Activity of plantaricin SA6, a bacteriocin produced by Lactobacillus plantarum SA6 isolated from fermented sausage

Abstract

Plantaricin SA6, a bacteriocin produced by Lactobacillus plantarum SA6, exhibited an inhibitory action against several mesophilic lactobacilli. It was stable at 90-100 degrees C at pH 2-4 and it remained stable in the presence of several organic solvents, urea or beta-mercaptoethanol. Plantaricin SA6 bound specifically to the cell surface of only plantaricin SA6-sensitive bacteria. The putative receptors are not destroyed by different hydrolytic enzymes added to the phosphate buffer. Plantaricin SA6 acted as a bactericidal agent lysing sensitive strains, that became more permeable to ortho-nitro-phenol-beta-galactoside and lost their intracellular K+ ions and u.v.-absorbing materials. Both the adsorption and lethal action of plantaricin SA6 were maximal between pH 4 and 7, but the range of temperature tested (5-37 degrees C) had no effect. Ions (of several salts such as MgCl2) inhibited the binding of plantaricin SA6 and protected cells against bacteriocin action.

Comparison of two methods for purification of plantaricin ST31, a bacteriocin produced by Lactobacillus plantarum ST31

“…Precipitation with ammonium sulfate was not required prior to cation-exchange, as reported by other authors (1,5,8,10,11).…”

“…Several methods have been reported for the purification of plantaricins: (a) anion-exchange chromatography (DEAESephadex A-25) and reverse-phase HPLC (9); (b) ammonium sulfate precipitation (80%), cation-exchange chromatography (SP Sepharose fast-flow cation exchange column), hydrophobic interaction chromatography (phenyl-Sepharose CL-4B column) and C 2 /C 18 reverse-phase chromatography (8); (c) ammonium sulfate precipitation (55%), hydrophobic interaction (C 8 ), cation exchange chromatography Mono S cation-exchange column (Pharmacia, Biotech) (6); (d) ammonium sulfate precipitation (40%) and cation exchange -SP-Sepharose (1); (e) ammonium sulfate precipitation (60%), cation-exchange chromatography, hydrophobic interaction chromatography (11); (f) ammonium sulfate precipitation, cation exchange (S-Sepharose), reversedstationary-phase (octyl-sepharose -CL-4B), stationary-phase C2/C18 chromatography (5,10) and (g) ammonium sulfate precipitation (60%), dialysis, filtration (Amicon, 0.45µm Millipore) and ultrafiltration (4). A rapid and two-step procedure suitable for both small-and large-scale purification of pediocin-like bacteriocins and other cationic peptides have been reported (15).…”

Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

“…The physiological properties of bacteria isolated from meat fermentations, such as bacteriocins (Meisel et al 1989 ;Schillinger and Lücke 1989 ;Farber et al 1993 ;Vignolo et al 1993 ;Giraffa et al 1994 ;Rekhif et al 1995 ;Enan et al 1996), lipolysis (Garcia et al 1992 ;Ortiz de Apodaca et al 1993 ;Johansson et al 1994), proteolysis (Grazia et al 1990 ;Ortiz de Apodaca et al 1993 ;Johansson et al 1994), nitrite and nitrate reductases (Wolf and Hammes 1988 ;Buckenhüskes 1993 ;Mares et al 1994) have been studied in detail.…”

Lactic Acid Bacteria and Mitigation of GHG Emission from Ruminant Livestock

“…Lactobacillus plantarum produces bacteriocin from many foods including meat and meat products (Garriga et al,1993;Enan et al,1996;Aymerich et al, 2000), milk (Rekhif et al, 1995), cheese (Gonzalez et al,1994), fermented cucumber (Daeschel et al,1994), olives (Jimenez-Diaz et al, 1993;Leal et al, 1998), grapefruit juice (Kelly et al,1996), Turkish fermented dairy products (Aslim et al, 2005), and sourdough (Todorov et al, 1999). PRA-1 was the antibacterial substance produced from a strain of Lactobacillus plantarum TUA1490L that was isolated from tomato in Japan.…”