Characterization of enterocins produced by Enterococcus mundtii isolated from humans feces

Ferreira, Alessandra Einsfeld; Canal, Natália; Morales, Daiana de Lima; Fuentefria, Daiane Bopp; Corção, Gertrudes

doi:10.1590/s1516-89132007000200010

Cited by 33 publications

(33 citation statements)

References 22 publications

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“…At pH 7.0 and 8.0, however, the activity was reduced by ∼20%. These results are similar to that reported for the bacteriocin produced by E. mundtii 5 [27]. Several bacteriocins produced by enterococci are known to exhibit a wide range of pH stability [26,28].…”

Section: Effects Of Heat Ph and Hydrolytic Enzymessupporting

confidence: 89%

Purification and Characterization of Enterocin LR/6, a Bacteriocin from Enterococcus faecium LR/6

Kumar

Tiwari

Srivastava

2009

Appl Biochem Biotechnol

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Enterocin LR/6, a bacteriocin obtained from the culture filtrate of Enterococcus faecium strain LR/6, has been purified to homogeneity using ammonium sulfate precipitation, cation-exchange chromatography, gel-filtration, and checked on reverse-phase high-performance liquid chromatography. It is active at high temperatures (boiling as well as autoclaving) and over a wide range of pH (2.0-8.0). Also, it is sensitive to a number of proteolytic enzymes but is stable in the presence of surfactants and organic solvents. The protein could be stored at least up to 1 year at low temperatures (4 degrees C and -20 degrees C) without any loss of activity. The N-terminal sequence of enterocin LR/6 showed no homology with known enterocins or other bacteriocins present in the database, suggesting it to be a novel enterocin. Matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry and tricine sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed its mass to be approximately 6.1 kDa. It showed a bactericidal mode of action against indicator strain, Micrococcus luteus.

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Section: Effects Of Heat Ph and Hydrolytic Enzymessupporting

confidence: 89%

Purification and Characterization of Enterocin LR/6, a Bacteriocin from Enterococcus faecium LR/6

Kumar

Tiwari

Srivastava

2009

Appl Biochem Biotechnol

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“…The bacteriocin activity at the end of the logarithmic growth phase has been widely shown (Bennik et al 1998;Parente and Ricciardi 1999;Leroy et al 2003). Decreasing activity after prolonged incubation of the producer strain may be explained either by degradation due to culture proteases, low culture pH, or reabsorption by the producer cell surface (Parente and Ricciardi 1999;Cheigh et al 2002;Messens et al 2003;Ferreira et al 2007).…”

Section: Resultsmentioning

confidence: 99%

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

et al. 2011

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Strains of Enterococcus faecium CWBI-B1430and Enterococcus mundtii CWBI-B1431, isolated from artisanal-produced Peruvian cheeses, offer a broad potential application as food biopreservatives for heat-processing treatments. The aim of this work was to optimize the production conditions and medium composition for the production of bacteriocin-like substances (BLIS). The kinetics of the BLIS production for both strains is a growth-associated process, and the maximum inhibitory activity for E. faecium CWBI-B1430 and E. mundtii CWBI-B1431 was achieved after 9 and 8 h of fermentation, respectively. Temperature, initial pH, oxygen level, and their interactions all influence BLIS production for both strains; this influence was specific for each strain. The bacteriocin gene expression in a 20.0-L fermentor confirms previous work carried out by fermentation in the flask; the first reports of expression revealed mundticin KS from E. faecium and enterocin P from E. mundtii. Both strains demonstrated antilisteria activity and were multi-producers of enterocin. Furthermore, the study with whey milk as an inexpensive source of fermentable carbohydrates indicated lower BLIS production than that obtained with M17LG broth. The short chain fatty acid (SCFA) analyses offer a new alternative use for both strains, as strains probiotic, for propionic acid production.

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“…The inhibition zones obtained in the tests against both l. monocytogenes and l. innocua species were almost the same. Other authors also determined similar sensitivity of different listeria species to a particular enterococcal bacteriocin (Sabia et al 2002;Ferreira et al 2007). Considering these circumstances, l. innocua Ln-03 and Ln-06 strains, being less problematic to handle with respect to safety, were used in this study as model strains for specific characterisation of the bacteriocin-like substance instead of pathogenic l. monocytogenes strains.…”

Section: Resultsmentioning

confidence: 99%

“…maximal production during the cultivation of producing strains at their optimal temperature (Aymerich et al 2000;Annamalai et al 2009) and neutral pH (Du Toit et al 2000). Also the noticeable pH stability (Ghrairi et al 2008;Pinto et al 2009), heat-stability (Kawamoto et al 2002;Campos et al 2006), and storage-stability (Sabia et al 2002;Ferreira et al 2007) are typical traits of enterocins. Taking into consideration the attributes of this new ELS produced by e. mundtii 1282 strain, the crucial benefit resides in its activity against the persistent l. monocytogenes strains and its suitability for the protection of smear-cheese that are often contaminated by this pathogen.…”

Section: Resultsmentioning

confidence: 99%

“…Most enterocins are produced by e. faecium and e. faecalis strains isolated from different food sources (Veljovic et al 2009), but are produced by other species as well, e.g. e. mundtii (Campos et al 2006;Ferreira et al 2007;Settani et al 2008), e. casseliflavus (Sabia et al 2002). Some enterococcal bacteriocins can be grouped with typical bacteriocins produced by LAB according to the traditional classification, whereas others are atypical and structurally distinct from the general classes of bacteriocins.…”

mentioning

confidence: 99%

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Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

Solichová¹,

Složilová²,

Jebava³

et al. 2012

Czech J. Food Sci.

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Solichová K., Složilová I., Jebavá I., Uhrová B., Plocková M. (2012): Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii. Czech J. Food Sci., 30: 89-97.The antilisterial activity of e. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent l. monocytogenes strains using the agar spot method. The enterococcal metabolite was consequently characterised as a proteinaceous substance -the bacteriocin-like substance, which was heat-stable at heating to 100°C for 30 min, stable at pH 2-12, and still active after eight-week long storage at 6°C and -20°C. The bacteriocin-like substance reached the highest activity of 6400 AU/ml after ten hours of cultivation of e. mundtii 1282 strain, when it was at the stationary phase of its growth. e. mundtii 1282 strain produced the bacteriocin-like substance: in BHI broth with pH 4-6, at the cultivation temperature 12-45°C, and in BHI broth with 1-6% (w/w) NaCl.

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Characterization of enterocins produced by Enterococcus mundtii isolated from humans feces

Abstract: ABSTRACT

Cited by 33 publications

References 22 publications

Purification and Characterization of Enterocin LR/6, a Bacteriocin from Enterococcus faecium LR/6

Purification and Characterization of Enterocin LR/6, a Bacteriocin from Enterococcus faecium LR/6

The influence of growth conditions on enterocin-like production by Enterococcus faecium CWBI-B1430 and Enterococcus mundtii CWBI-B1431 isolates from artisanal Peruvian cheeses

Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

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