Lactobacilli bacteriocin production

Mofrtveldt Cl, Nes IF (1990 Plasmid-associated bacteriocin production by a Lactobacillus sake stisin.] Gen Microbiol 136 1601-1607... 

Diep DB, Hivarstein LS, Nes IF (1996) Characterization of the locus responsible for the bacteriocin production in Lactobacillus plantarum CU. J Bacteriol 178 4472 - 4483 Leer RL,van derVossen JMBM,van GiezenM,van Noort JM, Pouwels PH (1995) Genetic analysis of acidocin B, a novel bacteriocin produced by lactobacillus acidophilus. Microbiology 141 1629-1635... 

Allison GE, Ahn C, Stiles ME, Klaenhammer TR (1995a) Utilization of the leucocin A export system in Leuconostoc gelidum for production of a Lactobacillus bacteriocin. FEMS Microbiol 131 87-93... 

Leal-Sanchez, M. V., Jimenez-Diaz, R., Maldonado-Barragan, A., Garrido-Femandez, A., Ruiz-Barba, J. L. (2002). Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCOIO. Applied and Environmental Microbiology, 68, 4465-1471. 

Leroy, R, De Vuyst, L. (1999). The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter for fermented sausage. Applied and Environmental Microbiology, 65, 5350-5356. 

Corr SC, li Y, Riedel CU, O Toole PW, Hill C, Gahan CGM. Bacteriocin production as a mechanism for the antiinfective activity of Lactobacillus salivarius UCC118. Proc Natl Acad Sci USA. 2007 104 7617-7621. 

LAB also interact among themselves. Some Pediococcus and Lactobacillus strains were shown to be inhibitors of other lactobacilli and more often of Leuc. mesenteroides and O. oeni also Lact. plantarum seems to be capable of inhibiting O. oeni. Bacteriocin production as well as the presence of sequences of the bacteriocin pin locus were established in inhibitory strains (Navarro et al. 2000 Knoll et al. 2008). In contrast, mutualism was demonstrated between a strain of Pediococcus pentosaceus and one of O. oeni. The high proteolytic activity of the O. oeni released essential amino acids for the P. pentosaceus strain (Fernandez and de Nadra 2006). All these phenomena are very complex involving a huge variety of strains that represent each of the species simultaneously present in the wine. 

The existence of specific binding sites for RR was also experimentally demonstrated in sakacin P production in Lactobacillus sake LTH673 that involves at least four regulated operons. The promoters controlling bacteriocin operons were shown to be strictly regulated, and their activity increased more than 1000-fold upon activation by a PP. 

In 1996, Eijsink etal.140 found that a certain level of inoculum size (more than 0.05% (v/v) of final volume) was necessary for the production of bacteriocin in a liquid culture of Lactobacillus sake LTH673, which is a producer of sakacin P. When the conditioned medium was added to the culture medium to reach a final... 

A number of researchers have reported the production of bacteriocins by LAB species present in wine. For example, Navarro et al (2000) isolated nine strains of L. plantarum from Rioja red wine that showed antibacterial activity, whereas Yurdugul and Bozoglu (2002) identified an isolate of Leuconostoc mesenteroides subspecies cremoris from wine that produced a bacteriocin-like inhibitory substance. Furthermore, Strasser de Saad and Manca de Nadra (1993) isolated two strains of P. pentasaceus that produced an inhibitory substance against strains of Lactobacillus, Oenococcus, and Pediococcus. The proteinaceous nature and narrow spectrum of activity of the inhibitory substance indicated that it was a bacteriocin. 

Upreti GC, Hinsdill RD (1975a) Isolation and characterization of a bacteriocin from a homofermentative Lactobacillus. Antimicrob Agents Chemother 7 139-145 Lewus CB, Sun S, Montville TJ (1992) Production of an amylase-sensitive bacteriocin by an atypical Leuconostoc paramesenteroides strain. Appl Environ Microbiol 58 143-149... 

Axelsson L, Hoick A (1995) The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706. J Bacteriol 177 2125-2137... 

The use of probiotic LAB, especially Lactobacillus and Bifidobacterium spp., as starter cultures, alone or in combination with traditional starter cultures in various fermentation processes, has been explored for different fermentation food products. Formulated fermented probiotic food may present consumers with a healthy dietary component at a considerabley low cost (Goldin, 1998). Furthermore, it was reported that LAB may contribute to microbiological safety and/or provide one or more technological, nutritional and organoleptic advantages to a fermented product, through production of ethanol, acetic acid, aroma compounds, exopolysaccharides, bacteriocins and several enzymes (Leroy De Vuyst, 2004). 

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. 

Callewaert, R., Holo, H., Devreese, B., et al. (1999) Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step method. Microbiology 145, 2559-2568. 

Flynn, S., van Sinderen, D., Thornton, G.M., et al. (2002). Characterization of the genetic locus responsible for the production of ABP-118, a no vel bacteriocin produced by the probiotic bacterium Lactobacillus salivarius subsp. sali-varius UCC118. Microbiology 148, 973-984. 

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