Bacteriocins lactic acid bacteria production

De Vuyst L and Leroy F. 2007. Bacteriocins from lactic acid bacteria production, purification, and food applications. J Mol Microbiol Biotechnol 13 194-199. 

Properly made cheese is quite a hostile environment for bacteria due to a low pH, moderate-to-high salt in the moisture phase, anaerobic conditions (except at the surface), lack of a fermentable carbohydrate and the production of bacteriocins by the starter. Consequently, cheese is a very selective environment and its internal non-starter microflora is dominated by lactic acid bacteria, especially mesophilic lactobacilli, and perhaps some Micrococcus and Pediococcus. 

Navarro, L., Zarazaga, M., Saenz, 1., Ruiz-Larrea, R, Torres, C. (2000). Bacteriocin production by lactic acid bacteria isolated from Rioja red wines. J. Appl. Microbiol, 88, 41-51. 

Stiles, M.E. and Hastings, J.W. 1991. Bacteriocin production by lactic acid bacteria Potential for use in meat preservation. Trends Food Sci. Technol. 2, 247-251. 

Yang, R. and Ray, B. 1994. Factors influencing productions of bacteriocins by lactic acid bacteria. Food Microbiol 11, 281-291. 

Allende, A., Martinez, B., Selma, V., Gil, M.I., Suarez, J.E., and Rodriguez, A. 2007. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiology 24 759-766. 

Aslim, B., Yuksekdag, Z.N., Sarikaya, E., and Beyatli, Y. 2005. Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from Turkish dairy products. Swiss Society of Food Science and Technology 38 691-694. 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

Silva, J., Carvalho, A.S., Teixeira, R, and Gibbs, P.A. Bacteriocin production by spray-dried lactic acid bacteria, Lett. Appl. Microbiol, 34, 77, 2002. 

The first report of the production of a bacteriocin produced by lactic acid bacteria was made in 1928 [24]. The substance was determined as a polypeptide [25] and subsequently named nisin [26,27]. Since that time the bacteriocin field has expanded exponentially, and now bacteriocins produced by all genera of the lactic acid bacteria have been reported [1,21]. 

In the future, lactic acid bacteria may play a more prominent role as protective organisms in non-fermented meat products. The mode of action probably comprises several activities among which the production of acids and bacteriocins are the most important. 

Bacteriocins are defined as proteinaceous substances having an antimicrobial effect against closely related species. Strains among Lactobacillus and Pediococcus spp. form bacteriocins that are effective against Staphylococcus aureus and Listeria monocytogenes. Both are regarded as potential health risks in meat products. A recent review article by Stiles and Hastings (1991) covers the subject on the potential use of lactic acid bacteria in meat preservation. 

Numerous bacteriocins are produced by lactic acid bacteria (Klaenhammer, 1988), but only a few bacteriocins have been found in propionibacteria (Lyon and Glatz, 1991, 1993 Giinstead and Barefoot, 1992). Recently, 14 dairy propionibacteria were screened for catalase-insentitive, protease-sensitive inhibition of Gram-positive and Gramnegative bacteria (Ratnam et al., 1998). Bacteriocin production was identified in 57% of these cultures. 

Garver, K. I., Muriana, R M. (1993). Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products. International Journal of Food Microbiology, 19, 241-258. 

Guerra, N. R, Rua, M. L., Pastrana, L. (2001). Nutritional factors affecting the production of two bacteriocins from lactic acid bacteria on whey. International Journal of Food Microbiology, 70(3), 267-281. 

Many species of lactic acid bacteria are known to produce antibacterial proteinaceous substances called bacteriocins (De Vuyst and Vandamme, 1994 Jack et al., 1994 Nes et al., 1996), and a number of researchers have reported the production of bacteriocins by bacterial species present in wine. As examples, Navarro et al. (2000) isolated nine strains of L. plan-tarum from Rioja red wine that showed antibacterial activity. In addition, Yurdugul and Bozoglu (2002) identified an isolate of Leuconostoc mesenteroi-des subsp. cremoris from wine that produced a bacteriocin-like inhibitory substance. Furthermore, Strasser de Saad and Manca de Nadra (1993) isolated two strains of P. pentosaceus that produced an inhibitory substance against strains of Lactobacillus, Oenococcus, and Pediococcus. 

Sezer, G., Giiven, A. (2009). Investigation of bacteriocin production capability of lactic acid bacteria isolated from foods. Lafkas Univ Vet Fak Derg, 15,45-50. 

---