The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains

Settanni, Luca; Valmorri, Sara; Suzzi, Giovanna; Corsetti, Aldo

doi:10.1016/j.fm.2008.01.011

Cited by 28 publications

(30 citation statements)

References 53 publications

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“…Besides their contribution to the organoleptic properties of fermented food products, enterococci of food interest are generally investigated for their ability to produce bacteriocins, because these protein antimicrobials produced by bacteria that enjoy a generally recognized as safe (GRAS) status may be considered as "natural" food preservatives (Settanni, Valmorri, Suzzi, & Corsetti, 2008). This characteristic is of paramount importance for their application in strategies of biopreservation , that refers to the extension of the shelf-life and improvement of the safety of foods using microorganisms and/or their metabolites (Ross, Morgan, & Hill, 2002).…”

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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“…In addition, certain strains of LAB are further known to produce bactericidal proteins, termed bacteriocins, which are antagonistic to a wide spectrum of microorganisms, and thus can make significant contributions to food preservation and intestinal ecology (De Vuyst and Leroy, 2007). Several studies have shown that the bacteriocin production in LAB is dependent on the biomass (Powell et al, 2007;Settanni et al, 2008). The bacteriocin biosynthesis is affected by type and level of the carbon, nitrogen and phosphate sources, cations surfactants, and inhibitors.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the anti-Helicobacter pylori and cytotoxic properties of the antimicrobial substances from Lactobacillus acidophilus BK13 and Lactobacillus paracasei BK57

Lim

2015

The Korean Journal of Microbiology

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The objective of this study is to investigate the anti-Helicobacter pylori and anti-cancer activities of the live cells (LC), cell-free culture supernatants (CFCS), and bacteriocin solution (BS) obtained from Lactobacillus acidophilus BK13 and Lactobacillus paracasei BK57 strains. After incubation for 30 h in MRS broth, the concentration of lactic acid produced by L. paracasei BK57 (155.9±10.2 mM) was higher than in MRS broth using L. acidophilus BK13 (126.8±7.9 mM). Maximum bacteriocin activity (128 AU/ml) of BK13 strain was observed after 30 h of cultivation at 37°C, however its magnitude was significantly lower than that of BK57 strain (256 AU/ml). The LC of L. acidophilus BK13 and L. paracasei BK57 were able to inhibit the growth of H. pylori ATCC 43504 at different incubation times, depending on the initial inoculum of the LAB. These CFCS and BS obtained from BK13 and BK57 strains dramatically inhibited the growth, adhesive ability, and enzymatic activity of H. pylori. Meanwhile, the anti-cancer effect of the lactic acid from L. acidophilus BK13 and L. paracasei BK57 strains on AGS cells had significant differences with the control group. Therefore, these antagonistic substancesproducing strains are potentially useful as new potential antimicrobial agents for the management and prevention of H. pylori infections.

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“…Este resultado no está de acuerdo con los exhibidos en trabajos previos que muestran sólo una disminución marcada del nivel de actividad a la temperatura citada. (Zendo et al, 2005;Settanni et al, 2008;Kanmani et al, 2011) Se realizaron, en forma adicional, ensayos a más bajas temperaturas y se detectó tanto crecimiento como actividad hasta 8 °C (datos no mostrados).…”

Section: Resultados Y Discusiónunclassified

“…La utilización de lactosa exhibió una alta población final pero con una marcada disminución de la actividad, mientras que la inclusión de sacarosa en el medio de cultivo mostró, no sólo una baja producción de bacteriocinas sino también un bajo nivel poblacional final, fenóme-no que indicaría alguna dificultad en el transporte o en el metabolismo de este disacárido (tabla 2). Estos resultados coinciden con los exhibidos en trabajos previos (Settanni et al, 2008;Todorov y Dicks, 2009). …”

Section: Resultados Y Discusiónunclassified

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Efecto de las condiciones de crecimiento y composición del medio de cultivo sobre la producción de bacteriocina de Enterococcus mundtii Tw56

Vallejo¹,

Ledesma²,

Anselmino³

et al. 2014

Rev. Colomb. Biotecnol.

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ResumenEnterococcus mundtii Tw56 es una cepa productora de bacteriocina que fue aislada del contenido intestinal de pejerrey (Odontesthes sp.). El objetivo del presente trabajo fue determinar los factores fisicoquímicos y la composición del medio de cultivo para lograr un mayor rendimiento de células viables y producción de bacteriocina. No se observaron cambios en la producción del antimicrobiano cuando la glucosa fue sustituida por fructosa o maltosa en la formulación del medio MRS. Por el contrario, la mayor actividad de las bacteriocinas se obtuvo cuando se utilizó el extracto de carne como fuente única de nitrógeno. Mientras que la máxima biomasa se alcanzó a 35 °C, las temperaturas óptimas para la producción de bacteriocina se observaron a 25 y 30 °C. El pH inicial óptimo para el crecimiento celular y bioactividad fue 6,5, ambos parámetros disminuyeron cuando la experiencia comenzó a pH 6,0 o 5,5. La formación de biomasa y la producción de bacteriocina disminuyeron en presencia de cloruro de sodio. La cepa comenzó a producir bacteriocina en la fase exponencial tardía. La actividad aumentó en función de la masa celular y alcanzó el máximo al final de la fase exponencial (12 h). Una disminución de la actividad antimicrobiana se observó en la fase estacionaria (16 h), posiblemente debido a la degradación por enzimas proteolíticas. Palabras clave:Enterococcus mundtii Tw56, bacteriocina, factores fisicoquímicos, medio de cultivo. AbstractEnterococcus mundtii Tw56 is a bacteriocin-producing strain that was isolated from intestinal content of silverside (Odontesthes sp.). The aim of the present work was to determine physicochemical factors and culture medium composition for higher yield of viable cells and bacteriocin production. No changes were observed in the antimicrobial production when glucose was replaced by fructose or maltose in the MRS medium formulation. On the other hand, highest bacteriocin activity was obtained when meat extract was used as a sole nitrogen source. While the maximun biomass was achieved at 35 ºC, the optimal temperatures for bacteriocin production were observed at 25 and 30 ºC. The optimal initial pH for cell growth and bioactivity was 6.5, both parameters dropped when the experience started at pH 6.0 or 5.5. Biomass formation and bacteriocin production decreased in the presence of sodium chloride. The strain started producing the bacteriocin at the late exponential phase. The activity increased as a function of the cell mass and reached the maximun at the end of exponential phase (12 h). A decrease of antimicrobial activity was observed in the stationary phase (16 h), possibly due to degradation by proteolitic enzimes.

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The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains

Cited by 28 publications

References 53 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

Evaluation of the anti-Helicobacter pylori and cytotoxic properties of the antimicrobial substances from Lactobacillus acidophilus BK13 and Lactobacillus paracasei BK57

Efecto de las condiciones de crecimiento y composición del medio de cultivo sobre la producción de bacteriocina de Enterococcus mundtii Tw56

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