Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

Carvalho, Katia Gianni de; Bambirra, Felipe Henrique Silva; Kruger, Monika Francisca; Barbosa, Maysa Santos; Oliveira, Jamil S.; Santos, Alexandre Martins Costa; Nicoli, Jacques R.; Bemquerer, Marcelo P.; Miranda, Antônio; Salvucci, Emiliano; Sesma, Fernando; Franco, Bernadette D.G.M.

doi:10.1007/s10295-009-0684-y

Cited by 44 publications

(39 citation statements)

References 52 publications

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“…sakei subsp. sakei 23 K (de Carvalho et al, 2010). Enterococcus faecium L50 produces four enterocins: L50A, L50B, Q and P (Criado et al, 2006) and E. faecium NKR-5-3 also produces four enterocins: NKR-5-3A (5242.3 Da), NKR-5-3B (6316.4 Da), NKR-5-3C (4512.8 Da) and NKR-5-3D (2843.5 Da) (Ishibashi et al, 2012).…”

Section: Isolation Of the Bacteriocinogenic Strains And Characterizatmentioning

confidence: 99%

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

et al. 2015

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The aims of this study were to isolate LAB with anti-Listeria activity from salami samples, characterize the bacteriocin/s produced by selected isolates, semi-purify them and evaluate their effectiveness for the control of Listeria monocytogenes during manufacturing of salami in a pilot scale. Two isolates (differentiated by RAPD-PCR) presented activity against 22 out of 23 L. monocytogenes strains for bacteriocin MBSa2, while the bacteriocin MBSa3 inhibited all 23 strains in addition to several other Gram-positive bacteria for both antimicrobials and were identified as Lactobacillus curvatus based on 16S rRNA sequencing. A three-step purification procedure indicated that both strains produced the same two active peptides (4457.9 Da and 4360.1 Da), homlogous to sakacins P and X, respectively. Addition of the semi-purified bacteriocins produced by Lb. curvatus MBSa2 to the batter for production of salami, experimentally contaminated with L. monocytogenes (10(4)-10(5) CFU/g), caused 2 log and 1.5 log reductions in the counts of the pathogen in the product after 10 and 20 days respectively, highlighting the interest for application of these bacteriocins to improve safety of salami during its manufacture.

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Section: Isolation Of the Bacteriocinogenic Strains And Characterizatmentioning

confidence: 99%

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

et al. 2015

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“…The observed differential expression of ribosomal proteins can point at a general stress response (Ishige et al, 2003;Silberbach and Burkovski, 2006;Picard et al, 2013). Furthermore, ribosomal proteins may be important for antimicrobial activity as reported by de Carvalho (de Carvalho et al, 2010).…”

Section: Discussionsupporting

confidence: 53%

Mining into interspecific bacterial interactions

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“…Ribosomal proteins in L. sakei (L. sakei subsp. sakei 2a) have been identified as bacteriocins against Listeria monocytogenes and Enterococcus faecalis (27). In the same study, the histone-like DNA-binding protein HU (9.5 kDa) was also identified as an antimicrobial compound.…”

Section: Isolation and Identification Of Acylphosphatasementioning

confidence: 75%

A Hydrolase from Lactobacillus sakei Moonlights as a Transaminase

Sinz

Freiding

Vogel

et al. 2013

Appl Environ Microbiol

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bEnzymatic transamination of amino acids yields ␣-keto acids and is the initial step for the production of volatile compounds that contribute to the sensory perception of fermented foods such as salami. Lactobacillus sakei is one of the lactic acid bacterial strains commonly used in starter cultures. Although the genome sequence of L. sakei 23K lacks genes encoding typical branchedchain amino acid transaminases, transamination activity and the formation of amino acid-derived volatile metabolites could be demonstrated. A protein purified from L. sakei is held responsible for the transamination activity. By heterologous expression of the corresponding gene in Escherichia coli, we were able to characterize the transamination side activity of an enzyme annotated as a putative acylphosphatase (AcP). A transamination side activity of hen egg white lysozyme (HEWL) was also discovered. Both enzymes showed substrate specificity toward branched-chain and aromatic amino acids. AcP also accepted L-methionine. Activity was optimal at neutral pH for both enzymes, whereas AcP showed a significantly higher temperature optimum (55°C) than that of HEWL (37°C). Kinetic parameters revealed high affinity toward L-leucine for AcP (K m ‫؍‬ 1.85 mM) and toward L-isoleucine for HEWL (K m ‫؍‬ 3.79 mM). AcP seems to play a major role in the metabolism of amino acids in L. sakei. The flavor of dry fermented sausages derives from the ingredients (meat, spices, and smoke) and the chemical changes occurring during the fermentation and drying process. Flavor formation in dry fermented sausage occurs by meat enzymes and bacterial fermentation, which are responsible for the metabolism of fats, carbohydrates, and proteins (1, 2). The autochthonous microbiota of fermented meat products is dominated by coagulase-negative staphylococci and lactic acid bacteria (LAB), mainly Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus plantarum (3, 4). L. sakei, formerly known as L. sake, is one of the dominating LAB in dry spontaneously fermented sausages (3, 5). Therefore, it is commonly used in starter cultures for the production of dry fermented sausages (6).Free amino acids, incorporated into LAB cells by amino acid transporters or released intracellularly by peptidase activity, are converted, among other metabolic pathways, to various volatile compounds by transamination and decarboxylation. Enzymatic transamination leading to the formation of the corresponding ␣-keto acids is the first step of this intracellular amino acid catabolism to volatile metabolites in LAB (Fig. 1) (2, 7). The transformation of branched-chain, aromatic, and sulfur-containing amino acids by these reactions yields volatile compounds, which contribute to the sensory perception of fermented food (8, 9). It has been calculated that 11.8% of the volatile compounds in salami probably originate from amino acid catabolism (10).Analysis of the genome sequence of L. sakei 23K delivered insights into the strain's potential concerning aroma formation from amino acid substrates. G...

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Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

Cited by 44 publications

References 52 publications

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

Mining into interspecific bacterial interactions

A Hydrolase from Lactobacillus sakei Moonlights as a Transaminase

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