Detection and properties of curvaticin 13, a bacteriocin-like substance produced byLactobacillus curvatus SB13

Sudirman, Idwan; Mathieu, Florence; Michel, Miriam; Lefèbvre, G.

doi:10.1007/bf01576831

Cited by 41 publications

(18 citation statements)

References 14 publications

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“…Sudirman et al (1993) isolated Lactobacillus spp. strains obtained from semi-dry sausages; Cintas et al (1995) reported LAB isolates from Spanish dry-fermented sausages; Aymerich et al (2000) failed in the isolation of LAB from fuet, chorizo and salchichon; Belgacem et al (2008) reported on LAB isolated from gueddid, a Tunisian fermented meat; Vermeiren et al (2004) obtained LAB from meat products; Todorov et al (2013) reported on Lb.…”

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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“…Curvaticin FS47 lacks the above mentioned sequence and yet still inhibits the growth of L. monocytogenes (Garver and Muriana 1994). So far, only three bacteriocins from L. curvatus have been extensively purified and characterized: Curvaticin 13, is a listericidal bacteriocin produced by L. curvatus SB13 isolated from Belgian sausage (Suridman et al 1993); Curvacin A from L. curvatus LTH 1174 isolated from fermented sausage (Messens et al 2003); and curvaticin FS47 from Lactobacillus curvatus FS47 isolated from ground beef (Garver and Muriana 1994).…”

Section: Discussionmentioning

confidence: 99%

“…From the former species, the following bacteriocins demonstrate such activity: sakacin A (Holck et al 1992), sakacin M (Sobrino et al 1992), sakacin P (Tichaczek et al 1992), sakacin Lb 706 (Holck et al 1992), sakacin K (Hugas et al 1993), sakacin 674 (Holck et al 1994), and sakacin T (Aymerich et al 2000). For L. curvatus, four bacteriocins with anti-listerial activity have been found, namely curvacin A (Tichaczek et al 1992), curvaticin 13 (Suridman et al 1993), curvaticin FS47 (Garver and Muriana 1994) and curvaticin IFPL1045 (Casla et al 1996). Curvaticin FS47 (Garver and Muriana 1994) has been partially sequenced and shown to be unique.…”

Section: Introductionmentioning

confidence: 95%

Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442

Xiraphi

Georgalaki

Driessche³

et al. 2005

Antonie Van Leeuwenhoek

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Lactobacillus curvatus L442, isolated from Greek traditional fermented sausage prepared without the addition of starters, produces a bacteriocin, curvaticin L442, which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, reverse phase and gel filtration chromatography. Partial N-terminal sequence analysis using Edman degradation revealed 30 amino acid residues, revealing high homology with the amino acid sequence of sakacin P. Curvaticin L442 is active at pH values between 4.0 and 9.0 and it retains activity even after incubation for 5 min at 121 degrees C with 1 atm of overpressure. Proteolytic enzymes and alpha-amylase inactivated this curvaticin, while the effect of lipase was not severe.

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“…These three partially purified bacteriocins appeared as single bands in SDS-PAGE with molecular weight approximately ~ 6 kDa for IS13 bacteriocin, ~10 kDa for IS6 bacteriocin and ~3 kDa for IS9 bacteriocin. The bacteriocins of lactic acid bacteria belonging to class-I and II have molecular weight (<5 kDa) and (<10 kDa) respectively e.g., Pediococcus acidolactici (3.5 kDa), L. cinC-TA33a (4.6 kDa) and L. curvatus SB13 (10 kDa) [20]. The lower molecular mass of IS13 bacteriocin (6kDa) and IS9 bacteriocin (3.5kDa) suggested that they might belong to class I bacteriocin group.…”

Section: Discussionmentioning

confidence: 99%

Untitled

2017

JABB

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The spread of food spoilage microflora and food borne pathogenic bacteria are threat for food security and human health. The prolonged use of antibiotics or chemical preservatives to eradicate this microflora is disadvantageous because of the occurrence of resistant microbial strains. Bacteriocins from probiotic lactic acid bacteria currently appear as one of the best alternatives. Palm wine has been reported as rich source of lactic acid bacteria (LAB), however very few studies have been carried out on bacteriocin from palm wines isolates. This work aims at screening for bacteriocins producing lactic acid bacteria isolated from palm wines. LAB was isolated on de Man Rogosa and Sharpe agar using pour plating method. Bacteriocin activity was determined using cell free supernatant pretreated with 0.1 M sodium hydroxide and catalase on Mueller Hinton Agar. LAB isolates were selected based on the capacity of their CFS to inhibit the growth of indicator microorganisms. The selected strains were identified phenotypically using API 5O CHL bioMerieux Kit and colony PCR was used to confirm the identity of the selected isolates. Three LAB isolates (IS6, IS9, IS13) were selected for their ability to produce bacteriocins with high antimicrobial activity (diameter of inhibition ≥20 mm) against Esherichia coli, Salmonella enterica, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Inactivation of antimicrobial activity of CFS by proteolytic enzymes allowed confirming that they are bacteriocins. The selected LAB was identified as strain of Lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus brevis. The ability to significantly inhibit Listeria monocytogenes main cause of food spoilage at low temperature gives them the status of technological strains. In terms of their GRAS status and their probiotic potential, these strains may have interesting applications in agro-industries.

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Detection and properties of curvaticin 13, a bacteriocin-like substance produced byLactobacillus curvatus SB13

Cited by 41 publications

References 14 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

Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442

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