Lactobacillus curvatus produces a bacteriocin-like agent active against gram-negative pathogenic bacteria

Journal of Food Safety

Volumn 25, Issue 2, 2005, Pages 59-79

  Chung, H J ^a   Yousef, A E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTERITIDIS; ESCHERICHIA COLI; LACTOBACILLUS CURVATUS; NEGIBACTERIA; POSIBACTERIA; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 17844384548     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2005.00557.x     Document Type: Article

References (44)

1. ABEE, T., KROCKEL, L. and HILL, C. 1995. Bacteriocins: Mode of action and potentials in food preservation and control of food poisoning. Int. J. Food Microbiol. 28, 169-185.
2. ALAKOMI, H.L., SKYTTA, E., SAARELA, M., MATTILA-SANDHOLM, M., LATVA-KALA, K. and HELANDER, I.M. 2000. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane. Appl. Environ. Microbiol. 66, 2001-2005.
3. BORCH, E. and ARINDER, P. 2002. Bacteriological safety issues in red meat and ready to eat products, as well as control measures. Meat Sci. 62, 381-390.
4. CASLA, D., REQUENA, T. and GOMEZ, R. 1996. Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses: Characteristics of bacteriocin produced by Lactobacillus curvatus IFPL 105. J. Appl. Bacteriol. 81, 35-41.
5. CHOI, H.J., CHEIGH, C.I., KIM, S.B. and PYUN, Y.R. 2000. Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A 164 isolated from kimchi. J. Appl. Microbiol. 88, 563-571.
6. DAESCHEL, M.A. 1989. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol. 43(1), 164-167.
7. DAESCHEL, M.A. and KLAENHAMMER, T.R. 1985. Association of 13.6 megadalton plasmid in Pediococcus pentosaceus with bacteriocin activity. Appl. Environ. Microbiol. 50, 1538-1541.
8. DE VUYST, L., CALLEWAERT, R. and CRABBÉ, K. 1996. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavorable growth conditions. Microbiology 142, 817-827.
9. DELVES-BROUGHTON, J. 1993. The use of EDTA to enhance the efficacy of nisin towards gram-negative bacteria. Int. Biodeter. Biodegr. 32, 87-97.
10. ELLIASON, D.J. and TATINI, S.R. 1999. Enhanced inactivation of Salmonella typhimurium and verotoxigenic Escherichia coli by nisin at 6.5°C. Food Microbiol. 16, 257-267.
11. FUJIYAMA, K., MAKI, H., KINOSHITA, S. and YOSHIDA, T. 1995. Purification and characterization of the recombinant alginate lyase from Pseudomonas sp. leaked by Escherichia coli upon addition of glycine. FEMS Microbiol. Lett. 126, 19-24.
12. GAGLIANO, V.J. and HINSDILL, R.D. 1970. Characterization of a Staphylococcus aureus bacteriocin. J. Bacteriol. 104, 117-125.
13. GÄNZLE, M.G., HERTEL, C. and HAMMES, W.P. 1996. Modeling the effect of pH, NaCl and nitrite concentrations on the antimicrobial activity of sakacin P against Listeria ivanovii DSM 20750. Fleischwirtschaft 76, 409-412.
14. GARVER, K.I. and MURIANA, P.M. 1994. Purification and partial amino acid sequence of curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47. Appl. Environ. Microbiol. 60, 2191-2195.
15. HA, D.-M., CHA, D.-S. and HAN, S.-G. 1994. Identification of bacteriocin producing lactic acid bacteria from kimchi and partial characterization of their bacteriocins. J. Microbiol. Biotechnol. 4(4), 305-315.
16. HAMMES, W., SCHEIFER, K. and KANDLER, O. 1973. Mode of action of glycine on the biosynthesis of peptidoglycan. J. Bacteriol. 116, 1029-1053.
17. JACK, R.W., TAGG, J.R. and RAY, B. 1995. Bacteriocins of gram-positive bacteria. Microbiol. Rev. 59, 171-200.
18. JENKINS, J.K., HARPER, W.J. and COURTNEY, P.D. 2002. Genetic diversity in Swiss cheese starter cultures assessed by pulsed field gel electrophoresis and arbitrarily primed PCR. Lett. Appl. Microbiol. 35, 423-427.
19. JIMANEZ-DIAZ, R., RUIZ-BARBA, J.L., CATHCART, D.P., HOLO, H., NES, I.F., SLETTEN, K.H. and WARNER, P.J. 1995. Purification and partial amino acid sequence of plantaricin S, a bacteriocin produced by Lactobacillus plantarum LPCO 10, the activity of which depends on the complementary action of two peptides. Appl. Environ. Microbiol. 61, 4459-4463.
20. KALCHAYANAND, N., HANLIN, M.B. and RAY, B. 1992. Sublethal injury makes gram-negative and resistant gram positive bacteria sensitive to the bacteriocins, pediocin AcH and nisin. Lett. Appl. Microbiol. 15, 239-243.
21. KIM, S.-K., LEE, E.-J., PARK, K.-Y. and JUN, H.-K. 1998. Bacteriocin produced by Lactobacillus curvatus SE1 isolated from kimchi. J. Microbiol. Biotechnol. 8(6), 588-594.
22. LARSEN, A.G., VOGENSEN, F.K. and JOSEPHSEN, J. 1993. Antimicrobial activity of lactic acid bacteria isolated from sourdoughs: Purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus M1401. J. Appl. Microbiol. 75, 113-122.
23. LAUKOVA, A. 1992. The effect of culture medium on bacteriocin production in some bacterial strains. Vet. Med. 37, 661-666.
24. LEDUC, M., KASRA, R. and VAN HEIJENOORT, J. 1982. Induction and control of the autolytic system of Escherichia coli. J. Bacteriol. 152, 26-34.
25. LEE, H.-J., JOO, Y.-J., PARK, C.-S., KIM, S.-H., HWANG, I.-K., AHN, J.-S. and MHEEN, T.-I. 1999. Purification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis H-559 isolated from kimchi. J. Biosci. Bioeng. 88(2), 153-159.
26. LEWUS, C.B., SUN, S. and MONTVILLE, T.J. 1991. Inhibition of foodborne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat. Appl. Environ. Microbiol. 57, 1683-1688.
27. LIAO, C.-C., YOUSEF, A.E., CHISM, G.W. and RICHTER, E.R. 1994. Inhibition of Staphylococcus aureus in buffer, culture media and foods by lacidin A, a bacteriocin produced by Lactobacillus acidophilus OSU133. J. Food Safety 14, 87-101.
28. LIAO, C.-C., YOUSEF, A.E., RICHER, E.R. and CHISM, G.W. 1993. Production of Pediococcus acidilactici PO2 bacteriocin in whey permeate and inhibition of Listeria monocytogenes in foods. J. Food Sci. 58, 430-434.
29. LYON, W.J. and GLATZ, B.A. 1993. Isolation and purification of propionicin PLG-1, a bacteriocin produced by a strain of Propionibacterium thoeni. Appl. Environ. Microbiol. 59, 83-88.
30. MATARAGAS, M., METAXOPOULOS, J. and DROSINOS, E.H. 2002. Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages. World J. Microbiol. Biotechn. 18, 847-856.
31. MURIANA, P. and KLAENHAMMER, T.R. 1987. Conjugal transfer of plasmid-encoded determinants for bacteriocin production and immunity in Lactobacillus acidophilus 88. Appl. Environ. Microbiol. 53, 553-560.
32. NEYSENS, P., MESSENS, W. and DE VUYST, L. 2003. Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471. Int. J. Food Microbiol. 88, 29-39.
33. NISSEN, H., ALVSEIKE, O., BREDHOLT, S., HOLCK, A. and NESBAKKEN, T. 2000. Comparison between the growth of Yersinia enterocolitica. Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. Int. J. Food Microbiol. 59, 211-220.
34. PUGSLEY, A. and SCHWARTZ, M. 1984. Colicin E2 release: Lysis, leakage or secretion? Possible role of a phospholipase. EMBO J. 3, 2393-2397.
35. RAY, B. 1993. Sublethal injury, bacteriocins, and food microbiology. ASM News 59, 285-291.
36. SANZ, Y., FADDA, S., VIGNOLO, G., ARISTOY, M., OLIVER, G. and TOLDRA, F. 1999. Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake. Int. J. Food Microbiol. 53, 115-125.
37. SUDIRMAN, I., MATHIEU, F., MICHEL, M. and LEFEBVRE, G. 1993. Detection and properties of curvaticin 13, a bacteriocin-like substance produced by Lactobacillus curvatus SB13. Curr. Microbiol. 27(1), 35-40.
38. SUMA, K., MISRA, M.C. and VARADARAJ, M.C. 1998. Plantaricin LP84, a broad spectrum heat-stable bacteriocin of Lactobacillus plantarum NCIM 2084 produced in a simple glucose broth medium. Int. J. Food Microbiol. 40, 17-25.
39. TAGG, J.R., DAJANI, A.S. and WANNAMAKER, L.W. 1976. Bacteriocins of gram positive bacteria. Bacteriol. Rev. 40, 722-756.
40. 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 L. sake LTH673. Syst. Appl. Microbiol. 15, 460-468.
41. TYNKKYNEN, S., SATOKARI, R., SAARELA, M., MATIILASANDHOLM, T. and SAXELIN, M. 1999. Comparison of ribotyping, randomly amplified polymorphic DNA analysis, and pulsed-field gel electrophoresis in typing of Lactobacillus rhamnosus and Lb. casei strains. Appl. Environ. Microbiol. 65, 3908-3914.
42. UGUEN, P., HAMELIN, J., LE PENNEC, J.P. and BLANCO, C. 1999. Influence of osmolarity and the presence of an osmoprotectant on Lactococcus lactis growth and bacteriocin production. Appl. Environ. Microbiol. 65, 291-293.
43. VAARA, M. 1992. Agents that increase the permeability of the outer membrane. Microbiol. Rev. 56, 395-411.
44. YANG, J., MOYANA, T., MACKENZIE, S., XIA, Q. and XIANG, J. 1998. One hundred seventy-fold increase in excretion of an FV fragment-tumor necrosis factor alpha fusion protein (sFV/TNF-α) from Escherichia coli caused by the synergistic effects of glycine and Triton X-100. Appl. Environ. Microbiol. 64, 2869-2874.