Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria

Food Microbiology

Volumn 15, Issue 3, 1998, Pages 289-298

  Cintas, L M ^a   Casaus, P ^a   Fernandez M F ^a   Hernandez P E ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AMMONIUM SULFATE; ANTIMICROBIAL ACTIVITY; BACTERIOCIN; BACTERIUM; BACTERIUM ISOLATION; CATION EXCHANGE; ENTEROCIN L50; FERMENTATION; FOOD CONTROL; GEL FILTRATION; HYDROPHOBICITY; LACTIC ACID BACTERIUM; LACTOCIN S; MEAT; MINIMUM INHIBITORY CONCENTRATION; NISIN A; PEDIOCIN PA 1; PRECIPITATION; PURIFICATION; REVERSED PHASE LIQUID CHROMATOGRAPHY; SPOILAGE;

CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM PERFRINGENS; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS;

EID: 0032104340     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1997.0160     Document Type: Article

References (54)

1. Aymerich, T., Holo, H., Håvarstein, L. S., Hugas, M., Garriga, M. and Nes, I. F. (1996) Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin-family of bacteriocins. Appl. Environ. Microbiol. 62, 1676-1682.
2. Benkerroum, N. and Sandine, W. E. (1988) Inhibitory action of nisin against Listeria monocytogenes. J. Dairy Sci. 71, 3237-3245.
3. Casaus, M. P., Cintas, L. M., Suarez, A., Rodríguez, J. M., Holo, H., Hernández, P. E. and Nes, I. F. (1995). Enterococcus faecium T136: a two anti-Listeria active bacteriocins producer, isolated from Spanish dry fermented sausages, abstract p-156. In Abstracts of the 2nd Contractors Meeting of Participants in the EC Biotechnology Programme G-Project, Cork Ireland.
4. Casaus, M. P., Nilsen, T., Cintas, L. M., Nes, I. F., Hernández, P. E. and Holo, H. (1997) Enterocin B, a new bacteriocin from Enterococcus faecium T136 which can act synergistically with enterocin A. Microbiology 143, 2287-2294.
5. CDC, (1979) Staphylococcal food poisoning associated with Italian dry salami. Center for Disease Control Morbidity and Mortality 28, 179-180.
6. Chikindas, M. L., García-Garcerá, M. J., Driessen, A. J. M., Ledeboer, A. M., Nissen-Meyer, J., Nes, I. F., Abee, T., Konings, W. N. and Venema, G. (1993) Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PA1-0, forms hydrophilic pores in the cytoplasmic membrane of target cell. Appl. Environ. Microbiol. 59, 3577-3584.
7. Cintas, L. M. (1995). Caracterización bioquímicay genética parcial de la pediocina L50, una nueva bacteriocina producida por Pediococcus acidilactici L50 aislado de embutidos crudos curados. Ph. D. Thesis. Universidad Autónoma de Madrid, Madrid, Spain.
8. Cintas, L. M., Casaus, M. P., Håvarstein, L. S., Hernández, P. E. and Nes, I. F. (1997) Biochemical and genetic characterization of enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum. Appl. Environ. Microbiol. 63, 4321-4330.
9. Cintas, L. M., Rodríguez, J. M., Fernández, M. F., Sletten, K., Nes, I. F., Hernández, P. E. and Holo, H. (1995) Isolation and characterization of pediocin L50, a new bacteriocin from Pediococcus acidilactici with a broad inhibitory spectrum. Appl. Environ. Microbiol. 61, 2643-2648.
10. Daeschel, M. A. (1989) Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol. 43, 164-167.
11. Delves-Broughton, J. (1990) Nisin and its uses as a food preservative. Food Technol. 44, 100-112-117.
12. de Vos, W. M., Mulders J. W. M., Siezen, R. J., Hugenholtz J. and Kuipers O. P. (1993) Properties of nisin Z and distribution of its gene, nisZ, in Lactococcus lactis. Appl. Environ. Microbiol. 59, 213-218.
13. Devriese, L. A., Pot, B. and Collins, M. D. (1993) Phenotypic identification of the genus Enterococcus and differentiation of phylogenetically different enterococcal species and species groups. J. Appl. Bacteriol. 75, 399-408.
14. de Vuyst, L. and Van damme, E. J. (1994). Bacteriocins of Lactic Acid Bacteria. London, Blackie Academic & Professional.
15. Dodd, H. M. and Gasson, M. J. (1994). Bacteriocins of lactic acid bacteria. In Genetics and Biotechnology of Lactic Acid Bacteria (Eds M. J. Gasson and W. M. de Vos) pp. 211-251. London, Blackie Academic & Professional.
16. Dodd, H. M., Horn, N. and Gasson, M. J. (1990) Analysis of the genetic determinant for production of the peptide antibiotic nisin. J. Gen. Microbiol. 136, 555-566.
17. Doyle, M. P. (1988) Bacillus cereus. Food Technol. 4, 181-200.
18. Farber, J. M. and Peterkin, P. I. (1991) Listeria monocytogenes, a foodborne pathogen. Microbiol. Rev. 55, 476-511.
19. Frazier, W. C. and Westhoff, D. C. (1985). Infecciones e intoxicaciones alimentarias de origen bacteriano. In Microbiología de los Alimentos, pp. 413-446. New York, McGraw-Hill Book Co.
20. González, C. F. and Kunka, B. S. (1987) Plasmid-associated bacteriocin production and sucrose fermentation in Pediococcus acidilactici. Appl. Environ. Microbiol. 53, 2534-2538.
21. Harris, L., Fleming, H. P. and Klaenhammer, T. R. (1992) Developments in nisin research. Food Res. Int. 25, 57-66.
22. Henderson, J. T., Chopko, A. L. and Dyck van Wassenaar, P. D. (1992) Purification and primary structure of pediocin PA-1 produced by Pediococcus acidilactici PAC-1·0. Arch. Biochem. Biophys. 295, 5-12.
23. Holck, A., Axelsson, L., Birkeland, S. -E., Aukrust, T. and Blom, H. (1992) Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706. J. Gen. Microbiol. 138, 2715-2720.
24. Holo, H., Nilssen, O. and Nes, I. F. (1991) Lactococcin A, a new bacteriocin from Lactococcus lactis subsp. cremoris: isolation and characterization of the protein and its gene. J. Bacteriol. 173, 3879-3887.
25. Hoover, G. D. and Steenson, L. R. (1993). Bacteriocins of Lactic Acid Bacteria. San Diego, Academic Press.
26. Hurst, A. (1981) Nisin. Adv. Appl. Microbiol. 27, 85-123.
27. Jack, R. W., Tagg, J. R. and Ray, B. (1995) Bacteriocins of Gram positive bacteria. Microbiol. Rev. 59, 171-200.
28. Klaenhammer, T. R. (1988) Bacteriocins of lactic acid bacteria. Biochemie 70, 337-349.
29. Klaenhammer, T. R. (1993) Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev. 12, 224-227.
30. Laemmli, U. K. (1970) Cleavage of structural proteins during the assembly of the head of the bacteriophage T4. Nature 227, 680-685.
31. Lepoutre, A., Moyse, C., Roure, C., Rocourt, J., Goulet, V. and Courtieu, A. L. (1992) Épidémie de listérioses en France. Bull. Épidémiol. Hebdom 38, 115.
32. Liepe, H. U. (1983). Starter cultures in meat production. In Biotechnology (Eds H. J. Rehm and G. Reed) pp. 399-424. Weinheim, Verlag Chemie.
33. Mortvedt, C. I. and Nes, I. F. (1990) Plasmid associated bacteriocin production by a Lactobacillus sake. J. Gen. Bacteriol. 136, 1601-1607.
34. Mortvedt, C. I., Nissen-Meyer, J., Sletten, K. and Nes, I. F. (1991) Purification and amino sequence of lactocin S, a bacteriocin produced by Lactobacillus sake L45. Appl. Environ. Microbiol. 57, 1829-1834.
35. Nes, I. F., Bao Diep, D., Håvarstein, L. S., Brurberg, M. B., Eijsink, V. and Holo, H. (1996) Biosynthesis of bacteriocins in lactic acid bacteria. Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology 70, 113-128.
36. Nettles, C. G. and Barefoot, S. F. (1993) Biochemical and genetic characteristics of bacteriocins of food associated lactic acid bacteria. J. Food Prot. 56, 338-356.
37. Nieto-Lozano, J. C., Nissen-Meyer, J., Sletten, K., Peláez, C. and Nes, I. F. (1992) Purification and amino acid sequence of a bacteriocin produced by Pediococcus acidilactici. J. Gen. Microbiol. 138, 1-6.
38. Nissen-Meyer, J., Holo, H., Håvarstein, L. S., Sletten, K. and Nes, I. F. (1992) A novel lactococcal bacteriocin whose activity depends on the complementary action of two peptides. J. Bacteriol. 172, 5686-5692.
39. Piard, J. C. and Desmazeaud, M. (1991) Inhibiting factors produced by lactic acid bacteria. 1. Oxygen metabolites and catabolism end-products. Lait 71, 525-541.
40. Piard, J. C. and Desmazeaud, M. (1992) Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antibacterial substances. Lait 72, 113-142.
41. Pucci, M. J., Vedamuthu, E. R., Kunka, B. S. and Vandenbergh, P. A. (1988) Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1·0. Appl. Environ. Microbiol. 54, 2349-2353.
42. Raccah, M., Baker, R. C., Degenstein, J. M. and Mulnix, E. J. (1979) Potential application of microbial antagonism to extend storage ability of a flesh type food. J. Food Sci. 44, 43-46.
43. Rodríguez, J. M., Cintas, L. M., Casaus, M. P., Horn, N., Dodd, H. M., Hernández, P. E. and Gasson, M. J. (1995) Isolation of nisin-producing Lactococcus lactis strains from dry fermented sausages. J. Appl. Bacteriol. 78, 109-115.
44. Rodríguez, J. M., Cintas, L. M., Casaus, P., Martínez, M. I., Suárez, A. and Hernández, P. E. (1997) Detection of pediocin PA-1 producing pediococci by rapid molecular biology techniques. Food Microbiol. 14, 363-371.
45. Schillinger, U. and Lucke, F. K. (1987) Lactic acid bacteria on vacuum-packaged meat and their influence on shelf life. Fleischwirtsch. 67, 1244-1906.
46. Schillinger, U. and Lücke, F. K. (1990) Lactic acid bacteria as protective cultures in meat products. Fleischwirtsch. 70, 1296-1299.
47. Schleifer, K. H. and Kilpper-Balz, R. (1984) Transfer of Streptococcus faecalis and S. faecium to the genus Enterococcus nom. rev. as Enterococcus faecalis comb. nov. and Enterococcus faecium comb. nov. Int. J. Syst. Bacteriol. 34, 31-34.
48. Siegers, K. and Entian, K. D. (1995) Genes involved in immunity to the lantibiotic nisin produced by Lactococcus lactis 6F3. Appl. Environ. Microbiol. 61, 1082-1089.
49. Skaugen, M., Abildgaard, C. I. M. and Nes, I. F. (1997) Organization and expression of a gene cluster involved in the biosynthesis of the lantibiotic lactocin S. S. Mol. Gen. Genet. 253, 674-686.
50. Smith, J. L. and Palumbo, S. A. (1981) Microorganisms as food additives. J. Food Protect. 44, 936-955.
51. Smith, J. L. and Palumbo, S. A. (1983) Use of starter cultures in meat. J. Food Prot. 46, 997-1006.
52. Sobrino, O. J., Rodríguez J. M., Moreira, W. L., Cintas, L. M., Fernández, M. F., Sanz, B. and Hernández, P. E. (1992) Sakacin M, a bacteriocin-like substance from Lactobacillus sake 148. Int. J. Food Microbiol. 16, 215-225.
53. 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.
54. Tichaczek, P. S., Nissen-Meyer, J., Nes, I. F., Vogel, R. F. and Hammes, W. P. (1992) Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH1174 and sakacin P from Lactobacillus sake LTH673. Syst. Appl. Microbiol. 15, 460-468.