077, by recombinant Pichia pastoris. Synthetic genes, matching the codon usage of P. pastoris, were designed from the known mature amino acid sequence of these bacteriocins and cloned into the protein expression vector pPICZαA. The recombinant derived plasmids were linearized and transformed into competent P. pastoris X-33, and the presence of integrated plasmids into the transformed cells was confirmed by PCR and sequencing of the inserts. The antimicrobial activity, expected in supernatants of the recombinant P. pastoris producers, was purified using a multistep chromatographic procedure including ammonium sulfate precipitation, desalting by gel filtration, cation exchange-, hydrophobic interaction-, and reverse phase-chromatography (RP-FPLC. However, a measurable antimicrobial activity was only detected after the hydrophobic interaction and RP-FPLC steps of the purified supernatants. MALDI-TOF MS analysis of the antimicrobial fractions eluted from RP-FPLC revealed the existence of peptide fragments of lower and higher molecular mass than expected. MALDI-TOF/TOF MS analysis of selected peptides from eluted RP-FPLC samples with antimicrobial activity indicated the presence of peptide fragments not related to the amino acid sequence of the cloned bacteriocins.

  15. Characterization and purification of a bacteriocin from Lactobacillus paracasei subsp. paracasei BMK2005, an intestinal isolate active against multidrug-resistant pathogens.

    Science.gov (United States)

    Bendjeddou, Kamel; Fons, Michel; Strocker, Pierre; Sadoun, Djamila

    2012-04-01

    A strain of Lactobacillus paracasei subsp. paracasei BMK2005 isolated from healthy infant faeces has shown a remarkable antibacterial activity against 32 bacterial pathogenic strains of human clinical isolates. Among them, 13 strains belonging to species of Escherichia coli, Citrobacter freundii, Citrobacter diversus, Klebsiella oxytoca, Enterobacter cloacae and Pseudomonas aeruginosa were resistant to Cefotaxime (CTX) and Ceftazidime (CAZ), and 4 strains of Staphylococcus aureus were resistant to Methicillin (MRSA). This antibacterial activity was attributed to a bacteriocin designated as Paracaseicin A. It was heat-stable up to 120°C for 5 min and active within the pH range of 2-5. Its activity was lost when treated with proteases, which reveals its proteinaceous nature. This bacteriocin was successfully purified only by two steps of reversed phase chromatography. Its molecular mass, determined by mass spectrometry analysis, was 2,462.5 Da. To our knowledge, the present study is the first report on characterization and purification of a bacteriocin, produced by a L. paracasei subsp. paracasei strain exhibiting an antibacterial activity against various multidrug-resistant species of Gram-positive and Gram-negative bacteria, which reveals its potential for use in prevention or treatment of infections caused by multidrug-resistant species especially in cases of antibiotics-associated diarrhea (AAD). PMID:22805936

  16. Identification and partial characterization of a bacteriocin-like inhibitory substance (BLIS) from Lb. Bulgaricus K41 isolated from indigenous yogurts.

    Science.gov (United States)

    Zaeim, Davood; Soleimanian-Zad, Sabihe; Sheikh-Zeinoddin, Mahmoud

    2014-01-01

    Forty-two strains of Lactobacillus bulgaricus isolated from locally made yogurts were examined and compared for bacteriocin producing ability using spot on lawn assay which improved by taking photo and image processing. Lb. bulgaricus K41 exhibited the highest inhibition level against indicators. K41 Bacteriocin-like inhibitory substance is sensitive to proteolytic enzymes (proteinase K, pepsin, and trypsin) but α-amylase makes slight reduction in its activity and it is resistant to lipase. This antibacterial peptide is extremely heat-stable (121 °C for 15 min) and remains active over a wide pH range (pH = 2 to 10); also nonionic detergents (Tween-20, Tween-80, and Triton X100) showed no effect on its activity. The inhibitory spectrum is against Gram-positive bacteria (except Staphylococcus aureus) with extremely antilisterial activity and it is almost ineffective against Gram-negative bacteria. The mode of its action was identified as bactericidal against Listeria monocytogenes. The properties of K41 bacteriocin-like inhibitory substance add to its safety as a biopreservative produced by a generally recognized as safe (GRAS) bacterium suggesting it can be used in hurdle technology for ready-to-eat foods as one of the main sources of Listeria contaminations. PMID:24279356

  17. Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent.

    Science.gov (United States)

    Kaboré, Donatien; Nielsen, Dennis Sandris; Sawadogo-Lingani, Hagrétou; Diawara, Bréhima; Dicko, Mamoudou Hama; Jakobsen, Mogens; Thorsen, Line

    2013-03-01

    Maari is a spontaneously alkaline fermented food condiment made from baobab tree seeds. Due to the spontaneous nature of maari fermentations growth of the opportunistic human pathogen Bacillus cereus is occasionally observed. Bacillus subtilis strains are important for alkaline seed fermentations because of their enzymatic activities contributing to desirable texture, flavor and pH development. Some B. subtilis strains have antimicrobial properties against B. cereus. In the present work, three bacteriocin producing B. subtilis strains (B3, B122 and B222) isolated from maari were tested. The production of antimicrobial activity by the three strains was found to be greatly influenced by the substrate. All three B. subtilis strains produced antimicrobial activity against B. cereus NVH391-98 in BHI broth as determined by the agar well diffusion assay, whereas no antimicrobial activity was detected in whole cooked baobab seeds and in 10% (w/v) grinded baobab seeds. Incorporation of BHI with up to 5% (w/w) grinded baobab seeds enhanced the antimicrobial activity of B. subtilis compared with pure BHI in a strain dependent manner. Incorporation of BHI with 50% (w/w) baobab grinded seeds decreased the antimicrobial activity. Addition of the inorganic salts FeCl₃, MgSO₄ and MnSO₄ has previously been reported to increase bacteriocin production of B. subtilis, but the addition of these salts to 10% (w/v) grinded baobab seed broth did not cause antimicrobial activity. Survival of B. cereus NVH391-98 in co-culture with B. subtilis was tested in BHI broth, 10% (w/v) grinded baobab seed based broth and during baobab seed fermentation to produce maari. B. cereus NVH391-98 grew well in all three substrates in mono-culture. All the 3 B. subtilis strains were able to decrease B. cereus NVH391-98 to levels below the detection limit (starter culture candidates originating from maari which are able to prevent pathogen outgrowth remain to be identified. PMID:23376785

  18. Isolation and Taxonomic Identity of Bacteriocin-Producing Lactic Acid Bacteria from Retail Foods and Animal Sources

    Directory of Open Access Journals (Sweden)

    Chris Henning

    2015-03-01

    Full Text Available Bacteriocin-producing (Bac+ lactic acid bacteria (LAB were isolated from a variety of food products and animal sources. Samples were enriched in de Man, Rogosa, and Sharpe (MRS Lactocilli broth and plated onto MRS agar plates using a “sandwich overlay” technique. Inhibitory activity was detected by the “deferred antagonism” indicator overlay method using Listeria monocytogenes as the primary indicator organism. Antimicrobial activity against L. monocytogenes was detected by 41 isolates obtained from 23 of 170 food samples (14% and 11 of 110 samples from animal sources (10% tested. Isolated Bac+ LAB included Lactococcus lactis, Lactobacillus curvatus, Carnobacterium maltaromaticum, Leuconostoc mesenteroides, and Pediococcus acidilactici, as well as Enterococcus faecium, Enterococcus faecalis, Enterococcus hirae, and Enterococcus thailandicus. In addition to these, two Gram-negative bacteria were isolated (Serratia plymuthica, and Serratia ficaria that demonstrated inhibitory activity against L. monocytogenes, Staphylococcus aureus, and Enterococcus faecalis (S. ficaria additionally showed activity against Salmonella Typhimurium. These data continue to demonstrate that despite more than a decade of antimicrobial interventions on meats and produce, a wide variety of food products still contain Bac+ microbiota that are likely eaten by consumers and may have application as natural food preservatives.

  19. The streptococcal inhibitor of complement (SIC) protects Streptococcus pyogenes from bacteriocin-like inhibitory substance (BLIS) from Streptococcus salivarius.

    Science.gov (United States)

    Minami, Masaaki; Ohmori, Daisuke; Tatsuno, Ichiro; Isaka, Masanori; Kawamura, Yoshiaki; Ohta, Michio; Hasegawa, Tadao

    2009-09-01

    Streptococcus salivarius inhibits the growth of Streptococcus pyogenes in vitro. Streptococcus pyogenes has various virulence factors, including the streptococcus inhibitor of complement (SIC). Although SIC inhibits the activity of the peptides LL-37 and NAP1, the relationship between SIC and the bacteriocin-like inhibitory substance (BLIS) has not been elucidated. Here, we evaluated whether S. salivarius BLIS affects S. pyogenes SIC. We created three deltasic mutant strains from three S. pyogenes strains and performed deferred antagonism assays. The test strains were BLIS-positive S. salivarius JCM5707 and BLIS-negative S. salivarius NCU12. Deferred antagonism assays with JCM5707 showed that the inhibitory zones in the three deltasic mutant strains were wider than those in the three wild-type strains. Streptococcus pyogenes was cultured in BLIS-containing broth and the change in SIC in the supernatant was assessed by two-dimensional gel electrophoresis (2-DE). The 2-DE analysis of S. pyogenes exoproteins with the JCM5707 supernatant showed reduced SIC compared with those without the JCM5707 supernatant. Changes in sic mRNA levels affected by S. salivarius BLIS were evaluated by a reverse transcriptase-PCR. The sic mRNA level was affected more by the BLIS-positive S. salivarius than by the BLIS-negative strain. Our result indicates that SIC plays a role in the inhibition of S. salivarius BLIS. PMID:19594623

  20. Expression of a novel bacteriocin-the plantaricin Pln1-in Escherichia coli and its functional analysis.

    Science.gov (United States)

    Meng, Fanqiang; Zhao, Haizhen; Zhang, Chong; Lu, Fengxia; Bie, Xiaomei; Lu, Zhaoxin

    2016-03-01

    A potential bacteriocin gene was isolated from 18575 ORFs by bioinformatics methods. It was named pln1, and cloned into pET32a. Then, it was expressed as a thioredoxin-Pln1 fusion protein in Escherichia coli BL21 (DE3). The fusion protein was purified by Ni-NTA, and thioredoxin was removed by enterokinase. Finally, Pln1 was purified using a cation affinity column. The yields of fused and cleaved Pln1 peptides were 100-110 mg/l and 9-11 mg/l, respectively. Pln1 was stable in an acidic environment and at temperatures below 60 °C, but was easily degraded under alkaline conditions and by protease treatment. The cleaved and purified Pln1 showed strong antimicrobial activity against gram-positive bacteria such as Micrococcus luteus CMCC 63202, Staphylococcus epidermidis, Lactococcus lactis NZ3900, Lactobacillus paracasei CICC 20241, and Listeria innocua CICC 10417. In particular, Pln1 had a better activity against methicillin-resistant S. epidermidis (MRSE) than nisin, thereby offering an attractive approach to counter bacterial antibiotic resistance. PMID:26586613

  1. Aqueous two-phase flotation for primary recovery of bacteriocin-like inhibitory substance (BLIS) from Pediococcus acidilactici Kp10.

    Science.gov (United States)

    Md Sidek, Nurul Lyana; Tan, Joo Shun; Abbasiliasi, Sahar; Wong, Fadzlie Wong Faizal; Mustafa, Shuhaimi; Ariff, Arbakariya B

    2016-08-01

    An aqueous two-phase flotation (ATPF) system based on polyethylene glycol (PEG) and sodium citrate (NaNO3C6H5O7·2H2O) was considered for primary recovery of bacteriocin-like inhibitory substance (BLIS) from Pediococcus acidilactici Kp10. The effects of ATPF parameters namely phase composition, tie-line length (TLL), volume ratio between the two phases (VR), amount of crude load (CL), pH, nitrogen gas flow rate (FR) and flotation time (FT) on the performance of recovery were evaluated. BLIS was mainly concentrated into the upper PEG-rich phase in all systems tested so far. The optimum conditions for BLIS purification, which composed of PEG 8000/sodium citrate, were: TLL of 42.6, VR of 0.4, CL of 22% (w/w), pH 7, average FT of 30min and FR of 20mL/min. BLIS was partially purified up to 5.9-fold with a separation efficiency of 99% under this optimal conditions. A maximum yield of BLIS activity of about 70.3% was recovered in the PEG phase. The BLIS from the top phase was successfully recovered with a single band in SDS-gel with molecular weight of about 10-15kDa. ATPF was found to be an effective technique for the recovery of BLIS from the fermentation broth of P. acidilactici Kp10. PMID:27262666

  2. Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza Bacteriocina produzida por Lactobacillus pentosus ST712BZ isolad de boza

    Directory of Open Access Journals (Sweden)

    Svetoslav D. Todorov

    2007-03-01

    Full Text Available Bacteriocin ST712BZ (14.0kDa in size inhibits the growth of Lactobacillus casei,Escherichia coli, Pseudomonas aeruginosa,Enterococcus faecalis, Klebsiella pneumoniae and Lactobacillus curvatus. Growth of strain ST712BZ in BHI, M17, soy milk and molasses was similar to growth in MRS, with optimal bacteriocin production (12800AU/mL recorded in MRS after 24h. The same level of bacteriocin production (12800AU/mL was recorded in MRS broth with an initial pH of 6.5, 6.0 and 5.5. However, MRS broth (pH 6.5 supplemented with 1mM EDTA, yielded only 6400AU/mL. Low levels of bacteriocin activity were recorded in MRS broth with an initial pH of 5.0 and 4.5. Of all media compositions tested, MRS supplemented with tryptone (20.0g/L, glucose (20.0 to 40.0g/L, mannose (20.0g/L, vitamin B12, or vitamin C yielded 12800AU/mL. Glycerol concentrations of 1.0g/L and higher repressed bacteriocin production. Maximal bacteriocin activity (25600AU/mL was recorded in MRS supplemented with Vit. B1 or DL-6,8-thioctic acid.A bacteriocina ST712BZ produzida par Lactobacillus pentosus (peso molecular de 14,0kDa inibe o crescimento de Lactobacillus casei,Escherichia coli, Pseudomonas aeruginosa,Enterococcus faecalis, Klebsiella pneumoniae e Lactobacillus curvatus. O crescimento de L. pentosus ST712BZ em BHI, M17, leite de soja e melaços foi semelhante ao observado em MRS, registando-se a produção máxima de bacteriocina (12800UA/mL em MRS após 24 h. Observou-se o mesmo nível de produção de bacteriocina (12800UA/mL em caldo MRS com pH inicial de 6,5, 6,0 e 5,5. No entanto, em caldo MRS (pH 6,5 suplementado com 1 mM de EDTA a produção apenas atingiu 6400UA/mL. Os níveis de atividade bacteriocinogênica detectados em caldo MRS com um pH inicial de 5,0 e 4,5 foram baixos. De todas as fórmulas de meios de cultura testadas a que apresentou a atividade máxima 12800UA/mL foi MRS suplemento de triptona (20,0g/L, glicose (20,0 e 40,0 g/L, manose (20.0 g/L, vitamina B12 e

  3. Molecular Detection and Sensitivity to Antibiotics and Bacteriocins of Pathogens Isolated from Bovine Mastitis in Family Dairy Herds of Central Mexico

    OpenAIRE

    Ma. Fabiola León-Galván; Barboza-Corona, José E.; A. Arianna Lechuga-Arana; Mauricio Valencia-Posadas; Aguayo, Daniel D.; Carlos Cedillo-Pelaez; Erika A. Martínez-Ortega; Gutierrez-Chavez, Abner J.

    2015-01-01

    Thirty-two farms (n = 535 cows) located in the state of Guanajuato, Mexico, were sampled. Pathogens from bovine subclinical mastitis (SCM) and clinical mastitis (CLM) were identified by 16S rDNA and the sensitivity to both antibiotics and bacteriocins of Bacillus thuringiensis was tested. Forty-six milk samples were selected for their positive California Mastitis Test (CMT) (≥3) and any abnormality in the udder or milk. The frequency of SCM and CLM was 39.1% and 9.3%, respectively. Averages f...

  4. Detection and characterization of bacteriocin-producing Lactococcus lactis strains Detecção e caracterização de Lactococcus lactis produtores de bacteriocinas

    Directory of Open Access Journals (Sweden)

    Izildinha Moreno

    1999-04-01

    Full Text Available One hundred sixty seven strains of Lactococcus lactis were screened for bacteriocin production by well diffusion assay of GM17 agar. Fourteen (8.4% produced antimicrobial activity other than organic acids, bacteriophages or hydrogen peroxide. The frequency of bacteriocin production ranged from 2% in L. lactis subsp. cremoris up to 12% in L. lactis subsp. lactis. Antimicrobial activities were not observed in any strain of L. lactis subsp. lactis var. diacetylactis. Among thirteen bacteriocin-producing strains and two nisin-producing strains (L. lactis subsp. lactis ATCC 11454 and L. lactis subsp. lactis CNRZ 150, eight (53% were characterized as lactose-positive (Lac+ and proteinase-negative (Prt-. The bacteriocin-producing cultures were also characterized on the basis of plasmid content. All strains had 2 to 7 plasmids with molecular weights varying from 0.5 to 28.1 Mdal. Four strains (ITAL 435, ITAL 436, ITAL 437 and ITAL 438 showed identical profiles and the other were quite distinct.Um total de 167 linhagens de L. lactis foi selecionado para os testes de produção de bacteriocinas pelo método de difusão em poços em agar GM17. Desse total, 14 (8.4% produziram substâncias inibidoras que não foram associadas com ácidos orgânicos, peróxido de hidrogênio e bacteriófagos. A frequência de produção de bacteriocinas variou de 2% em L. lactis subsp. cremoris a 12% em L. lactis subsp. lactis. Nenhuma das linhagens de L. lactis subsp. lactis var. diacetylactis produziu substâncias inibidoras. De 13 linhagens produtoras de bacteriocinas e duas de nisina (L. lactis subsp. lactis ATCC 11454 e L. lactis subsp. lactis CNRZ 150, 8 (53% foram caracterizadas como lactose-positivas (Lac+ e proteinase-negativas (Prt-. As linhagens produtoras de bacteriocinas também foram caracterizadas no seu conteúdo de plasmídios. Elas apresentaram de 2 a 7 plasmídios, com pesos moleculares aproximados de 0.5 a 28.1 Mdal. Quatro linhagens (ITAL 435, ITAL 436

  5. In Vitro Detection And Characterization Of Bacteriocin-Like Inhibitory Activity Of Lactic Acid Bacteria (Lab) Isolated From Senegalese Local Food Products

    OpenAIRE

    Diop, Mb.; Dubois Dauphin, Robin; Dortu, C.; Destain, Jacqueline; Tine, E.; Thonart, Philippe

    2008-01-01

    The prevalence of lactic acid bacteria (LAB) in Senegalese local food products was determined to be 109 CFU/g in millet flour and milk products, and 103 CFU/g in seafood products. These food products are generally preserved by spontaneous fermentation (without addition of starters). Of 220 lactic acid bacteria strains randomly selected from such products, 12 isolates capable of producing bacteriocin-like substances (bac+) were detected. Based on the use of API 50 CH test kits and 16S rDNA seq...

  6. Mode of action and in vitro susceptibility of mastitis pathogens to macedocin ST91KM and preparation of a teat seal containing the bacteriocin

    Directory of Open Access Journals (Sweden)

    Renee Pieterse

    2010-03-01

    Full Text Available Mastitis is considered to be the most economically costly disease affecting the dairy industry. Regular dosage of animals with antibiotics, including use of prophylactic concentrations, may select for resistant strains. The purpose of this study was to determine the mode of action of a new bacteriocin (macedocin ST91KM, to evaluate the antimicrobial resistance of mastitis pathogens to antibiotics commonly used in treatment remedies, and to introduce the possible use of an alternative antimicrobial agent. The bacteriocin macedocin ST91KM, produced by Streptococcus gallolyticus subsp. macedonicus ST91KM, is bactericidal to Streptococcus agalactiae, Streptococcus dysgalactiae, Streptococcus uberis and Staphylococcus aureus associated with mastitis infections, including strains resistant to methicillin and oxacillin. Sensitive cells were deformed and secreted nucleotides, K+ and β-galactosidase when exposed to macedocin ST91KM. Adsorption of the peptide to target cells decreased in the presence of solvents, suggesting that receptors on the cell surfaces have lipid moieties. No adsorption was recorded in the presence of MgCl2, KI and Na2CO3, suggesting that ionic strength plays an important role. A teat seal preparation containing macedocin ST91KM effectively released the peptide and inhibited the growth of S. agalactiae. Macedocin ST91KM could form the basis for alternative dry cow therapy to prevent mastitis infections in dairy cows as it is effective against pathogens that display resistance to conventional antibiotic therapy.

  7. Controlling Listeria monocytogenes on Pork Meat with Combinations of Lyophilized Cell-adsorbed Bacteriocin of Lactobacillus curvatus CWBI-B28 and Organic Acids or Salts

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    Privat Kouakou

    2016-06-01

    Full Text Available The main aim of this study was to see if the antilisterial action of lyophilized cell-adsorbed bacteriocin from Lactobacillus curvatus CWBI-B28 might be reinforced by simultaneous treatment with an organic acid or salt. Slices of raw pork (lean bacon inoculated with Listeria monocytogenes (at 102 cfu/g meat were either vacuum packaged directly and stored at 4°C or treated prior to packaging with a solution containing either lyophilized cell-adsorbed bacteriocin from Lactobacillus curvatus CWBI-B28 (at 1 g/100 mL, an organic acid or salt, or both. The organic acids/salts used were acetic acid, lactic acid, sodium acetate, sodium diacetate, potassium sorbate, and potassium benzoate and the concentrations of the corresponding solutions were calculated so as to treat each slice with approximately 0.1, 0.3, or 0.5 mg acid/salt. Of the antimicrobials used alone, LCaB had the strongest inhibitory effect (a 1-Log reduction in the Listeria cfu count after two weeks, followed by an increase. In combination with LCaB, three antimicrobials had a much more drastic effect: acetic acid, sodium diacetate, and potassium benzoate. At the highest acid/salt concentration tested in such combinations, Listeria became undetectable after one or two weeks and remained so until the end of the 6-week experiment.

  8. Bacteriocin-producing strains of Lactobacillus plantarum inhibit adhesion of Staphylococcus aureus to extracellular matrix: quantitative insight and implications in antibacterial therapy.

    Science.gov (United States)

    Mukherjee, Sandipan; Ramesh, Aiyagari

    2015-12-01

    In the present study, the adhesion of bacteriocin-producing probiotic strains of Lactobacillus plantarum onto extracellular matrix (ECM) proteins such as collagen and mucin and their potential to prevent pathogen invasion onto the ECM was ascertained. Fluorescence-based in vitro assays indicated that L. plantarum strains CRA21, CRA38 and CRA52 displayed considerable adhesion to ECM molecules, which was comparable to the probiotic Lactobacillus rhamnosus GG. Flow cytometry-based quantitative assessment of the adhesion potential suggested that L. plantarum CRA21 exhibited superior adhesion onto the ECM as compared with other lactic acid bacteria strains. Furthermore, fluorescence-based assays suggested that the highest inhibition of Staphylococcus aureus adhesion onto collagen and mucin by bacteriocin-producing L. plantarum strains was observed in the exclusion mode as compared with the competition and displacement modes. This observation was supported by the higher binding affinity (k(d)) for the ECM exhibited by the L. plantarum strains as compared with S. aureus. Interestingly, a crude plantaricin A extract from food isolates of L. plantarum displayed potent antibacterial activity on ECM-adhered S. aureus cells. It is envisaged that the L. plantarum isolates displaying bacteriocinogenic and ECM-adhering traits can perhaps be explored to develop safe antibacterial therapeutic agents. PMID:26445850

  9. Molecular detection and sensitivity to antibiotics and bacteriocins of pathogens isolated from bovine mastitis in family dairy herds of central Mexico.

    Science.gov (United States)

    León-Galván, Ma Fabiola; Barboza-Corona, José E; Lechuga-Arana, A Arianna; Valencia-Posadas, Mauricio; Aguayo, Daniel D; Cedillo-Pelaez, Carlos; Martínez-Ortega, Erika A; Gutierrez-Chavez, Abner J

    2015-01-01

    Thirty-two farms (n = 535 cows) located in the state of Guanajuato, Mexico, were sampled. Pathogens from bovine subclinical mastitis (SCM) and clinical mastitis (CLM) were identified by 16S rDNA and the sensitivity to both antibiotics and bacteriocins of Bacillus thuringiensis was tested. Forty-six milk samples were selected for their positive California Mastitis Test (CMT) (≥3) and any abnormality in the udder or milk. The frequency of SCM and CLM was 39.1% and 9.3%, respectively. Averages for test day milk yield (MY), lactation number (LN), herd size (HS), and number of days in milk (DM) were 20.6 kg, 2.8 lactations, 16.7 animals, and 164.1 days, respectively. MY was dependent on dairy herd (DH), LN, HS, and DM (P Brevibacterium stationis, B. conglomeratum, and Staphylococcus agnetis. Bacterial isolates were resistant to penicillin, clindamycin, ampicillin, and cefotaxime. Bacteriocins synthesized by Bacillus thuringiensis inhibited the growth of multiantibiotic resistance bacteria such as S. agnetis, S. equorum, Streptococcus uberis, Brevibacterium stationis, and Brachybacterium conglomeratum, but they were not active against S. sciuri, a microorganism that showed an 84% resistance to antibiotics tested in this study. PMID:25815326

  10. The Stable Interaction Between Signal Peptidase LepB of Escherichia coli and Nuclease Bacteriocins Promotes Toxin Entry into the Cytoplasm.

    Science.gov (United States)

    Mora, Liliana; Moncoq, Karine; England, Patrick; Oberto, Jacques; de Zamaroczy, Miklos

    2015-12-25

    LepB is a key membrane component of the cellular secretion machinery, which releases secreted proteins into the periplasm by cleaving the inner membrane-bound leader. We showed that LepB is also an essential component of the machinery hijacked by the tRNase colicin D for its import. Here we demonstrate that this non-catalytic activity of LepB is to promote the association of the central domain of colicin D with the inner membrane before the FtsH-dependent proteolytic processing and translocation of the toxic tRNase domain into the cytoplasm. The novel structural role of LepB results in a stable interaction with colicin D, with a stoichiometry of 1:1 and a nanomolar Kd determined in vitro. LepB provides a chaperone-like function for the penetration of several nuclease-type bacteriocins into target cells. The colicin-LepB interaction is shown to require only a short peptide sequence within the central domain of these bacteriocins and to involve residues present in the short C-terminal Box E of LepB. Genomic screening identified the conserved LepB binding motif in colicin-like ORFs from 13 additional bacterial species. These findings establish a new paradigm for the functional adaptability of an essential inner-membrane enzyme. PMID:26499796

  11. Molecular Detection and Sensitivity to Antibiotics and Bacteriocins of Pathogens Isolated from Bovine Mastitis in Family Dairy Herds of Central Mexico

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    Ma. Fabiola León-Galván

    2015-01-01

    Full Text Available Thirty-two farms (n=535 cows located in the state of Guanajuato, Mexico, were sampled. Pathogens from bovine subclinical mastitis (SCM and clinical mastitis (CLM were identified by 16S rDNA and the sensitivity to both antibiotics and bacteriocins of Bacillus thuringiensis was tested. Forty-six milk samples were selected for their positive California Mastitis Test (CMT (≥3 and any abnormality in the udder or milk. The frequency of SCM and CLM was 39.1% and 9.3%, respectively. Averages for test day milk yield (MY, lactation number (LN, herd size (HS, and number of days in milk (DM were 20.6 kg, 2.8 lactations, 16.7 animals, and 164.1 days, respectively. MY was dependent on dairy herd (DH, LN, HS, and DM P<0.01, and correlations between udder quarters from the CMT were around 0.49 P<0.01. Coagulase-negative staphylococci were mainly identified, as well as Staphylococcus aureus, Streptococcus uberis, Brevibacterium stationis, B. conglomeratum, and Staphylococcus agnetis. Bacterial isolates were resistant to penicillin, clindamycin, ampicillin, and cefotaxime. Bacteriocins synthesized by Bacillus thuringiensis inhibited the growth of multiantibiotic resistance bacteria such as S. agnetis, S. equorum, Streptococcus uberis, Brevibacterium stationis, and Brachybacterium conglomeratum, but they were not active against S. sciuri, a microorganism that showed an 84% resistance to antibiotics tested in this study.

  12. Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action: produção, organização genética e modo de ação Bacteriocinas de Lactobacillus plantarum

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    Svetoslav D. Todorov

    2009-06-01

    Full Text Available Bacteriocins are biologically active proteins or protein complexes that display a bactericidal mode of action towards usually closely related species. Numerous strains of bacteriocin producing Lactobacillus plantarum have been isolated in the last two decades from different ecological niches including meat, fish, fruits, vegetables, and milk and cereal products. Several of these plantaricins have been characterized and the aminoacid sequence determined. Different aspects of the mode of action, fermentation optimization and genetic organization of the bacteriocin operon have been studied. However, numerous of bacteriocins produced by different Lactobacillus plantarum strains have not been fully characterized. In this article, a brief overview of the classification, genetics, characterization, including mode of action and production optimization for bacteriocins from Lactic Acid Bacteria in general, and where appropriate, with focus on bacteriocins produced by Lactobacillus plantarum, is presented.Bacteriocinas são proteínas ou complexos protéicos biologicamente ativos que apresentam atividade bactericida contra espécies relacionadas. Nas ultimas duas décadas, várias cepas de Lactobacillus plantarum produtoras de bacteriocinas foram isoladas de diferentes nichos ecológicos como carnes, peixes, frutas, vegetais e produtos lácteos e de cereais. Várias plantaricinas foram caracterizadas e suas seqüências de aminoácidos determinadas. Diferentes aspectos do modo de ação, otimização da fermentação e organização genética já foram estudados. Entretanto, muitas bacteriocinas produzidas por diferentes cepas de Lactobacillus plantarum ainda não foram completamente caracterizadas.Nesse artigo, apresenta-se uma breve revisão sobre a classificação, genética, caracterização, modo de ação, e otimização da produção de bacteriocinas de bactérias láticas em geral, e, quando apropriado, de bacteriocinas de Lactobacillus plantarum.

  13. Persistence of the oral probiotic Streptococcus salivarius M18 is dose dependent and megaplasmid transfer can augment their bacteriocin production and adhesion characteristics.

    Science.gov (United States)

    Burton, Jeremy P; Wescombe, Philip A; Macklaim, Jean M; Chai, Melissa H C; Macdonald, Kyle; Hale, John D F; Tagg, John; Reid, Gregor; Gloor, Gregory B; Cadieux, Peter A

    2013-01-01

    Bacteriocin-producing probiotic Streptococcus salivarius M18 offers beneficial modulatory capabilities within the oral microbiome, apparently through potent inhibitory activity against potentially deleterious bacteria, such as Streptococcus pyogenes. The oral cavity persistence of S. salivarius M18 was investigated in 75 subjects receiving four different doses for 28 days. Sixty per cent of the subjects already had some inhibitor-producing S. salivarius in their saliva prior to probiotic intervention. Strain M18's persistence was dependent upon the dose, but not the period of administration. Culture analysis indicated that in some individuals the introduced strain had almost entirely replaced the indigenous S. salivarius, though the total numbers of the species did not increase. Selected subjects showing either high or low probiotic persistence had their salivary populations profiled using Illumina sequencing of the V6 region of the 16S rRNA gene. Analysis indicated that while certain bacterial phenotypes were markedly modulated, the overall composition of the oral microbiome was not modified by the probiotic treatment. Megaplasmids encoding bacteriocins and adhesion factors were transferred in vitro to generate a transconjugant S. salivarius exhibiting enhanced antimicrobial production and binding capabilities to HEp-2 cells. Since no widespread perturbation of the existing indigenous microbiota was associated with oral instillation and given its antimicrobial activity against potentially pathogenic streptococci, it appears that application of probiotic strain M18 offers potential low impact alternative to classical antibiotic prophylaxis. For candidate probiotic strains having relatively poor antimicrobial or adhesive properties, unique derivatives displaying improved probiotic performance may be engineered in vitro by megaplasmid transfer. PMID:23785463

  14. Persistence of the oral probiotic Streptococcus salivarius M18 is dose dependent and megaplasmid transfer can augment their bacteriocin production and adhesion characteristics.

    Directory of Open Access Journals (Sweden)

    Jeremy P Burton

    Full Text Available Bacteriocin-producing probiotic Streptococcus salivarius M18 offers beneficial modulatory capabilities within the oral microbiome, apparently through potent inhibitory activity against potentially deleterious bacteria, such as Streptococcus pyogenes. The oral cavity persistence of S. salivarius M18 was investigated in 75 subjects receiving four different doses for 28 days. Sixty per cent of the subjects already had some inhibitor-producing S. salivarius in their saliva prior to probiotic intervention. Strain M18's persistence was dependent upon the dose, but not the period of administration. Culture analysis indicated that in some individuals the introduced strain had almost entirely replaced the indigenous S. salivarius, though the total numbers of the species did not increase. Selected subjects showing either high or low probiotic persistence had their salivary populations profiled using Illumina sequencing of the V6 region of the 16S rRNA gene. Analysis indicated that while certain bacterial phenotypes were markedly modulated, the overall composition of the oral microbiome was not modified by the probiotic treatment. Megaplasmids encoding bacteriocins and adhesion factors were transferred in vitro to generate a transconjugant S. salivarius exhibiting enhanced antimicrobial production and binding capabilities to HEp-2 cells. Since no widespread perturbation of the existing indigenous microbiota was associated with oral instillation and given its antimicrobial activity against potentially pathogenic streptococci, it appears that application of probiotic strain M18 offers potential low impact alternative to classical antibiotic prophylaxis. For candidate probiotic strains having relatively poor antimicrobial or adhesive properties, unique derivatives displaying improved probiotic performance may be engineered in vitro by megaplasmid transfer.

  15. 广谱抗菌肽——片球菌素pediocin PA-1%Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria

    Institute of Scientific and Technical Information of China (English)

    吕燕妮

    2011-01-01

    Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industrys. This antimicrobial peptide is the most extensively studied class Ⅱa bacteriocin, and it has been sufficiently well characterized to be used as a food biopreservative. This review focuses on the progress that have been made in the elucidations of its structure and mode of action, includes an overview of its applications in food systems. In the future, protein engineering, genetic engineering and chemical synthesis may lead to the development of new antimicrobial peptides with improved properties, based on some features of the pediocin PA-1 molecule.%片球菌素PA-1是一种广谱的乳酸菌细菌素,它对食品工业中的腐败菌单核细胞增生李斯特氏菌有强烈的抑制作用,是Ⅱa类细菌素中研究最深入的一种抗菌肽,具有很好的作为食品生物防腐剂开发的应用前景。对近年来关于片球菌素PA-1的结构、作用方式及在食品中的应用作一综述,并对其未来的应用前景,在蛋白质工程、基因工程和化学合成方面进行性质改进做出了展望。

  16. Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp. Otimização da produção de bacteriocina por Lactobacillus plantarum AMA-K isolado de Amasi, um produto lácteo fermentado de Zimbabwe, e estudo da adsorção da bacteriocina AMA-K à Listeria innocua, Listeria monocytogenes e Listeria ivanovii subsp. ivanovii

    Directory of Open Access Journals (Sweden)

    Svetoslav D. Todorov

    2008-03-01

    Full Text Available Bacteriocin AMA-K produced by Lactobacillus plantarum AMA-K inhibits the growth of Enterococcus spp., Escherichia coli, Klebsiella pneumoniae and Listeria spp. Growth of strain AMA-K in BHI, M17, soy milk and molasses was similar to growth in MRS. The effect of organic nitrogen sources, carbohydrates, glycerol, K2HPO4 and KH2PO4, MgSO4, MnSO4, tri-ammonium citrate, Tween 80, vitamins and initial pH on bacteriocin AMA-K was determined. The mode of action of bacteriocin AMA-K was studied. The effect of bacteriocin AMA-K to actively growing Listeria innocua LMG13568, L. ivanovii subsp. ivanovii ATCC19119 and L. monocytogenes ScottA was determined. Adsorption of bacteriocin AMA-K to target cells at different temperatures, pH and in presence of Tween 20, Tween 80, ascorbic acid, potassium sorbate, sodium nitrate and sodium chloride were studied. Bacteriocin AMA-K shares high homology to pediocin PA-1.A bacteriocina AMA-K produzida por Lactobacillus plantarum AMA-K inibe a multiplicação de Enterococcus spp, Escherichia coli, Klebsiella pneumoniae e Listeria spp. A multiplicação da cepa AMA-K em BHI, leite de soja e melaço foi semelhante à multiplicação em MRS. O efeito de fontes de nitrogênio orgânico, carboidratos, glicerol, K2HPO4 e KH2PO4, MgSO4, MnSO4, citrato de triamônio, Tween 80, vitaminas e pH inicial sobre a bacteriocina AMA-K foi determinada. O modo de ação da bacteriocina AMA-K foi estudado. O efeito da bacteriocina AMA-K sobre Listeria innocua LMG13568, Listeria ivanovii subsp.ivanovii ATCC19119 e Listeria monocytogenes Scott A foi determinado. A adsorção da bacteriocina AMA-K às células-alvo em diferentes temperaturas, pH e na presença de Tween 20, Tween 80, ácido ascórbico, sorbato de potássio, nitrato de sódio a cloreto de sódio foi avaliada. A bacteriocina AMA-K apresenta grande homologia a pediocina PA-1.

  17. In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd.

    Science.gov (United States)

    Devi, Sundru Manjulata; Ramaswamy, Asha Mysore; Halami, Prakash M

    2014-11-01

    The lactic acid bacteria (LAB) are found to produce bacteriocins with enhanced nutritive properties in the fermented foods. In the present study, the ability of LAB cultures (Pediococcus acidilactici NCIM 5424, Enterococcus faecium NCIM 5423 and Lactobacillus plantarum Acr2) to produce pediocin PA-1 like bacteriocin was evaluated during soymilk fermentation. The isolates E. faecium NCIM 5423 and Lb. plantarum Acr2 were able to produce bacteriocin as well as ferment soymilk within 6 h of incubation. Upon plating the cultures E. faecium NCIM 5423 and Lb. plantarum Acr2 in soymilk were found to be viable even after 15 days of storage at 4 °C. No significant variation was observed in the viable counts of E. faecium NCIM 5423 and Lb. plantarum Acr2 (P>0.05). The effect of crude bacteriocin on Listeria cells was evidenced through scanning electron microscope (SEM) photographs wherein cell membrane damage was observed. On co-cultivation of E. faecium NCIM 5423 and Lb. plantarum Acr2 individually with Listeria monocytogenes ScottA a decrease in the Listeria count was observed within 24 h of incubation. However, during co-cultivation of ScottA with P. acidilactici NCIM 5424, no significant difference was observed in the viable counts (P>0.05). The pH, titratable acidity, pediocin activity, anti-oxidant property and sensory attributes for E. faecium NCIM 5423 were studied. It was observed that E. faecium NCIM 5423 fermented soymilk had an acceptable sensory score during storage period. Hence, such culture can be an ideal starter for development of functional foods with longer shelf life. PMID:26396327

  18. Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas.

    Science.gov (United States)

    Rodríguez-Pazo, Noelia; Vázquez-Araújo, Laura; Pérez-Rodríguez, Noelia; Cortés-Diéguez, Sandra; Domínguez, José Manuel

    2013-10-01

    Cheese whey hydrolyzates supplemented with phenylpyruvic acid (PPA) and commercial nutrients can be efficiently metabolized by Lactobacillus plantarum CECT-221 to biosynthesize some compounds with attractive applications in the food market. The main metabolites of cell-free extracts were antimicrobial compounds such as phenyllactic acid (PLA) and lactic acid (LA). The production of PLA by L. plantarum CECT-221 was evaluated in the Man-Rogosa-Sharpe broth supplemented with two biosynthetic precursors: phenylalanine or PPA. Using 30.5 mM PPA, the microorganism increased sevenfold the concentration of PLA producing 16.4 mM PLA in 46 h. A concentration of 40 mM PPA was a threshold to avoid substrate inhibition. The biosynthesis of whey hydrolyzates as a carbon source was enhanced by fed-batch fermentation of PPA; the average productivity of PLA increased up to 45.4 ± 3.02 mM after 120 h with a product yield of 0.244 mM mM(-1); meanwhile, LA reached 26.1 ± 1.3 g L(-1) with a product yield of 0.72 g g(-1). Cell-free fed-batch extracts charged in wells showed bacteriocin activity with halos of 7.49 ± 1.44 mm in plates inoculated with Carnobacterium piscicola and antimicrobial activity against Staphylococcus aureus (11.54 ± 1.14 mm), Pseudomonas aeruginosa (10.17 ± 2.46 mm), Listeria monocytogenes (7.75 ± 1.31 mm), and Salmonella enterica (3.60 ± 1.52 mm). Additionally, the analysis of the volatile composition of the headspace of this cell-free extract revealed that L. plantarum is a potential producer for natural aromas, such as acetophenone, with high price in the market. This is the first report of PLA production from cheese whey and PPA. The extracts showed bacteriocin activity and potential to be applied as an antimicrobial in the elaboration of safer foods. PMID:23934083

  19. Partial Purification and Characterization of the Mode of Action of Enterocin S37: A Bacteriocin Produced by Enterococcus faecalis S37 Isolated from Poultry Feces

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    Y. Belguesmia

    2010-01-01

    Full Text Available The aim of this research was to purify and characterize the mode of action of enterocin S37, a bacteriocin produced by Enterococcus faecalis S37, a strain recently isolated from the chicken feces. Enterocin S37 has a molecular weight comprised between 4 and 5 kDa. It remained active after 1 h at 80oC and at pH values ranging from 4.0 to 9.0. Furthermore, cell-free supernatant of Enterococcus faecalis S37 and purified enterocin S37 were active against Gram-positive bacteria including Listeria monocytogenes EGDe, L. innocua F, Enterococcus faecalis JH2-2, and Lactobacillus brevis F145. The purification of enterocin S37 was performed by ammonium sulfate precipitation followed up by hydrophobic-interaction chromatography procedures. Treatment of enterocin S37 with proteinase K, -chymotrypsin, and papain confirmed its proteinaceous nature, while its treatment with lysozyme and lipase resulted in no alteration of activity. Enterocin S37 is hydrophobic, anti-Listeria and likely acting by depletion of intracellular K+ ions upon action on KATP channels. This study contributed to gain more insights into the mode of action of enterocins.

  20. Molecular Occurrence of Enterocin A Gene among Enterococcus faecium Strains Isolated from Gastro-Intestinal Tract and Antimicrobial Effect of this Bacteriocin Against Clinical Pathogens

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    Mitra Salehi

    2014-06-01

    Materials and Methods: In this study occurrence of class II enterocin structural gene (enterocin A in a target of 42 Enterococcus faecium strains, isolated from gastrointestinal tract of animal have been surveyed. E. faecium identification and occurrence of enterocin A gene was performed by PCR method. Cell-free neutralized supernatant of gene positive strains was used to test bacteriocin production and antimicrobial spectrum of supernatant was assayed by wall diffusion method on the gram-positive and negative indicators bacteriaResults: Based on our results, 73.8% of isolated strains had enterocin A gene that they inhibited growth of indicator bacteria such as clinical strain of Pseudomonas aeruginosa, Salmonella enteric PTCC1709, Listeria monocytogenes, Bacillus cereus and Bacillus subtilis.Conclusions: Studied enterocins have growth inhibitory spectrum on Gram-positive and Gram-negative bacteria especially against pathogenic bacteria in the gastrointestinal tract. Therefore, these strains have the potential to explore and use as, alternative antimicrobial compound and bio-preservatives in food or feed or as probiotics.

  1. Isolation and Identification of Lactobacilli From Cheese, Yoghurt and Silage by 16S rDNA Gene and Study of Bacteriocin and Biosurfactant Production

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    Sharareh Peymanfar

    2012-09-01

    Full Text Available Background: Background: The Lactobacilli belong to lactic acid bacteria, whose primary fermentation end product from sugars is lactic acid and that is why foods are conserved. Lactic acid bacteria have been used for millennia in the production of silage. Therefore, they are an indispensable part of intestinal microflora in human and animals. .Objectives: This research meant to isolate lactic acid bacteria with significant effects from different environments. .Materials and Methods: In this study, heterofermentative LAB were isolated from cheese, yoghurt and corn silage in Broujerd ,Iran. The standard biochemical methods were applied. Acid tolerance was studied by exposure to acidic PBS and growth in bile salt was measured by the spectrophotometric method. The isolated bacteria were studied for antagonistic effects on environment isolated E.coli, bacteriocin and biosurfactant production. Bacterial DNA was extracted, and amplified by PCR method. .Results: The 3 isolates from cheese, yoghurt and silage were effective against isolated E.coli and could produce biosurfactants. Phylogenic relationships of the 3 potential candidates were determined comparing the 16Sr DNA gene sequences, they were found to be as 3 isolates of Lactobacillus buchneri, L.brevis and L.kefiri that were effective on the isolated E.coli from environment. .Conclusions: It was found that the isolated bacteria produced biosurfactants that had a great potential for different industries.

  2. Genomic and Proteomic Characterization of Bacteriocin-Producing Leuconostoc mesenteroides Strains Isolated from Raw Camel Milk in Two Southwest Algerian Arid Zones

    Science.gov (United States)

    Benmechernene, Zineb; Fernández-No, Inmaculada; Quintela-Baluja, Marcos; Kihal, Mebrouk; Calo-Mata, Pilar; Barros-Velázquez, Jorge

    2014-01-01

    Information on the microbiology of camel milk is very limited. In this work, the genetic characterization and proteomic identification of 13 putative producing bacteriocin Leuconostoc strains exhibiting antilisterial activity and isolated from camel milk were performed. DNA sequencing of the 13 selected strains revealed high homology among the 16S rRNA genes for all strains. In addition, 99% homology with Leuconostoc mesenteroides was observed when these sequences were analysed by the BLAST tool against other sequences from reference strains deposited in the Genbank. Furthermore, the isolates were characterized by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDITOF MS) which allowed for the identification of 2 mass peaks 6242 m/z and 5118 m/z that resulted to be specific to the species L. mesenteroides. Remarkably, the phyloproteomic tree provided more intraspecific information of L. mesenteroides than phylogenetic analysis. Accordingly, phyloproteomic analysis grouped L. mesenteroides strains into different subbranches, while all L. mesenteroides isolates were grouped in the same branch according to phylogenetic analysis. This study represents, to our knowledge, the first report on the use of MALDI-TOF MS on the identification of LAB isolated from camel milk. PMID:24809059

  3. Genomic and Proteomic Characterization of Bacteriocin-Producing Leuconostoc mesenteroides Strains Isolated from Raw Camel Milk in Two Southwest Algerian Arid Zones

    Directory of Open Access Journals (Sweden)

    Zineb Benmechernene

    2014-01-01

    Full Text Available Information on the microbiology of camel milk is very limited. In this work, the genetic characterization and proteomic identification of 13 putative producing bacteriocin Leuconostoc strains exhibiting antilisterial activity and isolated from camel milk were performed. DNA sequencing of the 13 selected strains revealed high homology among the 16S rRNA genes for all strains. In addition, 99% homology with Leuconostoc mesenteroides was observed when these sequences were analysed by the BLAST tool against other sequences from reference strains deposited in the Genbank. Furthermore, the isolates were characterized by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDITOF MS which allowed for the identification of 2 mass peaks 6242 m/z and 5118 m/z that resulted to be specific to the species L. mesenteroides. Remarkably, the phyloproteomic tree provided more intraspecific information of L. mesenteroides than phylogenetic analysis. Accordingly, phyloproteomic analysis grouped L. mesenteroides strains into different subbranches, while all L. mesenteroides isolates were grouped in the same branch according to phylogenetic analysis. This study represents, to our knowledge, the first report on the use of MALDI-TOF MS on the identification of LAB isolated from camel milk.

  4. Genomic and proteomic characterization of bacteriocin-producing Leuconostoc mesenteroides strains isolated from raw camel milk in two southwest Algerian arid zones.

    Science.gov (United States)

    Benmechernene, Zineb; Fernández-No, Inmaculada; Quintela-Baluja, Marcos; Böhme, Karola; Kihal, Mebrouk; Calo-Mata, Pilar; Barros-Velázquez, Jorge

    2014-01-01

    Information on the microbiology of camel milk is very limited. In this work, the genetic characterization and proteomic identification of 13 putative producing bacteriocin Leuconostoc strains exhibiting antilisterial activity and isolated from camel milk were performed. DNA sequencing of the 13 selected strains revealed high homology among the 16S rRNA genes for all strains. In addition, 99% homology with Leuconostoc mesenteroides was observed when these sequences were analysed by the BLAST tool against other sequences from reference strains deposited in the Genbank. Furthermore, the isolates were characterized by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDITOF MS) which allowed for the identification of 2 mass peaks 6242 m/z and 5118 m/z that resulted to be specific to the species L. mesenteroides. Remarkably, the phyloproteomic tree provided more intraspecific information of L. mesenteroides than phylogenetic analysis. Accordingly, phyloproteomic analysis grouped L. mesenteroides strains into different subbranches, while all L. mesenteroides isolates were grouped in the same branch according to phylogenetic analysis. This study represents, to our knowledge, the first report on the use of MALDI-TOF MS on the identification of LAB isolated from camel milk. PMID:24809059

  5. Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production.

    Science.gov (United States)

    Neysens, Patricia; De Vuyst, Luc

    2005-11-25

    The effects of both oxygen and carbon dioxide on growth of and product formation by Lactobacillus amylovorus DCE 471, a promising new sourdough starter culture, were assessed through controlled, in vitro fermentation experiments, using a temperature of 37 degrees C and a constant pH of 5.4. It was seen that aeration affected both cell growth and amylovorin L production. At aeration rates of 1 l min(-1) and more, the bacterial population was subjected to oxidative stress as reflected by biphasic growth patterns. During the first growth phase, the maximum specific growth rate increased with increasing aeration rates stabilizing at the highest oxygen concentrations. The maximum obtainable cell yields decreased. During the second growth phase, the amylovorin L production was stimulated at the highest aeration. However, amylovorin titers were never higher in the presence of oxygen compared with the anaerobic fermentations. Carbon dioxide did not influence cell growth of L. amylovorus DCE 471. The maximum specific growth rate and the biomass concentrations were merely affected. On the other hand, the maximum soluble bacteriocin titers coincided with the highest carbon dioxide flow rates. These results indicate that mild aeration of type II sourdoughs might enhance both cell yield and amylovorin L production by L. amylovorus DCE 471, thereby contributing to the competitiveness of the strain. Growth in an ecosystem together with yeasts producing carbon dioxide might exert a positive effect on the production of amylovorin L as well. PMID:16087265

  6. Study on Biofilm Inhibit Mechanism of Streptococcus Sanguis Bacteriocin on Candida Albicans.%血链球菌细菌素对白色念珠菌生物膜抑制作用的研究

    Institute of Scientific and Technical Information of China (English)

    马晟利; 王琪波; 李旭明

    2011-01-01

    Objective: To extract bacteriocin effective antimicrobial substances the standard strains of Streptococcus sanguis ATCC10556 and to study the action mechanism of Streptococcus sanguis bacteriocin on Candida albicans biofilms. Methods.. By ultrasonic, salt precipitation and sephadex G-25 column desalting through dialysis, sanguicin of the streptococcus bacteria isolated elements, the Candida albicans biofilms. After 2h, 6h, 12h, 24h, 48h, 72h,changes observed in BF. Results: After 24h, Candida albicans biofilms changed significantly, then was 12h. Conclusion: Streptococcus sanguis bacteriocin biofilms of Candida albicans strains were significantly inhibited.%目的:提取血链球菌标准株ATCC10556的有效抗菌物质细菌素,进一步研究血链球菌细菌素对白色念珠菌生物膜的作用机理.方法:通过超声破碎、盐析、sephadex G-25过柱脱盐、透析、浓缩的方法分离血链球菌细菌素,使之作用于白色念珠菌生物膜,并在2 h、6 h、12 h、24 h、48 h、72 h观察白色念珠菌生物膜厚度的变化.结果:24 h内白色念珠菌生物膜厚度有明显改变,12 h效果最为显著.结论:血链球菌细菌素对白色念株菌生物膜具有显著的抑制作用.

  7. Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat Influência de bacteriocinas produzidas por Lactobacillus plantarum BN na vida útil de carne bovina refrigerada

    OpenAIRE

    Ângela M. Fiorentini; Ernani S. Sant'Anna; Anna C.S. Porto; Jaciara Z. Mazo; Franco, Bernadette D.G.M.

    2001-01-01

    Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were perform...

  8. Inhibition of fungi and gram-negative bacteria by bacteriocin BacTN635 produced by Lactobacillus plantarum sp. TN635.

    Science.gov (United States)

    Smaoui, Slim; Elleuch, Lobna; Bejar, Wacim; Karray-Rebai, Ines; Ayadi, Imen; Jaouadi, Bassem; Mathieu, Florence; Chouayekh, Hichem; Bejar, Samir; Mellouli, Lotfi

    2010-10-01

    The aim of this study was to evaluate 54 lactic acid bacteria (LAB) strains isolated from meat, fermented vegetables and dairy products for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed TN635 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of all tested pathogenic including the four Gram-negative bacteria (Salmonella enterica ATCC43972, Pseudomonas aeruginosa ATCC 49189, Hafnia sp. and Serratia sp.) and the pathogenic fungus Candida tropicalis R2 CIP203. Based on the nucleotide sequence of the 16S rRNA gene of the strain TN635 (1,540 pb accession no FN252881) and the phylogenetic analysis, we propose the assignment of our new isolate bacterium as Lactobacillus plantarum sp. TN635 strain. Its antimicrobial compound was determined as a proteinaceous substance, stable to heat and to treatment with surfactants and organic solvents. Highest antimicrobial activity was found between pH 3 and 11 with an optimum at pH = 7. The BacTN635 was purified to homogeneity by a four-step protocol involving ammonium sulfate precipitation, centrifugal microconcentrators with a 10-kDa membrane cutoff, gel filtration Sephadex G-25, and C18 reverse-phase HPLC. SDS-PAGE analysis of the purified BacTN635, revealed a single band with an estimated molecular mass of approximately 4 kDa. The maximum bacteriocin production (5,000 AU/ml) was recorded after a 16-h incubation in Man, Rogosa, and Sharpe (MRS) medium at 30 degrees C. The mode of action of the partial purified BacTN635 was identified as bactericidal against Listeria ivanovii BUG 496 and as fungistatic against C. tropicalis R2 CIP203. PMID:19888697

  9. Bacteriocin-like activity of oral Fusobacterium nucleatum isolated from human and non-human primates Atividade semelhante a bacteriocina de Fusobacterium nucleatum orais isolados de primatas humanos e não-humanos

    Directory of Open Access Journals (Sweden)

    Elerson Gaetti-Jardim Júnior

    1999-12-01

    Full Text Available Fusobacterium nucleatum is indigenous of the human oral cavity and has been involved in different infectious processes. The production of bacteriocin-like substances may be important in regulation of bacterial microbiota in oral cavity. The ability to produce bacteriocin-like substances by 80 oral F. nucleatum isolates obtained from periodontal patients, healthy individuals and Cebus apella monkeys, was examinated. 17.5% of all tested isolates showed auto-antagonism and 78.8% iso- or hetero-antagonism. No isolate from monkey was capable to produce auto-inhibition. In this study, the antagonistic substances production was variable in all tested isolates. Most of the F. nucleatum showed antagonistic activity against tested reference strains. These data suggest a possible participation of these substances on the oral microbial ecology in humans and animals. However, the role of bacteriocins in regulating dental plaque microbiota in vivo is discussed.Fusobacterium nucleatum é indígena da cavidade oral humana e tem sido envolvido em diferentes processos infecciosos. A produção de substâncias semelhantes a bacteriocinas pode ser importante na regulação da microbiota bacteriana da cavidade oral. A capacidade de produzir substâncias tipo bacteriocina de 80 isolados de F. nucleatum orais, obtidos de pacientes com doença periodontal, indivíduos sadios e macaco Cebus apella, foi avaliada. 17,5% de todos os isolados mostrou auto-antagonismo e 78,8% iso- ou hetero-antagonismo. Nenhum isolado de macaco foi capaz de produzir auto-inibição. Neste estudo, a produção de substâncias antagonístas foi variável em todos os isolados testados. A maioria dos F. nucleatum mostrou atividade antagonísta para as cepas de referência testadas. Esses dados sugerem a possível participação dessas substâncias sobre a ecologia microbiana em humanos e animais. Entretanto, o papel das bacteriocinas na regulação da microbiota da placa dental in vivo

  10. Production of bacteriocin-like inhibitory substances (BLIS by Streptococcus salivarius strains isolated from the tongue and throat of children with and without sore throat Produção de substâncias inibidoras semelhantes à bacteriocina por cepas de Streptococcus salivarius, isoladas da língua e garganta de crianças com e sem dor de garganta

    Directory of Open Access Journals (Sweden)

    Vera Fantinato

    1999-12-01

    Full Text Available Streptococcus salivarius strains, isolated from children with and without sore throat, were tested for bacteriocin production against Streptococcus pyogenes. S. salivarius strains producing bacteriocin-like inhibitory substances (BLIS against S. pyogenes were more frequently found in children without sore throat. These results suggest that these children may be protected against sore throat by the presence of BLIS-positive S. salivarius strains.Cepas de Streptococcus salivarius, isoladas de crianças com e sem dor de garganta, foram testadas quanto à produção de bacteriocina contra Streptococcus pyogenes. Os resultados mostraram que as crianças que não tinham dor de garganta possuiam, na boca, cepas de bactérias produtoras de substâncias inibidoras semelhantes à bacteriocina contra S. pyogenes.

  11. Effect of the fermentation broth of a bacteriocin-producing lactobacillus plantarum YJG on the production performance and egg quality of laying hens%一株产细菌素植物乳酸杆菌YJG发酵液对蛋鸡生产性能以及蛋品质的影响

    Institute of Scientific and Technical Information of China (English)

    韩冰; 邓凯; 张日俊

    2011-01-01

    To study effect of the fermentation broth of a bacteriocin-producing Lactobacillus plantarum YJG on production performance and egg quality of laying hens. Two hundred and twenty five laying hens of 232-day-old were randomly divided into 5 treatment groups with 5 replicates, and the trials period was 34 days. The results showed that treatment with 500 AU/kg bacteriocin could enhance the average weight, and the treatments with bacteriocins could apparently reduce the feed egg ratio(P<0.05), Bacteriocins produced by Lactobacillus plantarum YJG could improve the production performance and egg quality of laying hens and provide new insight into research of feed additives.%研究一株植物乳酸杆菌细菌素对蛋鸡生产性能和蛋品质的影响.选用232日龄产蛋率和体重相近、健康状况良好的海兰灰蛋鸡225只,试验期为34 d.结果表明:日粮中添加500 AU/kg植物乳酸杆菌细菌素对蛋鸡的产蛋率和平均蛋重的提升幅度最大,各细菌素添加组对降低料蛋比均有显著的效果(P<0.05),对平均日采食量、蛋黄色泽、哈氏单位、蛋壳强度和蛋形指数都有不同程度的改善.植物乳酸杆菌细菌素可以明显改善蛋鸡生产性能和蛋品质,可以为饲料添加剂的研发提供新的思路.

  12. Bacteriocins as potential anticancer agents

    OpenAIRE

    Sukhraj eKaur; Sumanpreet eKaur

    2015-01-01

    Cancer remains one of the leading causes of deaths worldwide, despite advances in its treatment and detection. The conventional chemotherapeutic agents used for the treatment of cancer have nonspecific toxicity towards normal body cells that cause various side effects. Secondly, cancer cells are known to develop chemotherapy resistance in due course of treatment. Thus, the demand for novel anti-cancer agents is increasing day by day. Some of the experimental studies have reported the therapeu...

  13. Bacteriocins as Potential Anticancer Agents

    OpenAIRE

    Kaur, Sumanpreet; Kaur, Sukhraj

    2015-01-01

    Cancer remains one of the leading causes of deaths worldwide, despite advances in its treatment and detection. The conventional chemotherapeutic agents used for the treatment of cancer have non-specific toxicity toward normal body cells that cause various side effects. Secondly, cancer cells are known to develop chemotherapy resistance in due course of treatment. Thus, the demand for novel anti-cancer agents is increasing day by day. Some of the experimental studies have reported the therapeu...

  14. 乳酸菌细菌素的纯化及应用的研究进展%Advances in Purification and Application of the Bacteriocin Isolated from Lactic Acid Bacteria

    Institute of Scientific and Technical Information of China (English)

    张建飞

    2012-01-01

    随着人类生活水平和健康水平的提高,绿色食品(肉、蛋、奶)的需求越来越大,消费者更关心食品的安全性.世界各国,尤其是欧洲、日本等发达国家在大力开展研究药物饲料添加剂的代用品.积极鼓励和倡导绿色安全饲料添加剂的研究和推广,微生态制剂受到世人的瞩目.但是,科学家们仍需进一步探讨该类产品的稳定性和连续性与生理、生化、营养各方面的关系.国内外的学者正在致力于细菌素(抗菌肽(antibacterid peptides)或多肽抗生素(peptide antibiotics))的研究.随着国内外研究的进展和深入,人们相继发现这类多肽不但具有抗细菌、抗真菌的作用,还具有抗寄生虫、病毒、癌细胞等功能,在医药学和食品保鲜技术上,成为研究的热点.在食品安全的今天,细菌素作为一种高效安全的饲料添加剂正在成为可能,需要加大力度进行研究和开发,细菌素的基因工程、蛋白质工程及分子筛选法将继续研究和突破,最终真正能够替代抗生素成为人类生产绿色食品.%21st,with the development of human life and the level of health, the demand of green food (meat, eggs, milk) is growing, consumers are more concerned about food safety. Countries in the world, carry out the study of drug substitute for feed additives especially in Europe, Japan and other developed countries. Research and extension of green safe feed additive are encouraged and promoted actively, probiotics attract the world's attention. But scientists still need explore the relationship between stability and continuity of such product and physiological, biochemical, nutritional aspects. Domestic and foreign scholars are working on the study of bacteriocin (antibacterid peptides or peptide antibiotics), with the progress of study and in-depth at home and abroad, people have found that these peptides not only have anti-bacterial, anti-fungal effect, but also have anti-parasite, virus

  15. Study of Morphology Effects of Streptococcus Sanguis Bacteriocin on Candida Albicans and Candida Tropicalis%血链球菌细菌素对白色念珠菌及热带念珠菌菌体形态影响的研究

    Institute of Scientific and Technical Information of China (English)

    马晟利; 李慧; 佟忠山; 赵英男; 夏雪; 董雪

    2013-01-01

    Objective: To study the inhibition and morphological impact of Streptococcus sanguis bacteriocin on Candida albicans(C. a) and Candida tropicalis(C. t). Methods: Streptococcus sanguis bacteriocin was extracted by low-temperature high-speed centrifugation, ultrasonic disruption, and then was respectively applied to separate and mixed cultured C. a and C. t under 37℃ 80rpm oscillating culture. At 12h, we used plate colony counting method to determine the antibacterial activity of Streptococcus sanguis bacteriocin with different concentrations. We measured each group bacterial suspension OD value every 2 hours, drew the growth curve, studied the effect of Streptococcus sanguis bacteriocin on growth curve of C. a and C. t. We observed morphology by optical microscopy and scanning electron microscopy in the process of cultivation. Results: After the inhibition of lg/L Streptococcus sanguis bacteriocin, the number of the colonies of separate and mixed cultured C. a and C. t were less than the control group. The difference was statistically significant. The growth curve of C. a and C. t changed significantly in 6 - 14h, and the logarithmic growth phase was delayed 8 hours. Discoid depression was appeared on surface of spore and hyphae after inhibition. Conclusion: Streptococcus sanguis bacteriocin could significantly inhibit separate and mixed cultured C. a and C. t, delay the logarithmic growth phase and change the morphology of C. a and C. t.%目的:研究血链球菌细菌素对白色念珠菌(C.a)及热带念珠菌(C.t)的抑制作用及形态学影响.方法:通过低温高速离心,超声破碎等方法提取血链素,使血链素分别作用于单独及混合培养的C.a及C.t,于37℃下80r/min振荡培养.培养12h时,以平板菌落计数法测定不同浓度血链素的抑菌活性;每2h测1次各组菌悬液的A值,并绘制生长曲线,观察血链素对C.a及C.t生长曲线的影响.在血链素对C.a及C.t的作用过程中,利用光学显微镜及扫

  16. Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity Isolamento de bactérias lácticas produtoras de bacteriocinas a partir de carnes e produtos cárneos e seu espectro de atividade inibitória

    OpenAIRE

    Renata Bromberg; Izildinha Moreno; Cíntia Lopes Zaganini; Roberta Regina Delboni; Josiane de Oliveira

    2004-01-01

    A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were...

  17. Características da bacteriocina produzida por Lactococcus lactis ssp. hordniae CTC 484 e seu efeito sobre Listeria monocytogenes em carne bovina Characterisation of the bacteriocin produced by Lactococcus lactis ssp. hordniae CTC 484 and the effect of this compound on Listeria monocytogenes in beef

    Directory of Open Access Journals (Sweden)

    Renata Bromberg

    2006-03-01

    Full Text Available O isolamento de linhagens de bactérias lácticas produtoras de bacteriocinas em carnes e seus produtos derivados resultou na detecção de Lactococcus lactis ssp. hordniae CTC 484, proveniente de frango. A bacteriocina inibiu não apenas uma outra bactéria láctica (Lactobacillus helveticus, mas também microorganismos patogênicos (Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens e Enterococcus faecalis. Ela foi inativada por causa de enzimas como: alfa-quimotripsina, tripsina, pronase E, ficina, pepsina, papaína e lipase. Além disso, a bacteriocina mostrou-se termoestável, mesmo a temperaturas de autoclavagem (121°C/10 min e foi produzida em condições de armazenamento sob refrigeração. A bacteriocina mostrou-se ativa dentro de uma ampla faixa de valores de pH (2-10, porém a maior atividade ocorreu em valores menores de pH. A eficiência da linhagem CTC 484, assim como a de sua bacteriocina na redução e inibição do crescimento de Listeria monocytogenes em carne bovina estéril, foram avaliadas. Os resultados indicaram que o tratamento da carne por meio da inoculação desta bactéria contribuiu para o aumento da segurança e extensão da vida útil deste alimento.Screening for the bacteriocin production of strains of lactic acid bacteria from various meat and meat products resulted in the detection of a bacteriocin-producing Lactococcus lactis ssp. hordniae CTC 484, isolated from chicken. The bacteriocin inhibited not only closely related lactic acid bacterium (Lactobacillus helveticus, but also pathogenic microorganisms (Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens, and Enterococcus faecalis. This compound was inactivated by alpha-chymotrypsin, trypsin, pronase E, ficin, pepsin, papain, and also by lipase. It was heat stable even at autoclaving temperature (121°C/10 min and was produced under refrigerated storage. It was also active over a wide

  18. Evaluation of bacteriocin-producing Lactobacillus sakei 1 against Listeria monocytogenes 1/2a growth and haemolytic activity Avaliação de Lactobacillus sakei 1 produtor de bacteriocina frente a Listeria monocytogenes 1/2a e sua atividade hemolítica

    Directory of Open Access Journals (Sweden)

    Rafael C.R. Martinez

    2005-03-01

    Full Text Available Bacteriocin-producing Lactobacillus sakei 1 was cultivated in Brain-Heart Infusion broth (24 h at 25ºC. The culture supernatant was neutralized, filter sterilized and used to test the activity of bacteriocin against Listeria monocytogenes 1/2a, at 8ºC and 15ºC. Non-bacteriocinogenic Lactobacillus sakei ATCC 15521 was used as a negative control. L. monocytogenes 1/2a was inoculated in culture supernatant medium from L. sakei 1 and L. sakei ATCC 15521 and the listerial populations were determined after 0, 5 and 10 days. The bacteriocin production was quantified as arbitrary units per mL (AU/mL using agar antagonism test. Additionally, to investigate if L. monocytogenes virulence pattern could be changed after bactericion exposure, the ability of L. monocytogenes to cause haemolysis in sheep red blood cells was determined, before and after exposure to bacteriocin at 8ºC. In the presence of the antimicrobial peptide, at 8ºC, L. monocytogenes population decreased, but growth of resistant cells was observed. At 15ºC, there was no difference between test and control. Furthermore, the haemolytic activity of L. monocytogenes 1/2a was not altered by exposure to L. sakei 1 bacteriocin, which suggests no change in its virulence pattern.Lactobacillus sakei 1 produtor de bacteriocina foi cultivado em caldo Infusão Cérebro-Coração por 24h a 25ºC. O sobrenadante da cultura foi neutralizado, esterilizado por filtração e usado para testar a atividade da bacteriocina frente a Listeria monocytogenes 1/2a, a 8ºC e 15ºC. Lactobacillus sakei ATCC 15521 não bacteriocinogênico, foi utilizado como controle negativo. L. monocytogenes 1/2a foi inoculada no sobrenadante da cultura de L.sakei 1 e L. sakei ATCC 15521 e as populações listeriais foram determinadas após 0, 5 e 10 dias. A produção de bacteriocina foi quantificada como unidades arbitrárias por mL (UA/mL, utilizando-se o teste de antagonismo em ágar. Adicionalmente, para investigar se o padr

  19. Isolation and identification of lactic acid bacteria producing anti-Staphylococcus aureus bacteriocin%分泌抗金黄色葡萄球菌细菌素乳酸菌的分离鉴定

    Institute of Scientific and Technical Information of China (English)

    王全溪; 许丽惠; 邓红玉; 吴雪珍; 庄育彬

    2014-01-01

    为分离和筛选产抗金黄色葡萄球菌乳酸菌素的优势乳酸菌,利用乳酸菌分离培养基MRS从收集的各种腌制菜汁中分离培养乳酸菌,通过细菌培养特性、革兰氏染色特点、生理生化特性初步鉴定,同时根据Genbank中乳酸菌的16S rDNA 序列设计特异性引物,采用PCR方法进一步鉴定,并以金黄色葡萄球菌为指示菌对乳酸菌的发酵上清液进行抑菌特性研究。结果表明,从腌渍菜汁中分离获得90株产酸菌,通过形态学、生理生化特性和PCR鉴定,结果73株产酸菌为乳酸杆菌;分泌产物抑菌试验表明,有10株菌具有抑制金黄色葡萄球菌活性,经酸排除和过氧化氢排除试验,仍然有5株乳酸菌的分泌产物具有抑制金黄色葡萄球菌活性。可见,从腌渍菜汁分离到的乳酸菌具有抑制金黄色葡萄球菌活性的特性,主要是通过分泌乳酸菌素来发挥作用。%The study was carried out to separate the lactic acid bacteria which could produce the bacteriocin against S.aureus. In this experiment, the lactic acid bacteria were isolated from the salted and preserved vegetables with the MRS medium. Identification was done by bacterial culture characteristics, Gram stain characteristics, physiological and biochemical characterization, And the bacteria was identified by PCR. The antibacterial properties of lactic acid bacteria fermentation supernatant was studied. The results showed that 73 strains acid-producing bacteria were isolated, and were identified to Lactobacillus by morphological characteristics, biochemi-cal characteristics and PCR. The antibacterial test showed that there were ten strains Lactobacillus which secretory products could in-hibit staphylococcus aureus. Ruled out by acid and hydrogen peroxide exclusion experiments, there were still 5 strains of lactic acid bacteria which secretion can inhibit staphylococcus aureus. Therefore, in this experiment the lactic acid

  20. CHARACTERIZATION OF BACTERIOCIN FROM PROBIOTIC LACTOBACILLUS PLANTARUM

    OpenAIRE

    A. Jayachitra*, C.M. Sukanya and N. Krithiga

    2012-01-01

    In our study, the sample (cheese) was selected for isolation and identification of Lactobacillus species as local probiotic isolate. The strain was subjected to microscopic and macroscopic investigations for probiotic selection. The world health organization criteria (WHO) were applied to all Lactobacillus species against E. coli, P. areoginosa, S. aerus, Chromobacterium, Serratia and A. flavus, antibiotic sensitivity test, acid and bile tolerance test, heamolytic activity. Antimicrobial comp...

  1. Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat Influência de bacteriocinas produzidas por Lactobacillus plantarum BN na vida útil de carne bovina refrigerada

    Directory of Open Access Journals (Sweden)

    Ângela M. Fiorentini

    2001-03-01

    Full Text Available Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B and distilled water (treatment C. After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to treatment A, B and C increased 0.38, 1.42 and 2.04 log cycles, respectively. The same happened with mesophilic microorganisms (0.31, 0.33 and 1.04 log cycles increases, respectively. On the sixth day, the psychrotrophic population in samples submitted to treatments A and B were 2.07 and 0.64 log cycles, respectively, lower than in the control samples (treatment C. Mesophilic microorganisms in these samples were 1.58 and 1.12 log cycles, respectively, lower than the controls. On the sixth day, only samples submitted to treatment A presented lower counts than those recommended by ICMSF as quality standards for raw meat (Melaço de cana de açúcar é um sub-produto barato da indústria açucareira. Esse produto foi empregado para o crescimento e produção de bacteriocina de Lactobacillus plantarum BN e avaliado quando a sua aplicação potencial no aumento da vida útil de carne crua. Cubos de carne bovina foram imersos por 5 minutos no sobrenadante filtrado e neutralizado dessa cultura (Tratamento A e mantidos a 5ºC. Contagens de microrganismos psicrotróficos e mesófilos, determinação de pH e de acidez total foram realizadas nas amostras após 0, 3, 6, 9, 12 e 15 dias. Essas determinações foram

  2. Inhibition of Listeria monocytogenes growth by using combined bacteriocin-producing strains in raw beef%产抗菌素乳酸菌的组合应用对牛肉中李斯特菌污染的抑制作用研究

    Institute of Scientific and Technical Information of China (English)

    张佩华; 谷贵章; 张进杰; 陈健初

    2011-01-01

    The synergy inhibition of two lactic acid bacteria strains, Lactobacillus curvatus and Pediococcus acidilactici H,on the growth of Listeria monocytogenes in frozen beef was investigated. A Lactobacillus curvatus strain( producing the bacteriocin sakacin P)and a Pediococcus acidilactici H (producing bacteriocin pediocin AcH)were inoculated alone or together in a Listeria-seeded raw pork meat which was stored at 4℃ for 6 weeks.The growth of Listeria monocytogenes was controlled by adding either LAB strain alone,yet the rebound appeared after one-week storage. However,the time of inhibition was prolonged by adding combined these two LAB strains to 6 weeks, after when the Listeria monocytogenes had a rebound with the cfu count lower than 10cfu · g-1.Therefore, using the combined these two LAB strains can effectively delay the rebound of Listeria monocytogenes in the beef.%研究了弯曲乳酸杆菌和乳酸片球菌对低温冷藏牛肉中李斯特菌的混合协同抑制作用.李斯特菌、弯曲乳酸杆菌(产细菌素sakacin P)和乳酸片球菌(产生片球菌素AcH),单独或混合接种于冷鲜牛肉中,4℃下储藏6周.单一接种弯曲乳酸杆菌或乳酸片球菌均能对李斯特菌起到抑制作用,但一周后均出现李斯特菌再次污染现象;然而混合接种弯曲乳酸杆菌和乳酸片球菌能将对李斯特菌的抑制期延长至第六周,之后才出现反弹现象,且李斯特菌数低于10cfu·g-1.因此,应用组合产细菌素菌株能有效延长对李斯特菌的抑制作用.

  3. Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity Isolamento de bactérias lácticas produtoras de bacteriocinas a partir de carnes e produtos cárneos e seu espectro de atividade inibitória

    Directory of Open Access Journals (Sweden)

    Renata Bromberg

    2004-06-01

    Full Text Available A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gram-negative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid bacteria were fully or partially inactivated by some of the proteolytic enzymes, which indicates their proteinaceous nature. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria isolated in this work could act as a potential barrier to inhibit the growth of spoilage bacteria and foodborne pathogens.Um total de 285 amostras de carnes e produtos cárneos foi avaliado para detecção de culturas produtoras de bacteriocinas pelo método do "sanduíche". A partir de 174 destas amostras, 813 linhagens de bactérias lácticas com atividade inibitória sobre Staphylococcus aureus CTC 033 e/ou Listeria innocua Lin 11 foram isoladas. Quando examinadas pelo método de antagonismo simultâneo em poços, 128 destas linhagens inibiram o crescimento dos microrganismos indicadores. O espectro de atividade das linhagens isoladas foi avaliado com diversos microrganismos Gram-positivos e Gram-negativos. De um modo geral, S. aureus foi o microrganismo indicador mais sensível, enquanto Enterococcus faecalis e Lactobacillus plantarum foram os mais resistentes. Todos os compostos antimicrobianos produzidos pelas bactérias lácticas testadas foram completa ou parcialmente inativados por

  4. Bacteriocins of food grade lactic acid bacteria in hurdle technology for milk and dairy

    Science.gov (United States)

    The use of high temperature/short time (HTST) pasteurization has proven effective in eliminating microbial contaminants from raw milk; however some thermoduric bacteria and spore-formers have been reported to survive pasteurization at low numbers. Furthermore, improper pasteurization, post-pasteuri...

  5. Colostrum of Healthy Slovenian Mothers: Microbiota Composition and Bacteriocin Gene Prevalence

    OpenAIRE

    Obermajer, Tanja; Lipoglavšek, Luka; Tompa, Gorazd; Treven, Primož; Lorbeg, Petra Mohar; Matijašić, Bojana Bogovič; Rogelj, Irena

    2015-01-01

    Microbial communities inhabiting the breast milk microenvironment are essential in supporting mammary gland health in lactating women and in providing gut-colonizing bacterial 'inoculum' for their infants’ gastro-intestinal development. Bacterial DNA was extracted from colostrum samples of 45 healthy Slovenian mothers. Characteristics of the communities in the samples were assessed by polymerase chain reaction (PCR) coupled with denaturing gradient gel electrophoresis (DGGE) and by quantitati...

  6. Lyophilized Carnobacterium divergens AS7 bacteriocin preparation improves performance of broiler chickens challenged with Clostridium perfringens

    DEFF Research Database (Denmark)

    Jozefiak, D; Sip, A; Rutkowski, A;

    2012-01-01

    isolates. In total, 480 one-day-old male Ross 308 chicks were randomly assigned to 4 experimental groups (12 replicate pens of 10 birds per treatment). The diets were either nonsupplemented or supplemented with a lyophilized preparation of divercin AS7. On d 18, 19, and 20, half of the birds were...

  7. Autohydrolysed Tilapia nilotica Fish Viscera as a Peptone Source in Bacteriocin Production

    OpenAIRE

    Deraz, Sahar F.; El-Fawal, Gomaa F.; Abd-Ellatif, Sawsan A.; Khalil, Ashraf A

    2011-01-01

    Fish processing generates large amounts of solid and liquid wastes. Many different by-products have been produced from fish processing wastes. Studies on solubilization of Bolti fish (Tilapia nilotica) viscera by endogenous enzymes at different pHs are described. Hydrolysis reactions were conducted with freshly thawed viscera utilizing an initial temperature gradient and terminated at various time points by heat inactivation of the enzymes. Various peptones obtained from hydrolysed visceral h...

  8. Simultaneous Production of Biosurfactants and Bacteriocins by Probiotic Lactobacillus casei MRTL3

    OpenAIRE

    Deepansh Sharma; Baljeet Singh Saharan

    2014-01-01

    Lactic acid bacteria (LAB) are ubiquitous and well-known commensal bacteria in the human and animal microflora. LAB are extensively studied and used in a variety of industrial and food fermentations. They are widely used for humans and animals as adjuvants, probiotic formulation, and dietary supplements and in other food fermentation applications. In the present investigation, LAB were isolated from raw milk samples collected from local dairy farms of Haryana, India. Further, the isolates wer...

  9. Genome sequence of the lantibiotic bacteriocin producer Streptococcus salivarius strain K12.

    Science.gov (United States)

    Barretto, Caroline; Alvarez-Martin, Pablo; Foata, Francis; Renault, Pierre; Berger, Bernard

    2012-11-01

    Streptococcus salivarius is a prevalent commensal species of the oropharyngeal tract. S. salivarius strain K12 is an isolate from the saliva of a healthy child, used as an oral probiotic. Here, we report its genome sequence, i.e., the full sequence of the 190-kb megaplasmid pSsal-K12 and a high-quality draft 2.2-Gb chromosomal sequence. PMID:23045482

  10. Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products

    OpenAIRE

    Pilet, Marie-France; Leroi, Francoise

    2010-01-01

    Microbial seafood-borne disease represents 10 to 20% of the total food-borne outbreaks. Most of them are from bacterial origin and involve seafood products that have been contaminated by pathogenic Vibrio, Listeria monocytogenes and histaminogen bacteria. On the other hand, seafood products are very sensitive to the development of spoiling bacteria producing off-odours. Pathogenic and spoiling microflora are not always reduced or limited by the processing steps that are currently used in thes...

  11. Functional analysis of circular and linear bacteriocins of Gram-positive bacteria

    NARCIS (Netherlands)

    Kemperman, Robèr Antoine

    2005-01-01

    SUMMARY & GENERAL DISCUSSION Preservation methods such as drying and fermenting to store food products for longer periods of time have been used for centuries. Nowadays, people desire fresh and minimally processed food, to be prepared with minimal cooking. This sets new targets for the food industry

  12. Elongated cells of Listeria monocytogenes in biofilms in the presence of sucrose and bacteriocin-producing Leuconostoc mesenteroides A11

    Directory of Open Access Journals (Sweden)

    Regiane Priscilla Ratti

    2010-12-01

    Full Text Available Listeria monocytogenes is a foodborne pathogen which may survive in biofilms and persist in food processing plants. In this study, the ability of Leuconostoc mesenteroides (bac+ and bac- to inhibit biofilm formation by L. monocytogenes ATCC 19115 was studied with stainless steel coupons immersed in BHI broth and BHI broth plus sucrose in combination with the Lactic Acid Bacteria (LAB. Adhered cells were collected with swabs and enumerated on selective agars (Oxford for listeria and MRS for leuconostoc. Leuconostoc mesenteroides bac+ in co-culture with L. monocytogenes was effective to inhibit biofilm formation by listeria for up to 3 hours of incubation, but at 24 hours, biofilm was present in all conditions tested, as confirmed by observations of stainless steel coupons under Scanning Electron Microscopy (SEM. It was also observed that in the presence of L. mesenteroides bac+ in BHI plus sucrose, a high number of elongated cells of L. monocytogenes was present, which may indicate an adaptation response of the pathogen to stress conditions with important implications for food safety.

  13. Pediocin-like antimicrobial peptides (class IIa bacteriocins) and their immunity proteins: biosynthesis, structure, and mode of action.

    Science.gov (United States)

    Fimland, Gunnar; Johnsen, Line; Dalhus, Bjørn; Nissen-Meyer, Jon

    2005-11-01

    Pediocin-like antimicrobial peptides (AMPs) form a group of lactic acid bacteria produced, cationic membrane-permeabilizing peptides with 37 to 48 residues. Upon exposure to membrane-mimicking entities, their hydrophilic, cationic, and highly conserved N-terminal region forms a three-stranded antiparallel beta-sheet supported by a conserved disulfide bridge. This N-terminal beta-sheet region is followed by a central amphiphilic alpha-helix and this in most (if not all) of these peptides is followed by a rather extended C-terminal tail that folds back onto the central alpha-helix, thereby creating a hairpin-like structure in the C-terminal half. There is a flexible hinge between the beta-sheet N-terminal region and the hairpin C-terminal region and one thus obtains two domains that may move relative to each other. The cationic N-terminal beta-sheet domain mediates binding of the pediocin-like AMPs to the target-cell surface through electrostatic interactions, while the more hydrophobic and amphiphilic C-terminal hairpin domain penetrates into the hydrophobic part of the target-cell membrane, thereby mediating leakage through the membrane. The hinge provides the structural flexibility that enables the C-terminal hairpin domain to dip into the hydrophobic part of the membrane. Despite extensive sequence similarities, these AMPs differ markedly in their target-cell specificity, and results obtained with hybrid AMPs indicate that the membrane-penetrating hairpin-like C-terminal domain is the major specificity determinant. Bacteria that produce pediocin-like AMPs also produce a 11-kDa cognate immunity protein that protects the producer. The immunity proteins are well-structured, 4-helix bundle cytosolic proteins. They show a high degree of specificity in that they largely recognize and confer immunity only to their cognate AMP and in some cases to a few AMPs that are closely related to their cognate AMP. The C-terminal half of the immunity proteins contains a domain that is involved in specific recognition of the C-terminal membrane-penetrating specificity-determining hairpin domain of the cognate AMP. PMID:16059970

  14. Production of Enterocin P, an Antilisterial Pediocin-Like Bacteriocin from Enterococcus faecium P13, in Pichia pastoris

    OpenAIRE

    Gutiérrez, Jorge; Criado, Raquel; Martín, María; Herranz, Carmen; Cintas, Luis M.; Hernández, Pablo E.

    2005-01-01

    The gene encoding mature enterocin P (EntP), an antimicrobial peptide from Enterococcus faecium P13, was cloned into the pPICZαA expression vector to generate plasmid pJC31. This plasmid was integrated into the genome of P. pastoris X-33, and EntP was heterologously secreted from the recombinant P. pastoris X-33t1 derivative at a higher production and antagonistic activity than from E. faecium P13.

  15. The activity and stability of cell associated activity of bovicin HC5, a bacteriocin from Streptococcus bovis HC5

    Science.gov (United States)

    Streptococcus bovis HC5 cultures released a broad spectrum lantibiotic, bovicin HC5, into the cell-fee culture supernatant after they reached stationary phase, but most of the antibacterial activity remained cell-associated. Cell-associated bovicin HC5 was more resistant to degradation by Pronase E ...

  16. Inactivating Methicillin Resistant Staphylococcus aureus (MRSA) and Other Pathogens by Bacteriocins OR-7 and E 50-52.

    Science.gov (United States)

    Worldwide, reports document the increasing frequency of methicillin resistant Staphylococcus aureus (MRSA) infections. Other human pathogens are recognized as unresponsive to antibiotics of last resort. These previously treatable infections now account for increased numbers of human disease and de...

  17. Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires

    OpenAIRE

    Dortu C.; Thonart P.

    2009-01-01

    Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in ...

  18. Aislamiento de Lactobacillus plantarum LPBM10 y caracterización parcial de su bacteriocina Isolation of Lactobacillus plantarum LPBM10 and partial characterization of its bacteriocin

    OpenAIRE

    Sandra ZAPATA; Juliana MUÑOZ; Orlando S RUIZ; Olga I. Montoya; PABLO A GUTIÉRREZ

    2009-01-01

    Las bacterias acidolácticas (BAL) son un grupo de microorganismos Gram positivos utilizados ampliamente en la preservación de alimentos debido a sus propiedades probióticas y su capacidad para producir bacteriocinas. Las bacteriocinas son compuestos antimicrobianos de naturaleza peptídica y han recibido gran atención por la industria de alimentos debido a su uso potencial como sustitutos de aditivos químicos. En este trabajo reportamos el aislamiento y caracterización de la cepa de Lactobacil...

  19. Antimicrobial activity and the presence of virulence factors and bacteriocin structural genes in Enterococcus faecium CM33 isolated from ewe colostrum

    Directory of Open Access Journals (Sweden)

    YOUSEF eNAMI

    2015-07-01

    Full Text Available AbstractScreening of lactic acid bacteria isolated from ewe colostrum led to the identification and isolation of Enterococcus faecium CM33 with interesting features, such as high-survival rates under acidic or bile salt conditions, high tolerance to the simulated gastrointestinal condition, and high adhesive potential to Caco-2 cells. According to the inhibition of pathogen adhesion test results, this strain could reduce more than 50% adhesion capacity of Escherichia coli, Shigella flexneri, Klebsiella pneumoniae, Listeria monocytogenes, and Staphylococcus aureus to Caco-2 cells. Based on the antibiotic sensitivity test findings, E. faecium CM33 was susceptible to gentamycin, vancomycin, erythromycin, ampicillin, penicillin, tetracycline, and rifampicin, but resistant to chloramphenicol, clindamycin, and kanamycin. Upon the assessment of the virulence determinants for E. faecium CM33, this strain was negative for all tested virulence genes. Furthermore, the genome of this strain was evaluated for the incidence of the known enterocin genes by specific PCR amplification, and the genes encoding enterocins A, 31, X, and Q were discovered. The findings of this study showed that the strain E. faecium CM33 could be considered a valuable nutraceutical, and it can be introduced as a new potential probiotic.

  20. pbp2229-Mediated Nisin Resistance Mechanism in Listeria monocytogenes Confers Cross-Protection to Class IIa Bacteriocins and Affects Virulence Gene Expression

    OpenAIRE

    Gravesen, Anne; Kallipolitis, Birgitte; Holmstrøm, Kim; Høiby, Poul Erik; Ramnath, Manilduth; Knøchel, Susanne

    2004-01-01

    It was previously shown that enhanced nisin resistance in some mutants was associated with increased expression of three genes, pbp2229, hpk1021, and lmo2487, encoding a penicillin-binding protein, a histidine kinase, and a protein of unknown function, respectively. In the present work, we determined the direct role of the three genes in nisin resistance. Interruption of pbp2229 and hpk1021 eliminated the nisin resistance phenotype. Interruption of hpk1021 additionally abolished the increase ...

  1. Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

    DEFF Research Database (Denmark)

    Compaore, C. S.; Nielsen, Dennis S.; Ouoba, L. I. I.;

    2013-01-01

    bikalga were examined for their antimicrobial activity against a panel of 36 indicator organisms including Gram-positive and Gram-negative bacteria and yeasts. The Bacillus spp. isolates showed variable inhibitory abilities depending on the method used. Both Gram-positive and Gram-negative bacteria were...... and Bacillus cereus, while CFS of 2 B. licheniformis (E3 and F9) strains only inhibited M. luteus. The antimicrobial substance(s) produced by B. subtilis subsp. subtilis H4 was further characterized. The antimicrobial substance(s) produced by H4 was detected from mid-exponential growth phase. The...... activity was sensitive to protease and trypsin, but resistant to the proteolytic action of proteinase K and papain. Treatment with α-amylase and lipase II resulted in a complete loss of antimicrobial effect, indicating that a sugar moiety and lipid moiety are necessary for the activity. Treatment with...

  2. Draft Genome Sequence of the Bacteriocin-Producing Strain Enterococcus faecium M3K31, Isolated from Griffon Vultures (Gyps fulvus subsp. fulvus).

    Science.gov (United States)

    Arbulu, Sara; Frantzen, Cyril; Lohans, Christopher T; Cintas, Luis M; Herranz, Carmen; Holo, Helge; Diep, Dzung B; Vederas, John C; Hernández, Pablo E

    2016-01-01

    Enterococcus faeciumM3K31 is a bacteriocinogenic lactic acid bacterium (LAB) isolated from griffon vulture (Gyps fulvussubsp.fulvus) feces. The draft genome sequence of this strain provides genetic data that support its biotechnological potential. PMID:27013035

  3. The effect of ingestion of milk supplemented with salivaricin A-producing Streptococcus salivarius on the bacteriocin-like inhibitory activity of streptococcal populations on the tongue.

    Science.gov (United States)

    Dierksen, Karen P; Moore, Chris J; Inglis, Megan; Wescombe, Philip A; Tagg, John R

    2007-03-01

    The colonization efficacies of salivaricin A (SalA)-producing Streptococcus salivarius strains 20P3 and 5 were compared when given in milk to 219 children, using either 2-day or 9-day dosing regimens. Colonization levels overall were superior for strain 5, and the 9-day dosing schedule resulted in higher levels of both initial colonization and strain persistence. The indigenous streptococcal tongue populations of 20 (10.9%) of the 189 children in the 2-day trial showed markedly increased SalA-like inhibitory activity following use of the S. salivarius-supplemented milk. All 20 of these children were found to have had relatively small (<5% of total S. salivarius) indigenous tongue populations of SalA-producing S. salivarius, and the relative proportions and/or inhibitory activity of these SalA producers on the childrens' tongues increased following ingestion of the S. salivarius-supplemented milk. Because SalA is known to be strongly inhibitory to Streptococcus pyogenes, an important implication of this study is that the consumption of SalA-producing probiotic S. salivarius could potentially help to effect a sustained increase in SalA-mediated protection against S. pyogenes infection. PMID:17069620

  4. Identification and Screening of Bacteriocin-producing Tetragenococcus halophilus%产细菌素嗜盐四联球菌的筛选及鉴定

    Institute of Scientific and Technical Information of China (English)

    王琳琳; 邹远军; 项松涛; 张云玲; 郑一敏; 胥秀英

    2013-01-01

    从传统露天酿造工艺的酱油中分离出12株乳球菌,对其进行形态、生理生化特性研究及16S rDNA序列分析,鉴定为嗜盐四联球菌.在排除酸作用后,WZ-3菌株发酵液对革兰氏阳性和革兰氏阴性细菌具有较好的抑菌活性,经胃蛋白酶、胰蛋白酶处理后,发酵液抑菌活性略有下降.因此初步认为该菌株为产细菌素的嗜盐四联球菌.

  5. Isolation, purification, and amino acid sequence of lactobin A, one of the two bacteriocins produced by Lactobacillus amylovorus LMG P-13139.

    OpenAIRE

    Contreras, B G; De Vuyst, L.; Devreese, B.; Busanyova, K; Raymaeckers, J; Bosman, F; Sablon, E; Vandamme, E. J.

    1997-01-01

    Lactobacillus amylovorus LMG P-13139, isolated from corn steep liquor, produces two bactericidal peptides with respective estimated molecular masses of 4.5 and 6.0 kDa upon denaturing sodium dodecyl sulfatepolyacrylamide gel electrophoresis. The antimicrobial activity detected in the fermentation supernatant fraction of L. amylovorus LMG P-13139 was heat stable (20 min, 121 degrees C), displayed a narrow inhibitory spectrum, and was sensitive to proteinase K, trypsin, and alpha-chymotrypsin b...

  6. Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires

    Directory of Open Access Journals (Sweden)

    Dortu C.

    2009-01-01

    Full Text Available Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in food products to inhibit pathogenic or food-spoilage bacteria has then been suggested. This review focuses on the classification, structure, function, mode of action, biosynthesis and current food applications of bacteriocins from lactic acid bacteria.

  7. Assessing the antimicrobial activities of Ocins.

    Science.gov (United States)

    Choyam, Shilja; Lokesh, Dhanashree; Kempaiah, Bettadaiah Bheemakere; Kammara, Rajagopal

    2015-01-01

    The generation of a zone of inhibition on a solid substrate indicates the bioactivity of antimicrobial peptides such as bacteriocin and enterocin. The indicator strain plays a significant role in bacteriocin assays. Other characteristics of bacteriocins, such as their dispersal ability and the different zymogram components, also affect bacteriocin assays. However, universal well diffusion assays for antimicrobials, irrespective of their ability to diffuse (bacteriocin and enterocin), do not exist. The ability of different zymography components to generate non-specific activities have rarely been explored in the literature. The purpose of the present work was to evaluate the impact of major factors (diffusion and rate of diffusion) in a solid substrate bioassay, and to document the adverse effects of sodium dodecyl sulfate in zymograms used to estimate the approximate molecular weight of bacteriocins. PMID:26441952

  8. Assessing the antimicrobial activities of Ocins

    Directory of Open Access Journals (Sweden)

    Shilja eChoyam

    2015-09-01

    Full Text Available The generation of a zone of inhibition on a solid substrate indicates the bioactivity of antimicrobial peptides such as bacteriocin and enterocin. The indicator strain plays a significant role in bacteriocin assays. Other characteristics of bacteriocins, such as their dispersal ability and the different zymogram components, also affect bacteriocin assays. However, universal well diffusion assays for antimicrobials, irrespective of their ability to diffuse (bacteriocin, enterocin, do not exist. The ability of different zymography components to generate non-specific activities have rarely been explored in the literature. The purpose of the present work was to evaluate the impact of two major factors (diffusion and no diffusion in a solid substrate bioassay, and to document the adverse effects of sodium dodecyl sulfate in zymograms used to estimate the approximate molecular weight of bacteriocins.

  9. Purification of the viridicin produced by Aerococcus viridans.

    OpenAIRE

    Ballester, J M; Ballester, M; Belaich, J P

    1980-01-01

    A new bacteriocin produced by Aerococcus viridans was purified. Bacteria grown on liquid medium synthesized a bacteriocin, viridicin, which can be extracted from the cells by treatment with 0.86 M NaCl solution. Viridicin production was not induced by ultraviolet irradiation or by treatment with mitomycin C. The bacteriocin was purified by ultrafiltration, gel filtration, and preparative polyacrylamide disc gel electrophoresis. The molecular weight was between 100,000 and 120,000. The purifie...

  10. Lactic acid bacteria and their antimicrobial peptides : Induction,detection,partial characterization, and potential applications

    OpenAIRE

    Abbas Hilmi, Hanan

    2010-01-01

    Bacteriocin-producing lactic acid bacteria and their isolated peptide bacteriocins are of value to control pathogens and spoiling microorganisms in foods and feed. Nisin is the only bacteriocin that is commonly accepted as a food preservative and has a broad spectrum of activity against Gram-positive organisms including spore forming bacteria. In this study nisin induction was studied from two perspectives, induction from inside of the cell and selection of nisin inducible strains with increa...

  11. Common occurrence of antibacterial agents in human intestinal microbiota

    Directory of Open Access Journals (Sweden)

    Fatima eDrissi

    2015-05-01

    Full Text Available Laboratory experiments have revealed many active mechanisms by which bacteria can inhibit the growth of other organisms. Bacteriocins are a diverse group of natural ribosomally-synthesized antimicrobial peptides produced by a wide range of bacteria and which seem to play an important role in mediating competition within bacterial communities. In this study, we have identified and established the structural classification of putative bacteriocins encoded by 317 microbial genomes in the human intestine. On the basis of homologies to available bacteriocin sequences, mainly from lactic acid bacteria, we report the widespread occurrence of bacteriocins across the gut microbiota: 175 bacteriocins were found to be encoded in Firmicutes, 79 in Proteobacteria, 34 in Bacteroidetes and 25 in Actinobacteria. Bacteriocins from gut bacteria displayed wide differences among phyla with regard to class distribution, net positive charge, hydrophobicity and secondary structure, but the α-helix was the most abundant structure. The peptide structures and physiochemical properties of bacteriocins produced by the most abundant bacteria in the gut, the Firmicutes and the Bacteroidetes, seem to ensure low antibiotic activity and participate in permanent intestinal host defence against the proliferation of harmful bacteria. Meanwhile, the potentially harmful bacteria, including the Proteobacteria, displayed highly effective bacteriocins, probably supporting the virulent character of diseases. These findings highlight the eventual role played by bacteriocins in gut microbial competition and their potential place in antibiotic therapy.

  12. 细菌素产生菌的筛选及其细菌素的分离纯化%Screening, isolation and purification of the bacteriocin-producing bacteria

    Institute of Scientific and Technical Information of China (English)

    曾志刚; 陈英; 余柏松

    2003-01-01

    从香肠中分离得到一株产细菌素的乳酸片球菌,其发酵液经硫酸铵沉淀,CM-Sephadex C50阳离子交换柱层析后,得到的细菌素样品通过SDS-PAGE证明是一条带,分子量约20.83ku,该细菌素对热及酸碱稳定,易被酶降解而失去活性,对许多革兰氏阳性菌有较强的抑制作用,而对革兰氏阴性菌、酵母和霉没有作用.

  13. Draft Genome Sequence of Probiotic Enterococcus faecium Strain L-3

    OpenAIRE

    Karaseva, Alena; Tsapieva, Anna; Pachebat, Justin; SUVOROV, Alexander

    2016-01-01

    We report here the draft genome sequence of the bacteriocin producer Enterococcus faecium strain L-3, isolated from a probiotic preparation, Laminolact, which is widely used in the Russian Federation. The draft genome sequence is composed of 74 contigs for a total of 2,643,001 bp, with 2,646 coding genes. Five clusters for bacteriocin production were found.

  14. Food Applications and Regulation

    Science.gov (United States)

    Gálvez, Antonio; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  15. Megaplasmids encode differing combinations of lantibiotics in Streptococcus salivarius.

    Science.gov (United States)

    Wescombe, Philip A; Burton, Jeremy P; Cadieux, Peter A; Klesse, Nikolai A; Hyink, Otto; Heng, Nicholas C K; Chilcott, Chris N; Reid, Gregor; Tagg, John R

    2006-10-01

    Streptococcus salivarius strains commonly produce bacteriocins as putative anti-competitor or signalling molecules. Here we report that bacteriocin production by the oral probiotic strain S. salivarius K12 is encoded by a large (ca. 190 kb) plasmid. Oral cavity transmission of the plasmid from strain K12 to a plasmid-negative variant of this bacterium was demonstrated in two subjects. Tests of additional S. salivarius strains showed large (up to ca. 220 kb) plasmids present in bacteriocin-producing isolates. Various combinations (up to 3 per plasmid) of loci encoding the known streptococcal lantibiotics salivaricin A, salivaricin B, streptin and SA-FF22 were localised to these plasmids. Since all bacteriocin-producing strains of S. salivarius tested to date appear to harbour plasmids, it appears that they may function as mobile repositories for bacteriocin loci, especially those of the lantibiotic class. PMID:16871420

  16. Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

    Directory of Open Access Journals (Sweden)

    Abdelkader Mezaini

    2009-01-01

    Full Text Available In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml−1 with a bacteriocine production rate of 9.3 (AU ml−1 h−1. In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4–8; this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

  17. Antimicrobial properties of indigenous Lactobacillus sakei strain

    Directory of Open Access Journals (Sweden)

    Vesković-Moračanin Slavica

    2010-01-01

    Full Text Available The strain I 154 of Lactobacillus sakei has been isolated from traditionally fermented sausages in the course of the realization of the international project (INCO PROJECT No ICA4-CT-2002-10037. This strain exhibited the ability for bacteriocin production. Antimicrobial properties of the isolated bacteriocin (sakacine, its sensibility towards proteolytic enzymes, as well as the effect of increased to high temperatures on its stability have been examined in this work. Semi purified bacteriocin (sakacine has been isolated from bacteriocin - producing strain Lactobacillus sakei I 154 by the method of saturated precipitation with up to 70% ammonium mono-sulphate solution. The activity of isolated sakacine was examined towards Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7. Pepsine, Papaine and Proteinase K were used as proteolytic enzymes. The influence of increased and high temperatures on the bacteriocin activity was examined at different temperatures and exposition periods including autoclaving effects.

  18. Antimicrobial potential of probiotic lactic acid bacteria.

    Science.gov (United States)

    Avonts, L; De Vuyst, L

    2001-01-01

    Antibacterial activity is an important characteristic of probiotics. A possible way to achieve this antibacterial activity is through the production of bacteriocins. This study shows that the commercial probiotic strains Lactobacillus johnsonii LA1 and Lactobacillus casei YIT 9029 produce bacteriocins. The nature of the antimicrobial compound could be derived from its behaviour: a narrow inhibitory spectrum (only active against closely related strains), loss of activity when treated with proteinases, and rather small molecular masses (around 6000 Da or less). Further, three bacteriocins produced by Lb. johnsonii LA1, Lb. casei YIT 9029 and Lactobacillus amylovorus DCE 471 showed inhibitory activity against the human gastric pathogen Helicobacter pylori. However, a fourth bacteriocin produced by Lactobacillus acidophilus IBB 801 was not able to inhibit H. pylori. This indicates that some bacteriocins produced by specific probiotic strains can fulfil a role in the inhibition of this common pathogen. PMID:15954651

  19. Characterization of lactococci isolated from homemade kefir

    Directory of Open Access Journals (Sweden)

    Kojić M.

    2007-01-01

    Full Text Available Five bacteriocin-producing lactococci isolates from traditionally prepared kefir were determined as Lactococcus lactis subsp. lactis. The analyzed isolates showed different plasmid profiles and no cross inhibition between them was detected. Moreover, natural isolate BGKF26 was resistant to the antimicrobial activity of nisin producing strain NP45. Plasmid curing experiments revealed that the genes encoding bacteriocin and proteinase production are located on separate genetic elements, except in BGKF26. Production of the tested bacteriocins depends on the concentration of casitone or triptone in the medium. Higher concentrations of casitone or triptone induce bacteriocin activity. Our DNA-DNA hybridization analyses suggest that the analyzed antimicrobial compounds probably are lactococcin-like bacteriocins.

  20. Characterization and antimicrobial activity of natural isolate Lactococcus lactis subsp. lactis BGSM1-19

    Directory of Open Access Journals (Sweden)

    Strahinić Ivana

    2007-01-01

    Full Text Available The strain Lactococcus lactis subsp. lactis BGSM1-19, isolated from traditionally homemade white cheese, produces two bacteriocins: lactococcin B-like bacteriocin named bacteriocin BacSMa and bacteriocin BacSMb which have shown similarity with lacticin RM. Plasmid curing resulted in a low yield (0.33% of BacSMa- BacSMas and BacSMa- BacSMas, BacSMb-, BacSMbs derivatives. The bacteriocin biosynthesis was observed in the logarithmic phase of growth and the production plateau was reached after 8 h of incubation at 30oC, when the culture entered the early stationary phase. Biochemical characterization showed that strain BGSM1-19 retained antimicrobial activity within the pH range of 1 to 12 or after treatment at 100oC for 15 min. However, bacteriocin activity was completely lost after treatment with different proteolytic enzymes. The strain BGSM1-19 contains five plasmids. Plasmid curing indicated that genes coding for bacteriocins synthesis and immunity seem to be located on plasmids. BGSM1-19 exhibited antimicrobial activity against some pathogenic bacteria such as Salmonella paratyphi, Micrococcus flavus, Pseudomonas aeruginosa and Staphylococcus aureus.

  1. Antimicrobial Activity Studies of Bactoriocin Produced by Lactobacilli Isolates from Carrot Kanji

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    Harshada M. Sowani

    2012-01-01

    Full Text Available Problem statement: In the present study, Staphylococcus aureus a causative agent of food poisoning is selected as a test organism to study the antimicrobial effect of bacteriocin. S. aureus produces number of exotoxins and enterotoxins which enters the body via contaminated food causing illness. Approach: In this case the use of antibiotics is one of the ways of treatment, but in addition to this if we advise such patients to consume the carrot kanji then it will cause better effect because carrot kanji is the naturally fermented food beverage consisting of microflora mainly the Lactobacilli. Results: The Lactobacilli have ability to produce antimicrobial compounds called bacteriocin. Isolation of bacteriocin was carried out from the naturally fermented carrot kanji. The bacteriocin produced by Lactobacilli was dialysed and used for the further studies. The well diffusion method is used to study the antimicrobial activity, effect of temperature, pH, enzymes on bacteriocin. From the diameter of zone of inhibition the activity of bacteriocin was determined. The sensitivity of bacteriocin at different pH range showed that at neutral pH the diameter of inhibition zone was greater than that at alkaline as well as acidic pH. Upto 100°C the bacteriocin activity was 80% but as temperature range increased upto 121°C it reduced sharply to 28%. Conclusion/Recommendations: In addition to this the effect of alpha amylase, trypsin, catalase enzyme on bacteriocin activity was also studied which shows positive results with alpha amylase, reduced activity with trypsin and catalase remained unaffected.

  2. Streptococcus salivarius mutants defective in mannose phosphotransferase systems show reduced sensitivity to mutacins I-T9 and R-3B.

    Science.gov (United States)

    Nicolas, Guillaume G; Frenette, Michel; Lavoie, Marc C

    2010-08-01

    Twenty-four mutacin-producing Streptococcus mutans strains were screened for their propensity to produce class II one-peptide bacteriocin using a deferred antagonism assay. Streptococcus salivarius and 3 mutants defective in their mannose phosphotransferase systems (mannose-PTS) were used as sensitive strains to identify which mannose-PTS could act as the docking site for class II one-peptide bacteriocin activity. We observed that only 2 strains of S. mutans, T9 and 3B, potentially produce class II one-peptide bacteriocin, namely mutacins I-T9 and R-3B, but with no preference for any mannose-PTS complex as a target. PMID:20725132

  3. Nisin H Is a New Nisin Variant Produced by the Gut-Derived Strain Streptococcus hyointestinalis DPC6484

    OpenAIRE

    O'Connor, Paula M.; O'Shea, Eileen F.; Guinane, Caitriona M.; O'Sullivan, Orla; Cotter, Paul D.; Ross, R. Paul; Hill, Colin

    2015-01-01

    Accumulating evidence suggests that bacteriocin production represents a probiotic trait for intestinal strains to promote dominance, fight infection, and even signal the immune system. In this respect, in a previous study, we isolated from the porcine intestine a strain of Streptococcus hyointestinalis DPC6484 that displays antimicrobial activity against a wide range of Gram-positive bacteria and produces a bacteriocin with a mass of 3,453 Da. Interestingly, the strain was also found to be im...

  4. Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

    OpenAIRE

    Martín Fraga Cotelo; Karen Perelmuter Schein; Sheila Solange Giacaman Salvo; Pablo Miguel Zunino Abirad; Silvana Beatriz Carro Techera

    2013-01-01

    Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobac...

  5. Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions

    OpenAIRE

    Engelhardt, Tekla; Albano, Helena; Kisk, Gabriella; Acsi-Farkas, Csilla Moh; Teixeira, Paula

    2015-01-01

    Bacteriocin producing lactic acid bacteria (LAB) cultures can be used as biopreservatives in fermented food products; thus the food industry is interested in stable cultures that produce bacteriocins consistently. Inhibtion of Listeria spp. by bacteriocinogenic Pediococcus acidilactici and Lactobacillus plantarum (both isolated from fermented meats) was investigated under conditions of stress induced by low pH and high salt concentrations. Listeria monocytogenes serogroup IIb (fro...

  6. Anti-MRSA Activities of Enterocins DD28 and DD93 and Evidences on Their Role in the Inhibition of Biofilm Formation

    OpenAIRE

    Al Atya, Ahmed K.; Belguesmia, Yanath; Chataigne, Gabrielle; Ravallec, Rozenn; Vachée, Anne; Szunerits, Sabine; Boukherroub, Rabah; Drider, Djamel

    2016-01-01

    Methicillin-resistant Staphylococcus aureus (MRSA) has become a worrisome superbug. This work aimed at studying the effects of two class IIb bacteriocins, enterocins DD28 and DD93 as anti-MRSA agents. Thus, these bacteriocins were purified, from the cultures supernatants of Enterococcus faecalis 28 and 93, using a simplified purification procedure consisting in a cation exchange chromatography and a reversed-phase high-performance liquid chromatography. The anti-Staphylococcal activity was sh...

  7. Anti-MRSA activities of Enterocins DD28 and DD93 and evidences on their role in the inhibition of biofilm formation

    OpenAIRE

    Ahmed Khassaf eAL ATYA; Yanath ebelguesmia; Gabrielle eChataigné; Rozenn eRavallec; Anne eVachée; Sabine eSzunerits; Rabah eBoukherroub; Djamel eDrider

    2016-01-01

    Methicillin-resistant Staphylococcus aureus (MRSA), along with other antibiotic resistant bacteria, has become a worrisome superbug worldwide. This work was aimed at studying the efficacies of two class IIb bacteriocins, enterocins DD28 and DD93, against MRSA-S1 grown in planktonic culture and embedded in biofilms. These bacteriocins were purified, from the cultures supernatants of Enterococcus faecalis 28 and 93, using a simplified purification procedure consisting in a cation exchange chrom...

  8. Nisin and its Antimicrobial Effect in Foods

    OpenAIRE

    Hamparsun Hampikyan; Hilal Colak

    2007-01-01

    Nisin is a bacteriocin which is produced by Lactococcus lactis and takes its place in I. class bacteriocins which are known as lantibiotics. Nisin has antimicrobial and bactericidal activity against a broad spectrum of gram positive bacteria and spores of Clostridium spp. and Bacillus spp. According to toxicity studies nisin is considered not toxic to humans. Its first established used was as a preservative in processed cheese products and since than numerous other applications in various foo...

  9. Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese

    OpenAIRE

    Ristagno, Diletta

    2013-01-01

    A bacteriocin-producing strain of Lactobacillus paracasei DPC 4715 was used as an adjunct culture in Cheddar cheese in order to control the growth of “wild” nonstarter lactic acid bacteria. No suppression of growth of the indicator strain was observed in the experimental cheese. The bacteriocin produced by Lactobacillus paracasei DPC 4715 was sensitive to chymosin and cathepsin D and it may have been cleaved by the rennet used for the cheese manufactured or by indigenous milk proteases. A ser...

  10. Pengaruh Bakteriosin Produksi Bakteri Asam Laktat Isolat Indonesia terhadap Jumlah Bakteri dalam Susu Pasteurisasi

    OpenAIRE

    Nurliana Nurliana; Idwan Sudirman; Mirnawati Sudarwanto; Raden Roso Soejoedono

    2009-01-01

    The effect of bacteriocin produced by Indonesia Isolate of lactic acid bacteria toward total bacteria in pasteurized milk ABSTRACT. The aim of this research was to study the ability of bacteriocin (amylocin) produced by Indonesian isolate of Lactic Acid Bacteria (LAB) (Lactobacillus amylovorus US 121) and its combination with nisin in pasteurized milk. The total bacteria was measured by plate count method. The antimicrobial activity of amylosin at 64 AU/ml had the same activity with nisin...

  11. Možnosti využití ochranných kultur při zpracování ovoce a zeleniny

    OpenAIRE

    Svatoňová, Michaela

    2013-01-01

    Based on the results of literature review, several protective cultures producing bacteriocins have been selected and applied in vegetable salads. The following research had the objective to find out the efficiency of bacteriocins as a part of the barrier effect, eventually as a substitute of chemical preservative agents applied as food additives with E-numbers. The cabbage salad with dill, manufactured by its present supplier to the local supermarket chains, and also the carrot salad, prep...

  12. Využití bakteriocinů ve vybraných mléčných výrobcích

    OpenAIRE

    Patrovský, Matěj

    2014-01-01

    The application of bacteriocins in selected dairy products Summary The lactic acid bacteria have been assisting people from ancient times during the food preparation and for bio-conservation by fermentation process. Furthermore, their selected strains are capable to produce antimicrobial peptides - bacteriocins, which are keeping their broader usage as natural preservatives, especially in products suffering from short shelf life. Theoretical part of the thesis is dedicated to impo...

  13. Draft Genome Sequence of Probiotic Enterococcus faecium Strain L-3.

    Science.gov (United States)

    Karaseva, Alena; Tsapieva, Anna; Pachebat, Justin; Suvorov, Alexander

    2016-01-01

    We report here the draft genome sequence of the bacteriocin producer Enterococcus faecium strain L-3, isolated from a probiotic preparation, Laminolact, which is widely used in the Russian Federation. The draft genome sequence is composed of 74 contigs for a total of 2,643,001 bp, with 2,646 coding genes. Five clusters for bacteriocin production were found. PMID:26823581

  14. Efecto de las condiciones de crecimiento y composición del medio de cultivo sobre la producción de bacteriocina de Enterococcus mundtii Tw56

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    Marisol Vallejo

    2014-12-01

    Full Text Available Enterococcus mundtii Tw56 is a bacteriocin-producing strain that was isolated from intestinal content of silverside (Odontesthes sp.. The aim of the present work was to determine physicochemical factors and culture medium composition for higher yield of viable cells and bacteriocin production. No changes were observed in the antimicrobial production when glucose was replaced by fructose or maltose in the MRS medium formulation. On the other hand, highest bacteriocin activity was obtained when meat extract was used as a sole nitrogen source. While the maximun biomass was achieved at35 ºC, the optimal temperatures for bacteriocin production were observed at 25 and30 ºC. The optimal initial pH for cell growth and bioactivity was 6.5, both parameters dropped when the experience started at pH 6.0 or 5.5. Biomass formation and bacteriocin production decreased in the presence of sodium chloride. The strain started producing the bacteriocin at the late exponential phase. The activity increased as a function of the cell mass and reached the maximun at the end of exponential phase (12 h. A decrease of antimicrobial activity was observed in the stationary phase (16 h, possibly due to degradation by proteolitic enzimes.

  15. Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

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    Irena Rogelj

    2011-03-01

    Full Text Available The presence of gene determinants for different bacteriocins has been already demonstrated in traditional Slovenian types of raw milk cheeses ‘Tolminc’ and ‘Kraški’. These genes were present also in the cultivable microbiota. In this research the aim was to establish how the presence of gene determinants for bacteriocins in microbial consortia is reflected in its antimicrobial activity. In addition, one of the goals was to determine whether the strains that carry gene determinants for bacteriocins have any competitive growth advantage in microbial population. Microbial consortium of ‘Tolminc’ cheese was propagated in milk and examined at the end of propagation its antimicrobial activity and the presence of gene determinants for bacteriocins. Comparison of the results obtained before and after propagation leaded to the conclusion that most of the strains possessing gene determinants for bacteriocins were unable to persist during propagation. The strains which did persist during propagation carried gene determinants for enterocins P, L50B and cytolysin. Antimicrobial activity of consortium before and after propagation was not substantially different and cannot be attributed to any of detected bacteriocins.

  16. INFLUENCIA DE BACTERIOCINAS PRODUCIDAS POR Lactobacillus plantarum LPBM10 SOBRE LA VIDA ÚTIL DE FILETES DEL HÍBRIDO DE CACHAMA Piaractus brachypomus x Colossoma macropomum EMPACADO AL VACÍO: INFLUENCE OF BACTERIOCINS PRODUCED BY Lactobacillus plantarum LPBM10 ON SHELF LIFE OF CACHAMA HYBRID FILLETS Piaractus rachypomus x Colossoma macropomum VACUUM PACKAGED

    OpenAIRE

    Héctor SUÁREZ M.; Alicia DE FRANCISCO; Luiz H. Beirão

    2008-01-01

    El uso de algunos de los géneros de las bacterias ácidolácticas (BAL) como Lactobacillus, Leuconostoc, Lactococcus, o sus productos antimicrobianos como las bacteriocinas, son alternativas en la biopreservación de productos mínimamente procesados que son mantenidos bajo refrigeración. El potencial de biopreservación de un extracto crudo de bacteriocinas producidas por una cepa nativa de Lactobacillus plantarum LPBM10, se evalúa sobre filetes de híbrido de cachama Piaractus brachypomus x Colos...

  17. Effect of a bacteriocin-producing strain of Bifidobacterium L-SN on the postacidification and quality of yohurt%产细菌素双歧杆菌L-SN对酸奶后酸化及品质的影响

    Institute of Scientific and Technical Information of China (English)

    尚楠; 刘丽莎; 任发政; 李平兰

    2013-01-01

    The study was carried out to restrain postacidifacation of set yoghurt using Bifidobacterium L-SN with mixed leaven together for fermentation.By measuring the changes of pH value,titratable acidity,the number of viable cells,water hold capacity,viscosity and sensory evaluation in 20 days under the storage condition of 4 ℃,we find adding LSN can efficiently restrain posfacidification of set yoghurt and improve the quality.The results indicate that the best supplemental level is (2-5) × 106 cfu/mL.In 20 days,the pH value is 4.1-4.2;the titratable acidity is 100-110 °T and the number of viable cells are more than 106 cfu/mL.In addition,it can significantly improve the water holding capacity and viscosity and to give good color,texture and organization state of the set yoghurt.%选择产细菌素双歧杆菌L-SN菌株与保加利亚乳杆菌和嗜热链球菌混合发酵剂配伍共同发酵生产酸奶,通过测定4℃贮藏条件下酸奶的pH、可滴定酸度、活菌数、持水力和黏度等指标的变化探讨产细菌素双歧杆菌对酸奶后酸化效果及品质的影响.结果显示:双歧杆菌L-SN的加入能有效抑制酸奶的后酸化,以添加水平为(2~5)×106 cfu/mL为最佳,可在20 d贮藏期内维持酸度为100~110°T、pH 4.1~4.2、活菌数≥106 cfu/mL,并能显著提高酸奶的持水力和黏度,赋予酸奶良好的色泽、口感和组织状态.

  18. Daya Antibakteri Filtrat Asam Laktat dan Bakteriosin Lactobacillus bulgaricus KS1 dalam Menghambat Pertumbuhan Klebsiella pneumoniae Strain ATCC 700603, CT1538, dan S941

    Directory of Open Access Journals (Sweden)

    Prima Nanda Fauziah

    2015-03-01

    Full Text Available Lactobacillus bulgaricus produces lactic acid and bacteriocin which have been reported to have various pharmacologic properties, including their role an antibacterial agent. Klebsiella pneumoniae, as an agent of pneumonia, remains a public health problem in tropical countries. This study was aimed to observe the antibacterial activities of lactic acid filtrate and bacteriocins of L. bulgaricus toward againsts K. pneumoniae strains by in vitro experiment. The experiment took place in Microbiology Laboratory, Teaching Hospital, Padjadjaran University, Bandung, August–October 2012. In vitro laboratory analytic study has been conducted on lactic acid filtrate and bacteriocins of L. bulgaricus against the K. pneumoniae strains. The study used agar pour plate and agar disk diffusion method and analyzed by ANAVA followed by Duncan’s multiple range test (DMRT. The 30% lactic acid filtrate and 20% bacteriocins filtrate concentrations of L. bulgaricus showed bactericidal characteristics againts the growth of K. pneumoniae strains. Greater concentration of lactic acid filtrate and bacteriocins of L. bulgaricus led toincreasing effect of growth inhibition zones of K. pneumoniae strains. Statistical analysis of variance (ANOVA showed that the greatest concentration effect of L. bulgaricus filtratefor inhibiting K. pneumoniae strains was achieved in 90% lactic acid filtrate concentration treatment, whereas the greatest inhibition zones for K. pneumoniae ATCC 700603 was obtaubed in 90% bacteriocins filtrate concentration, amounting 16.667 mm. In conclusion, lactic acid filtrate and bacteriocins L. bulgaricus have antibacterial effects on K. pneumoniae. The level of antibacterial effect of L. bulgaricus against the growth of K. pneumoniae strains depends on the type of filtrate, L. bulgaricus filtrate concentration, and K. pneumoniae strain.

  19. Anti-MRSA activities of Enterocins DD28 and DD93 and evidences on their role in the inhibition of biofilm formation

    Directory of Open Access Journals (Sweden)

    Ahmed Khassaf eAL ATYA

    2016-05-01

    Full Text Available Methicillin-resistant Staphylococcus aureus (MRSA, along with other antibiotic resistant bacteria, has become a worrisome superbug worldwide. This work was aimed at studying the efficacies of two class IIb bacteriocins, enterocins DD28 and DD93, against MRSA-S1 grown in planktonic culture and embedded in biofilms. These bacteriocins were purified, from the cultures supernatants of Enterococcus faecalis 28 and 93, using a simplified purification procedure consisting in a cation exchange chromatography and a reversed-phase high-performance liquid chromatography. The anti-Staphylococcal activity of these bacteriocins was shown in-vitro by the assessment of the minimal inhibitory concentration (MIC. Afterwhich, a checkerboard and time-kill kinetics permitted unveiled a synergistic effect of these bacteriocins in combination with erythromycin and kanamycin against the clinical MRSA-S1. These bacteriocins alone or in combination with erythromycin and kanamycin were able to impede the formation of MRSA-S1 biofilms on stainless steel and glace devices as supported by the microbial cell counts, epifluorescence and Scanning Electron Microscope analyses.

  20. Characterization of bacteriocinogenic strains of lactic acid bacteria from traditional Slovenian cheese ‘Tolminc’

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    Aljoša Trmčić

    2010-12-01

    Full Text Available The purpose of this research was to examine traditional Slovenian ‘Tolminc’ cheese for the presence of lactic acid bacteria that produce several bacteriocins. The presence of gene determinants for different bacteriocins in this type of cheese and in the cultivable population of ‘Tolminc’ microbiota, have already been demonstrated, as well as its antimicrobial activity. Due to the difficulties in connecting the presence of gene determinants for bacteriocins with the observed antimicrobial activity it was decided to examine in this study the same features on the level of individual bacteriocinogenic strains. Like in previous results, enterococci and their bacteriocins prevailed in cheese microbial consortia. None of isolated strains inhibited growth of Staphylococcus aureus, while the other indicator strains were inhibited in a strain specific manner. Most of isolated strains carried gene determinants for cytolysin. On the basis of gene determinants for bacteriocins, antimicrobial activity, phenotyping by PhP (PhenePlateTM system and PCR identification, some similarities found were among Enterococcus isolates.

  1. Co-expression and characterization of enterocin CRL35 and its mutant in Escherichia coli Rosetta

    Directory of Open Access Journals (Sweden)

    Masías Emilse

    2014-01-01

    Full Text Available Even though many sequences and structures of bacteriocins from lactic acid bacteria have been fully characterized so far, little information is currently available about bacteriocins heterologously produced by Escherichia coli. For this purpose, the structural gene of enterocin CRL35, munA, was PCR-amplified using specific primers and cloned downstream of PelB sequence in the pET22b (+ expression vector. E. coli Rosetta (DE3 pLysS was chosen as the host for production and enterocin was purified by an easy two-step protocol. The bacteriocin was correctly expressed with the expected intramolecular disulfide bond. Nevertheless, it was found that a variant of the enterocin, differing by 12 Da from the native polypeptide, was co-expressed by E. coli Rosetta in comparable amount. Indeed, the mutant bacteriocin contained two amino acid substitutions that were characterized by matrix assisted laser desorption ionization-time of flight (MALDI-TOF and HPLCelectrospray (ESI-Q-TOF tandem mass spectrometry (MS/ MS sequencing. This is the first report regarding the production of mutants of pediocin-like bacteriocins in the E. coli expression system.

  2. ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIAL ISOLATES

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    Utkarsha S. Shivsharan

    2013-08-01

    Full Text Available Micro-organisms have tendency to produce antimicrobial substances which show biological activity against other kind of micro-organisms. This phenomenon of bacterial antagonism is observed in lactic acid bacteria with competitive advantages. The lactic acid bacteria are commonly present in many fermented products, fruits and milk products. The variety of antimicrobial substances produced by lactic acid bacteria showing good inhibition capacity include production of lactic acid, acetic acid, hydrogen peroxide, carbon dioxide, diacetyl and bacteriocin. Bacteriocins produced by lactic acid bacteria are the subject of intense research because of their antimicrobial activity against food born bacteria such as Listeria monocytogenes, staphylococcus aureus, Bacillus cereus, Clostridium botulinum and several others .Bacteriocins may be bacteriostatic or bactericidal with narrow or broad range of activity. The main of the study was to study the antimicrobial activity of such lactic acid bacterial isolates.

  3. Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

    Directory of Open Access Journals (Sweden)

    Martín Fraga Cotelo

    2013-12-01

    Full Text Available Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products.

  4. Characterization and antimicrobial activity of vaginal lactobacillus isolate

    Directory of Open Access Journals (Sweden)

    Zavišić Gordana

    2011-01-01

    Full Text Available The aim of this study was to investigate the probiotic potential of bacteriocin-producing lactobacilli strain Lactobacillus plantarum G2 isolated from the vaginal mucus of healthy women. The antimicrobial effect of G2 was confirmed in the mixed culture with pathogenic Escherichia coli, Staphylococcus aureus, Salmonella abony and Pseudomonas aeruginosa, while bacteriocine activity was detected against S. aureus and S. abony only. The strain showed an excellent survival rate in low pH and in the presence of bile salts. The percentage of adhered cells of L. plantarum G2 to hexadecane was 63.85±2.0 indicating the intermediate hydrophobicity.

  5. The structure of the lantibiotic lacticin 481 produced by Lactococcus lactis : location of the thioether bridges

    NARCIS (Netherlands)

    Hooven, Henno W. van den; Lagerwerf, Fija M.; Heerma, Wigger; Haverkamp, Johan; Piard, Jean-Christophe; Hilbers, Cornelis W.; Siezen, Roland J.; Kuipers, Oscar P.; Rollema, Harry S.

    1996-01-01

    The lantibiotic lacticin 481 is a bacteriocin produced by Lactococcus lactis ssp. lactis. This polypeptide contains 27 amino acids, including the unusual residues dehydrobutyrine and the thioether-bridging lanthionine and 3-methyllanthionine. Lacticin 481 belongs to a structurally distinct group of

  6. ANTILISTERIAL ACTYVITY OF LACTIC ACID BACTERIA ISOLATED FROM GILTHEAD BREAMS AND SEA BASSES FILLETS PACKAGED MAP AGAINST PRIMITIVE STRAINS OF LISTERIA MONOCYTOGENES

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    M. Barile

    2011-04-01

    Full Text Available Listeria monocytogenes is the causative agent of listeriosis typically caused by ready-to-eat processed food that have a refrigerated shelf-life, but lightly preserved fish products also belong to a high-risk category. Aim of the work was to evaluate antimicrobial activity linked bacteriocin-producing of LAB isolated from gilthead breams and sea basses fillets packaged in modified atmospheres. Fifty-five LAB strains were screened against 21 strains of Listeria monocytogenes, 1 Listeria innocua held in the culture collection of Department of Zootechnical Sciences and Food Ispection (SIA and submitted to antagonistic activity using the spot on lawn and the agar well diffusion assay. Lactococcus lactis sub. lactis Sa31 was able to produce bacteriocin in agar and different broth medium. The bacteriocin man31 showed sensitivity to trypsin, pronase E and papain, inactivation at temperatures ≥ 100°C, bactericidal mode of action and antilisterial act, rapidly. The bacteriocin man31 caused a reduction of L. monocytogenes ½ c growth about log10 > 3 UFC/ml, when was applied on indicator strain at 20,480 AU/ml concentration, in vitro.

  7. Optimization of nutritional and non-nutritional factors involved for production of antimicrobial compounds from Lactobacillus pentosus SJ65 using response surface methodology

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    Appukuttan Saraniya

    2014-01-01

    Full Text Available Bacteriocins from lactic acid bacteria are ribosomal synthesized antibacterial proteins/ peptides having wide range of applications. Lactobacillus pentosus SJ65, isolated from fermented Uttapam batter (used to prepare south Indian pan cake, produces bacteriocin having a broad spectrum of activity against pathogens. Optimization studies are of utmost important to understand the source of utilization and the conditions to enhance the production of metabolites. In the present study, an attempt was made to identify the parameters involved for maximal production of antimicrobial compounds especially bacteriocin from the isolate L. pentosus SJ65. Initially, optimal conditions, such as incubation period, pH, and temperature were evaluated. Initial screening was done using methodology onevariable-at-a-time (OVAT for various carbon and nitrogen sources. Further evaluation was carried out statistically using Plackett-Burman design and the variables were analyzed using response surface methodology using central composite design. The optimum media using tryptone or soy peptone, yeast extract, glucose, triammonium citrate, MnSO4, dipotassium hydrogen phosphate and tween 80 produced maximum bacteriocin activity.

  8. Draft Genome Sequence of Oral Bacterium Streptococcus mutans JH1140

    OpenAIRE

    Escano, Jerome; Deng, Peng; Lu, Shi-En; Smith, Lief

    2016-01-01

    Streptococcus mutans JH1140 is an oral bacterium known to produce the bacteriocin mutacin 1140, and the strain has been genetically engineered to combat dental caries. Here, we report the 2.0-Mb draft genome of S. mutans JH1140. This genome provides new insights into the strain’s superior colonization properties and its utility in replacement therapy.

  9. Lactococcins : Mode of action, immunity and secretion

    NARCIS (Netherlands)

    Venema, K; Kok, J; Venema, Gerhardus

    1995-01-01

    Lactococcus lactis subsp. cremoris 9B4 produces three small (around 5kDa), heat-stable, non-lanthionine containing, membrane active bacteriocins. Amino acid uptake experiments and proton motive force measurements have indicated that these peptides most probably form pores in the cytoplasmic membrane

  10. Genome Sequence of Lactobacillus salivarius GJ-24, a Probiotic Strain Isolated from Healthy Adult Intestine ▿

    OpenAIRE

    Cho, Yong-Joon; Choi, Jae Kyoung; Kim, Ji-Hee; Lim, Yea-Seul; Ham, Jun-Sang; Kang, Dae-Kyung; Chun, Jongsik; Paik, Hyun-Dong; Kim, Geun-Bae

    2011-01-01

    The draft genome sequence of Lactobacillus salivarius GJ-24 isolated from the feces of healthy adults was determined. Its properties, including milk fermentation activity and bacteriocin production, suggest its potential uses as a probiotic lactic acid bacterium and start culture for dairy products.

  11. Complete Genome Sequence of Potential Probiotic Lactobacillus sp. HFC8, Isolated from Human Gut Using PacBio SMRT Sequencing

    OpenAIRE

    Kumari, Madhu; Swarnkar, Mohit Kumar; Kumar, Sanjay; Singh, Anil Kumar; Gupta, Mahesh

    2015-01-01

    We report a 3.07-Mb complete genome sequence of a lactic acid bacterium, Lactobacillus sp. HFC8. The gene-coding clusters are predicated for probiotic characteristics, like bacteriocin production, cell adhesion, bile salt hydrolysis, lactose metabolism, autoaggregation, and tolerance to oxidative stress.

  12. Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora

    DEFF Research Database (Denmark)

    Nilsson, Lilian; Gram, Lone; Huss, Hans Henrik

    1999-01-01

    . sake LKE5 caused strong sulfurous off-flavors and was rejected as a culture for biopreservation of cold-smoked salmon. A bacteriocin-producing strain of C. piscicola (A9b) initially caused a 7-day lag phase of L. monocytogenes, followed by a reduction in numbers of L. monocytogenes from 10(3) CFU/ml to...

  13. ANÁLISIS ESTRUCTURAL DE FILETES SAJADOS DE HÍBRIDO DE CACHAMA Piaractus braquypomus x Colossoma macropomum UTILIZANDO BACTERIOCINAS PRODUCIDAS POR Lactobacillus plantarum LPBM10 EMPACADO AL VACÍO

    Directory of Open Access Journals (Sweden)

    Héctor Suárez M

    2008-08-01

    Full Text Available Objective. To determine microstructure, texture and sensory changes in cut cachama hybrid fillets. Materials and methods. Hybrid fillets that were vacuum packed for 30 days at 3°C were analyzed after preservative treatments by crude bacteriocins extract, lactic acid, and control by light microscopy. Results. Space among the muscle fibers increased gradually and the architectural arrangement was altered in all treatments throughout the entire storage period. The lowest alteration in connective tissue degradation and lowest increment in spaces between the muscular fibers was observed with the crude bacteriocin extract treatment. The instrumental textural analysis showed no statistical difference in the stability loss of tissues from fillets among treatments. Sensory analysis indicated that the lancing treatment was effective in diminishing the negative effect of intramuscular bones. The best scores were for cutting fillets with the bacteriocin treatment. Conclusions. The meat texture of fillets was affected during the storage period. Lancing is a procedure that enables the use of fillets without encountering the intramuscular bone problem. The use of crude bacteriocins extract prolongs the shelf-life of fillets.

  14. Salivaricin E and abundant dextranase activity may contribute to the anti-cariogenic potential of the probiotic candidate Streptococcus salivarius JH.

    Science.gov (United States)

    Walker, Glenn V; Heng, Nicholas C K; Carne, Alan; Tagg, John R; Wescombe, Philip A

    2016-03-01

    Dental caries is an infectious disease that is continuing to increase in prevalence, reducing the quality of life for millions worldwide as well as causing considerable expense, with an estimated US$108 billion spent on dental care in the USA each year. Oral probiotics are now being investigated to determine whether they could play a role in the prevention and treatment of this disease. Streptococcus salivarius strain JH is a potential probiotic candidate that produces multiple proteinaceous antimicrobials (bacteriocins), the inhibitory spectrum of which includes Streptococcus mutans, one of the principal causative agents of dental caries. The genome of strain JH has previously been shown to contain the biosynthetic loci for the bacteriocins salivaricin A3, streptin and streptococcin SA-FF22. Here we show that strain JH also produces salivaricin E, a 32 aa lantibiotic with a mass of 3565.9 Da, which is responsible for the inhibition of S. mutans growth. In addition, strain JH was shown to produce dextranase, an enzyme that hydrolyses (1 → 6)-α-D-glucosidic linkages, at levels higher than any other S. salivarius tested. In vitro testing showed that partial hydrolysis of the exopolymeric substances of S. mutans, using strain JH dextranase, improved the anti-S. mutans inhibitory activity of the lytic bacteriocin, zoocin A. The multiple bacteriocin and dextranase activities of strain JH support its candidature for development as an oral probiotic. PMID:26744310

  15. Spontaneous nisin-resistant Listeria monocytogenes mutants with increased expression of a putative penicillin-binding protein and their sensitivity to various antibiotics

    DEFF Research Database (Denmark)

    Gravesen, Anne; Sorensen, K.; Aarestrup, Frank Møller; Knochel, S.

    2001-01-01

    A concern regarding the use of bacteriocins, as for example the lantibiotic nisin, for biopreservation of certain food products is the possibility of resistance development and potential cross-resistance to antibiotics in the target organism. The genetic basis for nisin resistance development is as...

  16. Novel antibacterial activity of lactococcus lactis subspecies lactis z11 isolated from zabady.

    Science.gov (United States)

    Enan, Gamal; Abdel-Shafi, Seham; Ouda, Sahar; Negm, Sally

    2013-09-01

    The purpose of this study was to select and characterize a probiotic bacterium with distinctive antimicrobial activities. In this respect, Lactococcus lactis subspecies lactis Z11 (L. lactis Z11) isolated from Zabady (Arabian yoghurt) inhibited other strains of lactic acid bacteria and some food-born pathogens including Listeria monocytogenes, Bacillus cereus and staphylococcus aureus. The inhibitory activity of cell free supernatant (CFS) of L. lactis Z11 isolated from zabady was lost by proteolytic enzymes, heat resistant. Consequently, the active substance(s) of CFS was characterized as a bacteriocin. This bacteriocin has been shown to consist of protein but has no lipidic or glucidic moieties in its active molecule. Its activity was stable in the pH range 2.0 to 7.0 and was not affected by organic solvents. The L. lactis Z11 bacteriocin was produced in CFS throughout the mide to the late exponential phase of growth of the producer organism and maximum bacteriocin production was obtained at initial pH 6.5 at incubation temperature of about 30°C. PMID:24151453

  17. Genome Sequence of the Banana Plant Growth-Promoting Rhizobacterium Pseudomonas fluorescens PS006.

    Science.gov (United States)

    Gamez, Rocío M; Rodríguez, Fernando; Ramírez, Sandra; Gómez, Yolanda; Agarwala, Richa; Landsman, David; Mariño-Ramírez, Leonardo

    2016-01-01

    Pseudomonas fluorescens is a well-known plant growth-promoting rhizobacterium (PGPR). We report here the first whole-genome sequence of PGPR P. fluorescens evaluated in Colombian banana plants. The genome sequences contains genes involved in plant growth and defense, including bacteriocins, 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase, and genes that provide resistance to toxic compounds. PMID:27151797

  18. Genome Sequence of the Banana Plant Growth-Promoting Rhizobacterium Pseudomonas fluorescens PS006

    OpenAIRE

    Gamez, Rocío M.; Rodríguez, Fernando; Ramírez, Sandra; Gómez, Yolanda; Agarwala, Richa; Landsman, David; Mariño-Ramírez, Leonardo

    2016-01-01

    Pseudomonas fluorescens is a well-known plant growth-promoting rhizobacterium (PGPR). We report here the first whole-genome sequence of PGPR P. fluorescens evaluated in Colombian banana plants. The genome sequences contains genes involved in plant growth and defense, including bacteriocins, 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase, and genes that provide resistance to toxic compounds.

  19. Draft Genome Sequence of Hoeflea sp. Strain BAL378, a Potential Producer of Bioactive Compounds

    DEFF Research Database (Denmark)

    Bentzon-Tilia, Mikkel; Riemann, Lasse; Gram, Lone

    2014-01-01

    Some phytoplankton-associated marine bacteria produce bioactive compounds. Members of the genus Hoeflea may be examples of such bacteria; however, data describing their metabolisms are scarce. Here, we report the draft genome sequence of Hoeflea sp. strain BAL378, a putative producer of bacterioc...... of bacteriocins, polyketides, and auxins, as demonstrated by genome mining....

  20. ANTIMICROBIAL ACTIVITY OF PROBIOTIC STRAIN Lactobacillus plantarum ISOLATED FROM “SHA’A” AND ASSESSMENT OF ITS VIABILITY IN LOCAL HONEY

    Directory of Open Access Journals (Sweden)

    Zambou Ngoufack François

    2013-12-01

    Full Text Available The acid and bile tolerant strain of Lactobacillus plantarum 2S isolated from sha’a, a maize-based traditionally fermented beverage from Cameroon, was screened for bacteriocin properties and its viability in local pasteurized honey. Bacteriocin activity were checked after their treatment with different enzymes, organic solvents, sodium chloride (NaCl and detergents as well as their heat stability and effect of pH was studied. This strain produced an antimicrobial substance sensitive to proteolytic enzymes (trypsin and pepsin, thus confirming its proteinaceous nature. pH changes and heat treatment up to 121°C had no effect on the activity of the bacteriocin produced. This bacteriocins inhibited the growth of various indicator organisms with Lactobacillus plantarum 5S having the widest inhibition spectrum. Besides, it showed broad antibacterial activity spectrum against Gram-positive and Gram-negative pathogens including several that are classified as Especially Dangerous Infections by World Health Organization. The mode of action against Lactobacillus plantarum 5S and Salmonella enterica subsp. enterica serovare Typhi ATCC 6539 is bacteriostatic. After 28 days of storage at 4 °C or 25°C, the viable cell numbers of all bacterial strain in both samples were not changed. Lactobacillus plantarum 2S exhibited best viability in honey stored at 4 °C for 28 days and did not altered the physico-chemical characteristics of honey.

  1. Identification and characterization of a 29-kilodalton protein from Mycobacterium tuberculosis culture filtrate recognized by mouse memory effector cells

    DEFF Research Database (Denmark)

    Rosenkrands, I; Rasmussen, P.B.; Carnio, M;

    1998-01-01

    , Determination of the N-terminal amino acid sequence allowed cloning and sequencing of the cfp29 gene. The nucleotide sequence showed 62% identity to the bacteriocin Linocin from Brevibacterium linens, Purified recombinant histidine-tagged CFP29 and native CFP29 had similar T-cell stimulatory properties, and...

  2. Draft Genome Sequence of Oral Bacterium Streptococcus mutans JH1140

    Science.gov (United States)

    Escano, Jerome; Deng, Peng; Lu, Shi-En

    2016-01-01

    Streptococcus mutans JH1140 is an oral bacterium known to produce the bacteriocin mutacin 1140, and the strain has been genetically engineered to combat dental caries. Here, we report the 2.0-Mb draft genome of S. mutans JH1140. This genome provides new insights into the strain’s superior colonization properties and its utility in replacement therapy. PMID:27257196

  3. Genome Sequence of the Banana Plant Growth-Promoting Rhizobacterium Pseudomonas fluorescens PS006

    Science.gov (United States)

    Gamez, Rocío M.; Rodríguez, Fernando; Ramírez, Sandra; Gómez, Yolanda; Agarwala, Richa; Landsman, David

    2016-01-01

    Pseudomonas fluorescens is a well-known plant growth-promoting rhizobacterium (PGPR). We report here the first whole-genome sequence of PGPR P. fluorescens evaluated in Colombian banana plants. The genome sequences contains genes involved in plant growth and defense, including bacteriocins, 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase, and genes that provide resistance to toxic compounds. PMID:27151797

  4. Complete Genome Sequence of Potential Probiotic Lactobacillus sp. HFC8, Isolated from Human Gut Using PacBio SMRT Sequencing.

    Science.gov (United States)

    Kumari, Madhu; Swarnkar, Mohit Kumar; Kumar, Sanjay; Singh, Anil Kumar; Gupta, Mahesh

    2015-01-01

    We report a 3.07-Mb complete genome sequence of a lactic acid bacterium, Lactobacillus sp. HFC8. The gene-coding clusters are predicated for probiotic characteristics, like bacteriocin production, cell adhesion, bile salt hydrolysis, lactose metabolism, autoaggregation, and tolerance to oxidative stress. PMID:26586884

  5. Survival of Yersinia in whole liquid egg as influenced by the presence of nisin

    Science.gov (United States)

    Yersinia is a psychrotrophic, gram-negative bacterium capable of causing foodborne illnesses. The bacteriocin nisin, traditionally used to inhibit gram-positive bacteria, may be bacteriostatic to gram-negative bacteria under certain conditions. Nisin may be used at levels of up to 15 microgram/g i...

  6. Persistence of colicinogenic Escherichia coli in the mouse gastrointestinal tract

    Directory of Open Access Journals (Sweden)

    Giladi Itamar

    2009-08-01

    Full Text Available Abstract Background The ability of a bacterial strain to competitively exclude or displace other strains can be attributed to the production of narrow spectrum antimicrobials, the bacteriocins. In an attempt to evaluate the importance of bacteriocin production for Escherichia coli strain residence in the gastrointestinal tract, a murine model experimental evolution study was undertaken. Results Six colicin-producing, yet otherwise isogenic, E. coli strains were administered and established in the large intestine of streptomycin-treated mice. The strains' persistence, population density, and doubling time were monitored over a period of 112 days. Early in the experiment only minor differences in population density between the various colicin-producing and the non-producing control strains were detected. However, over time, the density of the control strains plummeted, while that of the colicin-producing strains remained significantly higher (F(7,66 = 2.317; P Conclusion The data presented here support prior claims that bacteriocin production may play a significant role in the colonization of E. coli in the gastrointestinal tract. Further, this study suggests that the ability to produce bacteriocins may prove to be a critical factor in determining the success of establishing probiotic E. coli in the gastrointestinal tract of humans and animals.

  7. Screening bactericidal effect of Pectobacterium carotovorum subsp. carotovorum strains against causal agent of potato soft rot.

    Science.gov (United States)

    Kazemi-Zaromi, Samaneh; Baghaee-Ravari, Sareh; Khodaygan, Pejman; Falahati-Rastegar, Mahrokh

    2016-02-01

    This study focuses on the potential of Pectobacterium carotovorum subsp. carotovorum (Pcc) strains producing bacteriocin as a tool to control potato soft rot disease. Thirty out of 48 purified bacterial strains were characterized as Pcc using specific PCR and phenotypic tests. The pathogenicity and pectate degrading assays were recorded positive for 13 strains. Bacteriocin typing clustered producers into three groups according to their antimicrobial spectra. Majority of the producers except strains of group II showed antibacterial activity toward relative genus and the role of UV or mitomycin C was inductive. In addition, none of the distant genus was sensitive to Pcc bacteriocins except Rhizobium vitis. Molecular detection of four bacteriocins including carotovoricin, carosin S1, S2 and carosin D was performed. Overall, 54.5% of group I, 47.3 and 70% of groups II and III strains carried carotovoricin and four strains harbored gene corresponding to carosin S1. According to our data divers antimicrobial patterns obtained by Pcc strains and existence of new bateriocines could be possible. Moreover, our findings recommended that direct application of P29 or expression of corresponding genes of Pog22 or P21 in a nonpathogenic strain as a biocontrol agent may improve soft rot disease control. PMID:26523939

  8. Divercin V41 from gene characterization to food applications: 1998-2008, a decade of solved and unsolved questions.

    Science.gov (United States)

    Rihakova, J; Belguesmia, Y; Petit, V W; Pilet, M F; Prévost, H; Dousset, X; Drider, D

    2009-01-01

    The emergence of an increasing number of antibiotic resistant human clinical bacteria has been a great cause of concern for the last decades. As an example, Staphylococcus aureus isolates in the hospital environment are becoming more and more resistant to antibiotics including vancomycin which is considered as a last line of defence in treatment of Staphylococcus aureus-resistant methicillin. On the other hand, food safety is threatened by development of pathogenic bacteria including Listeria monocytogenes, Campylobacter jejuni, Salmonella enteritidis, Escherichia coli O157:H7 and Staphylococcus aureus. The use of antimicrobial peptides such as glycopeptides, semi-synthetic peptides, bacteriocins including lantibiotics offers a hope to face these clinical and food microbiology concerns. Clinical approval of new chemotherapeutic agents requires a long period of time. Research on bacteriocins has demonstrated potential use to fight against undesired foodborne pathogens but the use industrial use of bacteriocins is limited. To date only lantibiotic nisin and in class IIa bacteriocin Pediocin PA-1 are legally used as food preservative in many countries. The present minireview is focused on divercin V41 (DvnV41), a class IIa bacteriocin naturally produced by Carnobacterium divergens V41. The last decade has been the witness of intensive investigations carried out on this cationic peptide tempting to answer multiple questions covering basic and applied aspects. DvnV41 has shown a wide spectrum of activity either alone or in combination with nisin and/or polymixins (synergistic effect). This outcome indicates that Cb. divergens V41 could potentially be used for safe and efficient prevention of L. monocytogenes growth in cold smoked salmon. PMID:19018960

  9. The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations.

    Science.gov (United States)

    De Vuyst, L; Avonts, L; Neysens, P; Hoste, B; Vancanneyt, M; Swings, J; Callewaert, R

    2004-01-01

    Lactobin A and amylovorin L471 are two bacteriocins produced by the phenotypically different strains Lactobacillus amylovorus LMG P-13139 and L. amylovorus DCE 471, respectively. A 110-bp PCR fragment of the structural gene of lactobin A was obtained from total genomic DNA of L. amylovorus LMG P-13139, which was used as a probe to isolate a 3.6-kb HindIII chromosomal fragment for sequencing. PCR amplification revealed that both the structural genes of both the bacteriocins lactobin A and amylovorin L471 were identical. These bacteriocins will be further referred to as amylovorin L. Amylovorin L can be defined as a small, strongly hydrophobic, antibacterial peptide consisting of 50 amino acids. It is synthesized as a precursor peptide of 65 amino acids processed at a characteristic double-glycine proteolytic cleavage site. Amylovorin L hence belongs to the class II bacteriocins. It has a narrow inhibitory spectrum, being most active towards Lactobacillus delbrueckii subsp. bulgaricus LMG 6901(T). Among 38 strains of the Lactobacillus acidophilus DNA homology group, another 6 L. amylovorus strains were also inhibitory towards the L. delbrueckii subsp. bulgaricus LMG 6901(T) strain. The lactobin A or amylovorin L471 structural genes could be detected in the genomes of three of these L. amylovorus strains, but only after extensive PCR amplification, indicating that the inhibitory substances were slightly different. The bacteriocins were characterized as small (approximately 4800 Da), heat-stable peptides that were active in a wide pH range (2.2-8.0). Finally, preliminary experiments indicated that the production of amylovorin L by L. amylovorus DCE 471 took place during a natural rye fermentation, indicating its potential importance in the development of a functional (probiotic) starter culture for cereal fermentations. PMID:14672834

  10. Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products

    Directory of Open Access Journals (Sweden)

    Martinis Elaine C.P. De

    2001-01-01

    Full Text Available Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH, three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented antilisterial activity and a potential application as biopreservatives in meat systems.

  11. Anti-MRSA Activities of Enterocins DD28 and DD93 and Evidences on Their Role in the Inhibition of Biofilm Formation.

    Science.gov (United States)

    Al Atya, Ahmed K; Belguesmia, Yanath; Chataigne, Gabrielle; Ravallec, Rozenn; Vachée, Anne; Szunerits, Sabine; Boukherroub, Rabah; Drider, Djamel

    2016-01-01

    Methicillin-resistant Staphylococcus aureus (MRSA) has become a worrisome superbug. This work aimed at studying the effects of two class IIb bacteriocins, enterocins DD28 and DD93 as anti-MRSA agents. Thus, these bacteriocins were purified, from the cultures supernatants of Enterococcus faecalis 28 and 93, using a simplified purification procedure consisting in a cation exchange chromatography and a reversed-phase high-performance liquid chromatography. The anti-Staphylococcal activity was shown in vitro by the assessment of the minimal inhibitory concentration (MIC), followed by a checkerboard and time-kill kinetics experiments. The data unveiled a clear synergistic effect of enterocins DD28 and DD93 in combination with erythromycin or kanamycin against the clinical MRSA-S1 strain. Besides, these combinations impeded as well the MRSA-S1 clinical strain to setup biofilms on stainless steel and glace devices. PMID:27303396

  12. Nisin and its Antimicrobial Effect in Foods

    Directory of Open Access Journals (Sweden)

    Hamparsun Hampikyan

    2007-04-01

    Full Text Available Nisin is a bacteriocin which is produced by Lactococcus lactis and takes its place in I. class bacteriocins which are known as lantibiotics. Nisin has antimicrobial and bactericidal activity against a broad spectrum of gram positive bacteria and spores of Clostridium spp. and Bacillus spp. According to toxicity studies nisin is considered not toxic to humans. Its first established used was as a preservative in processed cheese products and since than numerous other applications in various foods such as meat and meat products, poultry products, sea products and beverages such as beer, wine have been used safely. In this review, the characteristics of nisin, its usage in food and its antimicrobial effect are considered. [TAF Prev Med Bull 2007; 6(2.000: 142-147

  13. Nisin and its Antimicrobial Effect in Foods

    Directory of Open Access Journals (Sweden)

    Hamparsun Hampikyan

    2007-04-01

    Full Text Available Nisin is a bacteriocin which is produced by Lactococcus lactis and takes its place in I. class bacteriocins which are known as lantibiotics. Nisin has antimicrobial and bactericidal activity against a broad spectrum of gram positive bacteria and spores of Clostridium spp. and Bacillus spp. According to toxicity studies nisin is considered not toxic to humans. Its first established used was as a preservative in processed cheese products and since than numerous other applications in various foods such as meat and meat products, poultry products, sea products and beverages such as beer, wine have been used safely. In this review, the characteristics of nisin, its usage in food and its antimicrobial effect are considered. [TAF Prev Med Bull. 2007; 6(2: 142-147

  14. Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin.

    Science.gov (United States)

    Gharsallaoui, Adem; Joly, Catherine; Oulahal, Nadia; Degraeve, Pascal

    2016-06-10

    Nisin is the only bacteriocin approved as a food preservative because of its antibacterial effectiveness and its negligible toxicity for humans. Typical problems encountered when nisin is directly added to foods are mainly fat adsorption leading to activity loss, heterogeneous distribution in the food matrix, inactivation by proteolytic enzymes, and emergence of resistance in normally sensitive bacteria strains. To overcome these problems, nisin can be immobilized in solid matrices that must act as diffusional barriers and allow controlling its release rate. This strategy allows maintaining a just sufficient nisin concentration at the food surface. The design of such antimicrobial materials must consider both bacterial growth kinetics but also nisin release kinetics. In this review, nisin incorporation in polymer-based materials will be discussed and special emphasis will be on the applications and properties of antimicrobial food packaging containing this bacteriocin. PMID:25674671

  15. [Properties of pectolitic phytopathogenic bacteria isolates obtained in Ukraine].

    Science.gov (United States)

    Maksimenko, L A; Parkhomenko, N I; Moroz, S N; Gorb, T E

    2013-01-01

    Bacteria obtained from potato tubers having symptoms of soft rot and grown in different regions of Ukraine are identified as Pectobacterium carotovorum subsp. carotovorum. These bacteria strains are able to produce bacteriocines. Their killer activity in respect of P. carotovorum and Esherichia coli has been studied. The sensitivity to bactericines has been shown. Purified fractions of bacteriocines having high molecular weight (MCTV) have been obtained. The difference in composition of proteins from phage tails as compared to the ones in P. carotovorum J2 has been studied by the method of electrophoresis. It was found that the composition of MCTV major proteins of studied isolates mostly corresponds to P. carotovorum J2. The set of enzyme minor fractions has some different compositions as compared to P. carotovorum J2. It has been hypothesized that this difference is responsible for killer specificity. PMID:24450188

  16. Isolation and In vitro characterization of anti-Gardnerellavaginalisbacteriocin producing Lactobacillus fermentum HV6b isolated from human vaginal ecosystem

    Directory of Open Access Journals (Sweden)

    Baljinder Kaur

    2012-09-01

    Full Text Available Bacteriocin producing strains of lactic acid bacteria were isolated from vaginal swabs of healthy andfecund females and evaluated for their antimicrobial activity against pathogens causing important humandiseases such as gastrointestinal infections, nosocomial and skin diseases. Vaginal isolate HV6b is anagent that could be used to combat growing prevalence of sexually transmitted microbial infections andviral diseases. Therapeutic application of this probiotic strain to protect against gastrointestinal infectionsmay be of great importance for future medicinal use. Bacteriocin HV6b shows maximum inhibitionagainst bacterial vaginosis causing G. vaginalis. It was identified as Lactobacillus fermentum on the basisof biochemical testing and 16S rDNA sequencing. Based on the antibiotic sensitivity profiles vaginalLABs, HV6b was suggested as a strain for formulating topical personal care therapeutics aimed atprevention and treatment of many human diseases.

  17. ISOLATION OF THE ANTIMICROBIAL CYCLIC PEPTIDE SUBTILOSIN A FROM A GUT-ASSOCIATED BACILLUS SUBTILIS STRAIN

    Directory of Open Access Journals (Sweden)

    Ghislain Schyns

    2013-01-01

    Full Text Available The endospore-forming Bacillus subtilis has been used as probiotics over the last 50 years. However, little is known on how Bacillus spp act in the gut compared to other well-characterized probiotics such as lactic acid bacteria. It is believed that the competitive exclusion of pathogens results from different mode of action notably the production of antimicrobial compounds such as bacteriocins. Here, we report the characterization of the unexpected ability of a gut-associated B. subtilis BSP1 to synthetize the cyclic bacteriocin subtilosin A at high level. Our findings suggest that the BSP1 phenotype could be related, at least in part, to a subsequent increased expression level of the subtilosin A biosynthetic gene cluster sbo-alb in response to a higher activity of the stationery and sporulation master regulator Spo0A.

  18. Partial characterization of bacitracin like inhibitory substance from bacillus subtilis BS15, a local soil isolate

    International Nuclear Information System (INIS)

    The aim of this study was to investigate the production of bacteriocin/bacteriocin-like inhibitory substances (BLIS) from Bacillus subtilis BS15, isolated from soil. The inhibitory substance was partially purified and characterized as BLIS with a molecular-weight of 3-5 kDa, as determined by SDS-PAGE. Its production was observed during the late exponential phase or at the beginning of stationary-phase. It retained its activity up to 80 deg. C and over a wide range of pH i.e., 3-9. It was found active against several clinically important bacterial species such as Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Salmonella typhi and also against the food-spoilage causing microbes, and may be considered as future food preservative. (author)

  19. Antimicrobial activities of Rhizobium sp. strains against Pseudomonas savastanoi, the agent responsible for the olive knot disease in Algeria

    Energy Technology Data Exchange (ETDEWEB)

    Mourad, K.; Fadhila, K.; Chahinez, M.; Merien, R.; Philippe, L. de; Abdelkader, B.

    2009-07-01

    In the present investigation, six Rhizobium strains isolated from Algerian soil were checked for their antimicrobial activity against Pseudomonas savastanoi, the agent responsible for olive knot disease. Rhizobium sp. ORN 24 and ORN 83 were found to produce antimicrobial activities against Pseudomonas savastanoi. The antimicrobial activity produced by Rhizobium sp. ORN24 was precipitable with ammonium sulfate, between 1,000 and 10,000 KDa molecular weight, heat resistant but sensitive to proteases and detergents. These characteristics suggest the bacteriocin nature of the antimicrobial substance produced by Rhizobium sp. ORN24, named rhizobiocin 24. In contrast, the antimicrobial activity produced by Rhizobium sp. ORN83 was not precipitable with ammonium sulfate; it was smaller than 1,000 KDa molecular weight, heat labile, and protease and detergent resistant. These characteristics could indicate the relationship between the antimicrobial substance produced by Rhizobium sp. ORN 83 and the small bacteriocins described in other rhizobia. (Author) 51 refs.

  20. Antibacterial activity of a lectin-like Burkholderia cenocepacia protein

    OpenAIRE

    Ghequire, Maarten; De Canck, Evelien; Wattiau, Pierre; Van Winge, Iris; Loris, Remy; Coenye, Tom; De Mot, René

    2013-01-01

    Abstract Bacteriocins of the LlpA family have previously been characterized in the γ-proteobacteria Pseudomonas and Xanthomonas. These proteins are composed of two MMBL (monocot mannose-binding lectin) domains, a module predominantly and abundantly found in lectins from monocot plants. Genes encoding four different types of LlpA-like proteins were identified in genomes from strains belonging to the Burkholderia cepacia complex (Bcc) and the Burkholderia pseudomallei group. A selected recombin...

  1. Molecular genetics and pathogenesis of Clostridium perfringens.

    OpenAIRE

    Rood, J I; Cole, S T

    1991-01-01

    Clostridium perfringens is the causative agent of a number of human diseases, such as gas gangrene and food poisoning, and many diseases of animals. Recently significant advances have been made in the development of C. perfringens genetics. Studies on bacteriocin plasmids and conjugative R plasmids have led to the cloning and analysis of many C. perfringens genes and the construction of shuttle plasmids. The relationship of antibiotic resistance genes to similar genes from other bacteria has ...

  2. Characterization of Pediococcus acidilactici strains isolated from rainbow trout (Oncorhynchus mykiss) feed and larvae: safety, DNA fingerprinting, and bacteriocinogenicity.

    Science.gov (United States)

    Araújo, Carlos; Muñoz-Atienza, Estefanía; Poeta, Patrícia; Igrejas, Gilberto; Hernández, Pablo E; Herranz, Carmen; Cintas, Luis M

    2016-05-01

    The use of lactic acid bacteria (LAB) as probiotics constitutes an alternative or complementary strategy to chemotherapy and vaccination for disease control in aquaculture. The objectives of this work were (1) the in vitro safety assessment of 8 Pediococcus acidilactici strains isolated from rainbow trout (Oncorhynchus mykiss, Walbaum) feed and larvae; (2) the evaluation of their genetic relatedness; (3) the study of their antimicrobial/bacteriocin activity against fish pathogens; and (4) the biochemical and genetic characterization of the bacteriocin produced by the strain displaying the greatest antimicrobial activity. Concerning the safety assessment, none of the pediococci showed antibiotic resistance nor produced hemolysin or gelatinase, degraded gastric mucin, or deconjugated bile salts. Four strains (50%) produced tyramine or putrescine, but the corresponding genes were not amplified by PCR. Enterobacterial repetitive intergenic consensus-PCR (ERIC-PCR) fingerprinting allowed clustering of the pediococci into 2 well-defined groups (68% similarity). From the 8 pediococci displaying direct antimicrobial activity against at least 3 out of 9 fish pathogens, 6 strains (75%) were identified as bacteriocin producers. The bacteriocin produced by P. acidilactici L-14 was purified, and mass spectrometry and DNA sequencing revealed its identity to pediocin PA-1 (PedPA-1). Altogether, our results allowed the identification of 4 (50%) putatively safe pediococci, including 2 bacteriocinogenic strains. ERIC-PCR fingerprinting was a valuable tool for genetic profiling of P. acidilactici strains. This work reports for the first time the characterization of a PedPA-1-producing P. acidilactici strain isolated from an aquatic environment (rainbow trout larvae), which shows interesting properties related to its potential use as a probiotic in aquaculture. PMID:27137071

  3. Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

    OpenAIRE

    Topisirović Ljubiša; Veljović Katarina; Terzić-Vidojević Amarela; Strahinić Ivana; Kojić Milan

    2007-01-01

    Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to ...

  4. Fermentation profile and optimization of green olive fermentationusing Lactobacillus plantarum LPCO10 as a starter culture

    OpenAIRE

    Leal-Sánchez, M. Vega; Ruiz-Barba, José Luis; Sánchez Gómez, Antonio Higinio; Rejano Navarro, Luis; Jiménez Díaz, Rufino; Garrido Fernández, A.

    2003-01-01

    The bacteriocin producer Lactobacillus plantarum LPCO10, a strain originally isolated from an olive fermentation, was used as a starter culture for traditional Spanish-style green olive fermentation. By means of a 23 (7 4) fractional factorial design, the salt concentration in brines was found to be the most important factor for producing the highest acidity and the highest initial population of the starter culture. To a lesser extent, other factors such as a high inoculum size, u...

  5. LACTIC ACID BACTERIA: PROBIOTIC APPLICATIONS

    OpenAIRE

    NEENA GARG

    2015-01-01

    Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and antifungal compounds such as organic acids, bacteriocins, diacetyl, hydrogen peroxide and reutrin. LA...

  6. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential

    OpenAIRE

    Furtado, Danielle N.; Todorov, Svetoslav D.; Mariza Landgraf; Maria T. Destro; Franco, Bernadette D.G.M.

    2014-01-01

    Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sen...

  7. Physiology of Listeria monocytogenes in relation to food components and biopreservation.

    OpenAIRE

    Verheul, A

    1997-01-01

    Listeria monocytogenes is an important foodborne pathogen that has been responsible for severe infections in humans. The ubiquitous distribution of L. monocytogenes in the environment and its ability to grow at refrigeration temperature and at high osmolarity are of paramount importance for its hazardous status in minimally processed convenience foods. This thesis deals with the physiology of L. monocytogenes with focus on peptide utilization, osmoregulation and bacteriocin-resistance.The gro...

  8. Mutational Analysis of the sbo-alb Locus of Bacillus subtilis: Identification of Genes Required for Subtilosin Production and Immunity

    OpenAIRE

    Zheng, Guolu; Hehn, Robin; Zuber, Peter

    2000-01-01

    The Bacillus subtilis 168 derivative JH642 produces a bacteriocin, subtilosin, which possesses activity against Listeria monocytogenes. Inspection of the amino acid sequence of the presubtilosin polypeptide encoded by the gene sboA and sequence data from analysis of mature subtilosin indicate that the precursor subtilosin peptide undergoes several unique and unusual chemical modifications during its maturation process. The genes of the sbo-alb operon are believed to function in the synthesis ...

  9. Nisin biotechnological production : evaluation and perspectives in the development of new applications

    OpenAIRE

    Jozala, A. F.; Silva, Daniel Pereira da; A.A. Vicente; Pessoa Júnior, Adalberto; Penna, T. C. V.; Teixeira, J. A.

    2008-01-01

    Nisin is a commercially available bacteriocin of the lantibiotic group produced by Lactococcus lactis ATCC 11454. The importance of nisin as an effective preservative is the fact that its spectrum of inhibitory activity includes almost all Gram-positive, Gram-negative and spoilage bacteria. With several favorable characteristics, this compound has been widely used as a natural food biopreservative. On the other hand, biotechnological production of fuel ethanol from different raw m...

  10. Plasmid biology of natural Lactococcus lactis strains and molecular mechanisms of bacteriophage-host interaction

    OpenAIRE

    Fallico, Vincenzo

    2011-01-01

    Lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P are bacteriocins offering promising perspectives in terms of preservation and shelf-life extension of food products and should find commercial application in the near future. The studies detailing their characterization and bio-preservative applications are reviewed. Transcriptomic analyses showed a cell wall-targeted response of Lactococcus lactis IL1403 during the early stages of infection with the lytic bacteriophage c2,...

  11. Genetic Characterization of the Klebsiella pneumoniae waa Gene Cluster, Involved in Core Lipopolysaccharide Biosynthesis

    OpenAIRE

    Regué, Miguel; Climent, Núria; Abitiu, Nihal; Coderch, Núria; Merino, Susana; Izquierdo, Luis; Altarriba, Maria; Juan M. Tomás

    2001-01-01

    A recombinant cosmid containing genes involved in Klebsiella pneumoniae C3 core lipopolysaccharide biosynthesis was identified by its ability to confer bacteriocin 28b resistance to Escherichia coli K-12. The recombinant cosmid contains 12 genes, the whole waa gene cluster, flanked by kbl and coaD genes, as was found in E. coli K-12. PCR amplification analysis showed that this cluster is conserved in representative K. pneumoniae strains. Partial nucleotide sequence determination showed that t...

  12. Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

    OpenAIRE

    Luciana Justo Beserra Rosa; Luciana Maria Ramires Esper; Julia do Prado Lima Guimarães Cabral; Robson Maia Franco; Marco Antônio Sloboda Cortez

    2015-01-01

    ABSTRACT:The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilusand evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilusand pathogenic Gram-negative bacteria (...

  13. Lactic acid bacteria: the bugs of the new millennium

    OpenAIRE

    Konings, W N; Kok, J; Kuipers, O P; Poolman, B.

    2000-01-01

    Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health. Important new developments have been made in the research of LABs in the areas of multidrug resistance, bacteriocins and quorum sensing, osmoregulation, proteolysis, autolysin...

  14. The efficacy of thuricin CD, tigecycline, vancomycin, teicoplanin, rifampicin and nitazoxanide, independently and in paired combinations against Clostridium difficile biofilms and planktonic cells

    OpenAIRE

    Mathur, Harsh; Rea, Mary C.; Cotter, Paul D.; Hill, Colin; Ross, R. Paul

    2016-01-01

    Background Thuricin CD is a two-component antimicrobial, belonging to the recently designated sactibiotic subclass of bacteriocins. The aim of this study was to investigate the effects of thuricin CD, as well as the antibiotics, tigecycline, vancomycin, teicoplanin, rifampicin and nitazoxanide when used independently and when combined at low concentrations on the viability of Clostridium difficile 20291 R027, TL178 R002, Liv022 R106, DPC6350 and VPI10463 biofilms and planktonic cells. Results...

  15. Targeting the Microbiota to Address Diet-Induced Obesity: A Time Dependent Challenge

    OpenAIRE

    Clarke, Siobhan F.; Murphy, Eileen F.; O’Sullivan, Orla; Ross, R Paul; O’Toole, Paul W; Shanahan, Fergus; Cotter, Paul D.

    2013-01-01

    Links between the gut microbiota and host metabolism have provided new perspectives on obesity. We previously showed that the link between the microbiota and fat deposition is age- and time-dependent subject to microbial adaptation to diet over time. We also demonstrated reduced weight gain in diet-induced obese (DIO) mice through manipulation of the gut microbiota with vancomycin or with the bacteriocin-producing probiotic Lactobacillus salivarius UCC118 (Bac+), with metabolic improvement ac...

  16. Technological Aptitude and Applications of Leuconostoc mesenteroides Bioactive Strains Isolated from Algerian Raw Camel Milk

    OpenAIRE

    Zineb Benmechernene; Hanane Fatma Chentouf; Bellil Yahia; Ghazi Fatima; Marcos Quintela-Baluja; Pilar Calo-Mata; Jorge Barros-Velázquez

    2013-01-01

    Two strains (B7 and Z8) of the Leuconostoc mesenteroides subspecies mesenteroides that were isolated from Algerian camel milk from an initial pool of 13 strains and demonstrated a high ability to inhibit the growth of Listeria spp. were selected and characterised at the phenotypic and genotypic levels. Probiotic profiling and inhibition spectra against food borne pathogens in mixed cultures were also investigated. The bacteriocin produced by L. mesenteroides strain B7 was identified as le...

  17. Bio-physicochemical characterization and applied studies of carotovoricin na5 (crna5) on blb affected rice plants

    International Nuclear Information System (INIS)

    Erwinia carotovora is a common soil borne plant pathogen, which generally infects plants of family Solanacea. In the present study, bacteriocin (CrNA5), produced by an indigenously isolated E. carotovora NA5 has been characterized and its possible anti phytopathogenic potential was shown in the field studies. CrNA5 showed its antimicrobial activity against many gram-positive and gram-negative bacteria including those associated with the plant diseases. The bacteriocin showed substantial stability against wide range of temperatures and pH. Additionally, it was also found resistant to the treatment of metal ions, organic solvents and non-proteolytic enzymes. Conversely, its inactivation by proteinase K and protease suggested its protein nature. Mode of action studies revealed that CrNA5 is bactericidal, particularly against Xanthomonas oryzae oryzae. The electron micrograph of CrNA5 revealed spherical particle (empty head) like structures implicating the vestigial bacteriophage based origin of carotovoricin. In silico analyses were also conducted in order to deduce the plausible ratio of the amino acids present in the protein. The In vivo experiments showed the efficacy of CrNA5 against X. oryzae oryzae (Xoo), the causative agent of bacterial leaf blight (BLB) of rice, both in controlled conditions (green house) as well as in field trials. To the best of our knowledge, the present study is the first of its kind with the bacteriocin of Erwinia origin (tested against the BLB infected plants in the field). It is expected that the present study will help visit new insights of the bacteriocins produced by Erwinia carotovora and their potential (application) as anti phytopathogenic agent. (author)

  18. A Nisin Bioassay Based on Bioluminescence

    OpenAIRE

    Wahlström, G.; Saris, P. E. J.

    1999-01-01

    A Lactococcus lactis subsp. lactis strain that can sense the bacteriocin nisin and transduce the signal into bioluminescence was constructed. By using this strain, a bioassay based on bioluminescence was developed for quantification of nisin, for detection of nisin in milk, and for identification of nisin-producing strains. As little as 0.0125 ng of nisin per ml was detected within 3 h by this bioluminescence assay. This detection limit was lower than in previously described methods.

  19. Engineering of Bacillus subtilis 168 for increased nisin resistance

    DEFF Research Database (Denmark)

    Hansen, Mette; Wangari, Romilda; Hansen, Egon Bech;

    2009-01-01

    Nisin is a natural bacteriocin produced commercially by Lactococcus lactis and widely used in the food industry as a preservative because of its broad host spectrum. Despite the low productivity and troublesome fermentation of L. lactis, no alternative cost-effective host has yet been found...... to overcome the nisin sensitivity of B. subtilis by introducing the nisin resistance genes nisFEG and nisI from L. lactis under the control of a synthetic promoter library....

  20. Optimizing microencapsulation of nisin with sodium alginate and guar gum

    OpenAIRE

    Narsaiah, Kairam; Jha, Shyam N.; Wilson, Robin A.; Mandge, Harshad M.; Manikantan, Musuvadi R.

    2012-01-01

    Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin has been done so far in liposomes which is rather an expensive technology involving multiple processes. Other cost effective alternatives with good encapsulation efficiency and better control relea...

  1. Quorum sensing mechanism in lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Hatice Yılmaz - Yıldıran

    2015-04-01

    and detection occurs as a consecution it is hard to understand their QS mechanism. In this review, connection between QS mechanism and some characteristics of lactic acid bacteria are evaluated such as concordance with its host, inhibition of pathogen development and colonization in gastrointestinal system, bacteriocin production, acid and bile resistance, adhesion to epithelium cells. Understanding QS mechanism of lactic acid bacteria will be useful to design metabiotics which is defined as novel probiotics.

  2. Improved applicability of nisin in novel combinations with other food preservation factors

    OpenAIRE

    Pol, I.E.

    2001-01-01

    General discussionModern consumers nowadays, have a preference for more natural, mildly preserved food products with a fresh appearance over traditionally preserved products. Mild preservation techniques applied singly are usually not sufficient to control microbial outgrowth and combinations of measures are needed to ensure complete safe products (16). Bacteriocins, produced by lactic acid bacteria have been successfully used as biopreservatives in a number of food products to inhibit the gr...

  3. Enzymatic hydrolysates from food wastewater as a source of peptones for lactic acid bacteria productions

    OpenAIRE

    Vázquez, José Antonio; Murado García, Miguel Anxo

    2008-01-01

    A diverse group of peptones obtained by enzymatic hydrolysis of wastewater from the industrial processing of octopus showed their effectiveness to promote the growth of lactic acid bacteria (LAB) and the production of bacteriocins. The highest nisin formation by Lactococcus lactis was reached using peptones from papain hydrolysis for 24 h (enzyme concentration: 1.25 mg papain/g protein). On the other hand, the highest pediocin production by Pediococcus acidilactici was obtained with peptones ...

  4. Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

    OpenAIRE

    Verluyten, Jurgen; Leroy , Frédéric; De Vuyst, Luc

    2004-01-01

    Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH profile relevant for Belgian-type fermented sausages. The influence on the growth characteristics and especially on the kinetics of curvacin A production with L. curvatus LTH 1174 was evaluated. Pe...

  5. Are we ready for caries prevention through bacteriotherapy?

    OpenAIRE

    Svante Twetman

    2012-01-01

    Recent insights in medical science indicate that human biofilms play an important role in health and well-being, and have put microbiota modulation through bacteriotherapy into focus. In dentistry, bacterial interference with probiotic bacteria to support the stability and diversity of oral biofilms has gained similar interest. Investigations in vitro into metabolic activity, co-aggregation, growth inhibition, bacteriocin production, and adhesion have collectively suggested a potential role f...

  6. Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

    OpenAIRE

    Fatima Djadouni; Mebrouk Kihal

    2012-01-01

    The objective of this study was to isolate LAB from dairy, meat products and agro-industrial wastes and to investigate their antagonist activity. A total of 141 isolates were screened for the inhibitory effect on ten indicator strains in the agar spot test. Results showed that strain LBbb0141 contained antimicrobial compound with wide spectrum that inhibited the growth of ten indicator Gram-positive and Gram-negative strains. The bacteriocin activity attained its maximum value using the MRS a...

  7. Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese

    OpenAIRE

    Razzaqh Mahmoudi; Hossein Tajik; Ali Ehsani; Payman Zare

    2012-01-01

    Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and survival) of Listeria monocytogenes and Lactobacillus acidophilus in various stages of production, ri...

  8. Study of Lactic Acid Bacteria Community From Raw Milk of Iranian One Humped Camel and Evaluation of Their Probiotic Properties

    OpenAIRE

    Davati, Nafiseh; Tabatabaee Yazdi, Farideh; Zibaee, Saeed; Shahidi, Fakhri; Edalatian, Mohammad Reza

    2015-01-01

    Background: Camel milk is amongst valuable food sources in Iran. On the other hand, due to the presence of probiotic bacteria and bacteriocin producers in camel milk, probiotic bacteria can be isolated and identified from this food product. Objectives: The objectives of the present research were the isolation and molecular identification of lactic acid bacteria from camel milk and evaluation of their probiotic properties. Materials and Methods: A total of ten samples of camel milk were collec...

  9. Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture.

    Science.gov (United States)

    González, Lorena; Zárate, Victoria

    2015-05-01

    Bacteriocins produced by lactic acid bacteria are of great interest to the food-processing industry as natural preservatives. This work aimed to investigate the efficacy of bacteriocin-producing Lactobacillus plantarum TF711, isolated from artisanal Tenerife cheese, in controlling Clostridium sporogenes during cheese ripening. Cheeses were made from pasteurised milk artificially contaminated with 10(4) spores m/l C. sporogenes. Experimental cheeses were manufactured with Lb. plantarum TF711 added at 1% as adjunct to commercial starter culture. Cheeses made under the same conditions but without Lb. plantarum TF711 served as controls. Evolution of microbiological parameters, pH and NaCl content, as well as bacteriocin production was studied throughout 45 d of ripening. Addition of Lb. plantarum TF711 did not bring about any significant change in starter culture counts, NaCl content and pH, compared with control cheese. In contrast, clostridial spore count in experimental cheeses were significantly lower than in control cheeses from 7 d onwards, reaching a maximum reduction of 2·2 log units on day 21. Inhibition of clostridia found in experimental cheeses was mainly attributed to plantaricin activity, which in fact was recovered from these cheeses. PMID:25702615

  10. Extracellular secretion of Carocin S1 in Pectobacterium carotovorum subsp. carotovorum occurs via the type III secretion system integral to the bacterial flagellum

    Directory of Open Access Journals (Sweden)

    Chuang Duen-yau

    2009-08-01

    Full Text Available Abstract Background Pectobacterium carotovorum subsp. carotovorum is a phytopathogenic enterobacterium responsible for soft rot, a disease characterized by extensive maceration of the affected plant tissue. This species also produces two or more antibacterial substances called bacteriocins, which enhance its competitiveness against related rival species. However, the secretion mechanism for low-molecular-weight bacteriocin is still unknown. Results A mutant (flhC::Tn5 that did not secrete the low-molecular-weight bacteriocin (LMWB, Carocin S1, was generated by Tn5 insertional mutagenesis. Sequence analysis indicated that this insertion disrupted open reading frame 2 (ORF2 and ORF3 of this strain. Deletion and rescue experiments indicated that ORF2 and ORF3 were both required for extracellular LMWB secretion. The ORF2 and ORF3 sequences showed high homology with the flhD and flhC gene sequences of Pectobacterium carotovorum subsp. atroseptica, Serratia marcescens, Yersinia enterocolitica, and Escherichia coli, indicating that they likely encoded key regulatory components of the type III flagella secretion system. Conclusion Thus, the extracellular export of Carocin S1 by Pectobacterium carotovorum subsp. carotovorum appears to utilize the type III secretion system integral to bacterial flagella.

  11. Role Of Biopreservation In Improving Food Safety And Storage

    Directory of Open Access Journals (Sweden)

    Swarnadyuti Nath

    2014-01-01

    Full Text Available Biopreservation refers to the use of antagonistic microorganisms or their metabolic products to inhibit or destroy undesired microorganisms in foods to enhance food safety and extend shelf life. In order to achieve improved food safety and to harmonize consumer demands with the necessary safety standards, traditional means of controlling microbial spoilage and safety hazards in foods are being replaced by combinations of innovative technologies that include biological antimicrobial systems such as lactic acid bacteria (LAB and/or their metabolites. Bacillus spp. have an antimicrobial action against Gram positive and Gram negative bacteria, as well as fungi, can therefore be used as a potential biopreservative in food processing due to its wide antimicrobial spectra. Bacteriocins are peptides or complex proteins biologically active with antimicrobial action against other bacteria, principally closely related species. Bacteriocins produced by lactic acid bacteria (LAB have received particular attention in recent years due to their potential application in food industry as natural preservatives. Bacteriocin production in Bacillus spp. has been studied over the past few decades which include Subtilin from B. subtilis, Megacin from B. megaterium and Thermacin from B. stearothermophilus. Bio-preservation may be effectively used in combination with other preservative factors (called hurdles to inhibit microbial growth and achieve food safety. Using an adequate mix of hurdles is not only economically attractive; it also serves to improve microbial stability and safety, as well as the sensory and nutritional qualities of a food.

  12. Action des cultures protectrices : cas des germes lactiques sur la flore alimentaire indésirable

    Directory of Open Access Journals (Sweden)

    Privat, K.

    2011-01-01

    Full Text Available Protective action of cultures: the case of lactic bacteria against undesirable food flora. Protective strains have been used for centuries in the fermentation of a variety of food. The preservative ability of these strains in food is attributed to the production of antimicrobial metabolites including organic acids and bacteriocins. But to secure an extension of shelf life and better food safety, the multiple antimicrobial barriers approach is required. This approach typically uses the principal hurdles temperature (higher or lower, water activity (Aw, pH, redox potentiel (Eh, chemical preservatives, vacuum packaging, modified atmosphere, high hydrostatic pressure (HHP and UV, as additional barriers to protective cultures and/or antimicrobial compounds. This paper reviews the recent literature describing the protective cultures and different ways they use to suppress unwanted flora. Are also briefly presented, classification, biosynthesis, mechanism of action of bacteriocins produced by these cultures and finally the protective benefit of using additional barriers to booster protective cultures and/or their bacteriocins.

  13. Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México.

    Science.gov (United States)

    de la Fuente-Salcido, Norma M; Castañeda-Ramírez, José Cristobal; García-Almendárez, Blanca E; Bideshi, Dennis K; Salcedo-Hernández, Rubén; Barboza-Corona, José E

    2015-09-01

    Mexican Tuba (M-Tuba) and Tepache are Mexican fermented beverages prepared mainly with pineapple pulp and coconut palm, respectively. At present, reports on the microbiota and nutritional effects of both beverages are lacking. The purpose of this study was to determine whether M-Tuba and Tepache contain cultivable lactic acid bacteria (LAB) capable of producing bacteriocins. Tepache and M-Tuba contain mesophilic aerobic bacteria, LAB, and yeast. Bacillus subtilis, Listeria monocytogenes, Listeria innocua, Streptococcus agalactiae, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Salmonella typhimurium, and Salmonella spp, were the microorganisms most susceptible to metabolites produced by bacterial isolates. M-Tuba and Tepache contain bacteria that harbor genes coding for nisin and enterocin, but not pediocin. The presence of Lactococcus lactis and E. faecium in M-Tuba and Tepache, was identified by 16S rDNA. These bacteria produced bacteriocins of ∼3.5 kDa and 4.0-4.5 kDa, respectively. Partial purified bacteriocins showed inhibitory effect against Micrococcus luteus, L. monocytogenes, L. innocua, Str. agalactiae, S. aureus, Bacillus cereus, B. subtilis, E. faecalis, and K. pneumoniae. We characterized, for the first time, cultivable microbiota of M-Tuba and Tepache, and specifically, identified candidate lactic bacteria (LAB) present in these beverages that were capable of synthesizing antimicrobial peptides, which collectively could provide food preservative functions. PMID:26405529

  14. Extended Safety Data for the Oral Cavity Probiotic Streptococcus salivarius K12.

    Science.gov (United States)

    Burton, J P; Chilcott, C N; Wescombe, P A; Tagg, J R

    2010-10-01

    Previous studies of the bacteriocin-producing Streptococcus salivarius K12 monitored a variety of intrinsic strain characteristics of potential relevance to its application as an oral probiotic in humans. These included the content of antibiotic resistance and virulence determinants, the production of deleterious metabolic by-products and its genetic stability. In the present study, we examined additional safety factors including the responses of rats to either short- or long-term oral dosing with strain K12 preparations. In addition, the potential genotoxicity of strain K12 was tested using a bacterial reverse mutation assay. To determine the occurrence and concentrations in human saliva of S. salivarius having the same bacteriocin phenotype as strain K12, saliva samples from 780 children were evaluated. The level of dosing with strain K12 required to achieve oral cavity colonization levels similar to those occurring naturally for this type of bacteriocin-producing S. salivarius was established using 100 human subjects. Following the oral instillation of lyophilized S. salivarius K12 cells in these subjects, its persistence was not at levels higher than those found naturally for this type of bacterium. The various sets of data obtained in this study showed no evidence of genotoxicity and no acute or subacute toxicity effects associated with strain K12. Based on the previously published data, the long history of use by humans and the information presented here, it is concluded that S. salivarius K12 is safe for human consumption. PMID:26781236

  15. Effects of Propionibacterium on the growth and mycotoxin production by some species of Fusarium and Alternaria.

    Science.gov (United States)

    Gwiazdowska, Daniela; Czaczyk, Katarzyna; Filipiak, Marian; Gwiazdowski, Romuald

    2008-01-01

    The aim of this research was to study the antifungal properties of propionibacteria. Three fractions from cultures of Propionibacterium freudenreichii ssp. shermanii 41 and ssp. freudenreichii 111 (i.e. culture containing viable bacteria, cell-free supernatant and bacteriocin preparation) were tested for their ability to inhibit the growth and mycotoxin production of Alternaria alternata, Fusarium culmorum, Fusarium graminearum and Fusarium verticillioides. The growth of the fungi was monitored during cultivation using a plating method. The concentration of toxins produced was measured by HPLC on the 14th day of culture. Altenuene and tenuazonic acid were determined in cultures of A. alternata whilst concentration of nivalenol, deoxynivalenol, fumonisin B1 and zearalenone was measured in Fusarium cultures. The strongest inhibition of growth and toxin production was observed in the presence of cultures containing viable cells and supernatants obtained from propionibacteria cultures. The bacteriocin extracts generally had a weak fungistatic effect on the growth of A. alternata, F. culmorum and F. graminearum. Despite the fact that growth was slower in the presence of bacteriocin extracts than in control trials, none of the preparations prepared from the propionibacteria significantly reduced the level of mycotoxin production. The ability of P. freudenreichii ssp. freudenreichii 111 to remove zearalenone from liquid medium was also evaluated. It was shown that both viable and non-viable cells caused a decrease in zearalenone concentration in the medium. PMID:19004241

  16. Lantibiotics biosynthesis genes and bacteriocinogenic activity of Lactobacillus spp. isolated from raw milk and cheese.

    Science.gov (United States)

    Perin, Luana Martins; Moraes, Paula Mendonça; Silva, Abelardo; Nero, Luís Augusto

    2012-05-01

    Lactobacillus species are usually used as starters for the production of fermented products, and some strains are capable of producing antimicrobial substances, such as bacteriocins. Because these characteristics are highly desirable, research are continually being performed for novel Lactobacillus strains with bacteriocinogenic potential for use by food industries. The aim of this study was to characterise the bacteriocinogenic potential and activity of Lactobacillus isolates. From a lactic acid bacteria culture collection obtained from raw milk and cheese, 27 isolates were identified by 16S rDNA as Lactobacillus spp. and selected for the detection of lantibiotics biosynthesis genes, bacteriocin production, antimicrobial spectra, and ideal incubation conditions for bacteriocin production. Based on the obtained results, 21 isolates presented at least one of the three lantibiotics biosynthesis genes (lanB, lanC or lamM), and 23 isolates also produced antimicrobial substances with sensitivity to at least one proteinase, indicating their bacteriocinogenic activity. In general, the isolates had broad inhibitory activity, mainly against Listeria spp. and Staphylococcus spp. strains, and the best antimicrobial performance of the isolates occurred when they were cultivated at 25 °C for 24 or 48 h or at 35 °C for 12 h. The present study identified the bacteriocinogenic potential of Lactobacillus isolates obtained from raw milk and cheese, suggesting their potential use as biopreservatives in foods. PMID:22447149

  17. Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese

    LENUS (Irish Health Repository)

    2011-08-30

    Abstract Lactobacillus plantarum LMG P-26358 isolated from a soft French artisanal cheese produces a potent class IIa bacteriocin with 100% homology to plantaricin 423 and bacteriocidal activity against Listeria innocua and Listeria monocytogenes. The bacteriocin was found to be highly stable at temperatures as high as 100°C and pH ranges from 1-10. While this relatively narrow spectrum bacteriocin also exhibited antimicrobial activity against species of enterococci, it did not inhibit dairy starters including lactococci and lactobacilli when tested by well diffusion assay (WDA). In order to test the suitability of Lb. plantarum LMG P-26358 as an anti-listerial adjunct with nisin-producing lactococci, laboratory-scale cheeses were manufactured. Results indicated that combining Lb. plantarum LMG P-26358 (at 108 colony forming units (cfu)\\/ml) with a nisin producer is an effective strategy to eliminate the biological indicator strain, L. innocua. Moreover, industrial-scale cheeses also demonstrated that Lb. plantarum LMG P-26358 was much more effective than the nisin producer alone for protection against the indicator. MALDI-TOF mass spectrometry confirmed the presence of plantaricin 423 and nisin in the appropriate cheeses over an 18 week ripening period. A spray-dried fermentate of Lb. plantarum LMG P-26358 also demonstrated potent anti-listerial activity in vitro using L. innocua. Overall, the results suggest that Lb. plantarum LMG P-26358 is a suitable adjunct for use with nisin-producing cultures to improve the safety and quality of dairy products.

  18. Partial characterisation of pediocin PO2 and comparison with nisin for biopreservation of meat products.

    Science.gov (United States)

    Coventry, M J; Muirhead, K; Hickey, M W

    1995-07-01

    A plasmid associated bacteriocin (pediocin PO2) was isolated by ammonium sulphate precipitation from cell-free growth media and subsequent studies showed that the partially purified pediocin PO2 was most likely identical (molecular mass approximately 3200 daltons in size by SDS-PAGE, stable to low pH and heat at 121 degrees C for 15 min, inactivated by various proteolytic enzymes and resistant to treatment with a range of solvents, except 10% formaldehyde) to other pediocins (PA-1 and AcH) previously reported. The antagonistic spectrum of activity of pediocin PO2 was compared with nisin and showed a narrower host-range, but a much greater activity against Listeria species including strains of Listeria monocytogences, than did nisin. A rapid method of reflectance colorimetry was used to quantitate growth and acid production (as determined by the colour change in bromcresol purple) of Lactobacillus curvatus, added to a meat product model system. The combined effects of refrigeration temperature, microbial load and bacteriocin concentration were determined in the model over 15 days storage. Both nisin and pediocin demonstrated inhibitory activity against Lactobacillus curvatus in the model system. However, when bacteriocins were incorporated into a manufactured cooked meat product only low nisin activity and no pediocin activity was detected, after challenge of vacuum packaged slices of product with Lactobacillus curvatus, over a 21 day storage trial under refrigeration temperatures. PMID:7577353

  19. Nucleotide sequences and organization of the genes for carotovoricin (Ctv) from Erwinia carotovora indicate that Ctv evolved from the same ancestor as Salmonella typhi prophage.

    Science.gov (United States)

    Yamada, Kazuteru; Hirota, Morihiko; Niimi, Yoshiko; Nguyen, Hoa Anh; Takahara, Yoshiyuki; Kamio, Yoshiyuki; Kaneko, Jun

    2006-09-01

    Carotovoricin Er (CtvEr), which is produced by a plant soft rot disease causative agent, Erwinia carotovora subsp. carotovora Er, is a high-molecular-weight bacteriocin showing Myoviridae phage-tail-like morphology with contractile sheath and plural tail fibers. We determined the complete nucleotide sequences of CtvEr genes on the E. carotovora Er chromosome and report that CtvEr genes consist of lysis cassette, major and minor structural protein gene clusters. Four promoters were identified. The lysis gene cassette, which is composed of the genes for lysis enzyme and holin, was also identified and characterized. The nucleotide sequences and organization of the genes for CtvCGE, which is produced by E. carotovora strain CGE234-M403 with the morphology similar to CtvEr, were also determined and compared to that of CtvEr, and it was found that CtvCGE is almost identical to CtvEr except for tail fibers which are involved in the killing spectra of both bacteriocins. We also explain that the gene organization and the deduced amino acid sequences of both carotovoricins are very close to those of prophage, which is lysogenized in the chromosome on Salmonella enterica serovar Typhi CT18. These findings strongly suggest that Ctv evolved as a phage tail-like bacteriocin from a common ancestor with Salmonella typhi prophage. PMID:16960352

  20. SOME STRANGE FINDINGS: NON - INTERPRETABLE PATTERNS IN MODIFIED HODGE TEST

    Directory of Open Access Journals (Sweden)

    Jayashree

    2013-10-01

    Full Text Available ABSTRACT: Many clinically relevant species of Gram - negative bacilli are often resistant to β - lactam antibiotics even to c arbapenems. According to CLS I guideline 2013, Carbapenemase producers are screened by zone size <21mm to Meropenem or Etrapenem and phenotypically confirmed by Modified Hodge test. The test of Hodge et al was modified by substituting Escherichia coli for penicillin - susceptible Staphy lococcus aureus ATCC 25923, and 10 - μg Imipenem disk for a 10 - U Penicillin disk. While looking for the Carbapenemase producing strains, some astonishing, unexplainable facts were revealed in this study. Meropenem - resistant test strains were screened (zone d iameter in Modified Kirby - Bauer technique<21mm & for phenotypic confirmation of Carbapenemase production, modified Hodge test was performed. Thereafter the test strains were examined for production of Metallo β Lactamase using Imipenem (10μg disk and com bination of Imipenem and EDTA, followed by test for Bacteriocin production. Two Acinetobacter and one Pseudomonas aeruginosa strains were found to produce a Star like outward distortion. They did not produce Metallo β lactamase. Moreover, screening test fo r bacteriocin production was also found to be negative. The strains resistant to Carbapenem antibiotics but nonproducers of metallo β lactamase and/or Bacteriocins, have left behind a head twister for us

  1. Unit 1 St Stephen's Hospital, Sarsfield Court, Glanmire, Cork.

    LENUS (Irish Health Repository)

    2011-08-30

    Abstract Lactobacillus plantarum LMG P-26358 isolated from a soft French artisanal cheese produces a potent class IIa bacteriocin with 100% homology to plantaricin 423 and bacteriocidal activity against Listeria innocua and Listeria monocytogenes. The bacteriocin was found to be highly stable at temperatures as high as 100°C and pH ranges from 1-10. While this relatively narrow spectrum bacteriocin also exhibited antimicrobial activity against species of enterococci, it did not inhibit dairy starters including lactococci and lactobacilli when tested by well diffusion assay (WDA). In order to test the suitability of Lb. plantarum LMG P-26358 as an anti-listerial adjunct with nisin-producing lactococci, laboratory-scale cheeses were manufactured. Results indicated that combining Lb. plantarum LMG P-26358 (at 108 colony forming units (cfu)\\/ml) with a nisin producer is an effective strategy to eliminate the biological indicator strain, L. innocua. Moreover, industrial-scale cheeses also demonstrated that Lb. plantarum LMG P-26358 was much more effective than the nisin producer alone for protection against the indicator. MALDI-TOF mass spectrometry confirmed the presence of plantaricin 423 and nisin in the appropriate cheeses over an 18 week ripening period. A spray-dried fermentate of Lb. plantarum LMG P-26358 also demonstrated potent anti-listerial activity in vitro using L. innocua. Overall, the results suggest that Lb. plantarum LMG P-26358 is a suitable adjunct for use with nisin-producing cultures to improve the safety and quality of dairy products.

  2. The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications

    Directory of Open Access Journals (Sweden)

    María José Grande Burgos

    2014-12-01

    Full Text Available Enterocin AS-48 is a circular bacteriocin produced by Enterococcus. It contains a 70 amino acid-residue chain circularized by a head-to-tail peptide bond. The conformation of enterocin AS-48 is arranged into five alpha-helices with a compact globular structure. Enterocin AS-48 has a wide inhibitory spectrum on Gram-positive bacteria. Sensitivity of Gram-negative bacteria increases in combination with outer-membrane permeabilizing treatments. Eukaryotic cells are bacteriocin-resistant. This cationic peptide inserts into bacterial membranes and causes membrane permeabilization, leading ultimately to cell death. Microarray analysis revealed sets of up-regulated and down-regulated genes in Bacillus cereus cells treated with sublethal bacteriocin concentration. Enterocin AS-48 can be purified in two steps or prepared as lyophilized powder from cultures in whey-based substrates. The potential applications of enterocin AS-48 as a food biopreservative have been corroborated against foodborne pathogens and/or toxigenic bacteria (Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enterica and spoilage bacteria (Alicyclobacillus acidoterrestris, Bacillus spp., Paenibacillus spp., Geobacillus stearothermophilus, Brochothrix thermosphacta, Staphylococcus carnosus, Lactobacillus sakei and other spoilage lactic acid bacteria. The efficacy of enterocin AS-48 in food systems increases greatly in combination with chemical preservatives, essential oils, phenolic compounds, and physico-chemical treatments such as sublethal heat, high-intensity pulsed-electric fields or high hydrostatic pressure.

  3. 抗猪链球菌戊糖乳杆菌素的纯化及特性研究%Purification and characterization of pentocin against streptococcus suis

    Institute of Scientific and Technical Information of China (English)

    武朋朋; 刘国荣; 畅晓渊; 张香美; 李平兰

    2011-01-01

    对分离自健康未断奶仔猪粪便的抗猪链球菌的戊糖乳杆菌LPL1—5所产细菌素进行提取、纯化,以及理化和生物学特性研究。戊糖乳杆菌LPL15所产细菌素经饱和度为80%的硫酸铵盐析、葡聚糖凝胶树脂G-10层析和SPSepharoseFastFlow阳离子树脂交换层析可得到纯化的细菌素,其比活力为1732.16AU/mg,纯度较发酵液提高了26.37倍;Tricine—SDS-PAGE凝胶电泳及活性检测试验结果显示,3313~5856u范围内存在1条活性蛋白带;纯化后细菌素特性分析发现,该细菌素具有良好的热稳定性、酸耐受性及溶解性,并基本确定其等电点为8.7;胃蛋白酶、胰蛋白酶、中性蛋白酶和蛋白酶K处理可使细菌素完全失活;该细菌素抑菌谱较广,不仅对猪链球菌(Sreptococcussuis)、单核细胞增生李斯特氏菌(Listeriamonocytogenes)、金黄色葡萄球菌(sfnphylococcus aereu)等革兰氏阳性菌有明显抑制作用,同时对大肠杆菌(Escherichiacoli)及假单胞菌(Pseudomonasspp.)等革兰氏阴性菌也表现出抑菌活性,具有作为食品防腐剂良好的应用前景。%Purification and characterization of an anti-streptococcus suis bacteriocin produced by Lactobacillus pentosus LPL1-5,isolated from faeces of healthy piglets,were studied. The bacteriocin was purified by 80% ammonium sulphate precipitation, Sephadex G-10 gel filtration chromatography and SP Sepharose Fast Flow cation exchange chromatography. And the specific activity of purified bacteriocin reached 1 732.16 AU/mg and the purity was increased by 26.37 fold. Tricine- SDS-PAGE of the purified bacteriocin contained only one active protein band between 3.3 and 5.8 ku. Purified bacteriocin was heat resistant, active at pH values between 2.0 - 8.0 and inactivated by pepsin, trypsin,neutro-proteinase and proteinase K. It also could easily be dissorved in different media and its isoelectric point was 8.7. In

  4. PRODUCTION OF PLANTARCIN BY LACTOBACILLUS PLANTARUM SR18

    Directory of Open Access Journals (Sweden)

    Wagih El-Shouny

    2012-06-01

    Full Text Available Out of 86 lactobacilli previously screened in our laboratory, Lactobacillus plantarum SR18 isolated from yoghurt revealed the largest detected inhibition zone against the selected indicator Streptococcus salivarius 5. The obtained electrophoretic patterns revealed that L. plantarum SR18 was free from plasmids. Exposure of 6 h growing L. plantarum culture to T-8M, 3B ultraviolet B lamp (8w, 220v & 312 nm for 2 h and subsequent growth for further 24 h resulted in an increase of cell-bound bacteriocin titer reached 2 fold at 12 h. Whereas bacteriocin secreted in the culture filtrate was not affected by UV irradiation. Plantarcin SR18 production was maximal (12800 AU/ml between 12 and 18 h by incubation of the culture at 37°C and pH 5-7 in candle jar (CO2. The bacteriocin bound to the cells and that secreted into the culture filtrate of L. plantarum SR18 were precipitated by 75% ammomium sulphate, dialysed and further purified by Gel filtration on Sephadex G-100. The specific activities (AU/mg protein were increased by a factor of about 5.3 and 2.35 for plantarcins purified from proteins bound to the cell of L. plantarum SR18 (plantarcin SR18 a and that secreted into the culture filtrate (plantarcin SR18 b, respectively. Gel filtration of plantarcin SR18a resulted in moderate antibacterial activity (3200 AU/ml and very high activity (25600 AU/ml of plantarcin SR18b.

  5. Virulence factors and antibiotic susceptibility in enterococci isolated from oral mucosal and deep infections

    Directory of Open Access Journals (Sweden)

    Gunnar Dahlén

    2012-02-01

    Full Text Available This study evaluates the presence of virulence factors and antibiotic susceptibility among enterococcal isolates from oral mucosal and deep infections. Forty-three enterococcal strains from oral mucosal lesions and 18 from deep infections were isolated from 830 samples that were sent during 2 years to Oral Microbiology, University of Gothenburg, for analysis. The 61 strains were identified by 16S rDNA, and characterized by the presence of the virulence genes efa A (endocarditis gene, gel E (gelatinase gene, ace (collagen binding antigen gene, asa (aggregation substance gene, cyl A (cytolysin activator gene and esp (surface adhesin gene, tested for the production of bacteriocins and presence of plasmids. MIC determination was performed using the E-test method against the most commonly used antibiotics in dentistry, for example, penicillin V, amoxicillin and clindamycin. Vancomycin was included in order to detect vancomycin-resistant enterococci (VRE strains. Sixty strains were identified as Enterococcus faecalis and one as Enterococcus faecium. All the virulence genes were detected in more than 93.3% (efa A and esp of the E. faecalis strains, while the presence of phenotypic characteristics was much lower (gelatinase 10% and hemolysin 16.7%. Forty-six strains produced bacteriocins and one to six plasmids were detected in half of the isolates. Enterococcal strains from oral infections had a high virulence capacity, showed bacteriocin production and had numerous plasmids. They were generally susceptible to ampicillins but were resistant to clindamycin, commonly used in dentistry, and no VRE-strain was found.

  6. A New Alkaline pH-Adjusted Medium Enhances Detection of β-Hemolytic Streptococci by Minimizing Bacterial Interference Due to Streptococcus salivarius

    Science.gov (United States)

    Dierksen, Karen P.; Ragland, Nancy L.; Tagg, John R.

    2000-01-01

    A new selective medium (CNA-P) that reduces or eliminates the inhibitory activity of bacteriocin-producing Streptococcus salivarius against β-hemolytic streptococci has been developed and compared with sheep blood agar (SBA) for the sensitive detection of small numbers of β-hemolytic streptococci in clinical specimens. CNA-P has as its basis a commercial medium (Difco Columbia CNA agar) supplemented with 5% (vol/vol) sheep blood, and the CNA is further modified by addition of 100 mM PIPES buffer [piperazine-N,N′-bis(2-ethanesulfonic acid)] (pH 7.5) to maintain cultures at an alkaline pH during incubation. CNA-P was shown to inhibit the production and/or release of four different types of S. salivarius bacteriocins or bacteriocin-like inhibitory molecules. The efficacies of CNA-P and SBA for detection of β-hemolytic streptococci in 1,352 pharyngeal samples from 376 children were compared. The β-hemolytic streptococcal isolates recovered from the samples included 314 group A (S. pyogenes), 61 group G, 33 group B, and 5 group C streptococci. Of 314 samples that yielded S. pyogenes, 300 were positive on CNA-P (96%) and 264 (86%) were positive on SBA. A significantly greater number of S. pyogenes isolates from these samples were recovered only on CNA-P (50 of 314) compared with the number of isolates recovered only on SBA (14 of 314). In addition, the degree of positivity, a measure of the total numbers of S. pyogenes isolates on the plate, was significantly higher on CNA-P than on SBA (2.40 versus 2.07; P < 0.001). Interestingly, CNA-P was also found to enhance the hemolytic activity of streptolysin O, allowing detection of streptolysin S-deficient S. pyogenes strains which might otherwise go undetected on SBA and other isolation media. PMID:10655361

  7. The Natural Antimicrobial Subtilosin A Synergizes with Lauramide Arginine Ethyl Ester (LAE), ε-Poly-L-lysine (Polylysine), Clindamycin Phosphate and Metronidazole, Against the Vaginal Pathogen Gardnerella vaginalis.

    Science.gov (United States)

    Cavera, Veronica L; Volski, Anna; Chikindas, Michael L

    2015-06-01

    Bacterial vaginosis (BV) is a common, recurrent vaginal infection linked to increased chances of preterm delivery, incidence of sexually transmitted infections and fertility problems. BV is caused by a shift of the vaginal ecosystem from predominately Lactobacillus to a multispecies Actinomyces biofilm with the most common representatives identified as Gardnerella vaginalis and Prevotella spp. Current treatments have been associated with increased resistance as well as negative effects on healthy microbiota. The objective of this study was to evaluate the synergistic potential of ten two-antimicrobial combinations against G. vaginalis and four representative lactobacilli. The four tested antimicrobials were lauramide arginine ethyl ester, ε-poly-L-lysine, clindamycin phosphate, metronidazole and the bacteriocin subtilosin A. The use of bacteriocins as either synergist or alternative treatment positions bacteriocins as an excellent alternative to current antibiotics. The microdilution method was used to determine the minimum inhibitory concentration (MIC) of each of the antimicrobials individually, and the checkerboard assay was used to evaluate these MICs in combination. Clindamycin and subtilosin (CS), and metronidazole and subtilosin were synergistic against G. vaginalis in terms of fractional inhibitory concentration index (FICI). All tested combinations were found to have Bliss synergy. The combination of clindamycin and polylysine (CP) was identified as antagonistic against L. acidophilus in terms of both FICI and Bliss synergy. The combination of clindamycin and metronidazole (CM) was antagonistic against L. vaginalis for both FICI and Bliss synergy. The combinations of CP, clindamycin and LAE, CS, and LAE and polylysine were identified as Bliss antagonistic against L. vaginalis but did not indicate FICI antagonism. PMID:25588687

  8. Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential

    Directory of Open Access Journals (Sweden)

    Danielle N. Furtado

    2014-09-01

    Full Text Available Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sensitive to most tested antibiotics. These properties indicate that this Lc. lactis strain can be used for enhancement of dairy foods safety and quality, in combination with potential probiotic properties.

  9. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: evaluation of the probiotic potential.

    Science.gov (United States)

    Furtado, Danielle N; Todorov, Svetoslav D; Landgraf, Mariza; Destro, Maria T; Franco, Bernadette D G M

    2014-01-01

    Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sensitive to most tested antibiotics. These properties indicate that this Lc. lactis strain can be used for enhancement of dairy foods safety and quality, in combination with potential probiotic properties. PMID:25477942

  10. EFFECTIVE FACTORS AND MODEL SYSTEMS IN THE INDUSTRIAL PRODUCTION OF NISIN

    Directory of Open Access Journals (Sweden)

    Ömer ŞİMŞEK

    2007-01-01

    Full Text Available Nisin is the first bacteriocin identified in Lactococcus lactis and belongs to type 1 lanthibiotic group. High nisin production in cultured media is related with the composition of fermentation medium, pH, produced nisin concentration and most importantly growth amount of cell. For industrial purpose, batch, fed-batch and continue fermentation systems were developed by regarding these factors. Maintaining efficient production of nisin having important potential at preservation of foods is important for both industrial production and using as starter culture. In this review the fermentation factors at nisin production were outlined and constructed model systems were compared.

  11. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses.

    Science.gov (United States)

    Gharsallaoui, Adem; Oulahal, Nadia; Joly, Catherine; Degraeve, Pascal

    2016-06-10

    Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices. PMID:25675115

  12. Complete genome sequence and description of Lactococcus garvieae M14 isolated from Algerian fermented milk

    Directory of Open Access Journals (Sweden)

    M. Moumene

    2016-03-01

    Full Text Available We describe using a polyphasic approach that combines proteomic by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF analysis, genomic data and phenotypic characterization the features of Lactococcus garvieae strain M14 newly isolated from the fermented milk (known as raib of an Algerian cow. The 2 188 835 bp containing genome sequence displays a metabolic capacity to form acid fermentation that is very useful for industrial applications and encodes for two bacteriocins responsible for its eventual bioprotective properties.

  13. Intracellular pH of Mycobacterium avium subsp. paratuberculosis following exposure to antimicrobial compounds monitored at the single cell level

    DEFF Research Database (Denmark)

    Gaggìa, Francesca; Nielsen, Dennis Sandris; Biavati, Bruno;

    2010-01-01

    H(i)) of one strain of MAP after exposure to nisin and neutralized cell-free supernatants (NCSs) from five bacteriocin-producing lactic acid bacteria (LAB) with known probiotic properties. The evaluation of pH(i) by FRIM provides information about the physiological state of bacterial cells, bypassing the...... long and problematic incubations needed for methods relying upon growth of MAP such as determination of colony forming units. The FRIM results showed that both nisin and the cell-free supernatant from Lactobacillus plantarum PCA 236 affected the pH(i) of MAP within a few hours. However, monitoring the...

  14. Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

    Directory of Open Access Journals (Sweden)

    Fatima Djadouni

    2012-06-01

    Full Text Available The objective of this study was to isolate LAB from dairy, meat products and agro-industrial wastes and to investigate their antagonist activity. A total of 141 isolates were screened for the inhibitory effect on ten indicator strains in the agar spot test. Results showed that strain LBbb0141 contained antimicrobial compound with wide spectrum that inhibited the growth of ten indicator Gram-positive and Gram-negative strains. The bacteriocin activity attained its maximum value using the MRS agar at initial pH 7.5 and 30°C incubation temperature.

  15. Effects of Lactococcus lactis on composition of intestinal microbiota: Role of nisin

    DEFF Research Database (Denmark)

    Bernbom, Nete; Licht, Tine Rask; Brogren, Carl-Henrik;

    2006-01-01

    This study examined the ability of (i) pure nisin, (ii) nisin-producing Lactococcus lactis strain CHCC5826, and (iii) the non-nisin-producing L. lactis strain CHCH2862 to affect the composition of the intestinal microbiota of human flora-associated rats. The presence of both the nisin-producing and...... intestine and 200-fold higher in feces than the corresponding concentrations estimated by a biological assay. This indicates that nisin was degraded or inactivated in the gastrointestinal tract, since fragments of this bacteriocin are detected by ELISA while an intact molecule is needed to retain biological...

  16. Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a

    OpenAIRE

    Milton Luiz Pinho Espirito Santo; Cristiane Lisboa; Fernanda Gonçalves Alves; Daniela Martins; Luiz Henrique Beirão; Ernani Sebastião Sant'Anna; Bernadette Dora Gombossy de Melo Franco

    2005-01-01

    Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentatio...

  17. Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

    OpenAIRE

    2003-01-01

    Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6%) and glucose (2 and 4%), to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deterior...

  18. Survival rates of human-derived probiotic Lactobacillus paracasei SD1 in milk powder using spray drying

    OpenAIRE

    Supatcharin Piwat; Santad Wichienchot; Akom Wannun; Aksorntong Chooruk; Rawee Teanpaisan

    2012-01-01

    Spray drying of skim milk has been evaluated as a mean of preserving Lactobacillus paracasei SD1, which is a human-derived strain with probiotic potential. Our experiments revealed that an air outlet temperature of 80°C was optimal for spray drying. Such condition resulted in powder with moisture contents of 3.44±0.85% and viable counts of 7.5±0.20  108 CFU/g. Although the probiotic strain appeared to be stressed from spray drying, bacteriocin production by L. paracasei SD1 was not affected ...

  19. Detection of the pediocin gene pedA in strains from human faeces by real-time PCR and characterization of Pediococcus acidilactici UVA1

    Directory of Open Access Journals (Sweden)

    Cereghetti Tania

    2007-09-01

    Full Text Available Abstract Background Bacteriocin-producing lactic acid bacteria are commonly used as natural protective cultures. Among them, strains of the genus Pediococcus are particularly interesting for their ability to produce pediocin, a broad spectrum antimicrobial peptide with a strong antagonistic activity against the food-borne pathogen Listeria monocytogenes. Furthermore, there is increasing interest in isolating new bacteriocin-producing strains of human intestinal origin that could be developed for probiotic effects and inhibition of pathogenic bacteria in the gut. In this work, we typed a new strain, co-isolated from baby faeces together with a Bifidobacterium thermophilum strain, and characterized its proteinaceous compound with strong antilisterial activity. Results The newly isolated strain UVA1 was identified as a Pediococcus acidilactici by carbohydrate fermentation profile, growth at 50°C and 16S rDNA sequencing. The partially purified bacteriocin was heat resistant up to 100°C, active over a wide range of pH (2 to 9 and susceptible to proteolytic enzymes. The molecular weight, estimated by SDS-PAGE, was similar to that of pediocin AcH/PA-1 (4.5 kDa. P. acidilactici UVA1 harboured a 9.5-kb plasmid that could be cured easily, which resulted in the loss of the antimicrobial activity. Southern hybridization using the DIG-labelled pedA-probe established that the bacteriocin gene was plasmid-borne as for all pediocin described so far. Nucleotide sequence of the whole operon (3.5 kb showed almost 100 % similarity to the pediocin AcH/PA-1 operon. The mRNA transcript for pedA could be detected in P. acidilactici UVA1 but not in the cured derivative, confirming the expression of the pedA-gene in UVA1. Using a new real-time PCR assay, eleven out of seventeen human faecal samples tested were found to contain pedA-DNA. Conclusion We identified and characterised the first pediocin produced by a human intestinal Pediococcus acidilactici isolate and

  20. Screening and identification of lactic acid bacteria from raw seafoods and Thai fermented seafood products for their potential use as starter cultures

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    Thitirut Jaichalad

    2012-07-01

    Full Text Available The number of lactic acid bacteria (LAB was analyzed from 52 samples of raw seafoods (shrimp and mussel, andThai fermented seafood products including fermented shrimp (kung-jom, mussel (hoi-dong, and fish (pla-jom. The viableLAB were 3.0103 to 3.4108 CFU/g. LAB were isolated and screened for their inhibitory activities against eight indicatorbacteria by agar spot test. Among all selected LAB isolates, 52 isolates showed strong inhibitory activity. They were furthercharacterized for their ability to resist hydrochloric acid, lactic acid, bile salts, and sodium chloride, and their ability toproduce bacteriocins and amino acid decarboxylase. The selected LAB isolates, 1IS11 and 4IS17, were bacteriocin-producingstrains, and showed no amino acid decarboxylase activity, which was suitable property for starter cultures. The isolate 1IS11could resist both hydrochloric and lactic acid at the lowest pH of 2.0, while the isolate 4IS17 was able to tolerate hydrochloricand lactic acid at the lowest pH of 1.5 and 2.0, respectively. Both isolates could grow in MRS broth containing a highconcentration of sodium chloride (10 % and bile salts (1.5%. They were identified by morphological characterization, biochemicaltest, and 16S rDNA sequence analysis. The isolate 1IS11 was found to be Enterococcus faecium, whereas the isolate4IS17 was Enterococcus faecalis.

  1. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese.

    Science.gov (United States)

    Ahmadova, Aynur; Todorov, Svetoslav Dimitrov; Hadji-Sfaxi, Imen; Choiset, Yvan; Rabesona, Hanitra; Messaoudi, Soumaya; Kuliyev, Akif; Franco, Bernadette Dora Gombossy de Melo; Chobert, Jean-Marc; Haertlé, Thomas

    2013-04-01

    The aims of this study were to characterize inhibitory activity spectra, some probiotic properties and safety of Lactobacillus curvatus A61 for its future application in production of fermented foods. The studied strain was isolated from traditional homemade cheese manufactured in Azerbaijan. The cell-free supernatant of culture of Lb. curvatus A61 inhibited the growth of tested LAB, as well as of Listeria monocytogenes and Bacillus cereus strains. The strain presented antifungal activity and inhibited the growth of Cladosporium and Fusarium ssp. during co-cultivation on agar media. PCR amplification with specific primers revealed the presence of curvacin A encoding gene in Lb. curvatus A61. Bacteriocin produced by the studied strain was heat stable and active in a broad pH range, and in the presence of Triton X-20, Triton X-80, Triton X-100, β-mercaptoethanol, Na-EDTA, SDS and NaCl. The mode of action of bacteriocin against selected indicator strains was found to be bacteriostatic. Lb. curvatus A61 was resistant to physiological concentrations of bile salts and showed high auto-aggregation ability, as well as co-aggregation ability with pathogenic L. monocytogenes strains. It was sensitive to chloramphenicol, penicillin, tetracycline, ciprofloxacin and vancomycin, but resistant to ampicillin and gentamicin. PMID:23357316

  2. Probiotics and its functionally valuable products-a review.

    Science.gov (United States)

    Kanmani, Paulraj; Satish Kumar, R; Yuvaraj, N; Paari, K A; Pattukumar, V; Arul, Venkatesan

    2013-01-01

    During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted several beneficial effects into gastrointestinal tract of host while administered with variety of food system. Lactic acid bacteria (LAB) usually produce antimicrobial substances like bacteriocin which have broad spectrum of antagonist effect against closely related Gram positive and Gram negative pathogens. LAB strains often produce polymeric substances such as exopolysaccharides (EPS) which increase the colonization of probiotic bacteria by cell-cell interactions in gastrointestinal tract. LAB also produces biosurfactant which showed that the wide range of antimicrobial activity against bacterial pathogen as well as its antiadhesive properties reduces the adhesion of pathogens into gastric wall membrane. Furthermore, LAB strains have also been reported for production of antioxidants which are ability to scavenge the free radicals such as superoxide anions and hydroxyl radicals. For this sense, this review article is mainly focused on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and EPS from LAB strains. Moreover, this review discusses about the production and functions of nutritive essential element folate and iron chelating agent such as siderophores from LAB. PMID:23627505

  3. Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.

    Science.gov (United States)

    Martino, Maria Elena; Maifreni, Michela; Marino, Marilena; Bartolomeoli, Ingrid; Carraro, Lisa; Fasolato, Luca; Cardazzo, Barbara

    2013-05-01

    Lactic acid bacteria (LAB) are widely used in the food industry. Pediococcus spp. belong to the LAB group and include several species that are essential for the quality of fermented food. Pediococcus pentosaceus is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. Hence, the characterisation of these bacteria at the strain level is of great importance for the quality of fermented products. Despite their importance, misidentification at the species level is common for members of the genus Pediococcus. To clarify the taxonomic relationships among strains, a multilocus sequencing approach was developed for the characterisation of a collection of 29 field strains, 1 type strain and 1 reference strain of P. pentosaceus isolated from food. These strains were also tested for several phenotypic properties of technological interest and for the production of bacteriocins. The chromosomal operon involved in the synthesis of the bacteriocin penocin was also investigated. The present study enabled a good genomic characterisation, identifying 17 sequence types, with an overview of phenotypic characteristics related to different technological abilities, and also provides a thorough characterisation of the operon involved in penocin production. PMID:23444039

  4. Targeting the microbiota to address diet-induced obesity: a time dependent challenge.

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    Siobhan F Clarke

    Full Text Available Links between the gut microbiota and host metabolism have provided new perspectives on obesity. We previously showed that the link between the microbiota and fat deposition is age- and time-dependent subject to microbial adaptation to diet over time. We also demonstrated reduced weight gain in diet-induced obese (DIO mice through manipulation of the gut microbiota with vancomycin or with the bacteriocin-producing probiotic Lactobacillus salivarius UCC118 (Bac(+, with metabolic improvement achieved in DIO mice in receipt of vancomycin. However, two phases of weight gain were observed with effects most marked early in the intervention phase. Here, we compare the gut microbial populations at the early relative to the late stages of intervention using a high throughput sequencing-based analysis to understand the temporal relationship between the gut microbiota and obesity. This reveals several differences in microbiota composition over the intervening period. Vancomycin dramatically altered the gut microbiota composition, relative to controls, at the early stages of intervention after which time some recovery was evident. It was also revealed that Bac(+ treatment initially resulted in the presence of significantly higher proportions of Peptococcaceae and significantly lower proportions of Rikenellaceae and Porphyromonadaceae relative to the gut microbiota of L. salivarius UCC118 bacteriocin negative (Bac(- administered controls. These differences were no longer evident at the later time. The results highlight the resilience of the gut microbiota and suggest that interventions may need to be monitored and continually adjusted to ensure sustained modification of the gut microbiota.

  5. Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions.

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    Engelhardt, Tekla; Albano, Helena; Kiskó, Gabriella; Mohácsi-Farkas, Csilla; Teixeira, Paula

    2015-06-01

    Bacteriocin producing lactic acid bacteria (LAB) cultures can be used as biopreservatives in fermented food products; thus the food industry is interested in stable cultures that produce bacteriocins consistently. Inhibtion of Listeria spp. by bacteriocinogenic Pediococcus acidilactici and Lactobacillus plantarum (both isolated from fermented meats) was investigated under conditions of stress induced by low pH and high salt concentrations. Listeria monocytogenes serogroup IIb (from cheese), L. monocytogenes serogroup IVb (from cheese), L. monocytogenes serogroup IIb (from ground beef) and Listeria innocua NCTC 11288 were used as target strains. P. acidilactici and Lb. plantarum demonstrated antilisterial activity under the stress conditions investigated (pH 3.5; pH 8.5; 7.5% NaCl). However, activity was dependent on the stress conditions applied and on the target organism. L. monocytogenes serogroup IIb (from ground beef) and L. innocua C 11288 were, respectively the most sensitive and the most resistant to the cell-free supernatants produced by the LAB investigated. PMID:25790998

  6. Antimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented Foods.

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    Kaktcham, Pierre Marie; Zambou, Ngoufack François; Tchouanguep, Félicité Mbiapo; El-Soda, Morsi; Choudhary, Muhammad Iqbal

    2012-01-01

    Twenty-one Lactobacillus isolates from "Sha'a" (a maize - based fermented beverage) and "Kossam" (traditionally fermented cow milk) were selected in accordance with their antagonistic activities and tested for their bacteriocinogenic potential as well as safety properties. These isolates were preliminarily identified as Lactobacillus plantarum (62%), Lactobacillus rhamnosus (24%), Lactobacillus fermentum (10%) and Lactobacillus coprophilus (4%) based on phenotypic characteristics and rep-PCR genomic fingerprinting. Twelve (57.1%) out of the 21 strains tested were found to be bacteriocin producers, as revealed by the sensitivity of their antimicrobial substances to proteolytic enzymes (Trypsin, Proteinase K) and inhibition of other Lactobacillus spp. These bacteriocinogenic strains showed no positive haemolytic and gelatinase activities and proved to be sensitive to penicillin G, ampicillin, tetracycline, erythromycin, amoxicillin, chloramphenicol, co-trimoxazole and doxycyclin, but resistant to ciprofloxacin and gentamicin. The bacteriocins showed a broad inhibitory activity against Gram-positive and Gram-negative pathogenic bacteria, several of which are classified as especially dangerous by the World Health Organization, as well as Multidrug-resistant strains. These include Staphylococcus aureus, Salmonella enterica subsp. enterica serovare Typhi, Bacillus cereus, Streptococcus mutans, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Shigella flexneri. These Lactobacillus strains are promising candidates for use as protective cultures in food fermentation. PMID:22396914

  7. Temperate phages promote colicin-dependent fitness of Salmonella enterica serovar Typhimurium.

    Science.gov (United States)

    Nedialkova, Lubov P; Sidstedt, Maja; Koeppel, Martin B; Spriewald, Stefanie; Ring, Diana; Gerlach, Roman G; Bossi, Lionello; Stecher, Bärbel

    2016-05-01

    Bacteria employ bacteriocins for interference competition in microbial ecosystems. Colicin Ib (ColIb), a pore-forming bacteriocin, confers a significant fitness benefit to Salmonella enterica serovar Typhimurium (S. Tm) in competition against commensal Escherichia coli in the gut. ColIb is released from S. Tm into the environment, where it kills susceptible competitors. However, colicin-specific release proteins, as they are known for other colicins, have not been identified in case of ColIb. Thus, its release mechanism has remained unclear. In the current study, we have established a new link between ColIb release and lysis activity of temperate, lambdoid phages. By the use of phage-cured S. Tm mutant strains, we show that the presence of temperate phages and their lysis genes is necessary and sufficient for release of active ColIb into the culture supernatant. Furthermore, phage-mediated lysis significantly enhanced S. Tm fitness in competition against a ColIb-susceptible competitor. Finally, transduction with the lambdoid phage 933W rescued the defect of E. coli strain MG1655 with respect to ColIb release. In conclusion, ColIb is released from bacteria in the course of phage lysis. Our data reveal a new mechanism for colicin release and point out a novel function of temperate phages in enhancing colicin-dependent bacterial fitness. PMID:26439675

  8. A novel enterocin T1 with anti-Pseudomonas activity produced by Enterococcus faecium T1 from Chinese Tibet cheese.

    Science.gov (United States)

    Liu, Hui; Zhang, Lanwei; Yi, Huaxi; Han, Xue; Gao, Wei; Chi, Chunliang; Song, Wei; Li, Haiying; Liu, Chunguang

    2016-02-01

    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. PMID:26745981

  9. [Innovative treatments for multidrug-resistant bacteria].

    Science.gov (United States)

    Pierre, Tattevin; Aurélien, Lorleac'h; Matthieu, Revest

    2014-03-01

    The spread of multidrug-resistant bacteria has accelerated sharply in the last decade. According to the World Health Organization they are responsible for an estimated 25 000 deaths in Europe each year. In addition, few new antibiotics are under development, raising the spectrum of a return to the "pre-antibiotic era". Non antibiotic antibacterial agents have recently attracted renewed interest. The most promising candidates are: i) phages (bacteria-infecting viruses) have been widely used in Eastern European countries since the 1930s but come up against logistic and regulatory obstacles due to the evolutionary nature of these biologic agents, while convincing clinical data are lacking; ii) bacteriocines are smallantibacterialpeptidesproducedby numerous bacteria; some have a rapid bactericidal effect, good tolerability, and a limited impact on the commensal flora; however, clinical use of bacteriocines is complicated by their fragility, poor penetration, and substantial risk of resistance selection ; iii) antisense oligonucleo tides act by inactivating genes through specific interaction with a complementary DNA or RNA fragment, potentially allowing specific inhibition of selected bacterial virulence factors. However, this therapeutic class may be more suitable for viral or genetic diseases than for multidrug-resistant bacterial infections, owing to the difficulty of delivering them inside bacteria. PMID:26427289

  10. Isolation and Characterization of Plantaricin Produced by Lactobacillus plantarum Strains (IIA-1A5, IIA-1B1, IIA-2B2

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    I. I. Arief

    2013-08-01

    Full Text Available Bacteriocins produced by Indonesian lactic acid bacteria Lactobacillus plantarum IIA-1A5, IIA-1B1, IIA-2B2 were purified and characterized. Plantaricin W gene had been successfully amplified from all strains. This amplicon showed the expected 200 bp size of plantaricin W gene. This bacteriocins purified from L. plantarum IIA-1A5, IIA-1B1, and IIA-2B2 were named plantaricin IIA-1A5, IIA-1B1, and IIA-2B2. Purification by cation exchange chromatography increased the purity (fold and activity of plantaricins. Purity of plantaricin IIA-1A5 was increased by 3.13 fold with specific activity 13.40 AU/mg. Plantaricin IIA-1B1 had 2.98 fold purity with specific activity 5.12 AU/mg, while purity of plantaricin IIA-2B2 was 1.37 fold with specific activity 7.70 AU/mg. All plantaricins could inhibit the growth of pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus. Plantaricins could be digested by trypsin. Stability of plantaricins at 80 oC for 30 min and at 121 oC for 15 min were affected by type of plantaricin and species of pathogenic bacteria. Generally, plantaricin IIA-1A5 was better as antimicrobial agent than plantaricin IIA-1B1 and plantaricin IIA-2B2.

  11. Les entérocoques : avantages et inconvénients en biotechnologie (synthèse bibliographique

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    Aguilar-Galvez, A.

    2012-01-01

    Full Text Available Enterococci: advantages and drawbacks in biotechnology, a review. Enterococci are lactic acid bacteria that have been used for centuries in food processing. These microorganisms play a vital role in conservation (extension of shelf life and in the bacteriological quality of food while keeping their nutritional and organoleptic properties. However, Enterococcus faecium and Enterococcus faecalis are indicators of faecal contamination and are also implicated in nosocomial diseases. The genetic plasticity (transfer of genetic elements of these bacteria allows them not only to adapt to various ecosystems, but also to be vehicles of antibiotic resistances and bacterial virulence, which is of public health concern. Thus, the use of enterococci in the food industry is becoming controversial. However, enterococci are also involved in the fermentation of many foods (milk, vegetables, meats or fish and are able to produce various antimicrobial molecules (e.g. lactic acid, bacteriocins or hydrogen peroxide that make them indispensable in the food industry. Their use as probiotic must therefore be carefully characterized in order to prove their safety. The wide range of bacteriocins (enterocins found in these bacteria could also be valorized by developing purification methods to replace the bacterial strains themselves by their enterocins in foodstuffs, therefore eliminating the risk of direct use of bacteria.

  12. Pelagic fish hydrolysates as peptones for bacterial culture media.

    Science.gov (United States)

    Beaulieu, Lucie; Desbiens, Michel; Thibodeau, Jacinthe; Thibault, Sharon

    2009-11-01

    For several years in the Quebec fisheries' industry, landings of pelagic fish have been calculated at over 4000 tons. These under-exploited species, rich in lipids and proteins, could be used in valuable new products. In the present study, hydrolysates of mackerel and herring were produced and utilized as sources of peptones in the formulation of new bacterial culture media. The molecular weight distribution analysis showed that molecules present in the hydrolysates were lower than 1300 Da for herring, and lower than 930 Da for mackerel. The formulated media were compared with reference media using 6 bacterial strains (3 lactic acid (LAB) and 3 non-lactic). The absorbance (OD) and carbohydrate measurements revealed that the formulated media possessed similar yields in comparison with the reference media. Finally, the inhibition of Listeria innocua by LAB bacteriocins was evaluated. Results obtained for Pediococcus acidilactici demonstrated high activities for each medium studied. Thus, the medium containing herring peptones generated the highest bacteriocin titre (32768 AU/mL), followed by both the medium containing mackerel peptones and the MRS7 medium (16384 AU/mL). Each medium containing the fish hydrolysates efficiently supported the growth of the bacterial strains. Pelagic fish peptones are promising as a novel bacterial culture media. PMID:19940932

  13. Salivaricin A2 and the Novel Lantibiotic Salivaricin B Are Encoded at Adjacent Loci on a 190-Kilobase Transmissible Megaplasmid in the Oral Probiotic Strain Streptococcus salivarius K12▿

    Science.gov (United States)

    Hyink, Otto; Wescombe, Philip A.; Upton, Mathew; Ragland, Nancy; Burton, Jeremy P.; Tagg, John R.

    2007-01-01

    The commercial probiotic Streptococcus salivarius strain K12 is the prototype of those S. salivarius strains that are the most strongly inhibitory in a standardized test of streptococcal bacteriocin production and has been shown to produce the 2,368-Da salivaricin A2 (SalA2) and the 2,740-Da salivaricin B (SboB) lantibiotics. The previously uncharacterized SboB belongs to the type AII class of lantibiotic bacteriocins and is encoded by an eight-gene cluster. The genetic loci encoding SalA2 and SboB in strain K12 have been fully characterized and are localized to nearly adjacent sites on pSsal-K12, a 190-kb megaplasmid. Of 61 strongly inhibitory strains of S. salivarius, 19 (31%) were positive for the sboB structural gene. All but one (strain NR) of these 19 strains were also positive for salA2, and in each of these cases of double positivity, the two loci were separated by fewer than 10 kb. This is the first report of a single streptococcus strain producing two distinct lantibiotics. PMID:17194838

  14. Salivaricin A2 and the novel lantibiotic salivaricin B are encoded at adjacent loci on a 190-kilobase transmissible megaplasmid in the oral probiotic strain Streptococcus salivarius K12.

    Science.gov (United States)

    Hyink, Otto; Wescombe, Philip A; Upton, Mathew; Ragland, Nancy; Burton, Jeremy P; Tagg, John R

    2007-02-01

    The commercial probiotic Streptococcus salivarius strain K12 is the prototype of those S. salivarius strains that are the most strongly inhibitory in a standardized test of streptococcal bacteriocin production and has been shown to produce the 2,368-Da salivaricin A2 (SalA2) and the 2,740-Da salivaricin B (SboB) lantibiotics. The previously uncharacterized SboB belongs to the type AII class of lantibiotic bacteriocins and is encoded by an eight-gene cluster. The genetic loci encoding SalA2 and SboB in strain K12 have been fully characterized and are localized to nearly adjacent sites on pSsal-K12, a 190-kb megaplasmid. Of 61 strongly inhibitory strains of S. salivarius, 19 (31%) were positive for the sboB structural gene. All but one (strain NR) of these 19 strains were also positive for salA2, and in each of these cases of double positivity, the two loci were separated by fewer than 10 kb. This is the first report of a single streptococcus strain producing two distinct lantibiotics. PMID:17194838

  15. Characterization of two antimicrobial peptides produced by a halotolerant Bacillus subtilis strain SK.DU.4 isolated from a rhizosphere soil sample.

    Science.gov (United States)

    Baindara, Piyush; Mandal, Santi M; Chawla, Niharika; Singh, Pradip Kumar; Pinnaka, Anil Kumar; Korpole, Suresh

    2013-01-01

    A bacterial strain producing two antimicrobial peptides was isolated from a rhizosphere soil sample and identified as Bacillus subtilis based on both phenotypic and 16S rRNA gene sequence phylogenetic analysis. It grew optimally up to 14% NaCl and produced antimicrobial peptide within 24 h of growth. The peptides were purified using a combination of chemical extraction and chromatographic techniques. The MALDI-TOF analysis of HPLC purified fractions revealed that the strain SK.DU.4 secreted a bacteriocin-like peptide with molecular mass of 5323.9 Da and a surface-active lipopeptide (m/z 1056 Da). The peptide mass fingerprinting of low-molecular-weight bacteriocin exhibited significant similarity with stretches of secreted lipoprotein of Methylomicrobium album BG8 and displayed 70% sequence coverage. MALDI MS/MS analysis elucidated the lipopeptide as a cyclic lipopeptide with a β-hydroxy fatty acid linked to Ser of a peptide with seven α-amino acids (Asp-Tyr-Asn-Gln-Pro-Asn-Ser) and assigned it to iturin-like group of antimicrobial biosurfactants. However, it differed in amino acid composition with other members of the iturin family. Both peptides were active against Gram-positive bacteria, suggesting that they had an additive effect. PMID:23289832

  16. Nisin is an effective inhibitor of Clostridium difficile vegetative cells and spore germination.

    Science.gov (United States)

    Lay, Christophe Le; Dridi, Larbi; Bergeron, Michel G; Ouellette, Marc; Fliss, Ismaı L

    2016-02-01

    Clostridium difficile is the most frequently identified enteric pathogen in patients with nosocomial antibiotic-associated diarrhoea and pseudomembranous colitis. Several clinically isolated C. difficile strains are resistant to antibiotics other than metronidazole and vancomycin. Recently, bacteriocins of lactic acid bacteria have been proposed as an alternative or complementary treatment. The aim of this study was to investigate the inhibitory effect of nisin, a bacteriocin produced by several strains of Lactococcus lactis, against clinical isolates of C. difficile. Nisin Z obtained from culture of L. lactis subsp. lactis biovar. diacetylactis was tested along with commercial nisin A. The effect of nisin A on C. difficile spores was also examined. Nisin A and Z both inhibited the growth of all C. difficile isolates, and MICs were estimated at 6.2 μg ml- 1 for nisin Z and 0.8 μg ml- 1 for nisin A. In addition, C. difficile spores were also susceptible to nisin A (25.6 μg ml- 1), which reduced spore viability by 40-50 %. These results suggested that nisin and hence nisin-producing Lactococcus strains could be used to treat C. difficile-associated diarrhoea. PMID:26555543

  17. STUDY ON PROBIOTIC POTENTIAL AND LABORATORY SCALE PRODUCTION OF LACTIC ACID BACTERIA

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    Ambule A.H.

    2012-08-01

    Full Text Available Lactic acid bacteria were isolated from dairy food. They were identified on the basis of theirmorphological, cultural and biochemical characterastics.The cell free supernatant of lactic acid bacteria were ableto inhibit the growth ofE.coli,Klebsiella aerogens,Salmonella spp. , S.aureus, P.mirabilies and Ps .aeruginosa.The probiotic properties of isolate of lactic acid bacteria (LAB-VI were investigated. The LAB-VI wassusceptible to antibiotics like ampicillin, gentamycin, ciprofloxacin, ofloxacin and streptomycin. Maximumbiomass of LAB – VI was obtained at pH: 5, inoculum size 4% v/v & incubation period 48 hrs. Efficacy ofcoconut extract medium (Type I and Type II on growth, lactic acid and hydrogen peroxide production by LAB-VI was studied using laboratory bioreactor in batch fermentation. The type II coconut extract medium gave higherbiomass yield than type I (coconut extract medium. The biomass production from MRS was more than coconutextract medium. The formulated coconut extract medium (Type II should be used to substitute MRS, since thesubstrate is economical, readily available and reduce quantity of the expensive supplements. The bacteriocinactivity of the bacteriocin from fermented Type I & Type II coconut extract media were 1:6 & 1:8 respectively.The bacteriocin activity was tested againstKlebsiella aerogens

  18. Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk.

    Science.gov (United States)

    Cavicchioli, Valéria Quintana; Dornellas, Wesley Dos Santos; Perin, Luana Martins; Pieri, Fábio Alessandro; Franco, Bernadette Dora Gombossy de Melo; Todorov, Svetoslav Dimitrov; Nero, Luís Augusto

    2015-03-01

    Lactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and characterized as bacteriocinogenic. Fingerprinting by pulsed field gel electrophoresis (PFGE) demonstrated high genetic diversity, and 30 strains were selected and exhibited strong antimicrobial activity against 46 target strains (LAB, spoilage, and foodborne pathogens). Six strains (Lactococcus lactis: GLc03 and GLc05; and Enterococcus durans: GEn09, GEn12, GEn14, and GEn17) were selected to characterize their bacteriocinogenic features, using Listeria monocytogenes ATCC 7644 as the target. The six strains produced bacteriocins at higher titer when incubated in MRS at 37 °C up to 12 h, when compared to growth at 25 and 30 °C. The produced bacteriocins kept their antimicrobial activity after exposure to 100 °C for 2 h and 121 °C for 20 min; the antimicrobial activity was also observed after treatment at pH 2.0 to 10.0, except for GLc03. L. monocytogenes populations were reduced approximately two logs after treatment with cell-free supernatants from the selected strains. These data show that goat milk can contain a diverse microbiota able to inhibit L. monocytogenes, a common pathogen found in dairy products, and can be potentially employed in biopreservation of food produced under different processing conditions. PMID:25637509

  19. Protective Effect of Carnobacterium spp. against Listeria monocytogenes during Host Cell Invasion Using In vitro HT29 Model

    Science.gov (United States)

    Pilchová, Tereza; Pilet, Marie-France; Cappelier, Jean-Michel; Pazlarová, Jarmila; Tresse, Odile

    2016-01-01

    The pathogenesis of listeriosis results mainly from the ability of Listeria monocytogenes to attach, invade, replicate and survive within various cell types in mammalian tissues. In this work, the effect of two bacteriocin-producing Carnobacterium (C. divergens V41 and C. maltaromaticum V1) and three non-bacteriocinogenic strains: (C. divergens V41C9, C. divergens 2763, and C. maltaromaticum 2762) was investigated on the reduction of L. monocytogenes Scott A plaque-forming during human infection using the HT-29 in vitro model. All Carnobacteria tested resulted in a reduction in the epithelial cell invasion caused by L. monocytogenes Scott A. To understand better the mechanism underlying the level of L. monocytogenes infection inhibition by Carnobacteria, infection assays from various pretreatments of Carnobacteria were assessed. The results revealed the influence of bacteriocin production combined with a passive mechanism of mammalian cell monolayers protection by Carnobacteria. These initial results showing a reduction in L. monocytogenes virulence on epithelial cells by Carnobacteria would be worthwhile analyzing further as a promising probiotic tool for human health.

  20. Investigation of genes involved in nisin production in Enterococcus spp. strains isolated from raw goat milk.

    Science.gov (United States)

    Perin, Luana Martins; Todorov, Svetoslav Dimitrov; Nero, Luís Augusto

    2016-09-01

    Different strains of Lactococcus lactis are capable of producing the bacteriocin nisin. However, genetic transfer mechanisms allow the natural occurrence of genes involved in nisin production in members of other bacterial genera, such as Enterococcus spp. In a previous study, nisA was identified in eight enterococci capable of producing antimicrobial substances. The aim of this study was to verify the presence of genes involved in nisin production in Enterococcus spp. strains, as well as nisin expression. The nisA genes from eight Enterococcus spp. strains were sequenced and the translated amino acid sequences were compared to nisin amino-acid sequences previously described in databases. Although containing nisin structural and maturation related genes, the enterococci strains tested in the present study did not present the immunity related genes (nisFEG and nisI). The translated sequences of nisA showed some point mutations, identical to those presented by Lactococcus strains isolated from goat milk. All enterococci were inhibited by nisin, indicating the absence of immunity and thus that nisin cannot be expressed. This study demonstrated for the first time the natural occurrence of nisin structural genes in Enterococcus strains and highlights the importance of providing evidence of a link between the presence of bacteriocin genes and their expression. PMID:27255139

  1. Antimicrobial activity of the Nisin Z producer Lactococcus lactis subsp. lactis Lc08 against Listeria monocytogenes in skim milk

    Directory of Open Access Journals (Sweden)

    L.M. Perin

    2013-10-01

    Full Text Available The presented study aimed to verify the effect of different pH values, enzyme solutions and heat treatments on the antimicrobial activity of the bacteriocinogenic strain Lactococcus lactis subsp. lactis Lc08 and to test their antimicrobial activity against Listeria monocytogenes in reconstituted skim milk at refrigeration temperatures. This strain was previously described as a nisin Z producer and capable of inhibiting L. monocytogenes growth in in vitro tests. The antimicrobial activity of the bacteriocin cell-free supernatant of Lc08 was sensitive to enzyme treatments (except papain. The pH values and heating (65ºC for 30min, 75ºC for 15s had no apparent effect on the antimicrobial activity of the bacteriocin produced by Lc08. Only treatment at autoclave conditions result in loss of their antimicrobial activity. Lc08 presented antimicrobial activity against L. monocytogenes in the milk system after 12h at 25ºC. No effect was found at 7ºC. The results show the application viability of the Lc08 in food systems as a biopreservative against L. monocytogenes.

  2. [Multiple change of phenotype, conjugated with the loss of yellow pigmentation of Erwinia herbicola].

    Science.gov (United States)

    Tovkach, F I; Tovkach, A F

    2004-01-01

    It has been shown that the loss of yellow pigmentation (phenotype Crt) of nonphotosynthesizing epiphyte bacterium Erwinia herbicola is accompanied by the loss of prototrophicity (phenotype Thi). Most Crt Thi-variants change the character of sensitivity to temperate erwiniophage E105 and bacteriocins (phenotype Ph/Bn). Some of them become sensitive to the killer effect of their own bacteriocins--autocins (phenotype Au). Multiple change of the phenotype in E. herbicola occurs so spontaneously as under variable growing of bacteria at the optimal and supraoptimal growth temperature. It is also established that the cells of one of the strains stop synthesizing the additional carotenoid or synthesize the changed products. It is shown that carotenoid synthesis in the cells of E. herbicola g157/5k may be reduced by means of transduction of the Crt phenotype by lipid-containing bacteriophage UA1. Multiple change of the phenotype connected with the loss of yellow pigmentation by E. herbicola was referred to the phenomenon of the population dissociation which is similar to that in E. carotovora. PMID:15456215

  3. Pengaruh Bakteriosin Produksi Bakteri Asam Laktat Isolat Indonesia terhadap Jumlah Bakteri dalam Susu Pasteurisasi

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    Nurliana Nurliana

    2009-04-01

    Full Text Available The effect of bacteriocin produced by Indonesia Isolate of lactic acid bacteria toward total bacteria in pasteurized milk ABSTRACT. The aim of this research was to study the ability of bacteriocin (amylocin produced by Indonesian isolate of Lactic Acid Bacteria (LAB (Lactobacillus amylovorus US 121 and its combination with nisin in pasteurized milk. The total bacteria was measured by plate count method. The antimicrobial activity of amylosin at 64 AU/ml had the same activity with nisin at 625 AU/ml and its combination between amylosin and nisin at 32 AU/ml and 312,5 AU/ml respectively against psychrotrophic, thermoduric bacteria and L. monocytogenes in pasteurized milk. However, combination of amylosin and nisin (32 AU/ml + 312,5 AU/ml able to reduce S. aureus in pasteurized milk. Amylosin at 64 AU/ml kept the shelf life of pasteurized milk longer until 12 days at 10oC. The addition of amylosin (the precipitate resulted by ammonium sulfate precipitation at 70% w/v changed the color of pasteurized milk be brownish white.

  4. Complete genome sequence of the sugarcane nitrogen-fixing endophyte Gluconacetobacter diazotrophicus Pal5

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    Neves Anna

    2009-09-01

    Full Text Available Abstract Background Gluconacetobacter diazotrophicus Pal5 is an endophytic diazotrophic bacterium that lives in association with sugarcane plants. It has important biotechnological features such as nitrogen fixation, plant growth promotion, sugar metabolism pathways, secretion of organic acids, synthesis of auxin and the occurrence of bacteriocins. Results Gluconacetobacter diazotrophicus Pal5 is the third diazotrophic endophytic bacterium to be completely sequenced. Its genome is composed of a 3.9 Mb chromosome and 2 plasmids of 16.6 and 38.8 kb, respectively. We annotated 3,938 coding sequences which reveal several characteristics related to the endophytic lifestyle such as nitrogen fixation, plant growth promotion, sugar metabolism, transport systems, synthesis of auxin and the occurrence of bacteriocins. Genomic analysis identified a core component of 894 genes shared with phylogenetically related bacteria. Gene clusters for gum-like polysaccharide biosynthesis, tad pilus, quorum sensing, for modulation of plant growth by indole acetic acid and mechanisms involved in tolerance to acidic conditions were identified and may be related to the sugarcane endophytic and plant-growth promoting traits of G. diazotrophicus. An accessory component of at least 851 genes distributed in genome islands was identified, and was most likely acquired by horizontal gene transfer. This portion of the genome has likely contributed to adaptation to the plant habitat. Conclusion The genome data offer an important resource of information that can be used to manipulate plant/bacterium interactions with the aim of improving sugarcane crop production and other biotechnological applications.

  5. Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

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    Luciana Justo Beserra Rosa

    2015-01-01

    Full Text Available ABSTRACT:The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD with Lactobacillus acidophilusand evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilusand pathogenic Gram-negative bacteria (Salmonellasp. andEscherichiacoli O157:H7 and Gram positive (Bacillus cereusand Staphylococcus aureus were produced. The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only T1 was analyzed because the other products were deteriorated. In an analysis of the potential for development of new products, the dairy dessert with L. acidophiluswas considered a probiotic product. Assessment of the counts of pathogens in dairy desserts with or without L. acidophilusshowed different behaviors of these products in response to pathogens, which could be justified by a possible action of bacteriocins or microbial competition, but there has been no overall reduction or reduction up to a safe level. It is concluded that the probiotic products developed reduced significant food pathogens, but not up to safe levels. Thus, we emphasize the importance of the use of quality tools in the development and monitoring of dairy desserts.

  6. Phenotypic and Genotypic Alterations of Durancin GL-Resistant Enterococcus durans Strains.

    Science.gov (United States)

    Du, Lihui; Liu, Lingping; Liu, Fang; Ju, Xingrong; Yuan, Jian

    2016-06-01

    The emergence and spread of bacteriocin-resistant bacteria threaten the efficiency of bacteriocin usage as food preservatives. In this experiment, 19 selected Enterococcus durans strains acquired resistance after exposure to durancin GL, and the mutants had similar intermediate levels of resistance. One wild-type E. durans KLDS 6.0603 and its two resistant mutants, E. durans KLDS 6.0603-2 and E. durans KLDS 6.0603-3, were used to characterize phenotypic and genotypic differences. Approximately 100 μg/mL of durancin GL can penetrate the cytoplasmic membrane of E. durans KLDS 6.0603, causing damage to bacterial cells, but cannot penetrate E. durans KLDS 6.0603-2 and KLDS 6.0603-3 membranes. Unsaturated fatty acid content in resistant strains was significantly increased compared with wild-type strains, indicating that the former has more fluidity of cell membrane than the latter. Decreased mannose phosphotransferase system gene expression (mptD) was observed in the two resistant strains. Results showed that the factors, including the increased unsaturated fatty acid and decreased mptD expression, could contribute to durancin GL resistance. PMID:27096434

  7. Effect of Enterocin 4231 in Slovak fermented salami Púchov after its experimental inoculation with Listeria innocua Li1

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    Andrea Lauková

    2011-12-01

    Full Text Available   Background. Enteroccocci occur and may compete well in fermented sausages and Enterococcus faecium represents that species of the lactic acid bacteria which can be found in the fermented sausages. The representatives of this species can produce bacteriocins with predominant anti-listerial effect. Therefore, the effect of enterocin (Ent 4231 produced by Enterococcus faecium CCM 4231 strain with probiotic properties was tested in a dry fermented salami Púchov (Slovak product experimentally inoculated with L. innocua Li1 strain (107 cfu/ml. Material and methods. The bulk salami mixture was prepared in the pilot plant and 2.5 kg for each of three trials were transferred to the laboratory for the experiments. Three independent trials were conducted, each comprising then five salami samples (0.500 g. Trial A (reference control involved only untreated salami mixture. Trial B represented salami mixture inoculated with Listeria innocua Li1 (107 cfu/ml. For trial C, Ent 4231 possessing activity 6400 AU/ml was added into the salami mixture inoculated with L. innocua Li1 (Li/Ent. The mixtures were stuffed into collagen casings and the flat shape salamis were transferred back to the pilot plant and treated according to conditions typical for this product and stored for 4 weeks. Results. The initial number of L. innocua Li1 in the inoculated salami mixture was 104 cfu/ml.After Ent 4231 addition, the count of Listeria detected in the salami samples inoculated with Li1 and treated with Ent 4231 was 3.64 ±0.14 cfu/ml; difference 0.40 logarithmic cycles was noted between Li samples and Li/Ent samples. On day 2, the difference 1.86 log cycles was noted between Li1 and Li/Ent samples. Although, in weeks 3 and 4, slight increase in Li1 cells was determined in Li salamis, the difference in the detection of Li1 cells in Li salamis and Li/Ent samples was even higher than that immedially after Ent addition (difference 2.30; 2.48 log cycles. Bacteriocin activity

  8. Control of Brochothrix thermosphacta in pork meat using Lactococcus lactis subsp. lactis I23 isolated from beef

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    Olusegun A Olaoye

    2015-06-01

    Full Text Available This study evaluated the antimicrobial activities of two lactic acid bacteria (LAB Lactococcus lactis subsp. lactis I23 and L. lactis subsp. hordinae E91 against Brochothrix thermosphacta in pork during storage at ambient temperature (30oC over 7 days. Both the LAB strains and spoilage organism were inoculated on fresh pork samples at 1x106cfu/g. About 3 log reduction in the spoilage organism was obtained in LAB treated samples after 48 h of storage. The spoilage organism was confirmed to be sensitive to the bacteriocin nisin produced by Lactococcus lactis subsp. lactis I23. There were reductions in the counts of Salmonella typhimurium, Listeria monocytogenes, Enterobacteriaceae and Staphylococcus in the treated samples. Conclusively, growth of B. thermosphacta could be effectively controlled by nisin producing Lactococcus lactis subsp. lactis I23 in fresh pork during storage, thereby enhancing shelf life of the product.

  9. Growth inhibition of Listeria monocytogenes by a nonbacteriocinogenic Carnobacterium piscicola

    DEFF Research Database (Denmark)

    Nilsson, Lilian; Bech Hansen, T.; Garrido, P.;

    2005-01-01

    Aims: This study elucidates the mechanisms by which a nonbacteriocinogenic Carnobacterium piscicola inhibits growth of Listeria monocytogenes. Methods and Results: Listeria monocytogenes was exposed to live cultures of a bacteriocin-negative variant of C. piscicola A9b in co-culture, in a diffusion...... chamber system, and to a cell-free supernatant. Suppression of maximum cell density (0-3.5 log units) of L. monocytogenes was proportional to initial levels of C. pisciola (10(3)-10(7) CFU ml(-1)). Cell-to-cell contact was not required to cause inhibition. The cell-free C. piscicola supernatant caused a...... decrease in L. monocytogenes maximum cell density, which was abolished by glucose addition but not by amino acid, vitamin or mineral addition. The fermentate also gave rise to a longer lag phase and a reduction in growth rate. These effects were independent of glucose and may have been caused by acetate...

  10. Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products

    DEFF Research Database (Denmark)

    Østergaard, Anya; Embarek, Peter Karim Ben; Wedell-Neergaard, C.;

    1998-01-01

    Thai fermented fish products were screened for lactic acid bacteria capable of inhibiting Listeria sp. (Listeria innocua). Of 4150 assumed lactic acid bacteria colonies from MRS agar plates that were screened by an agar-overlay method 58 (1.4%) were positive. Forty four of these strains were...... further characterized and 43 strains were inhibitory against Listeria monocytogenes. The strains were inhibitory to other Gram- positive (lactic acid) bacteria probably because of production of bacteriocins. All 44 strains inhibited both Vibrio cholerae and Vibrio parahaemolyticus and 37 were inhibitory...... to a mesophilic fish spoilage bacterium tan Aeromonas sp.). Inhibition of Gram-negative bacteria was attributed to production of lactic acid. Most strains were identified as Lactobacillus spp., and all grew well at ambient temperatures (25-37 degrees C) and tolerated up to 6.5% NaCl. Glucose was...

  11. Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

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    Topisirović Ljubiša

    2007-01-01

    Full Text Available Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.

  12. LACTIC ACID BACTERIA: PROBIOTIC APPLICATIONS

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    NEENA GARG

    2015-10-01

    Full Text Available Lactic acid bacteria (LAB is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and antifungal compounds such as organic acids, bacteriocins, diacetyl, hydrogen peroxide and reutrin. LAB are used as starter culture, consortium members and bioprotective agents in food industry that improve food quality, safety and shelf life. A variety of probiotic LAB species are available including Lactobacillus acidophilus, L. bulgaricus, L. lactis, L. plantarum, L. rhamnosus, L. reuteri, L. fermentum, Bifidobacterium longum, B. breve, B. bifidum, B. esselnsis, B. lactis, B. infantis that are currently recommended for development of functional food products with health-promoting capacities.

  13. Predictive Food Microbiology

    DEFF Research Database (Denmark)

    Østergaard, Nina Bjerre

    or cultured cream dressing. An important step in the modelling procedure was the calibration of the reference growth rate (µref, h-1 at 25°C) which was strongly affected by the dominating lactic acid bacteria culture. By combining the developed secondary growth models with the empirical Jameson approach, good...... contains considerable concentrations of lactic acid bacteria from the added starter or aroma cultures. The presence of these microorganisms induces some complexity to the product, since the lactic acid bacteria metabolites and e.g. bacteriocins exhibit an inhibitory effect towards co-culture microorganisms...... such as Listeria monocytogenes. During storage at temperatures allowing the mesophilic lactic acid bacteria to grow (> 8-10°C), a pronounced inter-bacterial interaction and growth inhibition of co-culture Listeria monocytogenes was observed. These observations emphasised the need for inter-bacterial interaction...

  14. Contribution of Cell Surface Hydrophobicity in the Resistance of Staphylococcus aureus against Antimicrobial Agents.

    Science.gov (United States)

    Lather, Puja; Mohanty, A K; Jha, Pankaj; Garsa, Anita Kumari

    2016-01-01

    Staphylococcus aureus is found in a wide variety of habitats, including human skin, where many strains are commensals that may be clinically significant or contaminants of food. To determine the physiological characteristics of resistant strain of Staphylococcus aureus against pediocin, a class IIa bacteriocin, a resistant strain was compared with wild type in order to investigate the contribution of hydrophobicity to this resistance. Additional clumping of resistant strain relative to wild type in light microscopy was considered as an elementary evidence of resistance attainment. A delay in log phase attainment was observed in resistant strain compared to the wild type strain. A significant increase in cell surface hydrophobicity was detected for resistant strain in both hexadecane and xylene indicating the contribution of cell surface hydrophobicity as adaptive reaction against antimicrobial agents. PMID:26966577

  15. Antimycobacterial action of a new glycolipid-peptide complex obtained from extracellular metabolites of Raoultella ornithinolytica.

    Science.gov (United States)

    Fiołka, Marta J; Grzywnowicz, Krzysztof; Mendyk, Ewaryst; Zagaja, Mirosław; Szewczyk, Rafał; Rawski, Michał; Keller, Radosław; Rzymowska, Jolanta; Wydrych, Jerzy

    2015-12-01

    In this paper, an antimycobacterial component of extracellular metabolites of a gut bacterium Raoultella ornithinolytica from D. veneta earthworms was isolated and its antimycobacterial action was tested using Mycobacterium smegmatis. After incubation with the complex obtained, formation of pores and furrows in cell walls was observed using microscopic techniques. The cells lost their shape, stuck together and formed clusters. Surface-enhanced Raman spectroscopy analysis showed that, after incubation, the complex was attached to the cell walls of the Mycobacterium. Analyses of the component performed with Fourier transform infrared spectroscopy demonstrated high similarity to a bacteriocin nisin, but energy dispersive X-ray spectroscopy analysis revealed differences in the elemental composition of this antimicrobial peptide. The component with antimycobacterial activity was identified using mass spectrometry techniques as a glycolipid-peptide complex. As it exhibits no cytotoxicity on normal human fibroblasts, the glycolipid-peptide complex appears to be a promising compound for investigations of its activity against pathogenic mycobacteria. PMID:26547373

  16. Synergistic growth effect among bacteria recovered from root canal infections

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    Gil Moreira Júnior

    2011-09-01

    Full Text Available The objective of this study was to determine the ecological relationships between bacterial species that colonize infected root canals. Root canal bacteria recovered from one patient with pulp canal necrosis were evaluated in vitro for synergistic and antagonistic activities determined by mono and co-culture growth kinetics and the production of bacteriocin-like substances using the double layer diffusion method. Peptostreptococcus prevotii triggered a significant increase of Fusobacterium nucleatum growth, while the former bacteria did not affect the growth of P. prevotii. The bacterial species did not produce antagonism activity against itself or against any of the other two species. Despite many studies have demonstrated the capability of root canal microorganisms to produce antagonistic substances, these in vitro experimental tests show the synergistic effect of P. prevotii on the growth of F. nucleatum.

  17. Genomic and phenotypic evidence for probiotic influences of Lactobacillus gasseri on human health.

    Science.gov (United States)

    Selle, Kurt; Klaenhammer, Todd R

    2013-11-01

    Certain lactic acid bacteria (LAB) have the capacity to occupy mucosal niches of humans, including the oral cavity, gastrointestinal tract, and vagina. Among commensal, LAB are species of the acidophilus complex, which have proven to be a substantial reservoir for microorganisms with probiotic attributes. Specifically, Lactobacillus gasseri is an autochthonous microorganism which has been evaluated for probiotic activity based on the availability of genome sequence and species-specific adaptation to the human mucosa. Niche-related characteristics of L. gasseri contributing to indigenous colonization include tolerance of low pH environments, resistance to bile salts, and adhesion to the host epithelium. In humans, L. gasseri elicits various health benefits through its antimicrobial activity, bacteriocin production, and immunomodulation of the innate and adaptive systems. The genomic and empirical evidence supporting use of L. gasseri in probiotic applications is substantiated by clinical trial data displaying maintenance of vaginal homeostasis, mitigation of Helicobacter pylori infection, and amelioration of diarrhea. PMID:23488471

  18. Structure, Function, and Biology of the Enterococcus faecalis Cytolysin

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    Daria Van Tyne

    2013-04-01

    Full Text Available Enterococcus faecalis is a Gram-positive commensal member of the gut microbiota of a wide range of organisms. With the advent of antibiotic therapy, it has emerged as a multidrug resistant, hospital-acquired pathogen. Highly virulent strains of E. faecalis express a pore-forming exotoxin, called cytolysin, which lyses both bacterial and eukaryotic cells in response to quorum signals. Originally described in the 1930s, the cytolysin is a member of a large class of lanthionine-containing bacteriocins produced by Gram-positive bacteria. While the cytolysin shares some core features with other lantibiotics, it possesses unique characteristics as well. The current understanding of cytolysin biosynthesis, structure/function relationships, and contribution to the biology of E. faecalis are reviewed, and opportunities for using emerging technologies to advance this understanding are discussed.

  19. Methods of Antimicrobial Coating of Diverse Materials

    Science.gov (United States)

    Akse, James R.; Holtsnider, John T.; Kliestik, Helen

    2011-01-01

    Methods of coating diverse substrate materials with antimicrobial agents have been developed. Originally intended to reduce health risks to astronauts posed by pathogenic microorganisms that can grow on surfaces in spacecraft, these methods could also be used on Earth for example, to ensure sterility of surgical inserts and other medical equipment. The methods involve, generally, chemical preparation of substrate surfaces to enable attachment of antimicrobial molecules to the substrate surfaces via covalent bonds. Substrate materials that have been treated successfully include aluminum, glass, a corrosion-resistant nickel alloy, stainless steel, titanium, and poly(tetrafluoroethylene). Antimicrobial agents that have been successfully immobilized include antibiotics, enzymes, bacteriocins, bactericides, and fungicides. A variety of linkage chem istries were employed. Activity of antimicrobial coatings against gram-positive bacteria, gram-negative bacteria, and fungi was demonstrated. Results of investigations indicate that the most suitable combination of antimicrobial agent, substrate, and coating method depends upon the intended application.

  20. Incorporation of Propionibacteria in Fermented Milks as a Probiotic.

    Science.gov (United States)

    Moslemi, M; Mazaheri Nezhad Fard, R; Hosseini, S M; Homayouni-Rad, A; Mortazavian, Amir M

    2016-06-10

    Propionibacteria are mainly found in dairy products and fermented milks but are found in other foods as well. Dairy propionibacteria have recently shown to exert potential probiotic activities such as production of propionic acid, vitamins, bacteriocins, essential enzymes, and other vital metabolites. Furthermore, stimulating the immune system and lowering the blood cholesterol level are some of their favorable effects. They have a wide spectrum of antimicrobial activities, inhibiting the growth of gram-positive and some gram-negative bacteria, as well as some yeasts and molds. At industrial scale, they are used in cheese making, especially Swiss (hard) cheeses, as dominant starter cultures. There is a rising trend to use propionibacteria in fermented milks as probiotic. The current paper reviews the characteristics of propionibacteria related to their use in fermented milks either as starter culture or probiotic, methods for the enumeration of propionibacteria, and their functional (in vivo) efficiency. PMID:25675261

  1. The Effect of Probiotics on Animal Health

    Directory of Open Access Journals (Sweden)

    Nicolae Corcionivoschi

    2010-05-01

    Full Text Available The mechanisms of action of probiotic bacteria and their effect in combating digestive disorders in humans and animals has been demonstrated and supported in numerous scientific studies. Probiotic bacteria are used in a wide range of nutritional techniques in order to support the host organism during physiological strain, to reduce stress due to technology and to combat diarrheal syndromes (occurring naturally or pharmacologically induced. Based on a rich bibliographic material, this paper presents the role of probiotic bacteria to equilibrate the beneficial microbial population and in bacterial turnover by stimulating the host immune response via specific secretions (eg. bacteriocins and competitive exclusion of potentially pathogenic germs in the digestive tract (Salmonella, E. coli. In the same context, this review presents the basic studies on the effect of probiotic bacteria in health maintenance for the main species of farm animals: pigs, poultry, cattle and sheep.

  2. Characteristics and Role of Mesophilic Lactic Cultures

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    Dubravka Samaržija

    2001-06-01

    Full Text Available The use of lactococci is widespread and has the longest tradition in industrial mesophilic lactic cultures technology. The principal concern of the dairy industry is the reliability and stability of these cultures. This paper describes the major technologically important properties of mesophilic lactic cultures when they are used for fermentation of milk and the production of cheese. This paper includes some of the specific properties of lactococci strains which can help in making the right choice of strains, depending on the product being produced. For example, most dairy fermentation require rapid acid production, ability to produce desired changes in milk and lack of off-flavour production. Certain strains of lactococci have the ability to produce exopolysaccharides or bacteriocines thus contributing to sensory properties of dairy products. In addition, these bacteria make important contribution

  3. Inhibitory effects of Lactobacillus fermentum on microbial growth and biofilm formation.

    Science.gov (United States)

    Rybalchenko, Oxana V; Bondarenko, Viktor M; Orlova, Olga G; Markov, Alexander G; Amasheh, S

    2015-10-01

    Beneficial effects of Lactobacilli have been reported, and lactic bacteria are employed for conservation of foods. Therefore, the effects of a Lactobacillus fermentum strain were analyzed regarding inhibitory effects on staphylococci, Candida albicans and enterotoxigenic enterobacteria by transmission electron microscopy (TEM). TEM of bacterial biofilms was performed using cocultures of bacteriocin-producing L. fermentum 97 with different enterotoxigenic strains: Staphylococcus epidermidis expressing the ica gene responsible for biofilm formation, Staphylococcus aureus producing enterotoxin type A, Citrobacter freundii, Enterobacter cloaceae, Klebsiella oxytoca, Proteus mirabilis producing thermolabile and thermostable enterotoxins determined by elt or est genes, and Candida albicans. L. fermentum 97 changed morphological features and suppressed biofilm formation of staphylococci, enterotoxigenic enterobacteria and Candida albicans; a marked transition to resting states, a degradation of the cell walls and cytoplasm, and a disruption of mature bacterial biofilms were observed, the latter indicating efficiency even in the phase of higher cell density. PMID:26267163

  4. Mutacins of Streptococcus mutans

    Science.gov (United States)

    Kamiya, Regianne Umeko; Taiete, Tiago; Gonçalves, Reginaldo Bruno

    2011-01-01

    The colonization and accumulation of Streptococcus mutans are influenced by various factors in the oral cavity, such as nutrition and hygiene conditions of the host, salivary components, cleaning power and salivary flow and characteristics related with microbial virulence factors. Among these virulence factors, the ability to synthesize glucan of adhesion, glucan-binding proteins, lactic acid and bacteriocins could modify the infection process and pathogenesis of this species in the dental biofilm. This review will describe the role of mutacins in transmission, colonization, and/or establishment of S. mutans, the major etiological agent of human dental caries. In addition, we will describe the method for detecting the production of these inhibitory substances in vitro (mutacin typing), classification and diversity of mutacins and the regulatory mechanisms related to its synthesis. PMID:24031748

  5. Lactobacillus acidophilus antagonistic action against pathogenic strains inoculated in the fermented milk

    Directory of Open Access Journals (Sweden)

    Neila Mello Cortez

    2016-03-01

    Full Text Available With the present study aimed to evaluate the antagonistic action of Lactobacillus acidophilus front of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. In vitro tests were performed using Petri dishes with MRS agar and the milk fermented with Lactobacillus acidophilus also analyzed the chemistry and physical characteristics of the product during 35 days of storage under refrigeration. It has been observed in vitro formation of inhibition zones, ranging from 6 to 18 mm diameter, compared to the tested pathogens by lactic culture raises, indicating the possibility of producing organic acids, bacteriocins or other growth-inhibiting substances. In the fermented milk prepared, during storage, the probiotic micro-organism tested was able to inhibit the growth of E. coli O157: H7 and L. monocytogenes; and the log cycle reduction of S. aureus.

  6. Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221.

    Science.gov (United States)

    Rodríguez-Pazo, Noelia; da Silva Sabo, Sabrina; Salgado-Seara, José Manuel; Arni, Saleh Al; de Souza Oliveira, Ricardo Pinheiro; Domínguez, José Manuel

    2016-08-01

    The enzymatic hydrolysis of cheese whey was optimised using the enzymes iZyme, Alcalase or Flavourzyme under different conditions. Hydrolysates supplemented with commercial nutrients were evaluated as fermentation broths to produce DL-3-Phenyllactic acid (PLA) from phenylalanine (Phe) by Lactobacillus plantarum CECT-221. Optimised hydrolysates were obtained using Flavourzyme at 50 °C and 100 rpm during 12 h, and assayed in 250 ml Erlenemyer flasks using different proportions of vinasses as economic nutrient. The process was then scaled up using a 2 litres Bioreactor working under the continuous modality. Under the intermediate dilution rate of 0·0207 h-1 0·81 ± 0·026 mM of PLA and 38·8 ± 3·253 g/l of lactic acid were produced. A final evaluation revealed that lactic acid, and bacteriocins exerted the highest inhibitory effect among the extracted components of cell-free supernatants. PMID:27600978

  7. Carnobacterium: positive and negative effects in the environment and in foods

    DEFF Research Database (Denmark)

    Leisner, J.J.; Laursen, B.G.; Prevost, H.;

    2007-01-01

    Abstract The genus Carnobacterium contains nine species, but only C. divergens and C. maltaromaticum are frequently isolated from natural environments and foods. They are tolerant to freezing/thawing and high pressure and able to grow at low temperatures, anaerobically and with increased CO2...... products. Several carnobacterial bacteriocins are known, and parameters that affect their production have been described. Currently, however, no isolates are commercially applied as protective cultures. Carnobacteria can spoil chilled foods, but spoilage activity shows intraspecies and interspecies...... variation. The responsible spoilage metabolites are not well characterized, but branched alcohols and aldehydes play a partial role. Their production of tyramine in foods is critical for susceptible individuals, but carnobacteria are not otherwise human pathogens. Carnobacterium maltaromaticum can be a fish...

  8. Characterization and plasmid profile of an inhibitory strain of Erwinia herbicola isolated from Phaseolous vulgaris in Egypt.

    Science.gov (United States)

    el-Hendawy, H H; Azab, E A

    1999-01-01

    Erwinia herbicola strain 48 was isolated from diseased phaseolous seedlings and characterized by biochemical properties, cellular fatty acid analysis and SDS-PAGE of the soluble cell protein. Although cellular fatty acid profile and the soluble cellular protein pattern showed high degree of similarity in comparison to those from E. herbicola strain 347417, obtained from the International Mycological Institute U.K., plasmid profiles were different. Both strains harbor a 23.1 kb plasmid, in addition, E. herbicola 48 contains 2 more plasmids (26.8 and 32.5 kb). The antagonism of E. herbicola 48 against a number of Gram-negative and Gram-positive bacteria was tested in vitro. Only Gram-negative bacteria were inhibited, suggesting that the inhibitory factor is likely to be bacteriocin. PMID:10052157

  9. Antimicrobial seafood packaging: a review.

    Science.gov (United States)

    Singh, Suman; Ho Lee, Myung; Park, Lnsik; Shin, Yangjai; Lee, Youn Suk

    2016-06-01

    Microorganisms are the major cause of spoilage in most seafood products; however, only few microbes, called the specific spoilage organisms (SSOs), contribute to the offensive off-flavors associated with seafood spoilage. In food, microbial degradation manifests itself as spoilage, or changes in the sensory properties of a food product, rendering it unsuitable for human consumption. The use of antimicrobial substances can control the general microflora as well as specific microorganisms related to spoilage to provide products with higher safety and better quality. Many antimicrobial compounds have been evaluated in film structures for use in seafood, especially organic acids and their salts, enzymes, bacteriocins; some studies have considered inorganic compounds such as AgSiO2, zinc oxide, silver zeolite, and titanium oxide. The characteristics of some organic antimicrobial packaging systems for seafood and their antimicrobial efficiency in film structures are reviewed in this article. PMID:27478206

  10. Eradication of Salmonella Typhimurium in broiler chicks by combined use of P22 bacteriophage and probiotic

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    Guilherme Augusto Marietto Gonçalves

    2011-06-01

    Full Text Available It has been reported that the phage therapy is effective in controlling the number of colony-forming unit (CFU of Salmonella spp. in chicken gut. This paper describes the protective effect of phage and Lactobacilli administration on Salmonella infection in 1-day-old chicks. We administered the bacteriophage P22 in a single dose and a probiotic mixture of four species of bacteriocin-producing Lactobacillus once a day for one week. Samples were analyzed every 48 hours, and intestinal eradication of S. Typhimurium was confirmed after treatments. We observed an increase in the size of duodenal villi and cecal crypts, as well as an increase in body weight in groups that received daily doses of Lactobacilli. This study confirms the efficiency of bacteriophage therapy in controlling salmonellosis in chicks and the beneficial effect of Lactobacilli mixtures in the weight gain of the birds.

  11. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.

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    Cizeikiene, Dalia; Juodeikiene, Grazina; Bartkiene, Elena; Damasius, Jonas; Paskevicius, Algimantas

    2015-01-01

    The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30 °C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread. PMID:26397032

  12. Draft genome sequence of Mameliella alba strain UMTAT08 isolated from clonal culture of toxic dinoflagellate Alexandrium tamiyavanichii.

    Science.gov (United States)

    Danish-Daniel, Muhd; Han Ming, Gan; Noor, Mohd Ezhar Mohd; Yeong, Yik Sung; Usup, Gires

    2016-12-01

    Mameliella alba strain UMTAT08 was isolated from clonal culture of paralytic shellfish toxin producing dinoflagellate, Alexandrium tamiyavanichii. Genome of the strain UMTAT08 was sequenced in order to gain insights into the dinoflagellate-bacteria interactions. The draft genome sequence of strain UMTAT08 contains 5.84Mbp with an estimated G + C content of 65%, 5717 open reading frames, 5 rRNAs and 49 tRNAs. It contains genes related to nutrients uptake, quorum sensing and environmental tolerance related genes. Gene clusters for the biosynthesis of type 1 polyketide synthase, bacteriocin, microcin, terpene and ectoine were also identified. This is suggesting that the bacterium possesses diverse adaptation strategy to survive within the dinoflagellate phycosphere. The draft genome sequence and annotation have been deposited at DDBJ/EMBL/GenBank under the accession number JSUQ00000000. PMID:27625991

  13. Use of Probiotic Microorganisms for Bio-Protective Aims

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    Filiz YANGILAR

    2015-03-01

    Full Text Available It was known that some diseases can be treated as the result of the use of antibiotics in certain periods and at certain dosages while inactivating and deteriorating normal microorganisms performing useful activities in human metabolism (in especially intestinal flora. It was occured that after the use of antibiotics, some defects can be seen resulting from antibiotics (such as allergy, diarrhea, gas formation etc. With this aim, nutraceutics and functional food have gained importance over the last years and consumers began to be interested in probiotics, natural antioxidants, dietary fibres, products with low calorie and cholesterol contents, especially the products containing probioticbacteria. Bacteriocins produced by probiotic bacteria can play important roles as food protective and safeguarding since they can compete with unwanted or pathogen microorganisms survive in the media and colonize in intestines. In this review, is aimed to emphasis bioprotective compounds, advantages and disadvantages of biopreservation method and the importance of the mechanisms of probiotic microorganisms.

  14. A Highly Arginolytic Streptococcus Species That Potently Antagonizes Streptococcus mutans.

    Science.gov (United States)

    Huang, Xuelian; Palmer, Sara R; Ahn, Sang-Joon; Richards, Vincent P; Williams, Matthew L; Nascimento, Marcelle M; Burne, Robert A

    2016-04-01

    The ability of certain oral biofilm bacteria to moderate pH through arginine metabolism by the arginine deiminase system (ADS) is a deterrent to the development of dental caries. Here, we characterize a novel Streptococcus strain, designated strain A12, isolated from supragingival dental plaque of a caries-free individual. A12 not only expressed the ADS pathway at high levels under a variety of conditions but also effectively inhibited growth and two intercellular signaling pathways of the dental caries pathogen Streptococcus mutans. A12 produced copious amounts of H2O2 via the pyruvate oxidase enzyme that were sufficient to arrest the growth of S. mutans. A12 also produced a protease similar to challisin (Sgc) of Streptococcus gordonii that was able to block the competence-stimulating peptide (CSP)-ComDE signaling system, which is essential for bacteriocin production by S. mutans. Wild-type A12, but not an sgc mutant derivative, could protect the sensitive indicator strain Streptococcus sanguinis SK150 from killing by the bacteriocins of S. mutans. A12, but not S. gordonii, could also block the XIP (comX-inducing peptide) signaling pathway, which is the proximal regulator of genetic competence in S. mutans, but Sgc was not required for this activity. The complete genome sequence of A12 was determined, and phylogenomic analyses compared A12 to streptococcal reference genomes. A12 was most similar to Streptococcus australis and Streptococcus parasanguinis but sufficiently different that it may represent a new species. A12-like organisms may play crucial roles in the promotion of stable, health-associated oral biofilm communities by moderating plaque pH and interfering with the growth and virulence of caries pathogens. PMID:26826230

  15. Nisin H Is a New Nisin Variant Produced by the Gut-Derived Strain Streptococcus hyointestinalis DPC6484.

    Science.gov (United States)

    O'Connor, Paula M; O'Shea, Eileen F; Guinane, Caitriona M; O'Sullivan, Orla; Cotter, Paul D; Ross, R Paul; Hill, Colin

    2015-06-15

    Accumulating evidence suggests that bacteriocin production represents a probiotic trait for intestinal strains to promote dominance, fight infection, and even signal the immune system. In this respect, in a previous study, we isolated from the porcine intestine a strain of Streptococcus hyointestinalis DPC6484 that displays antimicrobial activity against a wide range of Gram-positive bacteria and produces a bacteriocin with a mass of 3,453 Da. Interestingly, the strain was also found to be immune to a nisin-producing strain. Genome sequencing revealed the genetic determinants responsible for a novel version of nisin, designated nisin H, consisting of the nshABTCPRKGEF genes, with transposases encoded between nshP and nshR and between nshK and nshG. A similar gene cluster is also found in S. hyointestinalis LMG14581. Notably, the cluster lacks an equivalent of the nisin immunity gene, nisI. Nisin H is proposed to have the same structure as the prototypical nisin A but differs at 5 amino acid positions-Ile1Phe (i.e., at position 1, nisin A has Ile while nisin H has Phe), Leu6Met, Gly18Dhb (threonine dehydrated to dehydrobutyrine), Met21Tyr, and His31Lys--and appears to represent an intermediate between the lactococcal nisin A and the streptococcal nisin U variant of nisin. Purified nisin H inhibits a wide range of Gram-positive bacteria, including staphylococci, streptococci, Listeria spp., bacilli, and enterococci. It represents the first example of a natural nisin variant produced by an intestinal isolate of streptococcal origin. PMID:25841003

  16. A Study of the Characteristics of Lactobacillus Plantarum Isolated from Sausage in Iran

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    2004-01-01

    Full Text Available Introduction: Lactic acid bacteria are widely used for the fermentation and preservation of dairy and meat products and to improve their aroma and texture. The aim of this study wasto screen Lactobacillus plantarum isolated from sausage for detection of plasmids, protein bandsand phages, to find possible linkage of bacteriocin production to genetic location. Material and Methods: Two Lactobacillus plantarum with antibacterial activitywere isolated from sausage. Bacterial plasmids were isolated by alkali lysis and electrophoresis through agarose gel. Proteins were precipitated from cell-free supernatants by ammoniumsulphate and analysed by SDS-PAGE. For detection of phages, mitomycin C of final concentration of 2.5 óg/ml was used and phages were detected by transmission electron microscopy. Results: One plasmid of about 4.5 kbp was detected in one Lactobacillus plantarum strain.Two bands of proteins were found on SDS-PAGE. The molecular weight of protein bands of Lacto. plantarum without plasmid was higher than the protein bands of Lacto. plantarum with plasmid. A phage was detected on the cell wall of one strain of Lacto. Plantarum; no plasmid was detected in this Lacto. plantarum. It appears that antibacterial activity is located in the phage of this strain. Conclusion: The high molecular weight of proteins with a wide spectrum effect on bacteria may indicated chromosome-coded bacteriocin. The role of phages in lactobacilli couldbe a factor which inhibit meat product starter cultures or attributed in antimicrobial activity, i.e.antibacterial genes might be on chromosomal phages. Bacteriophages could be a threat toindustrial fermentation foods.

  17. Isolation and characterization of the lantibiotic salivaricin A and its structural gene salA from Streptococcus salivarius 20P3.

    Science.gov (United States)

    Ross, K F; Ronson, C W; Tagg, J R

    1993-01-01

    A bacteriocin-like inhibitory substance, salivaricin A, was purified from cultures of Streptococcus salivarius 20P3 and was shown by ion spray mass spectrometry to have a molecular mass of 2,315 +/- 1.1 Da. Amino acid composition analysis demonstrated the presence of lanthionine, indicating that salivaricin A may be a member of the lantibiotic class of antibiotic substances. The sequence of eight amino acids at the N terminus of the molecule was determined by Edman degradation, and mixed oligonucleotide probes based on part of this sequence (GSGWIA) were used to detect the salivaricin A structural gene. A 6.2-kb EcoRI fragment of chromosomal DNA from strain 20P3 that hybridized with the probes was cloned, and the hybridizing region was further localized to a 379-bp DraI-AluI fragment. Analysis of the nucleotide sequence of this fragment indicated that salivaricin A is synthesized as a 51-amino-acid prepeptide that is posttranslationally modified and cleaved to give a biologically active 22-residue peptide containing one lanthionine and two beta-methyllanthionine residues. The secondary structure of presalivaricin A was predicted to be similar to that of type A lantibiotics, with a hydrophilic alpha-helical leader sequence and a propeptide region with potential for beta-turn formation and a lack of alpha-helicity. The sequence around the cleavage site of presalivaricin A differed from that of other type A lantibiotics but was similar to that of several bacteriocin-like inhibitory substances produced by lactic acid bacteria. Images PMID:8357242

  18. Cariogram outcome after 90 days of oral treatment with Streptococcus salivarius M18 in children at high risk for dental caries: results of a randomized, controlled study

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    Di Pierro F

    2015-10-01

    Full Text Available Francesco Di Pierro,1 Alberto Zanvit,2 Piero Nobili,2 Paolo Risso,3 Carlo Fornaini4 1Scientific Department, Velleja Research, 2Stomatology Institute, Milan, Italy; 3Department of Health Science, University of Genoa, Genoa, Italy; 4Teleo Laboratory, Faculty of Dentistry, University of Nice, Nice, France Abstract: Dental caries is the most common chronic disease of childhood. Cariogram is a well-recognized algorithm-based software program based on different caries-related risk factors and intended to aid clinicians in performing more objective and consistent dental caries risk assessments. This type of approach precedes the diagnosis of caries and allows the dentist to identify at-risk patients and then take appropriate preventive measures before caries develop further. One of the etiological factors favoring the development of dental caries is the mutans streptococci. These acidogenic dental plaque inhabitants can be effectively antagonized by the activity of bacteriocins released by the probiotic Streptococcus salivarius M18 (salivarius M18. Moreover, salivarius M18 after colonizing the human oral mucosa produces the enzymes dextranase and urease that are able to counteract plaque formation and saliva acidity, respectively. Seventy-six subjects at high risk of dental caries were randomized and then either treated or not treated for 90 days with an oral formulation containing the oral probiotic salivarius M18 (Carioblis®. The results indicate that the use of salivarius M18 increases the chances of avoiding new dental caries development in children, and its application could be proposed as a new tool in the dentist's armory to be adopted in subjects considered at high risk on the basis of their Cariogram outcome. Keywords: BLIS M18, caries prediction, dextranase, urease, Streptococcus mutans, Streptococcus sobrinus, plaque, salivary pH, bacteriocins

  19. Characterization of plasmids in a human clinical strain of Lactococcus garvieae.

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    Mónica Aguado-Urda

    Full Text Available The present work describes the molecular characterization of five circular plasmids found in the human clinical strain Lactococcus garvieae 21881. The plasmids were designated pGL1-pGL5, with molecular sizes of 4,536 bp, 4,572 bp, 12,948 bp, 14,006 bp and 68,798 bp, respectively. Based on detailed sequence analysis, some of these plasmids appear to be mosaics composed of DNA obtained by modular exchange between different species of lactic acid bacteria. Based on sequence data and the derived presence of certain genes and proteins, the plasmid pGL2 appears to replicate via a rolling-circle mechanism, while the other four plasmids appear to belong to the group of lactococcal theta-type replicons. The plasmids pGL1, pGL2 and pGL5 encode putative proteins related with bacteriocin synthesis and bacteriocin secretion and immunity. The plasmid pGL5 harbors genes (txn, orf5 and orf25 encoding proteins that could be considered putative virulence factors. The gene txn encodes a protein with an enzymatic domain corresponding to the family actin-ADP-ribosyltransferases toxins, which are known to play a key role in pathogenesis of a variety of bacterial pathogens. The genes orf5 and orf25 encode two putative surface proteins containing the cell wall-sorting motif LPXTG, with mucin-binding and collagen-binding protein domains, respectively. These proteins could be involved in the adherence of L. garvieae to mucus from the intestine, facilitating further interaction with intestinal epithelial cells and to collagenous tissues such as the collagen-rich heart valves. To our knowledge, this is the first report on the characterization of plasmids in a human clinical strain of this pathogen.

  20. Dietary nisin modulates the gastrointestinal microbial ecology and enhances growth performance of the broiler chickens.

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    Damian Józefiak

    Full Text Available Due to antimicrobial properties, nisin is one of the most commonly used and investigated bacteriocins for food preservation. Surprisingly, nisin has had limited use in animal feed as well as there are only few reports on its influence on microbial ecology of the gastrointestinal tract (GIT. The present study therefore aimed at investigating effects of dietary nisin on broiler chicken GIT microbial ecology and performance in comparison to salinomycin, the widely used ionophore coccidiostat. In total, 720 one-day-old male Ross 308 chicks were randomly distributed to six experimental groups. The positive control (PC diet was supplemented with salinomycin (60 mg/kg. The nisin (NI diets were supplemented with increasing levels (100, 300, 900 and 2700 IU nisin/g, respectively of the bacteriocin. The negative control (NC diet contained no additives. At slaughter (35 days of age, activity of specific bacterial enzymes (α- and β-glucosidases, α-galactosidases and β-glucuronidase in crop, ileum and caeca were significantly higher (P<0.05 in the NC group, and nisin supplementation decreased the enzyme activities to levels observed for the PC group. A similar inhibitory influence on bacterial activity was reflected in the levels of short-chain fatty acids (SCFA and putrefactive SCFA (PSCFA in digesta from crop and ileum; no effect was observed in caeca. Counts of Bacteroides and Enterobacteriacae in ileum digesta were significantly (P<0.001 decreased by nisin and salinomycin, but no effects were observed on the counts of Clostridium perfringens, Lactobacillus/Enterococcus and total bacteria. Like salinomycin, nisin supplementation improved broiler growth performance in a dose-dependent manner; compared to the NC group, the body weight gain of the NI₉₀₀ and NI₂₇₀₀ groups was improved by 4.7 and 8.7%, respectively. Our findings suggest that dietary nisin exerts a mode of action similar to salinomycin and could be considered as a dietary

  1. Microcins in action: amazing defence strategies of Enterobacteria.

    Science.gov (United States)

    Rebuffat, Sylvie

    2012-12-01

    Probably the oldest and most widespread antimicrobial strategy in living organisms is the use of antimicrobial peptides. Bacteria secrete such defence peptides, termed bacteriocins, that they use for microbial competitions. Microcins are bacteriocins of less than 10 kDa produced by Escherichia coli and related enterobacteria through the ribosomal pathway. They are synthesized as linear precursors, which can further undergo complex post-translational modifications resulting from dedicated maturation enzymes encoded in the microcin gene clusters, and are processed by proteolytic cleavage. Microcins exert potent bactericidal activities that use subtle and clever mechanisms to cross outer and inner membranes of Gram-negative bacteria. To cross the outer membrane, siderophore-microcins hijack receptors involved in iron acquisition. The lasso-peptide microcin J25, which is characterized by a knotted arrangement where the C-terminal tail is threaded through an N-terminal macrolactam ring, uses a hydroxamate siderophore receptor and the inner-membrane protein SbmA for import in sensitive bacteria, where it inhibits bacterial transcription through binding to RNAP (RNA polymerase). Microcin C produced as a heptapeptide adenylate, requires an outer-membrane porin and an inner-membrane ABC (ATP-binding-cassette) transporter to reach the cytoplasm of target bacteria, where it is processed by proteases into a non-hydrolysable aspartyl-adenylate analogue. Therefore, despite showing different killing mechanisms and the absence of any structural homology, microcins have the common characteristic to use Trojan horse strategies to destroy their competitors. They offer new and promising tracks for further design and engineering of novel efficient antibiotics. PMID:23176498

  2. Phenotypic heterogeneity of genomically-diverse isolates of Streptococcus mutans.

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    Sara R Palmer

    Full Text Available High coverage, whole genome shotgun (WGS sequencing of 57 geographically- and genetically-diverse isolates of Streptococcus mutans from individuals of known dental caries status was recently completed. Of the 57 sequenced strains, fifteen isolates, were selected based primarily on differences in gene content and phenotypic characteristics known to affect virulence and compared with the reference strain UA159. A high degree of variability in these properties was observed between strains, with a broad spectrum of sensitivities to low pH, oxidative stress (air and paraquat and exposure to competence stimulating peptide (CSP. Significant differences in autolytic behavior and in biofilm development in glucose or sucrose were also observed. Natural genetic competence varied among isolates, and this was correlated to the presence or absence of competence genes, comCDE and comX, and to bacteriocins. In general strains that lacked the ability to become competent possessed fewer genes for bacteriocins and immunity proteins or contained polymorphic variants of these genes. WGS sequence analysis of the pan-genome revealed, for the first time, components of a Type VII secretion system in several S. mutans strains, as well as two putative ORFs that encode possible collagen binding proteins located upstream of the cnm gene, which is associated with host cell invasiveness. The virulence of these particular strains was assessed in a wax-worm model. This is the first study to combine a comprehensive analysis of key virulence-related phenotypes with extensive genomic analysis of a pathogen that evolved closely with humans. Our analysis highlights the phenotypic diversity of S. mutans isolates and indicates that the species has evolved a variety of adaptive strategies to persist in the human oral cavity and, when conditions are favorable, to initiate disease.

  3. Identification of genetic loci in Lactobacillus plantarum that modulate the immune response of dendritic cells using comparative genome hybridization.

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    Marjolein Meijerink

    Full Text Available BACKGROUND: Probiotics can be used to stimulate or regulate epithelial and immune cells of the intestinal mucosa and generate beneficial mucosal immunomodulatory effects. Beneficial effects of specific strains of probiotics have been established in the treatment and prevention of various intestinal disorders, including allergic diseases and diarrhea. However, the precise molecular mechanisms and the strain-dependent factors involved are poorly understood. METHODOLOGY/PRINCIPAL FINDINGS: In this study, we aimed to identify gene loci in the model probiotic organism Lactobacillus plantarum WCFS1 that modulate the immune response of host dendritic cells. The amounts of IL-10 and IL-12 secreted by dendritic cells (DCs after stimulation with 42 individual L. plantarum strains were measured and correlated with the strain-specific genomic composition using comparative genome hybridisation and the Random Forest algorithm. This in silico "gene-trait matching" approach led to the identification of eight candidate genes in the L. plantarum genome that might modulate the DC cytokine response to L. plantarum. Six of these genes were involved in bacteriocin production or secretion, one encoded a bile salt hydrolase and one encoded a transcription regulator of which the exact function is unknown. Subsequently, gene deletions mutants were constructed in L. plantarum WCFS1 and compared to the wild-type strain in DC stimulation assays. All three bacteriocin mutants as well as the transcription regulator (lp_2991 had the predicted effect on cytokine production confirming their immunomodulatory effect on the DC response to L. plantarum. Transcriptome analysis and qPCR data showed that transcript level of gtcA3, which is predicted to be involved in glycosylation of cell wall teichoic acids, was substantially increased in the lp_2991 deletion mutant (44 and 29 fold respectively. CONCLUSION: Comparative genome hybridization led to the identification of gene loci in L

  4. Bacteriocinogeny in experimental pigs treated with indomethacin and Escherichia coli Nissle

    Institute of Scientific and Technical Information of China (English)

    Jan Bures; Stanislav Rejchrt; Jirina Lesna; Viktor Vorisek; Marcela Kopacova; David Smajs; Jaroslav Kvetina; Miroslav F(o)rstl; Jan Smarda; Darina Kohoutova; Martin Kunes; Jiri Cyrany; Ilja Tacheci

    2011-01-01

    AIM: To evaluate bacteriocinogeny in short-term highdose indomethacin administration with or without probiotic Escherichia coli Nissle 1917 (EcN) in experimental pigs.METHODS: Twenty-four pigs entered the study: Group A (controls), Group B (probiotics alone), Group C (indomethacin alone) and Group D (probiotics and indomethacin).EcN (3.5 × 1010 bacteria/d for 14 d) and/or indomethacin (15 mg/kg per day for 10 d) were administrated orally. Anal smears before and smears from the small and large intestine were taken from all animals.Bacteriocin production was determined with 6 different indicator strains; all strains were polymerase chain reaction tested for the presence of 29 individual bacteriocinencoding determinants.RESULTS: The general microbiota profile was rather uniform in all animals but there was a broad diversity in coliform bacteria (parallel genotypes A, B1, B2 and D found). In total, 637 bacterial strains were tested,mostly Escherichia coli (E. coli ). There was a higher incidence of non-E. coli strains among samples taken from the jejunum and ileum compared to that of the colon and rectum indicating predominance of E. coli strains in the large intestine. Bacteriocinogeny was found in 24/77 (31%) before and in 155/560 (28%)isolated bacteria at the end of the study. Altogether,13 individual bacteriocin types (out of 29 tested) were identified among investigated strains. Incidence of four E. coli genotypes was equally distributed in all groups of E. coli strains, with majority of genotype A (ranging from 81% to 88%). The following types of bacteriocins were most commonly revealed: colicins Ia/Ib (44%),microcin V (18%), colicin E1 (16%) and microcin H47(6%). There was a difference in bacteriocinogeny between control group A (52/149, 35%) and groups with treatment at the end of the study: B: 31/122 (25%, P= 0.120); C: 43/155 (28%, P = 0.222); D: 29/134 (22%,P = 0.020). There was a significantly lower prevalence of colicin Ib, microcins H47 and V (probiotics

  5. Colicin Killing: Foiled Cell Defense and Hijacked Cell Functions

    Science.gov (United States)

    de Zamaroczy, Miklos; Chauleau, Mathieu

    The study of bacteriocins, notably those produced by E. coli (and named colicins), was initiated in 1925 by Gratia, who first discovered "un remarquable exemple d'antagonisme entre deux souches de colibacilles". Since this innovating observation, the production of toxic exoproteins has been widely reported in all major lineages of Eubacteria and in Archaebacteria. Bacteriocins belong to the most abundant and most diverse group of these bacterial defense systems. Paradoxically, these antimicrobial cytotoxins are actually powerful weapons in the intense battle for bacterial survival. They are also biotechnologically useful since several bacteriocins are used as preservatives in the food industry or as antibiotics or as potential antitumor agents in human health care. Most colicins kill bacteria in one of two ways. The first type is those that form pores in the phospholipid bilayer of the inner membrane. They are active immediately after their translocation across the outer membrane. The translocation pathway requires generally either the BtuB receptor and the Tol (OmpF/TolABQR) complex, or the FepA, FhuA, or Cir receptor and the Ton (TonB/ExbBD) system. The second type of colicins encodes specific endonuclease activities that target DNA, rRNA, or tRNAs in the cytoplasm. To be active, these colicins require translocation across both the outer and inner membranes. The molecular mechanisms implicated in the complex cascade of interactions, required for the transfers of colicin molecules from the extracellular medium through the different "cellular compartments" (outer membrane, periplasm, inner membrane, and cytoplasm), are still incompletely understood. It is clear, however, that the colicins "hijack" specific cellular functions to facilitate access to their target. In this chapter, following a general presentation of colicin biology, we describe, compare, and update several of the concepts related to colicin toxicity and discuss recent, often unexpected findings

  6. Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices.

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    de Oliveira Junior, Adelson Alves; de Araújo Couto, Hyrla Grazielle Silva; Barbosa, Ana Andréa Teixeira; Carnelossi, Marcelo Augusto Guitierrez; de Moura, Tatiana Rodrigues

    2015-10-15

    Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval of bacteriocins as food additives is limited, especially in foods from vegetal origin. We aimed to verify the stability, the effect on physico-chemical properties, and the antimicrobial activity of nisin in different fruit juices. Nisin remained stable in fruit juices (cashew, soursop, peach, mango, passion fruit, orange, guava, and cupuassu) for at least 30 days at room or refrigerated temperature and did not cause any significant alterations in the physico-chemical characteristics of the juices. Besides, nisin favored the preservation of vitamin C content in juices. The antimicrobial activity of nisin was tested against Alicyclobacillus acidoterrestris, Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes in cashew, soursop, peach, and mango juices. Nisin caused a 4-log reduction in viable cells of A. acidoterrestris in soursop, peach, and mango juices after 8h of incubation, and no viable cells were detected in cashew juices. After 24h of incubation in the presence of nisin, no viable cells were detected, independently of the juices. To S. aureus, at 24h of incubation in the presence of nisin, viable cells were only detected in mango juices, representing a 4-log decrease as compared with the control treatment. The number of viable cells of B. cereus at 24h of incubation in the presence of nisin represented at least a 4-log decrease compared to the control treatment. When the antimicrobial activity of nisin was tested against L. monocytogenes in cashew and soursop juices, no reduction in the viable cell number was observed compared to the control treatment after 24h of incubation. Viable cells were four and six times less than in the

  7. Bioinformatic evidence for a widely distributed, ribosomally produced electron carrier precursor, its maturation proteins, and its nicotinoprotein redox partners

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    Haft Daniel H

    2011-01-01

    Full Text Available Abstract Background Enzymes in the radical SAM (rSAM domain family serve in a wide variety of biological processes, including RNA modification, enzyme activation, bacteriocin core peptide maturation, and cofactor biosynthesis. Evolutionary pressures and relationships to other cellular constituents impose recognizable grammars on each class of rSAM-containing system, shaping patterns in results obtained through various comparative genomics analyses. Results An uncharacterized gene cluster found in many Actinobacteria and sporadically in Firmicutes, Chloroflexi, Deltaproteobacteria, and one Archaeal plasmid contains a PqqE-like rSAM protein family that includes Rv0693 from Mycobacterium tuberculosis. Members occur clustered with a strikingly well-conserved small polypeptide we designate "mycofactocin," similar in size to bacteriocins and PqqA, precursor of pyrroloquinoline quinone (PQQ. Partial Phylogenetic Profiling (PPP based on the distribution of these markers identifies the mycofactocin cluster, but also a second tier of high-scoring proteins. This tier, strikingly, is filled with up to thirty-one members per genome from three variant subfamilies that occur, one each, in three unrelated classes of nicotinoproteins. The pattern suggests these variant enzymes require not only NAD(P, but also the novel gene cluster. Further study was conducted using SIMBAL, a PPP-like tool, to search these nicotinoproteins for subsequences best correlated across multiple genomes to the presence of mycofactocin. For both the short chain dehydrogenase/reductase (SDR and iron-containing dehydrogenase families, aligning SIMBAL's top-scoring sequences to homologous solved crystal structures shows signals centered over NAD(P-binding sites rather than over substrate-binding or active site residues. Previous studies on some of these proteins have revealed a non-exchangeable NAD cofactor, such that enzymatic activity in vitro requires an artificial electron acceptor such

  8. Preliminary pediatric clinical evaluation of the oral probiotic Streptococcus salivarius K12 in preventing recurrent pharyngitis and/or tonsillitis caused by Streptococcus pyogenes and recurrent acute otitis media

    Directory of Open Access Journals (Sweden)

    Di Pierro F

    2012-11-01

    Full Text Available Francesco Di Pierro,1 Guido Donato,2 Federico Fomia,3 Teresa Adami,4 Domenico Careddu,5 Claudia Cassandro,6 Roberto Albera61Scientific Department, Velleja Research, Milano, 2ASL 1, Cuneo, 3ASL 3, Brescia, 4Infective Diseases, Verona, 5ASL 13, Novara, 6Surgical Science Department, Università degli Studi, Torino, ItalyBackground: The oral probiotic Streptococcus salivarius K12 has been shown clearly to antagonize the growth of Streptococcus pyogenes, the most important bacterial cause of pharyngeal infections in humans, by releasing two bacteriocins named salivaricin A2 and salivaricin B. Unpublished observations indicate that it can also antagonize the growth of other bacteria involved in acute otitis media. Because of its ability to colonize the oral cavity and its safety profile, we have tested its efficacy in reducing the incidence of streptococcal pharyngitis and/or tonsillitis and episodes of acute otitis media.Methods: We enrolled 82 children, including 65 with and 17 without a recent diagnosis of recurrent oral streptococcal pathology. Of those with recurrent pathology, 45 were treated daily for 90 days with an oral slow-release tablet containing five billion colony-forming units of S. salivarius K12 (Bactoblis®, and the remaining 20 served as an untreated control group. The 17 children without a recent diagnosis of recurrent oral pathology were used as an additional control group. After 90 days of treatment, a 6-month follow-up period without treatment was included to evaluate a possible persistent protective role for the previously administered product.Results: The 41 children who completed the 90-day course of Bactoblis showed a reduction in their episodes of streptococcal pharyngeal infection (about 90% and/or acute otitis media (about 40%, calculated by comparing infection rates in the previous year. The 90-day treatment also reduced the reported incidence of pharyngeal and ear infections by about 65% in the 6-month follow-up period

  9. Antimicrobial activity of Rhizobium sp. strains against Pseudomonas savastanoi, the agent responsible for the olive knot disease in Algeria

    Directory of Open Access Journals (Sweden)

    2009-06-01

    Full Text Available In the present investigation, six Rhizobium strains isolated from Algerian soil were checked for their antimicrobial activity against Pseudomonas savastanoi, the agent responsible for olive knot disease. Rhizobium sp. ORN 24 and ORN 83 were found to produce antimicrobial activities against Pseudomonas savastanoi. The antimicrobial activity produced by Rhizobium sp. ORN24 was precipitable with ammonium sulfate, between 1,000 and 10,000 KDa molecular weight, heat resistant but sensitive to proteases and detergents. These characteristics suggest the bacteriocin nature of the antimicrobial substance produced by Rhizobium sp. ORN24, named rhizobiocin 24. In contrast, the antimicrobial activity produced by Rhizobium sp. ORN83 was not precipitable with ammonium sulfate; it was smaller than 1,000 KDa molecular weight, heat labile, and protease and detergent resistant. These characteristics could indicate the relationship between the antimicrobial substance produced by Rhizobium sp. ORN 83 and the “small” bacteriocins described in other rhizobia.

    En la presente investigación, seis cepas de Rhizobium aisladas de suelos argelinos fueron estudiadas para conocer su actividad antimicrobiana contra Pseudomonas savastanoi, el agente causante de la tuberculosis del olivo. Rhizobium sp. ORN 24 y ORN 83 produjeron actividad antimicrobiana contra Pseudomonas savastanoi. La actividad antimicrobiana producida por Rhizobium sp. ORN 24 precipitó con sulfato amónico, tuvo un peso molecular entre 1000 y 10000 KDa, fue resistente al calor pero sensible a proteasas y detergentes. Estas características sugieren que la sustancia antimicrobial producida por Rhizobium sp. ORN 24 es la bacteriocina natural conocida como rizobiocina 24. Por el contrario, la actividad antimicrobiana producida por Rhizobium sp. ORN83 no fue precipitable con sulfato amónico, y tuvo un peso molecular menor de 1000 KDa, fue lábil al calor y resistente a detergentes y proteasas. Estas

  10. Murcha bacteriana no estado do Amazonas, Brasil Bacterial wilt in Amazonas State, Brazil

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    Rosalee A. Coelho Netto

    2004-02-01

    .8% of the strains were biovar N2. Fifty-six race 1 strains originating from different hosts and counties were evaluated with regard to sensitivity to 23 bacteriocins. Strains from biovars 1 and N2 showed more variability regarding bacteriocin sensitivity than biovar 3 strains.

  11. Identification of key amino acid residues modulating intracellular and in vitro microcin E492 amyloid formation

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    Paulina eAguilera

    2016-01-01

    Full Text Available Microcin E492 (MccE492 is a pore-forming bacteriocin produced and exported by Klebsiella pneumoniae RYC492. Besides its antibacterial activity, excreted MccE492 can form amyloid fibrils in vivo as well as in vitro. It has been proposed that bacterial amyloids can be functional playing a biological role, and in the particular case of MccE492 it would control the antibacterial activity. MccE492 amyloid fibril’s morphology and formation kinetics in vitro have been well characterized, however it is not known which amino acid residues determine its amyloidogenic propensity, nor if it forms intracellular amyloid inclusions as has been reported for other bacterial amyloids. In this work we found the conditions in which MccE492 forms intracellular amyloids in E. coli cells, that were visualized as round-shaped inclusion bodies recognized by two amyloidophillic probes, 2-4´-methylaminophenyl benzothiazole and thioflavin-S. We used this property to perform a flow cytometry-based assay to evaluate the aggregation propensity of MccE492 mutants, that were designed using an in silico prediction of putative aggregation hotspots. We established that the predicted amino acid residues 54-63, effectively act as a pro-amyloidogenic stretch. As in the case of other amyloidogenic proteins, this region presented two gatekeeper residues (P57 and P59, which disfavor both intracellular and in vitro MccE492 amyloid formation, preventing an uncontrolled aggregation. Mutants in each of these gatekeeper residues showed faster in vitro aggregation and bactericidal inactivation kinetics, and the two mutants were accumulated as dense amyloid inclusions in more than 80% of E. coli cells expressing these variants. In contrast, the MccE492 mutant lacking residues 54-63 showed a significantly lower intracellular aggregation propensity and slower in vitro polymerization kinetics. Electron microscopy analysis of the amyloids formed in vitro by these mutants revealed that, although

  12. Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods.

    Science.gov (United States)

    Gomes, Bruna C; Esteves, Carolina T; Palazzo, Izabel C V; Darini, Ana Lúcia C; Felis, G E; Sechi, Leonardo A; Franco, Bernadette D G M; De Martinis, Elaine C P

    2008-08-01

    Enterococci can be used in the food industry as starter or probiotic cultures. However, enterococci are also implicated in severe multi-resistant nosocomial infections. In this study, the prevalence of enterococci in selected Brazilian foodstuffs (raw and pasteurized milk, meat products, cheeses and vegetables) was evaluated. Phenotypic and PCR protocols were used for species identification. Tests for production of gelatinase, haemolysin, bacteriocin and bile salt hydrolysis were done with all enterococci isolates, whereas molecular determination of virulence markers (genes esp, gel, ace, as, efaA, hyl and cylA) and antibiotic resistance was checked only for Enterococcus faecium and Enterococcus faecalis isolates. The antibiotic-resistant isolates were assayed for biofilm formation and adhesion to mammalian cells. From the 120 food samples analyzed, 52.5% were positive for enterococci, meat and cheese being the most contaminated. E. faecium was the predominant species, followed by E. faecalis, E. casseliflavus and Enterococcus gallinarum. Phenotypic tests indicated that 67.7% of isolates hydrolyzed bile salts, 15.2% produced bacteriocin, 12.0% were beta-hemolytic and 18.2% produced gelatinase. Antibiotic resistance (gentamicin, tetracycline and erythromycin) and genes encoding for virulence traits were more frequent in E. faecalis than in E. faecium. Three E. faecium isolates were resistant to vancomycin. Among antibiotic-resistant isolates, 72.4% of E. faecalis were able to form biofilm and 13.8% to adhere to Caco-2 cells. Antibiotic-resistant E. faecalis and E. faecium isolates were grouped by RAPD-PCR and a scattered distribution was noted, indicating that resistance was not related to a particular clone. The spread of virulence/resistance traits in isolates of the two species and different RAPD-types suggest the pathogenic potential of both species. By contrast, the recovery of bacteriocinogenic E. faecium isolates with no virulence traits suggests their

  13. Biochemical characterization of an anti-Candida factor produced by Enterococcus faecalis

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    Shekh Raeesh M

    2012-07-01

    Full Text Available Abstract Background Because Candida albicans is resistant to several antifungal antibiotics, there is a need to identify other less toxic natural products, particularly antimicrobial proteins, peptides or bacteriocin like inhibitory substances. An attempt has been made to purify and characterise an anti-Candida compound produced by Enterococcus faecalis. Results An anti-Candida protein (ACP produced by E. faecalis active against 8 C. albicans strains was characterised and partially purified. The ACP showed a broad-spectrum activity against multidrug resistant C. albicans MTCC 183, MTCC 7315, MTCC 3958, NCIM 3557, NCIM 3471 and DI. It was completely inactivated by treatment with proteinase K and partially by pronase E. The ACP retained biological stability after heat-treatment at 90°C for 20 min, maintained activity over a pH range 6–10, and remained active after treatment with α-amylase, lipase, organic solvents, and detergents. The antimicrobial activity of the E. faecalis strain was found exclusively in the extracellular filtrate produced in the late logarithmic growth phase. The highest activity (1600 AU mL-1 against C. albicans MTCC 183 was recorded at 48 h of incubation, and activity decreased thereafter. The peptide showed very low haemagglutination and haemolytic activities against human red blood cells. The antimicrobial substance was purified by salt-fractionation and chromatography. Partially purified ACP had a molecular weight of approximately 43 KDa in Tricine-PAGE analysis. The 12 amino acid N terminal sequence was obtained by Edman degradation. The peptide was de novo sequenced by ESI-MS, and the deduced combined sequence when compared to other bacteriocins and antimicrobial peptide had no significant sequence similarity. Conclusions The inhibitory activity of the test strain is due to the synthesis of an antimicrobial protein. To our knowledge, this is the first report on the isolation of a promising non-haemolytic anti

  14. Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria.

    Science.gov (United States)

    Pérez Pulido, Rubén; Grande Burgos, Maria José; Gálvez, Antonio; Lucas López, Rosario

    2016-10-01

    Bacteriophages have attracted great attention for application in food biopreservation. Lytic bacteriophages specific for human pathogenic bacteria can be isolated from natural sources such as animal feces or industrial wastes where the target bacteria inhabit. Lytic bacteriophages have been tested in different food systems for inactivation of main food-borne pathogens including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Shigella spp., Campylobacter jejuni and Cronobacter sakazkii, and also for control of spoilage bacteria. Application of lytic bacteriophages could selectively control host populations of concern without interfering with the remaining food microbiota. Bacteriophages could also be applied for inactivation of bacteria attached to food contact surfaces or grown as biofilms. Bacteriophages may receive a generally recognized as safe status based on their lack of toxicity and other detrimental effects to human health. Phage preparations specific for L. monocytogenes, E. coli O157:H7 and S. enterica serotypes have been commercialized and approved for application in foods or as part of surface decontamination protocols. Phage endolysins have a broader host specificity compared to lytic bacteriophages. Cloned endolysins could be used as natural preservatives, singly or in combination with other antimicrobials such as bacteriocins. PMID:26042353

  15. Biochemical Properties and Mechanism of Action of Enterocin LD3 Purified from Enterococcus hirae LD3.

    Science.gov (United States)

    Gupta, Aabha; Tiwari, Santosh Kumar; Netrebov, Victoria; Chikindas, Michael L

    2016-09-01

    Enterocin LD3 was purified using activity-guided multistep chromatography techniques such as cation-exchange and gel-filtration chromatography. The preparation's purity was tested using reverse-phase ultra-performance liquid chromatography. The specific activity was tested to be 187.5 AU µg(-1) with 13-fold purification. Purified enterocin LD3 was heat stable up to 121 °C (at 15 psi pressure) and pH 2-6. The activity was lost in the presence of papain, reduced by proteinase K, pepsin and trypsin, but was unaffected by amylase and lipase, suggesting proteinaceous nature of the compound and no role of carbohydrate and lipid moieties in the activity. MALDI-TOF/MS analysis of purified enterocin LD3 resolved m/z 4114.6, and N-terminal amino acid sequence was found to be H2NQGGQANQ-COOH suggesting a new bacteriocin. Dissipation of membrane potential, loss of internal ATP and bactericidal effect were recorded when indicator strain Micrococcus luteus was treated with enterocin LD3. It inhibited Gram-positive and Gram-negative bacteria including human pathogens such as Staphylococcus aureus, Pseudomonas fluorescens, Pseudomonas aeruginosa, Salmonella typhi, Shigella flexneri, Listeria monocytogenes, Escherichia coli O157:H7, E. coli (urogenic, a clinical isolate) and Vibrio sp. These properties of purified enterocin LD3 suggest its applications as a food biopreservative and as an alternative to clinical antibiotics. PMID:27145777

  16. Isolation and Identification of Lactic Acid Bacteria Isolated from a Traditional Jeotgal Product in Korea

    Science.gov (United States)

    Cho, Gyu Sung; Do, Hyung Ki

    2006-06-01

    Seventeen lactic acid bacterial strains (LAB) were isolated using MRS agar medium from Jeotgal, a Korean fermented food, purchased at the Jukdo market of Pohang. To identify the strains isolated, they were tested by examining their cell morphologies, gram-staining, catalase activity, arginine hydrolase activity, D-L lactate form and carbohydrate fermentation. According to the phenotypic characteristics, three strains were tent atively identified as Lactobacillus spp., ten were Enterococcus spp. (or Streptococcus spp., or Pediococcus spp.) and the rest were Leuconostoc spp. (or Weissella spp.). Five strains among 17 were chosen by preliminary bacteriocin activity test. Four bacterial strains which inhibited both indicator microorganisms were identified by 16S rRNA sequencing. The results are as follows; Leuconostoc mesenteroides (HK 4), Leuconostoc mesenteroides (HK 5), Leuconostoc mesenteroides(HK 11), Streptococcus salivarius(HK 8). In order to check LAB which are showing a high survival rate in gut, we investigated three strains inhibiting both indicator microorganisms in artificial gastric acid and bile juice -all except HK8. The three strains mentioned above grew in extreme low acid conditions.

  17. Thermal and biological treatments to control psychrotrophic pathogens.

    Science.gov (United States)

    Sheldon, B W; Schuman, J D

    1996-09-01

    Over the past decade, advances in egg processing technologies have permitted commercial production of ultrapasteurized liquid whole egg (LWE) products with a shelf-life of greater than 10 wk at 4 C. The inactivation and control of psychrotrophic pathogens such as Listeria monocytogenes and Aeromonas hydrophila in extended shelf-life LWE and conventionally pasteurized egg products is an ongoing food safety concern. This manuscript reports on the common features of these two psychrotrophic pathogens, their incidence in egg products, and their survival, growth potential, and heat resistance in liquid egg. Furthermore, this manuscript reports in detail on the results of two specific studies conducted in our laboratory whose objectives were: 1) to determine the heat resistance (D-values) of A. hydrophila in LWE using a low-volume immersed sealed glass capillary tube (ISCT) procedure; 2) to assess the impact of methodology (i.e., ISCT procedure vs a conventional capped test tube procedure) on the apparent thermal resistance of A. hydrophila; and 3) to report on the use of the bacteriocin nisin to restrict the survival of L. monocytogenes in ultrapasteurized LWE stored at refrigeration temperatures. PMID:8878273

  18. Phase transition in a spatial Lotka-Volterra model

    Energy Technology Data Exchange (ETDEWEB)

    Szabo, Gyorgy; Czaran, Tamas

    2001-06-01

    Spatial evolution is investigated in a simulated system of nine competing and mutating bacterium strains, which mimics the biochemical war among bacteria capable of producing two different bacteriocins (toxins) at most. Random sequential dynamics on a square lattice is governed by very symmetrical transition rules for neighborhood invasions of sensitive strains by killers, killers by resistants, and resistants by sensitives. The community of the nine possible toxicity/resistance types undergoes a critical phase transition as the uniform transmutation rates between the types decreases below a critical value P{sub c} above that all the nine types of strains coexist with equal frequencies. Passing the critical mutation rate from above, the system collapses into one of three topologically identical (degenerated) states, each consisting of three strain types. Of the three possible final states each accrues with equal probability and all three maintain themselves in a self-organizing polydomain structure via cyclic invasions. Our Monte Carlo simulations support that this symmetry-breaking transition belongs to the universality class of the three-state Potts model.

  19. Genes encoding two lipoproteins in the leuS-dacA region of the Escherichia coli chromosome

    International Nuclear Information System (INIS)

    The coding of two rare lipoproteins by two genes, rlpA and rlpB, located in the leuS-dacA region (15 min) on the Escherichia coli chromosome was demonstrated by expression of subcloned genes in a maxicell system. The formation of these two proteins was inhibited by globomycin, which is an inhibitor of the signal peptidase for the known lipoproteins of E. coli. In each case, this inhibition was accompanied by formation of a new protein, which showed a slightly lower mobility on sodium dodecyl sulfate-polyacrylamide gel electrophoresis and which we suppose to be a prolipoprotein with an N-terminal signal peptide sequence similar to those of the bacterial major lipoproteins and lysis proteins of some bacteriocins. The incorporation of 3H-labeled palmitate and glycerol into the two lipoproteins was also observed. Sequencing of DNA showed that the two lipoprotein genes contained sequences that could code for signal peptide sequences of 17 amino acids (rlpA lipoprotein) and 18 amino acids (rlpB lipoprotein). The deduced sequences of the mature peptides consisted of 345 amino acids (M/sub r/ 35,615, rlpA lipoprotein) and 175 amino acids (M/sub r/ 19,445, rlpB lipoprotein), with an N-terminal cysteine to which thioglyceride and N-fatty acyl residues may be attached. These two lioproteins may be important in duplication of the cells

  20. [GynOphilus--a winning relay].

    Science.gov (United States)

    Kovachev, S

    2012-01-01

    The vagina is a complex biocenosis where many micro-organisms coexist and colonize it. The dominant colonizing bacteria of a healthy individual is of the genus "lactobacillus". It is also called Doderlein's bacillus and determines the vaginal microbial balance through the production of lactic acid, hydrogen peroxide, biosurfactants, bacteriocines and modify the competition of pathogens for adhesion to the vaginal epithelial cells. Through these mechanisms the lactobacilli block the growth and development of other vaginal pathogenic microbial species and also inhibit the colonization of some other microorganisms imported from outside. Because of these potential therapeutic properties, the lactobacilli are used as effective medical agents for prophylaxys and therapy to restore the physiological balance in the vaginal eco-system. According to our studies and gained clinical experience the etiological antibacterial treatment is not always sufficient to restore the normal vaginal flora. The complete recovery of the vaginal flora could be reached using probiotics that are applied locally and per os. GynOphilus is a new vaginal probiotic product containing one type of the genus "Lactobacillus": Lactobacillus casei var rhamnosus. GynOphilus restores the physiological balance of the vaginal flora and reduces the risk of recurrent infection. The product is applied intravaginal and interacts locally, inhibits the growth of the most common vaginal pathogens: Gardnerella vaginalis u Candida albicans. PMID:23236678