Interactions of the bacteriocins sakacin P and nisin with food constituents

Aasen, Inga Marie; Markussen, Sidsel; Møretrø, Trond; Katla, Tone; Axelsson, Lars; Naterstad, Kristine

doi:10.1016/s0168-1605(03)00047-3

Cited by 190 publications

(109 citation statements)

References 19 publications

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“…triglyceride oils), inactivation by proteases or other inhibitors, changes in solubility and charge, changes in the cell envelope of the target bacteria (Aasen et al, 2003;. Furthermore, bacteriocin production can be influenced by the culture conditions .…”

Section: Introductionmentioning

confidence: 99%

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Settanni¹,

Guarcello²,

Gaglio³

et al. 2014

Food Control

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a b s t r a c tThree enterococci (WFE3, WFE20 and WFE31) selected as presumptive bacteriocin producers were found to be active against Listeria monocytogenes. In this study, due to their potential industrial/food applications, the three bacterial isolates were extensively characterized. Identification was performed by means of a combined 16S rRNA gene sequencing and multiplex PCR approach, and was confirmed with the sequencing of a partial region of a protein-encoding gene, namely pheS. The three isolates belonged unequivocally to the species Enterococcus mundtii. The randomly amplified polymorphic DNA (RAPD) analysis recognized three distinct strains. The supernatants were mainly active against Listeria spp., but some lactic acid bacteria were also inhibited. The proteinaceous nature of the three supernatants was detected after treatment with proteinase K, protease B and trypsin. The bacteriocins were found to be heat resistant, stable in a large pH range and in presence of ethanol. The bacteriocins were not adsorbed onto the surface of the producer cells and their effect was bactericidal. The production of bacteriocins was higher at neutral pHs and temperatures in the range 30e37 C. The active supernatants did not show cytotoxicity against human erythrocytes and the three strains were susceptible to the action of common antibiotics. The genetic characterization of the bacteriocin genes showed that all three strains produced mundticin KS. They produced it in five food model systems, sterilized by thermal treatment or filtration, prepared from fresh vegetables, cereals, cheeses, meats and fishes. The in situ anti-listerial activities of the strains WFE3, WFE20 and WFE31 were quantitatively different.

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Section: Introductionmentioning

confidence: 99%

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Settanni¹,

Guarcello²,

Gaglio³

et al. 2014

Food Control

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show abstract

“…The sensitivity of L. innocua to LAB bacteriocins depends on the tested strain (26,27). In addition, the weak antilisterial activity might be caused by binding of bacteriocins to food constituents (fat or protein) or inactivation by glutathione S-transferase and proteases in raw meat (11,28,29). Our fi ndings show that the binding of lactococcin BZ to meat surface and proteases found in meat did not affect its antilisterial activity.…”

Section: Inhibitory Eff Ect Of Lactococcin Bz On the Survival Of Listmentioning

confidence: 71%

“…Inhibitory activity may be reduced by the binding of the bacteriocin molecules to food components such as fat, the destabilising action of proteases, their uneven distribution in the food matrix, and their inhibition by salt and curing agents (10)(11)(12).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effect of Lactococcin BZ against Listeria innocua and Indigenous Microbiota of Fresh Beef Meat

Yıldırım

Yerlikaya

Öncül

et al. 2016

Food Technol. Biotechnol.

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“…Successful applications of bacteriocins and bacteriocin-producing strains have been demonstrated in various meat products (1,11,18,31). However, in some cases survival of L. monocytogenes has been observed in foods after exposure to bacteriocins (1,18,31).…”

mentioning

confidence: 99%

“…However, in some cases survival of L. monocytogenes has been observed in foods after exposure to bacteriocins (1,18,31). Several studies have evaluated the activity of different bacteriocins, and they concluded that the bacteriocin concentration is critical to achieve sufficient inhibitory effect (1,2,24).…”

mentioning

confidence: 99%

Two Subpopulations of Listeria monocytogenes Occur at Subinhibitory Concentrations of Leucocin 4010 and Nisin

Hornbæk¹,

Brockhoff

Siegumfeldt³

et al. 2006

Appl Environ Microbiol

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Interactions of the bacteriocins sakacin P and nisin with food constituents

Cited by 190 publications

References 19 publications

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Inhibitory Effect of Lactococcin BZ against Listeria innocua and Indigenous Microbiota of Fresh Beef Meat

Two Subpopulations of Listeria monocytogenes Occur at Subinhibitory Concentrations of Leucocin 4010 and Nisin

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