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PubMed1998

Rice hull ash and silicic acid as adsorbents for concentration of bacteriocins

A model procedure has been developed for the rapid extraction of five bacteriocins (nisin, pediocin RS2, leucocin BC2, lactocin GI3, and enterocin CS1) from concentrated freeze-dried crude culture supernatants by adsorption onto acid or alkaline rice hull ash (RHA) or silicic acid (SA). Bacteriocins were adsorbed onto RHA or SA by a pH-dependent method and desorbed by decreasing the pH to 2.5 or 3.0 and heating at 90 degreesC for 5 min. The maximum adsorption and optimal pH range for different bacteriocins were as follows: nisin, 97% at pH 7.0; lactocin GI3, 94% at pH 6.0; pediocin RS2, 97% at pH 8.0 to 9.0; leucocin BC2, 88% at pH 9.0; and enterocin CS1, 94% at pH 5.0. The desorption level of lactocin GI3 or enterocin CS1 from the surfaces of both RHA and SA was 94%, while the desorption level of pediocin RS2 and leucocin BC2 was 50% or less. Nisin was desorbed readily from SA (91%) but not from RHA (50% or less). The adsorption of bacteriocins onto RHA and SA increased with the increasing concentration of bacteriocins. Analysis of the desorbed bacteriocins after dialysis and sodium dodecyl sulfate-16% polyacrylamide gel electrophoresis showed a single band that gave a single inhibition zone when overlaid with Lactobacillus plantarum for detection of lactocin GI3, enterocin CS1, and nisin. RHA appears useful for extraction, concentration, and partial purification of the five bacteriocins.

Journal Article↗
PubMed1997

Cloning and genetic and sequence analyses of the bacteriocin 21 determinant encoded on the Enterococcus faecalis pheromone-responsive conjugative plasmid pPD1.

The pheromone-responsive conjugative plasmid pPD1 (59 kb) of Enterococcus faecalis encodes the bacteriocin 21 (bac21) determinant. Cloning, transposon insertion mutagenesis and sequence analysis of the bac21 determinant showed that an 8.5-kb fragment lying between kb 27.1 and 35.6 of the pPD1 map is required for complete expression of the bacteriocin. The 8.5-kb fragment contained nine open reading frames (ORFs), bacA to bac1, which were oriented in the same (upstream-to-downstream) direction. Transposon insertions into the bacA to bacE ORFs, which are located in the proximal half of bac21, resulted in defective bacteriocin expression. Insertions into the bacF to bac1 ORFs, which are located in the distal half of bac21, resulted in reduced bacteriocin expression. Deletion mutant analysis of the cloned 8.5-kb fragment revealed that the deletion of segments between kb 31.6 and 35.6 of the pPD1 map, which contained the distal region of the determinant encoding bacF to bac1, resulted in reduced bacteriocin expression. The smallest fragment (4.5 kb) retaining some degree of bacteriocin expression contained the bacA to bacE sequences located in the proximal half of the determinant. The cloned fragment encoding the 4.5-kb proximal region and a Tn916 insertion mutant into pPD1 bacB trans-complemented intracellularly to give complete expression of the bacteriocin. bacA encoded a 105-residue sequence with a molecular mass of 11.1 kDa. The deduced BacA protein showed 100% homology to the broad-spectrum antibiotic peptide AS-48, which is encoded on the E. faecalis conjugative plasmid pMB2 (58 kb). bacH encoded a 195-residue sequence with a molecular mass of 21.9 kDa. The deduced amino acid sequence showed significant homology to the C-terminal region of HlyB (31.1% identical residues), a protein located in the Escherichia coli alpha-hemolysin operon that is a representative bacterial ATP-binding cassette export protein.

Amino Acid Sequence↗
PubMed2006

Characterization of bacteriocins from two Lactococcus lactis subsp. lactis isolates.

In this study, bacteriocins from two Lactococcus lactis subsp. lactis isolates from raw milk samples in Turkey designated OC1 and OC2, respectively, were characterized and identified. The activity spectra of the bacteriocins were determined by using different indicator bacteria including Listeria, Bacillus and Staphylococcus spp. Bacteriocins were tested for their sensitivity to different enzymes, heat treatments and pH values. Loss of bacteriocin activities after alpha-amylase treatment suggested that they form aggregates with carbohydrates. Molecular masses of the purified bacteriocins were determined by SDS-PAGE. PCR amplification was carried out with specific primers for the detection of their structural genes. As a result of these studies, the two bacteriocins were characterized as nisin and lacticin 481, respectively. Examination of plasmid contents of the isolates and the results of plasmid curing and conjugation experiments showed that in L. lactis subsp. lactis OC1 strain the 39.7-kb plasmid is responsible for nisin production, lactose fermentation and proteolytic activity, whereas the 16.0-kb plasmid is responsible for lacticin 481 production and lactose fermentation in L. lactis subsp. lactis OC2 strain.

Animals↗
PubMed2005

Design, NMR characterization and activity of a 21-residue peptide fragment of bacteriocin AS-48 containing its putative membrane interacting region.

Bacteriocin AS-48 is a 70-residue cyclic polypeptide from Enterococcus faecalis that shows a broad antimicrobial spectrum against both Gram-positive and Gram-negative bacteria. The structure of bacteriocin AS-48 consists of a globular arrangement of five helices with a high positive electrostatic potential in the region comprising helix 4, the turn linking helix 4 and 5, and the N-terminus of helix 5. This region has been considered to participate in its biological activity and in particular in membrane permeation. To understand the mechanism of the antibacterial activity of AS-48 and to discriminate the several mechanisms proposed, a simplified bacteriocin was designed consisting of 21 residues and containing the high positively charged region. A disulfide bridge was introduced at an appropriate position to stabilize the peptide and to conserve the helix-turn-helix arrangement in the parent molecule. According to (1)H and (13)C NMR data, the designed simplified bacteriocin fragment adopts a significant population of a native-like helical hairpin conformation in aqueous solution, which is further stabilized in 30% TFE. The designed peptide does not show any antibacterial activity, though it is shown to compete with the intact native bacteriocin AS-48. These results suggest that the mechanism of membrane disruption by bacteriocin is not as simple as being driven by a deposition of positively charged molecules on the plane of the bacterial membrane. Some other regions of the protein must be present such as, for instance, hydrophobic regions so as to enhance the accumulation of the peptide and favour membrane permeation.

Bacteriocins↗
PubMed1976

[Intracellular organisation of bacteriophage tail-like bacteriocins of group A in Serratia marcescens (author's transl)].

The biosynthesis of a phage tail-like Bacteriocin by cells of the group A-bacteriocinogenic (bA+) Serratia marcescens strain no. 16 after induction with mitomycin C (MC) was examined electron-microscopically. This bacteriocin (total length 117 nm) consists of a hollow core and a contractile sheath. At 60 min following induction, rod-like bacteriocin-particles were identifiable in ultrathin sections. The particles were found to comprise three morphologically different forms of aggregation: 1. hexagonal inclusions, 2. contiguous, band-like particles, and 3. staples of superimposed layers of bacteriocin particles. At 120 min after induction bA+ cells revealed maximally 450 bacteriocin particles. Similarly, the phage tail particles could be demonstrated with the "in situ lysis technique" at 60 min following induction. Occasionally, phage heads were demonstrable, but in no instance were complete phage particles discenible. Dividing cells of the bA+ strain of S. marcescens maintained their rod-form following induction with MC until intracellular phage tail bacteriocin particles were seen. However, at 120 min after induction, the swollen, sphaeroplast-like cells lysed, an event that could be correlated with fine structural alterations of the cell wall.

Bacteriocins↗
PubMed1990

Characterization of leukocyte chemotactic activity of bacteriocin from Streptococcus mutans Rm-10.

Bacteriocins have several biological activities in addition to their antibacterial effect. We investigated the chemotactic properties and mode of action of purified streptococcal bacteriocin. Bacteriocin purified from a culture supernatant of Streptococcus mutans (S. mutans) Rm-10 induced chemotaxis of human polymorphonuclear leukocytes and monocytes. Following purification, leukocyte migration appeared in one bacteriocin fraction, and this migration was dependent on the concentration gradient in dilution ranges from 1/960 to 1/15. Chemotactic activity of the bacteriocin was heat labile and trypsin sensitive. Moreover, preincubation of bacteriocin with varying dilutions of its antiserum prepared in rabbits resulted in a significant loss of the chemotactic activity.

Bacteriocins↗
PubMed1997

Assessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented food.

As a part of a program to develop starter cultures aiding in the spoilage control and sanitation of African fermented foods, a cereal-based food ('ogi' and its solid form 'agidi' or 'eko') was prepared using a bacteriocin-producing Lactobacillus strain as the starter culture. The survival of an enterotoxigenic Escherichia coli strain was investigated in the naturally fermented food and in food fermented with the starter bacteriocin-producing Lactobacillus strain. An inhibition of E. coli was observed within 2 h of incubation in 'ogi' fermented with the bacteriocin producing strain. After 6 h, the viable count of E. coli in locally fermented 'ogi' was log 6.41 (2.54 X 10(6) CFU/mL), whereas in 'ogi' fermented with the bacteriocin producer it was reduced to log 1.70 (0.5 x 10(2) CFU/mL). Comparison of the shelf life of 'agidi' prepared from the naturally fermented food with that bacteriocin-producing starter culture showed that the latter had a better shelf life (kept for 11 d before spoilage occurred as compared with 7 d for the natural one). The results are discussed in terms of the potential of bacteriocin-producing cultures in the control and retardation of spoilage and food-forne infections in some African fermented foods.

Africa↗
PubMed2004

Influence of media and temperature on bacteriocin production by Bacillus cereus 8A during batch cultivation.

Cerein 8A is a bacteriocin produced by the soil bacterium Bacillus cereus 8A, isolated from native woodlands of Brazil. The influence of temperature and media on the growth of B. cereus 8A and the production of this bacteriocin was studied during batch cultivation. Maximum activity was detected by cultivation in brain/heart infusion broth, reaching 3200 activity units ml(-1). Bacteriocin was also produced in peptone, MRS, Mueller-Hinton and nutrient broth, while no activity was observed during cultivation in thioglycollate or tryptic soy broth. Temperature had a strong influence on bacteriocin production, which was higher at 30 degrees C than at 25 degrees C. An important decrease in bacteriocin activity was observed at 37 degrees C. The relationship between growth and specific production rates, as a function of the temperature, showed different kinetics of production and there were several peaks in the specific production rates during growth. Bacteriocin was produced at the stationary phase, indicating it is synthesized as a secondary metabolite.

Bacillus cereus↗
PubMed1999

Production, recovery and purification of bacteriocins from lactic acid bacteria.

Bacteriocins produced by lactic acid bacteria are a heterogeneous group of peptide inhibitors which include lantibiotics (class I, e.g. nisin), small heat-stable peptides (class II, e.g. pediocin AcH/PA1) and large heat-labile proteins (class III, e.g. helveticin J). Many bacteriocins belonging to the first two groups can be successfully used to inhibit undesirable microorganisms in foods, but only nisin is produced industrially and is licensed for use as a food preservative in a partially purified form. This review focuses on the production and purification of class I and class II bacteriocins from lactic acid bacteria. Bacteriocin production is growth associated but the yield of bacteriocin per unit biomass is affected by several factors, including the producing strain, media (carbohydrate and nitrogen sources, cations, etc.) and fermentation conditions (pH, temperature, agitation, aeration and dilution rate in continuous fermentations). Continuous fermentation processes with cell recycle or immobilized cells can result in a dramatic improvement in productivity over batch fermentations. Several simple recovery processes, based on adsorbing bacteriocin on resins or silica compounds, have been developed and can be used to build integrated production processes.

Adsorption↗
PubMed1999

Characterization of the mesB gene and expression of bacteriocins by Leuconostoc mesenteroides Y105.

Leuconostoc mesenteroides Y105, previously described for production of mesentericin Y105, an anti-Listeria bacteriocin, was shown to secrete a second bacteriocin. The latter was purified, and its molecular mass of 3446 Da, obtained by mass spectrometric analysis, indicates that this bacteriocin should be identical to mesenterocin 52B [Revol-Junelles et al., Lett Appl Microbiol 23:120, 1996]. This second bacteriocin produced by L. mesenteroides Y105 was named mesentericin B105. Its structural gene, mesB, was then localized by a reverse genetic approach, cloned, and sequenced. MesB was found on the pHY30 plasmid, next to mesY gene clusters. Curing experiments led to isolation of two L. mesenteroides Y105 derivatives, named L. mesenteroides Y29 and Y30. The latter had lost pHY30 plasmid, encoding bacteriocin determinants, therefore explaining its phenotype (MesY-, MesB-). On the contrary, Y29 derivative still harbors the pHY30 but did not produce any bacteriocin. Thus, its phenotype could likely result from a point mutation within a gene, probably encoding a protein involved in production of both mesentericin Y105 and mesentericin B105.

Amino Acid Sequence↗
PubMed2006

Characterization of a new bacteriocin produced from a novel isolated strain of Bacillus lentus NG121.

The new bacteriocin is produced from Bacillus lentus NG121 isolated from Khameera - a traditional fermented food from Himachal Pradesh, India which has been reported for the first time in the literature to produce bacteriocin and exhibited very high activity units of 20 x 10(5) AU (Arbitrary Units)/ml. This bacteriocin was partially purified and was further characterized to assess its preservation characteristics. It showed strong antimicrobial activity against the most challenging and serious test indicators like Listeria monocytogens and Staphylococcus aureus. There was a drastic decrease up to 70% in viable cells of the indicators within the first 10 h of adding partially purified bacteriocin thus proving its bactericidal action. It could withstand the high heat of 100 degrees C for 10 min of heating time without losing any activity. A wide range of pH tolerance i.e. from 5.0-10.0 was expressed by this bacteriocin. It was found completely sensitive to proteolytic enzyme trypsin. The unique combination of all the above mentioned characteristics makes the bacteriocin of newly isolated Bacillus lentus NG121, a food grade bacteria, highly desirable for preservation of different food items in the food industry.

Anti-Bacterial Agents↗
PubMed2007

Bacteriocin activity of enterococci from rabbits.

The antimicrobial spectrum of bacteriocin-producing enterococcal isolates from rabbits faeces, the biochemical characterization of bacteriocins, and their molecular mass and the presence of structural genes for bacteriocin production were investigated. Among enterococci selected from rabbit faeces, six strains of Enterococcus faecium (EF2019, EF1819, EF2119, EF1839, EF529, EF24/10) showed inhibitory activity against the indicators E. avium EA5, Listeria innocua LMG13568 and Listeria monocytogenes CCM4699 and against other enterococci and staphylococci tested. The molecular mass of bacteriocin-like substances ranged from 3 to 10 kDa. The presence of the structural genes for enterocins (ent) A, P and L50B was detected in all enterococci tested. However, no strain possessed the gene for ent B. E. faecium EF2019 showed the broadest inhibitory activity. A proteinaceous substance produced by the EF2019 strain was partially purified. This is a thermostable substance that is stable at pH 4.0, 7.0 and 9.0. Its production starts in the early logarithmic growth phase and culminates in the late logarithmic growth phase of the EF2019 strain. Partially purified bacteriocin (PPB) EF2019 added to the growing strain L. innocua LMG13568 (after 4 h) inhibited its growth as early as 1 h after addition with a decrease of 1.5 log cycles (5 h of cultivation). This effect was extended up to 24 h. The bacteriocinogenic E. faecium EF2019 strain and/or bacteriocin EF2019 could be utilized against contaminant bacteria, e.g. in rabbitries. More detailed studies under in vitro and in vivo conditions are in progress.

Animals↗
PubMed1985

Anti-dental caries effect in rats and man of a bacteriocin purified from the oral bacterium Streptococcus mutans C3603.

Specific pathogen-free rats infected with Streptococcus mutans PS-14 (serotype c) and fed a cariogenic diet containing 380 parts/10(6) of bacteriocin, purified from Strep. mutans C3603, developed significantly fewer carious lesions than controls infected with Strep. mutans and fed the same diet without bacteriocin. The caries-inhibitory effect was 58.7 per cent. Oral appliances fixed with bovine enamel slabs were worn by volunteers to test bacteriocin C3603. The enamel slabs were treated with 500 parts/10(6) bacteriocin in 3 per cent sucrose solution for 10 min, 4 times daily, or with 3 per cent sucrose solution, 3 times daily, for 10 min and just before bedtime with 500 parts/10(6) bacteriocin once for 1 min. The bacteriocin exerted a strong inhibition of cariogenicity of sucrose.

Animals↗
PubMed1996

Production and characterization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 from black olives.

Enterococcus faecium BFE 900 isolated from black olives produced a bacteriocin termed enterocin 900, which was antagonistic towards Lactobacillus sake, Clostridium butyricum, enterococci as well as Listeria spp. including Listeria monocytogenes. Enterocin 900 was inactivated by pepsin, alpha-chymotrypsin, proteinase K and trypsin but not by catalase, alpha-amylase, or other non-proteolytic enzymes tested. The bacteriocin was heat stable, retaining activity after heating at 121 degrees C for 15 min. Enterocin 900 was active at pH values ranging from 2.0-10.0, with highest activity at pH 6.0. Bacteriocin production occurred in the late logarithmic growth phase when culture density was ca. log 8.0 CFU ml-1. Enterocin 900 was produced in media with initial pH ranging from 6.0-10.0, but not in media with a pH lower than 6.0. Medium composition, especially the concentrations of peptone and yeast extract influenced bacteriocin production, with no bacteriocin being produced in the absence of either of these compounds. No plasmids could be isolated from Enterococcus faecium BFE 900, indicating that the gene for bacteriocin activity is located on the chromosome.

Bacteriocins↗
PubMed1996

Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products.

Lactic acid bacteria isolated from a range of foods sold in ready-to-eat form were screened for bacteriocin production. Twenty-two bacteriocin-producing cultures were isolated from 14 of the 41 foods sampled. Bacteriocin-producing isolates from meat, fish and dairy products were Lactobacillus and Leuconostoc species typically found associated with these products. Most of these isolates gave only a narrow inhibitory spectrum although two showed activity against Listeria monocytogenes. Fruit and vegetable products gave a broader range of organisms but most of the bacteriocin-producing cultures were found to be strains of Lactococcus. Several lactococci produced a nisin-like activity, and showed a broad inhibitory spectrum against the indicator strains tested. The ease with which bacteriocin-producing strains could be isolated implies that they are already being safely consumed in food, and highlights the potential for using bacteriocin-producing cultures for biopreservation, especially in association with minimally processed products.

Bacteriocins↗
PubMed2005

Stress-related Pseudomonas genes involved in production of bacteriocin LlpA.

Pseudomonas sp. BW11M1 produces a novel type of bacteriocin that inhibits the growth of Pseudomonas putida GR12-2R3 and some phytopathogenic fluorescent Pseudomonas. A collection of mutants was screened for altered bacteriocin production phenotypes. Strongly reduced bacteriocin production was found to be caused by inactivation of the recA gene or the spoT gene. Conversely, in a recJ mutant, the bacteriocin was constitutively overproduced. The same phenotype was observed for a mutant hit in a gene of unknown function. The predicted gene product belongs to a distinct subgroup of prokaryotic helicase-like proteins within the SWI/SNF family of regulatory proteins. One mutant that also exhibited a bacteriocin overproducer phenotype was deficient in the production of the peptidoglycan-associated lipoprotein OprL. This study shows that various environmental stress response pathways are involved in controlling expression of the Pseudomonas sp. BW11M1 bacteriocin.

Bacterial Outer Membrane Proteins↗
PubMed2004

Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain.

Bacteriocin-producing lactic acid bacteria may be applied as novel functional starter cultures for sausage fermentation. In this way, safer and more standardised end products may be obtained. However, it is not clear how such strains behave under sausage fermentation conditions. In this study, the combined effects of typical sausage ingredients and process technology on the functionality of Lactobacillus sakei CTC 494 were simulated by a modelling approach. Under simulated sausage fermentation conditions, the strain was able to produce a considerable amount of bacteriocin. Model simulations indicate that sausage fermentation conditions of temperature and pH favour bacteriocin production, whereas salting and curing with sodium nitrite decrease growth and bacteriocin production. Sodium nitrite inhibits cell growth under its undissociated nitrous acid form, and its inhibitory effect seems to parallel lactic acid production. Whereas oxygen and magnesium levels did not influence bacterial functionality, manganese limitations severely decreased cell growth. Moreover, the presence of large amounts of fat, which is typical for a sausage environment, leads to an apparent bacteriocin inactivation, probably due to adsorption of the bacteriocin molecules from the water phase to the fat particles.

Adsorption↗
PubMed2001

A comparative study on the use of flow cytometry and colony forming units for assessment of the antibacterial effect of bacteriocins.

Flow cytometry was investigated as a rapid method to determine the antibacterial effect of the bacteriocins nisin, pediocin PA-1, and sakacin A on the indicator organisms Lactobacillus reuteri DSM 12246, Lactobacillus sakei NCFB 2714 and Lactobacillus sakei DSM 20017, respectively. Fluorescence intensities of the cells were measured by flow cytometry upon exposure to bacteriocins after staining with carboxyfluorescein diacetate (cFDA) and were compared to the number of colony forming units (CFU). The fluorescence index (FI) of the bacterial populations decreased when exposed to the bacteriocins. For the different bacteriocins the pattern of decreases in FI and colony forming units differed at equal bacteriostatic concentrations. FI was the most sensitive measure of bacteriocin activity, i.e. the decrease in FI was observed at lower bacteriocin concentrations than decrease in CFU. It was demonstrated that the decrease in FI was caused by rapid leakage of carboxyfluorescein from cells exposed to pediocin. Cells showing severe leakage after pediocin treatment could be detected as CFU when transferred to a rich medium. Such a repair was less pronounced for cells exposed to sakacin and very limited for cells exposed to nisin. The influence of temperature and NaCl in combination with pediocin on FI and CFU of Lactobacillus sakei NCFB 2714 was examined at conditions relevant to foods. At all temperatures (5, 10, 20 and 37 degrees C) and NaCl concentrations (0, 2 and 4% w/v) investigated the flow cytometric measurements were significantly more sensitive compared to CFU. Both methods showed that the inhibitory effect of pediocin increased with increasing temperatures and decreased with increasing NaCl concentrations.

Bacteriocins↗