Screening and characterization of LAB-produced bacteriocin-like substances from the intestine of grey mullet (<i>Mugil cephalus </i>
L.) as potential biocontrol agents in aquaculture

Chen, Y.-S.; Wu, Heng; Pan, Shwu-fen; Yu, Bin; Chiang, Chih-Ming; Chiu, Chi Ming; Yanagida, Fujitoshi

doi:10.1111/jam.12041

Cited by 36 publications

(22 citation statements)

References 42 publications

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“…; Lin et al . ). Several bacteriocins from Weissella , such as weissellicin 110, weissellin A, weissellicin Y and weissellicin M, have been previously reported (Srionnual et al .…”

Section: Introductionmentioning

confidence: 97%

Weissellicin L, a novel bacteriocin from sian-sianzih -isolated Weissella hellenica 4-7

et al. 2013

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Aim: To identify and characterize novel bacteriocins from Weissella hellenica 4-7. Methods and Results: Weissella hellenica 4-7, isolated from the traditional Taiwanese fermented food sian-sianzih (fermented clams), was previously found to produce a bacteriocin active against Listeria monocytogenes and some other Gram-positive bacteria. Bacteriocin activity decreased slightly after autoclaving (121°C for 15 min), but was inactivated by protease K and trypsin. Mass spectrometry analysis revealed the bacteriocin mass to be approximately 3205Á6 Da. N-terminal amino acid sequencing yielded a partial sequence, NH 2 -KGFLSWASKATSWLVGP, by Edman degradation. The obtained partial sequence showed high homology with leucocin B-TA33a; however, at least two different residues were observed. No identical peptide or protein was found, and this peptide was therefore considered to be a novel bacteriocin produced by W. hellenica 4-7 and termed weissellicin L. Conclusions: The findings obtained in the current study suggest a novel bacteriocin produced by W. hellenica 4-7. Significance and Impact of the Study: Bacteriocins from Weissella remain rare, and this study is the second report of a bacteriocin produced by W. hellenica.

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“…; Lin et al . ). Several bacteriocins from Weissella , such as weissellicin 110, weissellin A, weissellicin Y and weissellicin M, have been previously reported (Srionnual et al .…”

Section: Introductionmentioning

confidence: 97%

Weissellicin L, a novel bacteriocin from sian-sianzih -isolated Weissella hellenica 4-7

et al. 2013

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“…The approximate molecular size of BLIS, determined using SDS-PAGE, was similar to many known bacteriocins produced by other Enterococcus species (Casaus et al 1997;Cintas et al 1998;Khan et al 2010;Lin et al 2013). A common characteristic of bacteriocins from Enterococcus is their strong inhibitory ability against the food pathogen L. monocytogenes (Eijsink et al 2002;Khan et al 2010;Nishie et al 2012).…”

Section: Discussionmentioning

confidence: 70%

“…; Lin et al . ). A common characteristic of bacteriocins from Enterococcus is their strong inhibitory ability against the food pathogen L. monocytogenes (Eijsink et al .…”

Section: Discussionmentioning

confidence: 97%

“…Partially purified BLIS solution (PPBS) was prepared following the methods described by Lin et al . (), and inhibition activity of the freeze‐dried BLIS powders was determined using the agar spot test. Lact.…”

Section: Methodsmentioning

confidence: 99%

“…Partially purified BLIS solution (PPBS) was prepared following the methods described by Lin et al (2013), and (g l À1…”

Section: Partially Purified Blis Solution (Ppbs)mentioning

confidence: 99%

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Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan

Chen

Liou

et al. 2013

J Appl Microbiol

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Aims: To isolate, characterize and identify lactic acid bacteria (LAB) in yantsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan. Methods and Results: A total of 226 LAB were isolated; 111 cultures were isolated from samples collected from seven different markets and 115 from six fresh broccoli samples. These isolates were characterized phenotypically and then initially divided into nine groups (r1 to r9) using restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Some isolates were further divided into four additional groups by other genetic analysis. The most common bacterial genera in yan-tsai-shin and fresh broccoli were Weissella, Lactococcus and Lactobacillus. Regional similarities in the LAB, with differences in diversity, were observed in this study. On the basis of phylogenetic analysis of 16S rRNA, rpoA, rpoB and pheS gene sequences, two strains were included in the genera Enterococcus and Lactococcus, respectively, and identified as potential novel species or subspecies. In addition, the novel enterococcal strain, and 33 L. lactis subsp. lactis and two Weissella cibaria strains were found to have bacteriocin-like inhibitory substance (BLIS) producing abilities. Conclusions: These results suggest that the LAB play important roles in the fermentation of yan-tsai-shin. Significance and Impact of the Study: This is the first report describing the distribution and varieties of LAB existing in yan-tsai-shin and fresh broccoli. In addition, two potential novel LAB species or subspecies and one potential novel BLIS were also found in this study.

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Purification and characterization of a novel bacteriocin produced by Acinetobacter movanagherensis AS isolated from goat rectum

Sharma

Aseri

Bhagwat³

et al. 2021

Food Frontiers

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The present investigation focuses on the purification and characterization of a novel bacteriocin produced by Acinetobacter movanagherensis AS isolated from goat rectum, which demonstrated high antimicrobial activity against both gram-positive and gramnegative bacteria. It was identified as A. movanagherensis AS using biochemical and 16S rDNA sequencing. Tryptic soy broth supplemented with 1% yeast extract with pH 6.5 and incubation temperature of 37 • C for 32 h were the optimal conditions for bacteriocin production. Bacteriocin was purified in three steps: 70% ammonium sulfate precipitation, ion-exchange chromatography with diethylaminoethyl-cellulose resin, and size exclusion chromatography with a Sephadex G75 column. Purified bacteriocin had a recovery of 7.93% with 23.43 purification fold, and a molecular weight of 12.11 kDa was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis. Its biochemical characterization showed good stability at a broad range of temperature (40-80 • C) as well as pH (3-9). Inhibition of antimicrobial activity was observed after treatment with trypsin, pepsin, and protease, which confirmed the proteinaceous nature of the purified bacteriocin. Bioinformatic analysis suggests that the purified novel bacteriocin from A. movanagherensis AS may belong to the colicin family.Considering the antimicrobial potential of purified bacteriocin coated on low-density polyethylene film, we assume that it could be potentially exploited for food preservation in food processing industries.

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Screening and characterization of LAB-produced bacteriocin-like substances from the intestine of grey mullet (Mugil cephalus L.) as potential biocontrol agents in aquaculture

Cited by 36 publications

References 42 publications

Weissellicin L, a novel bacteriocin from sian-sianzih -isolated Weissella hellenica 4-7

Weissellicin L, a novel bacteriocin from sian-sianzih -isolated Weissella hellenica 4-7

Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan

Purification and characterization of a novel bacteriocin produced by Acinetobacter movanagherensis AS isolated from goat rectum

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