Classification and Identification of Propionibacteria Based on Ribosomal RNA Genes and PCR

Dasen, Gottfried; Smutny, Jitka; Teuber, Michael; Meile, Léo

doi:10.1016/s0723-2020(98)80030-1

Cited by 79 publications

(41 citation statements)

References 25 publications

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“…It is active against all P. thoenii, P. jensenii and P. acidipropionici strains tested, but no P. freudenreichii. Interestingly, phylogenetic analyses based on 16 S rRNA analyses [5] reveal that the sensitive species are more closely related to each other than to P. freudenreichii, which constitutes a separate cluster. Interestingly, in our screening of bacteriocin activity of PAB there were also strains that were inhibitory to P. freudenreichii strains but showed no activity against other species (unpublished results).…”

Section: Propionicin T1mentioning

confidence: 99%

Bacteriocins of propionic acid bacteria

Holo¹,

Faye²,

Brede³

et al. 2002

Lait

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-Dairy propionibacteria produce a number of inhibitory compounds like propionate, acetate and diacetyl. In addition, a number of strains produce bacteriocins. Unlike lactic acid bacteria, they often produce compounds that inhibit Gram (-) bacteria as well as yeasts and molds. These dairy propionibacteria are food-grade organisms and their bacteriocins may be of interest as food preservatives. Some of their bacteriocins have been characterized. Most are heat-stable peptides containing less than 100 amino acid residues. They are insensitive to large variations in pH, and lactic acid bacteria are often more sensitive to the bacteriocins than propionibacteria. However, at present only bacteriocins with inhibitory spectra restricted to propionibacteria have been fully sequenced. Most of the bacteriocins are produced in very low amounts when the cells are grown in liquid culture, which limits their usefulness in practical applications.

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Section: Propionicin T1mentioning

confidence: 99%

Bacteriocins of propionic acid bacteria

Holo¹,

Faye²,

Brede³

et al. 2002

Lait

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“…The 16S rRNA gene was amplified by PCR with the primers bak11w (5'-AGTTT-GATCMTGGCTCAG-3') and Univ-518 (5'-CWATTACCGCGGCKGCTG-3') [9]. The PCR products were purified using the QIAquick PCR Purification Kit and sequenced using the same primers on an ABI Prism ® 310 Genetic Analyser using the BigDye Terminator Cycle sequencing kit.…”

Section: Species Identificationmentioning

confidence: 99%

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

Casey

Häni

Gruskovnjak

et al. 2006

Lait

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-The diversity of non-starter lactic acid bacteria (NSLAB) of Swiss Gruyère cheese was studied in three factories over a six-month period. A total of 1099 isolates of NSLAB from raw milk, skimmilk and Gruyère cheese were characterised at both the species and strain level. Over 90% of the isolates were either Lactobacillus casei or L. rhamnosus, and a combined total of 45 genotypes were found. The genotypes from the three factories differed from one another and varied slowly over the six-month period. At one factory, samples from the corresponding raw milk, skimmilk and cheese culture were also analysed. No NSLAB were found in the cheese starter culture. On the contrary, raw milk contained the largest number of different genotypes. The genotypes found in the cheese all came from raw milk.non-starter lactic acid bacteria / NSLAB / L. casei / L. rhamnosus / Gruyère cheeseRésumé -Caractérisation des bactéries lactiques non levain (NSLAB) du Gruyère AOC. La diversité des bactéries lactiques non levain (NSLAB) du Gruyère suisse a été étudiée sur une période de 6 mois dans trois fromageries. Au total, 1099 isolats de NSLAB provenant de lait cru, de lait écrémé et de Gruyère ont été caractérisés au niveau de l'espèce et de la souche. Plus de 90 % des isolats étaient issus soit de Lactobacillus casei, soit de L. rhamnosus. Parmi ces isolats, on a trouvé un total de 45 génotypes différents. Les génotypes identifiés dans les trois fromageries différaient les uns des autres et variaient faiblement au cours des 6 mois. En outre, dans une fromagerie, des échantillons de lait cru, de lait écrémé et de fromage tous issus de la même matière première ont été analysés. Aucun NSLAB n'a été trouvé dans le levain traditionnel de fromagerie. Par contre, le lait cru contenait le nombre le plus important de génotypes différents. Les génotypes trouvés dans le fromage provenaient tous du lait cru.

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“…Phylogenetic studies have shown that P. jensenii and P. thoenii are more closely related than other dairy propionibacteria (4,13). The strains harboring the pctA and pamA genes were obtained from different environments in Europe, the United States, and South Africa, indicating that the ability to produce these antimicrobial compounds is widely distributed in the two species.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of the Genes Encoding Propionicin T1 andProtease-Activated Antimicrobial Peptide and Their Expressionin ClassicalPropionibacteria

Faye¹,

Brede²,

Langsrud³

et al. 2004

Appl Environ Microbiol

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The purpose of this study was to investigate the frequency of production of the bacteriocin propionicin T1 and the protease-activated antimicrobial peptide (PAMP) and their corresponding genes in 64 isolates of classical propionibacteria. This study revealed that these genes are widespread in Propionibacterium jensenii and Propionibacterium thoenii but absent from the remaining species of classical propionibacteria that were studied. The pro-PAMP-encoding gene (pamA) was found in 63% of the P. jensenii strains and 61% of the P. thoenii strains, and all of these strains displayed PAMP activity. The propionicin T1-encoding gene (pctA) was present in 89% of the P. thoenii strains and 54% of the P. jensenii strains. All P. thoenii strains containing the pctA gene exhibited antimicrobial activity corresponding to propionicin T1 activity, whereas only 38% of the pctA-containing P. jensenii strains displayed this activity. Sequencing of the pctA genes revealed the existence of two allelic variants that differed in a single nucleotide in six strains of P. jensenii; in these strains the glycine at position 55 of propionicin T1 was replaced by an aspartate residue (A variant). No strains harboring the A variant showed any antimicrobial activity against propionicin T1-sensitive bacteria. An open reading frame (orf2) located immediately downstream from the pctA gene was absent in three strains containing the G variant of propionicin T1. Two of these strains showed low antimicrobial activity, while the third strain showed no antimicrobial activity at all. The protein encoded by orf2 showed strong homology to ABC transporters, and it has been proposed previously that this protein is involved in the producer immunity against propionicin T1. The limited antimicrobial activity exhibited by the strains lacking orf2 further suggests that this putative ABC transporter plays an important role in propionicin T1 activity.Antimicrobial peptides are important components of the innate defenses in all species of organisms (8, 21). Antimicrobial peptides produced by bacteria are generally referred to as bacteriocins, which include the posttranslationally modified lantibiotics. Bacteriocins and bacteriocin-like peptides are usually ribosomally synthesized, even though it has been shown that some antimicrobial peptides from bacteria are formed by degradation of larger proteins (5,24,25).The classical propionibacteria are gram-positive bacteria with a long history of safe use in dairy fermentations, especially in the production of Swiss-type cheeses, where they are responsible for the formation of flavor and the characteristic eyes. It has also been proposed that propionibacteria may function as probiotic organisms for humans and animals (2, 17).A variety of antimicrobial compounds are produced by propionibacteria; these compounds include propionic acid, acetic acid, and diacetyl in addition to the antimicrobial peptides (9). Although a number of antimicrobial activities of propionibacteria have been reported, only three antimicrobial peptide...

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Classification and Identification of Propionibacteria Based on Ribosomal RNA Genes and PCR

Cited by 79 publications

References 25 publications

Bacteriocins of propionic acid bacteria

Bacteriocins of propionic acid bacteria

Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese

Prevalence of the Genes Encoding Propionicin T1 andProtease-Activated Antimicrobial Peptide and Their Expressionin ClassicalPropionibacteria

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