High-Throughput Isolation of Bacteriocin-Producing Lactic Acid Bacteria, with Potential Application in the Brewing Industry

Abstract

Lactic acid bacteria (LAB) were isolated from malted cereals by means of a high-throughput screening approach and investigated for antimicrobial activity against a range of beer-spoiling bacteria. Putative bacteriocin-producing strains were identified by 16S rRNA analysis and the inhibitory compounds were partially characterized. Following determination of the inhibitory spectra of the strains, an unspeciated Lactobacillus sp. UCC128, with inhibitory activity against a range of beer-spoiling strains was subjected to further characterization. A bacteriocin was purified from this strain and analyzed by mass spectrometry to determine the weight of the protein. The result indicated that the bacteriocin was highly similar to pediocin AcH /PA-1 from Pediococcus acidilactici. The bacteriocin-producers identified in this study have the potential to be used in the brewing industry to enhance the microbiological stability of beer in conjunction with hurdles already in place in the brewing process.

Chemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety

“…141 Purification is accomplished through a series of partial purification steps which include salt precipitations, filtrations, and various forms of chromatography. The isoelectric point of the bacteriocin and conformational J Sci Food Agric 2014; 94: [28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44] c 2013 Society of Chemical Industry changes that result from adjustment of the solvent pH can be manipulated to increase separation efficiency. Depending on the intended use, bacteriocin concentration can be increased several fold to near total purity.…”

Antagonistic effect of brevicin on Gram positive and Gram negative food borne bacteria and its biopreservative efficacy in milk

“…lactis subsp. lactis (Stoyanova et al, 2006) and Enterococcus faecalis, Pediococcus acidilactici and Pediococcus pentosaceus (Rouse et al, 2007).…”

Antimicrobial strategies for limiting bacterial contaminants in fuel bioethanol fermentations

“…More recently Rouse et al [198] identified a Lactobacillus sp. UCC128 that produced a pediocin-like bacteriocin compound with a inhibitory activity against a series of beer-spoiling strains including hetero-fermentative species of Pediococcus and L. casei BSH1 that had been isolated as persistent contaminants in a commercial brewing facility.…”