Expression of Lactobacillus pentosus B96 bacteriocin genes under saline stress

Food Microbiology

Volumn 28, Issue 7, 2011, Pages 1339-1344

  Hurtado, Albert ^a   Reguant, Cristina ^a   Bordons, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Bacteriocin; Lactobacillus pentosus; Pln locus; Pls locus; RT qPCR; Salt stress; Table olives

Indexed keywords

BACTERIOCIN; SODIUM CHLORIDE;

ARTICLE; GENETICS; LACTOBACILLUS; PHYSIOLOGICAL STRESS; REAL TIME POLYMERASE CHAIN REACTION;

BACTERIOCINS; LACTOBACILLUS; REAL-TIME POLYMERASE CHAIN REACTION; SODIUM CHLORIDE; STRESS, PHYSIOLOGICAL;

LACTOBACILLUS; LACTOBACILLUS PENTOSUS; OLEACEAE;

EID: 80051474815     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.004     Document Type: Article

References (36)

1. Beltramo C., Desroche N., Tourdot-Maréchal R., Grandvalet C., Guzzo J. Real-time PCR for characterizing the stress response of Oenococcus oeni in a wine-like medium. Research in Microbiology 2006, 157:267-274.
2. Bordons A., Hurtado A., Ben Othman N., Chammem N., Hamdi M., Ferrer S., Reguant C., Rozès N. Bacteriocin Genes in Lactobacillus Strains Isolated from Fermented Olives 2010, ASEBIO, Pamplona, Spain, 5th International Meeting on Biotechnology, p. 189.
3. Bustin S.A., Benes V., Garson J.A., Hellemans J., Huggett J., Kubista M., Mueller R., Nolan T., Pfaffl M.W., Shipley G.L., Vandesompele J., Wittwer C.T. The MIQE guidelines: minimum information for publication of quantitative real-time PCR experiments. Clinical Chemistry 2009, 55:611-622.
4. Cho G.S., Huch M., Hanak A., Holzapfel W.H., Franz M.A.P. Genetic analysis of the plantaricin EFI locus of Lactobacillus plantarum PCS20 reveals an unusual plantaricin E gene sequence as a result of mutation. International Journal of Food Microbiology 2010, 141:117-124.
5. de Castro A., Montaño A., Casado F.-J., Sánchez H., Rejano L. Utilization of Enterococcus casselinflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation. Food Microbiology 2002, 19:637-644.
6. De Vuyst L., Callewaert R., Crabbe K. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for situation of bacteriocin production under unfavourable growth conditions. Journal of Applied Microbiology 1998, 142:817-827.
7. Delgado A., Brito D., Fevereiro P., Peres C., Figueiredo Marques J. Antimicrobial activity of L. plantarum, isolated from a traditional lactic acid fermentation of table olives. Lait 2001, 81:203-215.
8. Delgado A., Brito D., Peres C., Noé-Arroyo F., Garrido-Fernández A. Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration. Food Microbiology 2005, 22:521-528.
9. Desroche N., Beltramo C., Guzzo J. Determination of an internal control to apply reverse transcription quantitative PCR to study stress response in the lactic acid bacterium Oenococcus oeni. Journal of Microbiology Methods 2005, 60:325-333.
10. Diep D.B., Havarstein L.S., Nes I.F. Characterization of the locus responsible for the bacteriocin production in Lactobacillus plantarum C11. Journal of Bacteriology 1996, 178:4472-4483.
11. Fernández A., Ogawa J., Penaud S., Boudebbouze S., Ehrlich D., van de Guchte M., Maguin E. Rerouting of pyruvate metabolism during acid adaptation in Lactobacillus bulgaricus. Proteomics 2009, 8:3154-3163.
12. Fimland N., Rogne P., Fimland G., Nissen-Meyera J., Kristiansen P.E. Three-dimensional structure of the two peptides that constitute the two-peptide bacteriocin plantaricin EF. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 2008, 1784:1711-1719.
13. Fiocco D., Collins M., Muscariello L., Hols P., Kleerebezem M., Msadek T., Spano J. The Lactobacillus plantarum ftsH Gene is a novel member of the ctsR stress response regulon. Journal of Bacteriology 2009, 191:1688-1694.
14. Garneau S., Martin N.I., Vederas J.C. Two-peptide bacteriocins produced by lactic acid bacteria. Biochimie 2002, 84:577-592.
15. Garrido-Fernández A., Fernández Díez M.J., Adams M.R. Table Olives, Production and Processing 1997, Champman and Hall, London.
16. Hüfner E., Britton R.A., Roos S., Jonsson H., Hertel C. Global transcriptional response of Lactobacillus reuteri to the sourdough environment. Systematic and Applied Microbiology 2008, 31:323-338.
17. Hurtado A., Reguant C., Bordons A., Rozès N. Influence of fruit ripeness and salt concentration on the microbial processing of arbequina table olives. Food Microbiology 2009, 26:827-833.
18. Leal-Sánchez M.V., Jiménez-Díaz R., Maldonado Barragán A., Garrido Fernández A., Ruiz-Barba J.L. Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10. Applied and Environmental Microbiology 2002, 68:4465-4471.
19. Leroy F., De Vuyst L. Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of antilisterial bacteriocin Sakacin K. Applied and Environmental Microbiology 1999, 65:974-981.
20. Leroy F., De Vuyst L. The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei ACTC 494, a potential starter culture for sausage fermentation. Applied and Environmental Microbiology 1999, 65:5350-5356.
21. Liu G.R., Lv Y.N., Li P.L., Zhou K., Zhang J.L. Pentocin 31-1, an anti-Listeria bacteriocin produced by Lactobacillus pentosus 31-1 isolated from Xuan-Wei Ham, a traditional China fermented meat product. Food Control 2008, 19:353-359.
22. Livak K.J., Schmittgen T.D. Analysis of relative gene expression data using real-time quantitative PCR and the 2-ΔΔCT method. Methods 2001, 25:402-408.
23. Moretro T., Aassen I.M., Storro I., Axelsson L. Production of sakacin P by Lactobacillus sakei in a completely defined medium. Journal of Applied Microbiology 2000, 88:536-545.
24. Olguin N., Bordons A., Reguant C. Influence of ethanol and pH on the gene expression of the citrate pathway in Oenococcus oeni. Food Microbiology 2009, 26:197-203.
25. Panagou E.Z., Tassou C.C., Katsaboxakis C.Z. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. Journal of the Science of Food and Agriculture 2003, 83:667-674.
26. Ramiah K., van Reenen C.A., Dicks L.M.T. Expression of the mucus adhesion genes Mub and MapA, adhesion-like factor EF-Tu and bacteriocin gene plaA of Lactobacillus plantarum 423, monitored with real-time PCR. International Journal of Food Microbiology 2007, 116:405-409.
27. Rao M.S., Pintado J., Stevens W.F., Guyot J.P. Kinetic growth parameters of different amylolytic and non-amylolytic Lactobacillus strains under various salt and pH conditions. Bioresource Technology 2004, 94:331-337.
28. Rojo-Bezares B., Sáenz Y., Navarro L., Jiménez-Díaz R., Zarazaga M., Ruiz-Larrea F., Torres C. Characterization of a new organization of the plantaricin locus in the inducible bacteriocin-producing Lactobacillus plantarum J23 of grape must origin. Archives of Microbiology 2008, 189:491-499.
29. Ruíz-Barba J.L., Cathcart D.P., Warner P.J., Jiménez-Díaz R. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer, as a starter culture in Spanish-style green olive fermentations. Applied and Environmental Microbiology 1994, 60:2059-2064.
30. Sarantinopoulos P., Leroy F., Leontopoulou E., Georgalaki M.D., Kalantzopoulos G., Tsakalidou E., De Vuyst L. Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making. International Journal of Food Microbiology 2002, 72:125-136.
31. Schillinger U., Lücke F.K. Antibacterial activity of Lactobacillus sake from meat. Applied and Environmental Microbiology 1989, 55:1901-1906.
32. Sleator R.D., Hill C. Bacterial osmoadaptation: the role of osmolytes in bacterial stress and virulence. FEMS Microbiology Reviews 2002, 26:49-71.
33. Stephens S., Floriano B., Cathcart D.P., Bayley S.A., Witt V.F., Jiménez-Díaz R., Warner P.J., Ruiz-Barba J.L. Molecular analysis of the locus responsible for production of plantaricin S, a two-peptide bacteriocin produced by Lactobacillus plantarum LPCO10. Applied and Environmental Microbiology 1998, 64:1871-1877.
34. Uguen P., Hamelin J., Le Pennec J.P., Blanco C. Influence of osmolarity and the presence of an osmoprotectant on Lactococcus lactis growth and production of bacteriocin activity. Applied and Environmental Microbiology 1999, 65:291-293.
35. Vaughan A., O'Mahony J., Eijsink V.G.H., O' Connell-Motherway M., van Sinderen D. Transcriptional analysis of bacteriocin production by malt isolate Lactobacillus sakei 5. FEMS Microbiology Letters 2004, 235:377-384.
36. Verluyten J., Messens W., De Vuyst L. Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH1174. Applied and Environmental Microbiology 2004, 70:2271-2278.