Lactic acid bacteria, their metabolic products and interference with microbial growth

Vandenbergh, Peter A.

doi:10.1111/j.1574-6976.1993.tb00020.x

Cited by 374 publications

(165 citation statements)

References 70 publications

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“…colicins and microcins), interest in the corresponding peptides from Gram-positive organisms is increasing rapidly (7), especially those from lactic acid bacteria (LAB) 1 (8). The economic importance of these microorganisms and their antimicrobial properties in food and feed production continue to stimulate investigation of LAB bacteriocins as nontoxic food-preserving agents (9).…”

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confidence: 99%

Effect of Amino Acid Substitutions on the Activity of Carnobacteriocin B2

Quadri

Yan²,

Stiles

et al. 1997

Journal of Biological Chemistry

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Carnobacteriocin B2, a 48-amino acid antimicrobial peptide containing a YGNGV motif that is produced by the lactic acid bacterium Carnobacterium piscicola LV17B, was overexpressed as fusion with maltose-binding protein in Escherichia coli. This fusion protein was cleaved with Factor Xa to allow isolation of the mature bacteriocin that was identical in all respects to that obtained from C. piscicola. Similar methodology permitted production of the precursor precarnobacteriocin B2 (CbnB2P), which has an 18-amino acid leader, as well as six mutants of the mature peptide: CbnF3 (Tyr 3 3 Phe), CbnS33 (Phe 33 3 Ser), CbnI34 (Val 34 3 Ile), CbnI37 (Val 37 3 Ile), CbnG46 (Arg 46 3 Gly), and Cbn28 (truncated frameshift mutation: (carnobacteriocin B2 1-28) ؉ ELTHL). Examination of these compounds for antimicrobial activity showed that although CbnI34, CbnI37, and CbnG46 were fully active, CbnB2P, CbnF3, CbnS33, Cbn28, and all of the fusion proteins had greatly reduced or no antimicrobial activity. Expression of the immunity protein that protects against the action of the parent carnobacteriocin B2 in a previously sensitive organism also protects against the active mutants. Because carnobacteriocin B2 also acts as an inducer of bacteriocin production in C. piscicola, the ability of the precursor CbnB2P and the mutants to exert this effect was examined. All were able to induce Bac ؊ cultures and reestablish the Bac ؉ phenotype except for the truncated Cbn28. The results demonstrate that very minor changes in the peptide sequence may drastically alter antimicrobial activity but that the induction of bacteriocin production is much more tolerant of structural modification, especially at the N terminus.

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confidence: 99%

Effect of Amino Acid Substitutions on the Activity of Carnobacteriocin B2

Quadri

Yan²,

Stiles

et al. 1997

Journal of Biological Chemistry

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“…It also comes up to the expectations of consumers who are increasingly aware of the negative impact of synthetic preservatives and the advantages of their natural counterparts (Cleveland et al, 2001;Gálvez et al, 2007). In addition, LAB are regarded as safe bacteria with GRAS status (Słońska and Klimuszko, 2010) and bacteriocins of LAB are assumed to be degraded by the digestive proteases (Cleveland et al, 2001;Gálvez et al, 2007;Vandenbergh, 1993), which indicates their neutral effect on the gut microbiota.…”

Section: Bacteriocins Produced By Lab -General Characteristicsmentioning

confidence: 99%

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2015

Acta Sci Pol Technol Aliment

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“…• It is an internationally accepted food preservative, used in over 48 countries (1,8,(12)(13)(14)(15)(16) and has GRAS status (Generally Recognized As Safe) by the FDA (Food and Drug Administration) in the USA (7,11,12,17).…”

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confidence: 99%

Nisin-producing microorganisms and their implementation in brewers' wort

Müller-Auffermann

Grijalva²,

Jacob

et al. 2015

J. Inst. Brew.

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Nisin is a bacteriocin, which is capable of eliminating more than 90% of all potential beer spoilage Gram-positive bacteria. Hence, the implementation of nisin-producing cultures into the brewing process needs to be evaluated systematically. In this work, the genetic relationships and properties, as well as the reactions of four strains of Lactococcus lactis ssp. lactis, known to be capable of producing nisin (NCIMB 8780, 8586, 701402 and 701403), and seven isolated strains of the same species found in the beverage environment (TUM 575, 8947, 8127, 8446, 8673, 8973 and 8872), were tested under typical brewery conditions. As in previous work, it was found, that all of the tested strains could be genetically differentiated via PCR-(GTG) 5 . In addition, the absence of the genes HorA, HorC and ORF5 indicated that all strains were sensitive to hop components. The agar diffusion assay test proved to be the most reliable method to precisely determine different nisin concentrations. Nisin formation, acid formation and the reproduction rates of the organisms were tested subsequently in various brewery relevant culture media such as MRS, first wort (unhopped) and wort (hopped). MRS provided the best environment for bacterial growth and hence acid and nisin production. The four NCIMB strains, which were the only ones capable of producing nisin under the named conditions, were chosen for study with regards to their tolerance to specific compounds found in the brewery environment. The strains NCIMB 8780 and 8586 produced comparatively higher amounts of nisin and were more tolerant to hop bitterness, ethanol, high gravity and low extract conditions. The growth rates, acid production and nisin production of all strains decreased with increasing bitter units and ethanol content. The optimum extract concentration was 5-10°P.

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Lactic acid bacteria, their metabolic products and interference with microbial growth

Cited by 374 publications

References 70 publications

Effect of Amino Acid Substitutions on the Activity of Carnobacteriocin B2

Effect of Amino Acid Substitutions on the Activity of Carnobacteriocin B2

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Nisin-producing microorganisms and their implementation in brewers' wort

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