Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014)

Lash, Bradley; Mysliwiec, Tami H.; Gourama, Hassan

doi:10.1016/j.fm.2004.03.006

Cited by 71 publications

(55 citation statements)

References 25 publications

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“…Some strains, such as L. reuteri, can produce reuterin, a non-proteic substance that is soluble in water and possesses antibacterial, antifungal and antiprotozoan properties (Sung et al 2003). Lash et al (2005) studied the inhibitory effects and stability of L. plantarum supernatants at different temperatures, pHs and after treatment with proteolytic enzymes. The results revealed that the supernatant from L. plantarum lost its antimicrobial activity when the pH was adjusted to values higher than 5.0 and lower that 4.0, suggesting that the compound responsible for the inhibition was active only in this pH range.…”

Section: Resultsmentioning

confidence: 99%

Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

et al. 2015

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RESUMO.-[Efeito do sobrenadante de isolados de Lactobacillus sp. sobre Escherichia coli O157:H7 reforça o papel da produção de ácidos orgânicos como fator de controle patogênico.] Muitas tentativas têm sido feitas para se estabelecer o controle de patógenos de origem alimentar através do uso de estirpes de Lactobacillus e dos seus produtos de metabolismo, com sucesso sendo sucedido em várias situações. O objetivo deste trabalho foi investigar o efeito antagônico do sobrenadante de culturas de oitosobre Escherichia coli amostra O157:H7. Os efeitos inibidores de culturas puras e de dois "pools" de cultura de Lactobacillus sobre o crescimento da bactéria foram avaliados através do método de inibição em ágar e através do monitoramento da turbidez da cultura bacteriana. A atividade antimicrobiana foi confirmada para Lactobacillus reuteri e Lactobacillus delbrueckii subsp. delbrueckii e para o "pool" de bactérias acido-láctica. O sobrenadante neutralizado do "pool" de Lactobacillus exerceu uma atividade antimicrobiana mais elevada do que aquela das estirpes individuais. Além disso, ácido D-láctico e ácido acético foram produzidos durante o crescimento dos Lactobacillus estudados. TERMOS DE INDEXAÇÃO:Lactobacillus, antagonismo, Escherichia coli O157:H7, ácido orgânico.

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Section: Resultsmentioning

confidence: 99%

Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

et al. 2015

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“…Lash et al (2005) described a bacteriocin produced by L. plantarum (ATCC 8014), which inhibited S. aureus, E. coli, L. innocua and P. aeruginosa. Plantaricin 35d produced by a L. plantarum strain showed a large broad spectrum of antimicrobial activity including S. aureus and L. monocytogenes (Messi et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

Purification and Molecular Characterization of Two-Antimicrobial Peptides Produced by Lactobacillus plantarum DU10

Amina¹,

Noureddine²,

Arul³

et al. 2015

International J. of Biological Chemistry

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The aim of this study was the partial characterization of plantaricin MZ, a two-component antimicrobial peptides produced by the putative probiotic bacteria Lactobacillus plantarum DU10, which was isolated from Algerian raw camel milk. This biomolecule was secreted in the supernatant of a L. plantarum DU10 culture and showed diverse spectrum of antimicrobial activities against several pathogenic bacteria. The activity as determined by the proteolytic action of trypsin, pepsin and proteinase K, plantaricin MZ was maintained even after a treatment at 121°C for 15°C and a pH range from 2-10. This putative probiotic strain was found to produce antimicrobial substances proteinaceous in nature. Molecular mass determination was estimated with tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis, then confirmed by mass-assisted laser desorption ionization time of flight mass spectrometry. The producing strain and its antimicrobial peptides may find an application as a bio-preservative agent.

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“…The inactivation of this agent by proteases indicates a typical bacteriocin. Similarly, the inhibitory substance produced from Lactobacillus plantarum ATCC 8014 20 , bacteriocins ST28MS and ST26MS 22 and plantaricin KW30 19 were also susceptible to digestion by various proteases. Previous other studies reported that many of the antimicrobial compounds produced by lactic acid bacteria are bacteriocins with a proteinaceous nature, while other non-protein agents are also produced.…”

Section: Discussionmentioning

confidence: 98%

“…Some bacteriocins, such as pediocins and nisin, inhibit a broad range of Gram-positive bacteria. 39 On the other hand, plantaricin F 26 , pediocins and nisin 8 , bacteriocin ST194BZ 21 , bacteriocin from Lactobacillus plantarum ATCC 8014 20 , bacteriocins ST28MS and ST26MS 22 , plantaricin AA135 were active against Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Salmonella, Escherichia, Shigella, and Listeria species. Molecular weights of bacteriocins produced by lactic acid bacteria have been reported to fluctuate from 3.4-5.6 kDa to 10-45 kDa.…”

Section: Discussionmentioning

confidence: 99%

“…12,13 Production of an antimicrobial compound (lactolin) which resembled a bacteriocin from L. plantarum was firstly reported by Kodama. 14 Later, many other bacteriocins produced by different strains of L. plantarum were identified and characterized. [15][16][17][18][19][20][21][22][23][24][25] Because of the increasing demand for more natural and microbiologically safe food products, there is a need for biopreservation techniques. Bacteriocins have considerable potential for food preservation, as well as for human therapy as potential supplements or replacements for currently used antibiotics.…”

Section: Introductionmentioning

confidence: 99%

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Abo‐Amer¹

2007

ScienceAsia

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ABSTRACT:As demand for reduction of the use of chemical additives in food and for more natural and microbiologically safe food products is increasing, bacteriocins may have considerable potential for food preservation. This work aimed to isolate Lactobacillus strains of potential bioprotective application from Egyptian home-made yogurt. Out of 73 strains of isolated Lactobacillus strains, only four strains of Lactobacillus plantarum (AA110, AA125, AA135 and AA140) demonstrated production of antagonistic activity against foodborne pathogens. The antimicrobial agent excreted by L. plantarum AA135 was the most active against a wide range of Gram-positive and Gram-negative pathogens. Because of the interesting inhibition spectrum of agent AA135, it was selected for further characterization. The activity of the antimicrobial substance produced from L. plantarum AA135 was resistant to heat (121 o C for 30 min), catalase and lysozyme, but was destroyed by papain, trypsin and pepsin. The AA135 compound was produced during growth phase and, when the neutralized and concentrated supernatant was added to a culture of Pseudomonas aeruginosa in logarithmic phase, it produced a rapid decrease in optical density indicative of cell lysis. The AA135 agent could be extracted from the culture supernatant fluids with n-butanol. When 40% ammonium sulphateprecipitated agent was analysed by 10% SDS-PAGE, two peptides with high molecular sizes of ~45 kDa and <45 kDa were seen. L. plantarum AA135 does not contain any plasmid, which indicates that the antagonistic compound' s production is encoded by chromosomal genes. The antibacterial agent was characterized as a bacteriocin-like inhibitory substance and designated as plantaricin AA135. The potential significance for improving the hygiene and safety of the food products is discussed.

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Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014)

Cited by 71 publications

References 25 publications

Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

Purification and Molecular Characterization of Two-Antimicrobial Peptides Produced by Lactobacillus plantarum DU10

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