| Autor: |
Dortu C; Walloon Centre for Industrial Biology, Agricultural University of Gembloux, Passage des déportés 2, 5030, Gembloux, Belgium. dortu.c@fsagx.ac.be., Fickers P; Centre for Protein Engineering, University of Liège, Institute of Chemistry B6a, Liege, Belgium., Franz CM; Max Rubner-Institute, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany., Ndagano D; Walloon Centre for Industrial Biology, University of Liege, Sart-Tilman B40, 4000, Liege, Belgium., Huch M; Max Rubner-Institute, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany., Holzapfel WH; Max Rubner-Institute, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany., Joris B; Centre for Protein Engineering, University of Liège, Institute of Chemistry B6a, Liege, Belgium., Thonart P; Walloon Centre for Industrial Biology, Agricultural University of Gembloux, Passage des déportés 2, 5030, Gembloux, Belgium.; Walloon Centre for Industrial Biology, University of Liege, Sart-Tilman B40, 4000, Liege, Belgium. |
| Abstrakt: |
Amongst 101 lactic acid bacteria isolated from meat and fish samples, strain CWBI-B1365, identified as Lactobacillus sakei, was found to produce the subclass IIa bacteriocin sakacin G. Partial sequencing of the gene involved in the biosynthetic pathways revealed an unusual gene organisation in that the accessory gene associated with bacteriocin transport did not occur immediately downstream of the gene encoding an ABC transporter, but upstream of the putative immunity gene and encoded on the opposite DNA strand. Sakacin G production was strongly regulated by pH, temperature and the carbon sources used in the growth medium, as well as the concentration of carbon and nitrogen sources. The condition of pH 5.5 and the temperature of 25°C appeared to be optimal for bacteriocin production. The use of sucrose during culturing and the fed batch addition of sucrose and meat extract greatly enhanced bacteriocin production. |
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