Detection and characterization of a bacteriocin produced by <i>Lactobacillus plantarum</i> C19

Atrih, Abdelmadjid; Rekhif, N.; Millière, Jean-Bernard; Lefèbvre, G.

doi:10.1139/m93-178

Cited by 63 publications

(36 citation statements)

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“…Similar results were reported for bozacin B14 (Ivanova et al 2000). However, in the case of plantaricin C19, maximal adsorption to cells was recorded between pH 5.0 and 7.0, but complete loss of adsorption was observed at pH 1.5 and 2.0 (Atrih et al 1993).…”

Section: Assessment Of Antagonism and Preliminary Characterization Ofmentioning

confidence: 87%

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Santos

Vieira

Buriti

et al. 2014

Dairy Sci. & Technol.

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Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were Dairy Sci. & Technol. (2015) 95:209-230 DOI 10.1007 observed for tested Lb. rhamnosus and Lb. plantarum with Listeria monocytogenes. All strains were able to grow in presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), and glycocholic acid (GC) and showed the ability to deconjugate only TC, TDC, and GC. Investigated Lb. rhamnosus and Lb. plantarum strains showed good survival when exposed to the conditions simulating the GIT conditions. Lb. rhamnosus and Lb. plantarum strains were tested for presence of virulence, antibiotic resistance, and biogenic amine production genes. In addition, minimum inhibititory concentration (MIC) of selected antibiotics was determined. Production of antimicrobial peptides (bacteriocins) was investigated. However, only Lb. rhamnosus EM253 produced bacteriocin at level 800 arbitrary unit (AU) mL −1 against L. monocytogenes 211. The bacteriocin remained stable at pH from 2.0 to 10.0 and after exposure at 100°C for 120 min and in presence of surfactants and salts. Studied Lb. rhamnosus and Lb. plantarum strains showed good potential to be applied as a functional coculture/s with beneficial properties in the production of Coalho cheese.

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Section: Assessment Of Antagonism and Preliminary Characterization Ofmentioning

confidence: 87%

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Santos

Vieira

Buriti

et al. 2014

Dairy Sci. & Technol.

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“…lvez et al, 1998). Also, adsorption to both sensitive and resistant cells is a wellknown phenomenon (Bhunia et al, 1991 ;Atrih et al, 1993 ;Rekhif et al, 1994 ;Manca de Nadra et al, 1998). It appears that amylovorin L471 production is not dependent upon induction.…”

Section: Discussionmentioning

confidence: 99%

Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step method The GenBank/EMBL/DDBJ accession number for the sequence reported in this paper is P81927.

et al. 1999

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The strongly hydrophobic bacteriocin amylovorin L471 from Lactobacillus amylovorus DCE 471 was isolated and purified to homogeneity from complex culture broth by a novel, rapid and simple three-step protocol including (i) ammonium sulphate precipitation, (ii) chloroform/methanol extraction/precipitation and (iii) reversed-phase HPLC, the only chromatographic step involved. The molecular mass of the peptide was determined to be 48769 Da by electrospray mass spectrometric analysis. Nterminal amino acid sequencing identified 35 amino acid residues as being identical to the N-terminal sequence of lactobin A, a bacteriocin from another L. amylovorus strain. These non-identical strains produce bacteriocins that display small differences in molecular mass and inhibitory spectrum. The amino acid sequence of amylovorin L471 shared significant homology with lactacin X, one of the two bactericidal peptides produced by Lactobacillus johnsonii VPI11088. A purified amylovorin L471 preparation permitted confirmation of the inhibitory spectrum previously established with a crude extract. It displayed a bactericidal mode of action on lactobacilli after an extremely rapid adsorption to the target cells. Two Listeria spp. were only weakly sensitive. Amylovorin L471 appears to be produced constitutively. Ethanol not only stimulated specific bacteriocin production but also prevented adsorption of the bacteriocin molecules to the producer cells upon prolonged fermentation. The latter result supports the hypothesis that the apparent inactivation of bacteriocin observed during the stationary phase of batch fermentations is due to adsorption.

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“…Several plantaricins have been reported to inhibit Listeria spp. and other gram positive bacteria [44,45].…”

Section: Resultsmentioning

confidence: 99%

Caracterización de las bacterias ácido lácticas aisladas de alimentos fermentados radicionales del Ecuador

Guamán

Zapata

Serrano

et al. 2014

Av. Cienc. Ing. (Quito)

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Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. In order to identify strains with potential use as starter cultures in fermented foods, 119 lactic acid bacteria (LAB) strains were isolated and characterized by phenotypic tests and 16S ribosomal DNA (rDNA) sequencing. Forty seven percent of isolates were identified as facultative heterofermentative Lactobacillus sp. the next predominant groups (31%) were homofermentative cocci belonging to the genera Pediococcus, Lactococcus and Enterococcus; Finally, 11% were obligate heterofermentative Lactobacillus sp. and 11% heterofermentative cocci (Weissella and Leuconostoc). Several isolates showed Exopolysaccharide and bacteriocin production as well as caseinolytic activity. These properties could have interesting applications in food industry.Keywords. Lactic Acid Bacteria, 16S ribosomal DNA, Artisanal Fermented foods. ResumenEn 20 provincias ecuatorianas, se colectaron 91 muestras de alimentos fermentados preparados de forma artesanal con el objetivo de identificar cepas con uso potencial en la producción de alimentos fermentados. Se aislaron 119 cepas que fueron caracterizadas a través de pruebas fenotípicas y secuenciamiento del ADN ribosomal 16S. Del total de cepas aisladas, 47 % fueron Lactobacillus sp. heterofermentadores facultativos, 31% fueron cocos homofermentadores pertenecientes a los géneros Pediococcus, Lactococcus y Enterococcus, 11% fueron Lactobacillus sp. heterofermentadores obligados y el 11% restante cocos heterofermentadores de los géneros Weissella y Leuconostoc. Algunas cepas presentaron ciertas propiedades con posible aplicación en la industria alimentaria como actividad caseinolítica y la producción exopolisacárido y bacteriocinas.Palabras Clave. Bacterias Acido Lácticas, ADNr 16S, Alimentos fermentados artesanales

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Detection and characterization of a bacteriocin produced by Lactobacillus plantarum C19

Cited by 63 publications

References 0 publications

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step method The GenBank/EMBL/DDBJ accession number for the sequence reported in this paper is P81927.

Caracterización de las bacterias ácido lácticas aisladas de alimentos fermentados radicionales del Ecuador

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