Factors affecting the adsorption of buchnericin LB, a bacteriocin produced by Lactocobacillus buchneri

Abstract

Buchnericin-LB adsorbs to gram-positive but not to gram-negative bacteria. The tested gram-positive bacteria were species of Lactobacillus, Pediococcus, Leuconostoc, Enterococcus, Lactococcus, Listeria, Bacillus, Staphylococcus; gram-negative bacteria belonged to the genera Salmonella, Escherichia, Yersinia and Pseudomonas. Buchnericin-LB adsorption depended on pH but not on time and temperature. Also some anions of salts and lipoteichoic acid reduced or inhibited its adsorption. Treatment of cells and cell walls of sensitive bacteria with detergents, organic solvents or enzymes did not affect subsequent binding of buchnericin-LB. Treatment with buchnericin-LB caused sensitive cells to lose high amounts of intracellular K+ ions and UV-absorbing materials and became more permeable to o-nitrophenol-beta-D-galactopyranoside. Buchnericin-LB (640-2560 AU/ml) decreased the colony forming units (99%) and absorbance values of Listeria monocytogenes and Bacillus cereus. These results indicate that the mode of action of buchnericin-LB is bactericidal and its lethal effect is very rapid.

Characterization of Partially Purified Bacteriocins Produced by Enterococcus faecium Strains Isolated from Soybean Paste Active Against Listeria spp. and Vancomycin-Resistant Enterococci

“…Due to their nature, bacteriocins can be affected by fluctuations of temperature and pH by interfering with the integrity of their structures, subsequently hindering their activity [ 77 , 78 ]. Experimental observations showed that the adsorption of bacteriocins being studied is stable in fluctuations of environmental conditions, wherein the observed trends and tendencies coincide with various studies previously conducted [ 56 , 68 , 74 , 75 , 79 ]. It was mentioned by De Vuyst et al [ 80 ] that the rate of decrease of bacteriocin activity is not temperature-dependent and is more evident when alterations in environmental pH occur as they have modeled through a batch fermentation set-up.…”

“…Furthermore, a method proposed by Yang [ 38 ] that bacteriocin adsorption on the cell surface decreases as pH leans to an acidic range, this scenario does not exclude the target cells, supporting the decrease of bacteriocin adsorption as the pH decreases. These observations were supported by the study conducted by Yildirim et al [ 74 ] wherein demonstration of the adsorption of buchnericin LB were optimally observed between pH 5.0 to 8.0, whereas below or above the mentioned range showed a decreased adsorption rate. Various mechanisms on the decrease of activity beyond this pH range can be responsible for the increase of residual bacteriocin to the environment such as protein aggregation, degradation or structure denaturation [ 80 ].…”

“…To use these bacteriocins effectively, especially as a suggested alternative for the treatment of emerging and re-emerging pathogens particularly those that harbor antibiotic resistance, understanding the factors that affect the mode of attachment and their adsorption is vital [ 73 , 74 , 75 , 76 ]. In this study, higher rates of absorption were demonstrated on the susceptible panel in contrast with the non-susceptible test microorganisms.…”

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin

“…In the case of buchnericin LB, optimal adsorption to Lb. plantarum was recorded at pH 5.0 – 8.0 ( Yildirim et al , 2002 ). Optimal adsorption of plantaricin 423 to E .…”

Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage

“…Additionally, we see that L. buchneri possesses a small set of putative secondary metabolite sequences. As a novel bacteriocin has been previously derived from L. buchneri [47], the potential for novel antimicrobials and other secondary metabolites should continue to be explored, given the variety of ecological niches occupied by this species and large number of coding sequences with no currently known function.…”