Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon

Autor: Carol A. van Reenen, Xavier Dousset, Svetoslav Dimitrov Todorov, Cinta Rachman, Angélique Fourrier, Leon M. T. Dicks, Hervé Prévost
Přispěvatelé: École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), Dept Microbiol, University of Chicago, UMR 1014 SECurité des ALIments et Microbiologie, Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Claude Leon Foundation, Cape Town, South Africa
Rok vydání: 2011
Předmět:
[SDV]Life Sciences [q-bio]
Lactococcus
Chemical Fractionation
medicine.disease_cause
Mass Spectrometry
Bacteriocins
Salmon
RNA
Ribosomal
16S
LACTIC-ACBACTERIA
ANTILISTERIAL ACTIVITY
Food science
DRY FERMENTED SAUSAGES
LISTERIA-MONOCYTOGENES
Chromatography
High Pressure Liquid
SAKACIN-P
0303 health sciences
biology
Lactobacillus sakei
food and beverages
Anti-Bacterial Agents
Bacterial Typing Techniques
3. Good health
Smoked salmon
Infectious Diseases
Listeria ivanovii
PLANTARUM ST31
DNA
Bacterial
STRAIN
Listeria
GROWTH-MEDIUM
ENTEROCOCCUS-FAECALIS
DNA
Ribosomal
Microbiology
03 medical and health sciences
food
Listeria monocytogenes
Bacteriocin
medicine
Animals
Sakacin G
AMYLASE-SENSITIVE BACTERIOCIN
030304 developmental biology
030306 microbiology
Lactococcus lactis
Streptococcus
Sequence Analysis
DNA
biology.organism_classification
food.food
Molecular Weight
Lactobacillus
Food Microbiology
Zdroj: Anaerobe
Anaerobe, Elsevier Masson, 2011, 17 (1), pp.23-31. ⟨10.1016/j.anaerobe.2010.01.004⟩
ISSN: 1075-9964
1095-8274
DOI: 10.1016/j.anaerobe.2010.01.004
Popis: International audience; Strain R1333, isolated from commercially available smoked salmon, was identified as Lactobacillus sakei based on biochemical tests, sugar fermentation reactions (API 50 CHL), PCR with species-specific primers and sequencing of the 16S rRNA gene. Strain R1333 produces a 3811 kDa class Ila bacteriocin, active against Streptococcus caprinus, Streptococcus macedonicus, Streptococcus spp., L sakei, Lactococcus lactis subsp. lactis. Listeria innocua, Listeria ivanovii subsp. ivanovii and Listeria monocytogenes. The mode of activity against L innocua 2030C and L ivanovii subsp. ivanovii ATCC 19119 was bactericidal, resulting in cell lysis and enzyme- and DNA-leakage. The highest level of activity (1600 AU/mL) was recorded when cells were grown at 30 degrees C in MRS broth (initial pH 6.5). Only 800 AU/mL was recorded when strain R1333 was grown in MRS without Tween 80. Lower levels of bacteriocin production were recorded when strain R1333 was grown in MRS at 20 degrees C. Peptide R1333 adsorbs at low levels (200 AU/mL) to producer cells. Purification of bacteriocin R1333 was performed by 60% ammonium sulfate precipitation, followed by separation on a SepPak C(18) column and reverse-phase HPLC on a Nucleosil C18 column with a linear gradient from 0.1% TFA to 90% acetonitryl. A molecular mass of 3811 kDa was determined by mass spectrometry. Based on mass spectrometry and sequencing of the PCR amplified fragment targeting the sakG gene, L sakei R1333 is a potential producer of sakacin G. This is the first report of the identification of sakacin G produced by L. sakei isolated from smoked salmon. (C) 2010 Elsevier Ltd. All rights reserved.
Databáze: OpenAIRE
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