Analysis of S-layer proteins of Lactobacillus brevis

Yasui, Tetsuji

doi:10.1016/0378-1097(95)00368-f

Cited by 17 publications

(23 citation statements)

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“…In many species of lactic acid bacteria, including those of the genus Lactobacillus, the presence of surface-layer proteins [30,31,32] has been found. The gene for the S-layer protein has been sequenced and cloned in Lactobacillus brevis [33], Lactobacillus acidophilus [34], Lactobacillus helveticus [35] and Lactobacillus crispatus [36].…”

Section: Microorganisms With Probiotic Propertiesmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

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Section: Microorganisms With Probiotic Propertiesmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

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“…It was suggested that HitA plays a role in transport of divalent cations, while hop bitter acids exchange protons for cellular divalent cations such as Mn 2+ . In addition to the above described hop resistance mechanisms, it was hypothesized that genes responsible the production of teichoic acid also contribute to hop resistance in beer spoilage LAB strains 27,[123][124][125][126] . An antiserum was prepared against the Lactobacillus E antigen, a cell wall glycerol teichoic acid beneath the S-layer protein 123,125,126 , which was known to be present in L. brevis, L. buchneri, L. delbrueckii subsp.…”

Section: Other Putative Hop Resistance Mechanismsmentioning

confidence: 99%

A Review of Hop Resistance in Beer Spoilage Lactic Acid Bacteria

Suzuki

Iijima

Sakamoto

et al. 2006

Journal of the Institute of Brewing

126

140

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Hop bitter acids play a major role in enhancing the microbiological stability of beer. However, beer spoilage lactic acid bacteria (LAB) are able to grow in beer by exhibiting strong hop resistance. Recently two hop resistance genes, horA and horC, have been identified in beer spoilage Lactobacillus brevis ABBC45. The horA gene was shown to encode an ATP dependent multidrug transporter that extrudes hop bitter acids out of bacterial cells. In contrast, the product of the horC gene confers hop resistance by presumably acting as a proton motive force (PMF)-dependent multidrug transporter. Strikingly, the homologs of horA and horC genes were found to be widely and almost exclusively distributed in various species of beer spoilage LAB strains, indicating these two hop resistance genes are excellent species-independent genetic markers for differentiating the beer spoilage ability of LAB. Furthermore the nucleotide sequence analysis of horA and horC homologs revealed that both genes are essentially identical among distinct beer spoilage species, indicating horA and horC have been acquired by beer spoilage LAB through horizontal gene transfer. Taken collectively, these insights provide a basis for applying horA and horC to the species-independent determination of beer spoilage LAB, including yet uncharacterized species. In addition to the hop resistance mechanisms mediated by multidrug transporters, proton translocating ATPase and the ATP production system were shown to contribute to the hop resistance mechanisms in beer spoilage LAB by generating PMF and ATP that are necessary for survival in beer.

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“…Analysis of cell wall protein profiles has been used to study and compare several strains of lactobacilli (1,38,50) and to differentiate the thermophilic lactobacilli present in natural or selected starters used to produce several Italian cheeses (16). In particular, Gatti et al (16) reported that extraction of cell wall proteins, followed by sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE) separation, has been found to be a reliable and rapid way to characterize large numbers of strains and to relate differences in cell wall protein profiles of strains to adaptation to different ecological niches and cheese technology.…”

mentioning

confidence: 99%

Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

Angelis

Corsetti

Tosti

et al. 2001

Appl Environ Microbiol

179

120

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Non-starter lactic acid bacteria (NSLAB) were isolated from 12 Italian ewe cheeses representing six different types of cheese, which in several cases were produced by different manufacturers. A total of 400 presumptive Lactobacillus isolates were obtained, and 123 isolates and 10 type strains were subjected to phenotypic, genetic, and cell wall protein characterization analyses. Phenotypically, the cheese isolates included 32% Lactobacillus plantarum isolates, 15% L. brevis isolates, 12% L. paracasei subsp. paracasei isolates, 9% L. curvatus isolates, 6% L. fermentum isolates, 6% L. casei subsp. casei isolates, 5% L. pentosus isolates, 3% L. casei subsp. pseudoplantarum isolates, and 1% L. rhamnosus isolates. Eleven percent of the isolates were not phenotypically identified. Although a randomly amplified polymorphic DNA (RAPD) analysis based on three primers and clustering by the unweighted pair group method with arithmetic average (UPGMA) was useful for partially differentiating the 10 type strains, it did not provide a species-specific DNA band or a combination of bands which permitted complete separation of all the species considered. In contrast, sodium dodecyl sulfate-polyacrylamide gel electrophoresis cell wall protein profiles clustered by UPGMA were species specific and resolved the NSLAB. The only exceptions were isolates phenotypically identified as L. plantarum and L. pentosus or as L. casei subsp. casei and L. paracasei subsp. paracasei, which were grouped together. Based on protein profiles, Italian ewe cheeses frequently contained four different species and 3 to 16 strains. In general, the cheeses produced from raw ewe milk contained a larger number of more diverse strains than the cheeses produced from pasteurized milk. The same cheese produced in different factories contained different species, as well as strains that belonged to the same species but grouped in different RAPD clusters.Non-starter lactic acid bacteria (NSLAB) usually increase from a low number in fresh curd to dominate the microflora of mature cheese (36). In contrast to starters, NSLAB tolerate the hostile environment of cheese during ripening; this environment typically is characterized by 32 to 39% moisture, 4 to 6% salt in moisture, pH 4.9 to 5.3, 5 to 13°C, and a deficiency of nutrients (15,48). Mesophilic lactobacilli predominate in the NSLAB community, although pediococci and micrococci may also be found (6,11,15). Lactobacillus casei subsp. casei, L. casei subsp. pseudoplantarum, Lactobacillus paracasei subsp. paracasei, and Lactobacillus plantarum are the most frequently isolated taxa, but other facultatively and obligately heterofermentative species of lactobacilli are also found (18, 28). Adventitious mesophilic lactobacilli are usually present because of postpasteurization contamination but may also constitute part of the raw milk microflora and survive pasteurization (48).The role of NSLAB in ripening has not been resolved satisfactorily yet, although inclusion of adjunct cultures of some strains of NSLAB or use of ra...

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Analysis of S-layer proteins of Lactobacillus brevis

Cited by 17 publications

References 0 publications

Development of New Products: Probiotics and Probiotic Foods

Development of New Products: Probiotics and Probiotic Foods

A Review of Hop Resistance in Beer Spoilage Lactic Acid Bacteria

Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

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