메뉴 건너뛰기




Volumn 76, Issue 6, 2007, Pages 1403-1411

Sequencing and expression analysis of sakacin genes in Lactobacillus curvatus strains

Author keywords

Bacteriocins; Bioprotection; Expression analysis; Gene sequencing

Indexed keywords

BACTERIOCINS; BIOPROTECTION; EXPRESSION ANALYSIS; GENE SEQUENCING;

EID: 34648830880     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-007-1120-8     Document Type: Article
Times cited : (16)

References (39)
  • 2
    • 0020593886 scopus 로고
    • Simple and rapid method for isolating large plasmid DNA from lactic streptococci
    • Anderson DG, McKay LL (1983) Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl Environ Microbiol 46:549-552
    • (1983) Appl Environ Microbiol , vol.46 , pp. 549-552
    • Anderson, D.G.1    McKay, L.L.2
  • 3
    • 0034142346 scopus 로고    scopus 로고
    • Bacteriocin producing lactobacilli in Spanish-styled fermented sausages: Characterization of bacteriocins
    • Aymerich MT, Garriga M, Monfort JM, Nes I, Hugas M (2000) Bacteriocin producing lactobacilli in Spanish-styled fermented sausages: characterization of bacteriocins. Food Microbiol 17:33-45
    • (2000) Food Microbiol , vol.17 , pp. 33-45
    • Aymerich, M.T.1    Garriga, M.2    Monfort, J.M.3    Nes, I.4    Hugas, M.5
  • 4
    • 0020609473 scopus 로고
    • Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus
    • Barefoot SF, Klaenhammer TR (1983) Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl Environ Microbiol 45:1808-1815
    • (1983) Appl Environ Microbiol , vol.45 , pp. 1808-1815
    • Barefoot, S.F.1    Klaenhammer, T.R.2
  • 5
    • 9744228256 scopus 로고    scopus 로고
    • Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods
    • Cocolin L, Rantsiou K, Iacumin L, Urso R, Cantoni C, Comi G (2004) Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods. Appl Environ Microbiol 70:1883-1894
    • (2004) Appl Environ Microbiol , vol.70 , pp. 1883-1894
    • Cocolin, L.1    Rantsiou, K.2    Iacumin, L.3    Urso, R.4    Cantoni, C.5    Comi, G.6
  • 6
    • 0030792814 scopus 로고    scopus 로고
    • Cell-cell communication in Gram-positive bacteria
    • Dunny GM, Leonard BAB (1997) Cell-cell communication in Gram-positive bacteria. Annu Rev Microbiol 51:527-564
    • (1997) Annu Rev Microbiol , vol.51 , pp. 527-564
    • Dunny, G.M.1    Leonard, B.A.B.2
  • 7
    • 0036418802 scopus 로고    scopus 로고
    • Production of class II bacteriocins by lactic acid bacteria: An example of biological warfare and communication
    • Eijsink VGH, Axelsson L, Diep DB, Havarstein LS, Holo H, Nes IF (2002) Production of class II bacteriocins by lactic acid bacteria: an example of biological warfare and communication. Antonie van Leeuwenhoek 81:639-654
    • (2002) Antonie Van Leeuwenhoek , vol.81 , pp. 639-654
    • Eijsink, V.G.H.1    Axelsson, L.2    Diep, D.B.3    Havarstein, L.S.4    Holo, H.5    Nes, I.F.6
  • 8
    • 22244446749 scopus 로고    scopus 로고
    • Modelling of the effect of pH, NaCl and nitrite concentrations on the antimicrobial activity of sakacin P against Listeria ivanovii DSM20750
    • Ganzle MG, Hertel C, Hammes WP (1997) Modelling of the effect of pH, NaCl and nitrite concentrations on the antimicrobial activity of sakacin P against Listeria ivanovii DSM20750. Fleischwirtschaft Int 4:22-25
    • (1997) Fleischwirtschaft Int , vol.4 , pp. 22-25
    • Ganzle, M.G.1    Hertel, C.2    Hammes, W.P.3
  • 9
    • 0027077825 scopus 로고
    • Purification and aminoacid sequence of sakacin A, a bacteriocin from Lactobacillus sakei Lb706
    • Holck A, Axelsson L, Birkeland SE, Aukrust T, Blom H (1992) Purification and aminoacid sequence of sakacin A, a bacteriocin from Lactobacillus sakei Lb706. J Gen Microbiol 138:2715-2720
    • (1992) J Gen Microbiol , vol.138 , pp. 2715-2720
    • Holck, A.1    Axelsson, L.2    Birkeland, S.E.3    Aukrust, T.4    Blom, H.5
  • 10
    • 0346367473 scopus 로고    scopus 로고
    • Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products
    • Hugas M (1998) Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci 49:S139-S150
    • (1998) Meat Sci , vol.49
    • Hugas, M.1
  • 11
    • 0027461585 scopus 로고
    • Biochemical characterization of lactobacilli from dry fermented sausages
    • Hugas M, Garriga M, Aymerich T, Monfort JM (1993) Biochemical characterization of lactobacilli from dry fermented sausages. Int J Food Microbiol 18:107-113
    • (1993) Int J Food Microbiol , vol.18 , pp. 107-113
    • Hugas, M.1    Garriga, M.2    Aymerich, T.3    Monfort, J.M.4
  • 12
    • 0029919969 scopus 로고    scopus 로고
    • Analysis of the sakacin P gene cluster from Lactobacillus sake Lb674 and its expression in sakacin-negative Lb. sake strains
    • Huhne K, Axelsson L, Holck A, Krockel L (1996) Analysis of the sakacin P gene cluster from Lactobacillus sake Lb674 and its expression in sakacin-negative Lb. sake strains. Microbiol 142:1437-1448
    • (1996) Microbiol , vol.142 , pp. 1437-1448
    • Huhne, K.1    Axelsson, L.2    Holck, A.3    Krockel, L.4
  • 13
    • 0028990155 scopus 로고
    • Bacteriocins of gram-positive bacteria
    • Jack RW, Tagg JR, Ray B (1995) Bacteriocins of gram-positive bacteria. Microbiol Rev 59:171-200
    • (1995) Microbiol Rev , vol.59 , pp. 171-200
    • Jack, R.W.1    Tagg, J.R.2    Ray, B.3
  • 14
    • 0027247835 scopus 로고
    • Antimicrobial activity of lactic acid bacteria isolated from sour doughs: Purification and characterization of bavaricin A, a bacteriocin roduced by Lactobacillus bavaricus MI401
    • Larsen AG, Vogensen FK, Josephsen J (1993) Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin roduced by Lactobacillus bavaricus MI401. J Appl Bacteriol 75:113-122
    • (1993) J Appl Bacteriol , vol.75 , pp. 113-122
    • Larsen, A.G.1    Vogensen, F.K.2    Josephsen, J.3
  • 16
    • 0037222851 scopus 로고    scopus 로고
    • Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442
    • Mataragas M, Metaxopoulos J, Galiotou M, Drosinos EH (2003) Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Sci 64:265-271
    • (2003) Meat Sci , vol.64 , pp. 265-271
    • Mataragas, M.1    Metaxopoulos, J.2    Galiotou, M.3    Drosinos, E.H.4
  • 17
    • 22144448613 scopus 로고    scopus 로고
    • Characterization of a new bacteriocin operon in sakacin P-producing Lactobacillus sakei, showing strong translational coupling between the bacteriocin and immunity genes
    • Mathiesen G, Huehne K, Kroeckel L, Axelsson L, Eijsink VGH (2005) Characterization of a new bacteriocin operon in sakacin P-producing Lactobacillus sakei, showing strong translational coupling between the bacteriocin and immunity genes. Appl Environ Microbiol 71:3565-3574
    • (2005) Appl Environ Microbiol , vol.71 , pp. 3565-3574
    • Mathiesen, G.1    Huehne, K.2    Kroeckel, L.3    Axelsson, L.4    Eijsink, V.G.H.5
  • 18
    • 0037464987 scopus 로고    scopus 로고
    • Modelling growth and bacteriocin production by lactobacillus curvatus LTH1174 in response to temperature and pH values used for European sausage fermentation processes
    • Messens W, Verluyten J, Leroy F, De Vuyst L (2003) Modelling growth and bacteriocin production by lactobacillus curvatus LTH1174 in response to temperature and pH values used for European sausage fermentation processes. Int J Food Microbiol 81:41-52
    • (2003) Int J Food Microbiol , vol.81 , pp. 41-52
    • Messens, W.1    Verluyten, J.2    Leroy, F.3    De Vuyst, L.4
  • 19
  • 20
    • 0003085654 scopus 로고    scopus 로고
    • Regulation of group II peptide bacteriocin synthesis by quorum-sensing mechanisms
    • American Society for Microbiology Washington, DC
    • Nes IF, Eijsink VGH (1999) Regulation of group II peptide bacteriocin synthesis by quorum-sensing mechanisms. In: Dunny GM, Winans SC (eds) Cell-cell signaling in bacteria. American Society for Microbiology, Washington, DC, pp 175-192
    • (1999) Cell-cell Signaling in Bacteria , pp. 175-192
    • Nes, I.F.1    Eijsink, V.G.H.2    Dunny, G.M.3    Winans, S.C.4
  • 21
    • 0036694220 scopus 로고    scopus 로고
    • Regulation of antimicrobial peptide production by autoinducer-mediated quorum sensing in lactic acid bacteria
    • Quadri LEN (2002) Regulation of antimicrobial peptide production by autoinducer-mediated quorum sensing in lactic acid bacteria. Antonie van Leeuwenhoek 82:133-145
    • (2002) Antonie Van Leeuwenhoek , vol.82 , pp. 133-145
    • Quadri, L.E.N.1
  • 22
    • 0029923026 scopus 로고    scopus 로고
    • Identification of bacteriocin-encoding genes in lactobacilli by polymerase chain reaction (PCR)
    • Remiger A, Ehrmann MA, Vogel RF (1996) Identification of bacteriocin-encoding genes in lactobacilli by polymerase chain reaction (PCR). Syst Appl Microbiol 19:28-34
    • (1996) Syst Appl Microbiol , vol.19 , pp. 28-34
    • Remiger, A.1    Ehrmann, M.A.2    Vogel, R.F.3
  • 23
    • 0024711247 scopus 로고
    • Antibacterial activity of Lactobacillus sake isolated from meat
    • Schillinger U, Lücke FK (1989) Antibacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol 55:1901-1906
    • (1989) Appl Environ Microbiol , vol.55 , pp. 1901-1906
    • Schillinger, U.1    Lücke, F.K.2
  • 26
    • 0026802510 scopus 로고
    • Characterization of the bacteriocins curvacin a from Lactobacillus curvatus LTH1174 and sakacin P from L. sake LTH673
    • Tichaczek PS, Nissen-Meyer J, Nes IF, Vogel RF, Hammes WP (1992) Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH1174 and sakacin P from L. sake LTH673. Syst Appl Microbiol 15:460-468
    • (1992) Syst Appl Microbiol , vol.15 , pp. 460-468
    • Tichaczek, P.S.1    Nissen-Meyer, J.2    Nes, I.F.3    Vogel, R.F.4    Hammes, W.P.5
  • 27
    • 0027326620 scopus 로고
    • Cloning and sequencing of the curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174
    • Tichaczek PS, Vogel RF, Hammes WP (1993) Cloning and sequencing of the curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174. Arch Microbiol 160:279-283
    • (1993) Arch Microbiol , vol.160 , pp. 279-283
    • Tichaczek, P.S.1    Vogel, R.F.2    Hammes, W.P.3
  • 28
    • 0028344604 scopus 로고
    • Cloning and sequencing of sakP encoding sakacin P, the bacteriocin produced by Lactobacillus sake LHT673
    • Tichaczek PS, Vogel RF, Hammes WP (1994) Cloning and sequencing of sakP encoding sakacin P, the bacteriocin produced by Lactobacillus sake LHT673. Microbiol 140:361-367
    • (1994) Microbiol , vol.140 , pp. 361-367
    • Tichaczek, P.S.1    Vogel, R.F.2    Hammes, W.P.3
  • 29
    • 0022459804 scopus 로고
    • Plasmid curing in bacteria
    • Trevors JT (1986) Plasmid curing in bacteria. FEMS Microbiol Rev 32:149-157
    • (1986) FEMS Microbiol Rev , vol.32 , pp. 149-157
    • Trevors, J.T.1
  • 30
    • 33745938113 scopus 로고    scopus 로고
    • Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages
    • Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L (2006a) Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages. Appl Microbiol Biotechnol 71:480-485
    • (2006) Appl Microbiol Biotechnol , vol.71 , pp. 480-485
    • Urso, R.1    Rantsiou, K.2    Cantoni, C.3    Comi, G.4    Cocolin, L.5
  • 31
    • 33746277257 scopus 로고    scopus 로고
    • Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausage production
    • Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L (2006b) Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausage production. Int J Food Microbiol 110:232-239
    • (2006) Int J Food Microbiol , vol.110 , pp. 232-239
    • Urso, R.1    Rantsiou, K.2    Cantoni, C.3    Comi, G.4    Cocolin, L.5
  • 32
    • 0027184411 scopus 로고
    • Lactic acid bacteria, their metabolic products and interference with microbial growth
    • Vandenbergh PA (1993) Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiol Rev 12:221-237
    • (1993) FEMS Microbiol Rev , vol.12 , pp. 221-237
    • Vandenbergh, P.A.1
  • 33
    • 0026503512 scopus 로고
    • Incidence of Listeria in small goods
    • Varabioff Y (1992) Incidence of Listeria in small goods. Lett Appl Microbiol 14:167-169
    • (1992) Lett Appl Microbiol , vol.14 , pp. 167-169
    • Varabioff, Y.1
  • 35
    • 4143071761 scopus 로고    scopus 로고
    • Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage
    • Verluyten J, Messens W, Vuyst L (2003) Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage. Appl Environ Microbiol 70:2271-2278
    • (2003) Appl Environ Microbiol , vol.70 , pp. 2271-2278
    • Verluyten, J.1    Messens, W.2    Vuyst, L.3
  • 36
    • 0038493619 scopus 로고    scopus 로고
    • The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH1174 under anaerobic conditions
    • Verluyten J, Messens W, De Vuyst L (2004a) The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH1174 under anaerobic conditions. Appl Environ Microbiol 69:3833-3839
    • (2004) Appl Environ Microbiol , vol.69 , pp. 3833-3839
    • Verluyten, J.1    Messens, W.2    De Vuyst, L.3
  • 37
    • 4143071685 scopus 로고    scopus 로고
    • Effect of different spices used in production of fermented sausages on growth of and curvacin a production by Lactobacillus curvatus LTH1174
    • Verluyten J, Leroy F, De Vuyst L (2004b) Effect of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH1174. Appl Environ Microbiol 70:4807-4813
    • (2004) Appl Environ Microbiol , vol.70 , pp. 4807-4813
    • Verluyten, J.1    Leroy, F.2    De Vuyst, L.3
  • 38
    • 4644310539 scopus 로고    scopus 로고
    • Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH1174
    • Verluyten J, Leroy F, De Vuyst L (2004c) Influence of complex nutrient source on growth of and curvacin A production by sausage isolate Lactobacillus curvatus LTH1174. Appl Environ Microbiol 70:5081-5088
    • (2004) Appl Environ Microbiol , vol.70 , pp. 5081-5088
    • Verluyten, J.1    Leroy, F.2    De Vuyst, L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.