Production of two bacteriocins in various growth conditions produced by gram-positive bacteria isolated from chicken cecum

Canadian Journal of Microbiology

Volumn 58, Issue 1, 2012, Pages 93-101

  Wang, Qiuju ^a   Cui, Yizhe ^a   Wang, Wenmei ^b   Xu, Jili ^b   Xu, Li ^b  

^a HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antibacterial activity; Antibiosis protein; Gram positive bacteria; Growth condition

Indexed keywords

16S RRNA; ACTIVITY LEVELS; ANTI-BACTERIAL ACTIVITY; BACTERIOCINS; BIOCHEMICAL CHARACTERISTICS; CARBON AND NITROGEN; CHICKEN CECA; ENTEROCIN; ENTEROCOCCUS FAECIUM; GRAM-POSITIVE BACTERIUM; GROWTH CONDITION; GROWTH CONDITIONS; LACTOBACILLUS PLANTARUM; NUTRIENT SOURCES; PROTEINASE K;

BACILLI; ESCHERICHIA COLI; RNA;

PEPTIDES;

BACTERIOCIN; ENTEROCIN CLE34; PLANTARICIN CLP29; RNA 16S; UNCLASSIFIED DRUG;

AGAR; ANTIMICROBIAL ACTIVITY; BACTERIUM; BIOCHEMISTRY; BIOTECHNOLOGY; ENZYME ACTIVITY; INHIBITION; PEPTIDE; PHYSIOLOGY; POULTRY; PROTEIN; STOMACH CONTENT; TOXIN;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATE; CECUM; CHICKEN; CONTROLLED STUDY; DRUG ACTIVITY; ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; MICROCOCCUS LUTEUS; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN ANALYSIS; RNA SEQUENCE;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; BACTERIOCINS; CECUM; CHICKENS; ENTEROCOCCUS FAECIUM; ENZYMES; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; RNA, RIBOSOMAL, 16S; TEMPERATURE;

ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; POSIBACTERIA; SALMONELLA;

EID: 84862910404     PISSN: 00084166     EISSN: 14803275     Source Type: Journal    
DOI: 10.1139/W11-108     Document Type: Article

References (37)

1. Aasen, I.M., Møretrø, T., Katla, T., Axelsson, L., and Storrø, I. 2000. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biotechnol. 53(2): 159-166. doi:10.1007/s002530050003.
2. Albano, H., Todorov, S.D., van Reenen, C.A., Hog, T., Dicks, L.M. T., and Teixeira, P. 2007. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal. Int. J. Food Microbiol. 116(2): 239-247. doi:10.1016/j.ijfoodmicro.2007.01.011.
3. Audisio, M.C., Oliver, G., and Apella, M.C. 2001. Effect of different complex carbon sources on growth and bacteriocin synthesis of Enterococcus faecium. Int. J. Food Microbiol. 63(3): 235-241. doi:10.1016/S0168-1605(00)00429-3.
4. Caridi, A. 2002. Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei. J. Ind. Microbiol. Biotechnol. 29(6): 303-308. doi:10.1038/sj.jim.7000300.
5. Cotter, P.D., Hill, C., and Ross, R.P. 2005. Bacteriocins: developing innate immunity for food. Nat. Rev. Microbiol. 3(10): 777-788. doi:10.1038/nrmicro1273.
6. de Rojas, A.H., Martínez, B., Suárez, E.J., and Rodríguez, A. 2004. Enhanced production of lactococcin 972 in chemostat cultures. Appl. Microbiol. Biotechnol. 66(1): 48-52. doi:10.1007/s00253-004-1661-z.
7. De Vuyst, L., and Leroy, F. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J. Mol. Microbiol. Biotechnol. 13(4): 194-199. doi:10.1159/000104752.
8. De Vuyst, L., and Vandamme, E.J. 1994. Bacteriocins of lactic acid bacteria: microbiology, genetics and applications. Blackie Academic & Professional, London, UK.
9. De Vuyst, L., Callewaert, R., and Crabbe, K. 1996. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiology, 142(4): 817-827. doi:10.1099/00221287-142-4-817.
10. Dover, S.E., Aroutcheva, A.A., Faro, S., and Chikindas, M.L. 2007. Safety study of an antimicrobial peptide lactocin 160, produced by the vaginal Lactobacillus rhamnosus. Infect. Dis. Obstet. Gynecol. 2007: 78248.
11. Elotmani, F., Revol-Junelles, A.M., Assobhei, O., and Millière, J.B. 2002. Characterization of anti-Listeria monocytogenes bacteriocins from Enterococcus faecalis, Enterococcus faecium, and Lactococcus lactis strains isolated from Raïb, a Moroccan traditional fermented milk. Curr. Microbiol. 44(1): 10-17. doi:10.1007/s00284-001-0067-8.
12. Ennahar, S., Sonomoto, K., and Ishizaki, A. 1999. Class IIa bacteriocins from lactic acid bacteria: antibacterial activity and food preservation. J. Biosci. Bioeng. 87(6): 705-716. doi:10.1016/S1389-1723(99)80142-X.
13. Kang, J.H., and Lee, M.S. 2005. Characterization of a bacteriocin produced by Enterococcus faecium GM-1 isolated from an infant. J. Appl. Microbiol. 98(5): 1169-1176. doi:10.1111/j.1365-2672.2005.02556.x.
14. Khouiti, Z., and Simon, J.P. 2004. Carnocin KZ213 produced by Carnobacterium piscicola 213 is adsorbed onto cells during growth. Its biosynthesis is regulated by temperature, pH and medium composition. J. Ind. Microbiol. Biotechnol. 31(1): 5-10. doi:10.1007/s10295-003-0104-7.
15. Kim, W.S., Hall, R.J., and Dunn, N.W. 1997. Improving nisin production by increasing nisin immunity/resistance genes in the producer organism Lactococcus lactis. Appl. Microbiol. Biotechnol. 50(4): 429-433. doi:10.1007/s002530051316.
16. Krier, F., Revol-Junelles, A.M., and Germain, P. 1998. Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. mesenteroides FR52 during batch fermentation. Appl. Microbiol. Biotechnol. 50(3): 359-363. doi:10.1007/s002530051304.
17. Leroy, F., and De Vuyst, L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15(2): 67-78. doi:10.1016/j.tifs.2003.09.004.
18. Leroy, F., and De Vuyst, L. 2005. Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocinproducing Lactobacillus sakei CTC 494 strain. Int. J. Food Microbiol. 100(1-3): 141-152. doi:10.1016/j.ijfoodmicro.2004.10.011.
19. Leroy, F., Verluyten, J., and De Vuyst, L. 2006. Functional meat starter cultures for improved sausage fermentation. Int. J. Food Microbiol. 106(3): 270-285. doi:10.1016/j.ijfoodmicro.2005.06.027.
20. Mareková, M., Lauková, A., De Vuyst, L., Skaugen, M., and Nes, I.F. 2003. Partial characterization of bacteriocins produced by environmental strain Enterococcus faecium EK13. J. Appl. Microbiol. 94(3): 523-530. doi:10.1046/j.1365-2672.2003.01861.x.
21. Matsusaki, H., Endo, N., Sonomoto, K., and Ishizaki, A. 1996. Lantibiotic nisin Z fermentative production by Lactococcus lactis IO-1: relationship between production of the lantibiotic and lactate and cell growth. Appl. Microbiol. Biotechnol. 45(1-2): 36-40. doi:10.1007/s002530050645.
22. Messi, P., Bondi, M., Sabia, C., Battini, R., and Manicardi, G. 2001. Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain. Int. J. Food Microbiol. 64(1-2): 193-198. doi:10.1016/S0168-1605(00)00419-0.
23. Mortvedt-Abildgaa, C.I., Nissen-Meyer, J., Jelle, B., Grenov, B., Skaugen, M., and Nes, I.F. 1995. Production and pH-dependent bactericidal activity of lactocin S, a lantibiotic from Lactobacillus sake L45. Appl. Environ. Microbiol. 61(1): 175-179.
24. Nilsen, T., Nes, I.F., and Holo, H. 1998. An exported inducer peptide regulates bacteriocin production in Enterococcus faecium CTC492. J. Bacteriol. 180(7): 1848-1854.
25. Parente, E., and Ricciardi, A. 1994. Influence of pH on the production of enterocin 1146 during batch fermentation. Lett. Appl. Microbiol. 19(1): 12-15. doi:10.1111/j.1472-765X.1994.tb00891.x.
26. Pascual, L.M., Daniele, M.B., Pájaro, C., and Barberis, L. 2006. Lactobacillus species isolated from the vagina: identification, hydrogen peroxide production and nonoxynol-9 resistance. Contraception, 73(1): 78-81. doi:10.1016/j.contraception.2005.06.066.
27. Riley, M.A., and Wertz, J.E. 2002. Bacteriocins: evolution, ecology, and application. Annu. Rev. Microbiol. 56(1): 117-137. doi:10.1146/annurev.micro.56.012302.161024.
28. Saavedra, L., Castellano, P., and Sesma, F. 2004. Purification of bacteriocins produced by lactic acid bacteria. Methods Mol. Biol. 268: 331-336. doi:10.1385/1-59259-766-1:331.
29. Park, S.-H., Itoh, K., Kikuchi, E., Niwa, H., and Fujisawa, T. 2003. Identification and characteristics of nisin Z-producing Lactococcus lactis subsp. lactis isolated from Kimchi. Curr. Microbiol. 46(5): 385-388. doi:10.1007/s00284-002-3898-z.
30. Scheirlinck, I., Van der Meulen, R., De Vuyst, L., Vandamme, P., and Huys, G. 2009. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments. J. Appl. Microbiol. 106(4): 1081-1092. doi:10.1111/j.1365-2672.2008.04094.x.
31. Siragusa, S., De Angelis, M., Di Cagno, R., Rizzello, C.G., Coda, R., and Gobbetti, M. 2007. Synthesis of g-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl. Environ. Microbiol. 73(22): 7283-7290. doi:10.1128/AEM.01064-07.
32. Todorov, S.D., and Dicks, L.M. 2006. Effect of medium components on bacteriocin production by Lactobacillus plantarum strains ST23LD and ST341LD, isolated from spoiled olive brine. Microbiol. Res. 161(2): 102-108. doi:10.1016/j.micres.2005.06.006.
33. Todorov, S., Onno, B., Sorokine, O., Chobert, J.M., Ivanova, I., and Dousset, X. 1999. Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST31 isolated from sourdough. Int. J. Food Microbiol. 48(3): 167-177. doi:10.1016/S0168-1605(99)00048-3.
34. van Reenen, C.A., Dicks, L.M., and Chikindas, M.L. 1998. Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. J. Appl. Microbiol. 84(6): 1131-1137. doi:10.1046/j.1365-2672.1998.00451.x.
35. Vogel, R.F., Pohle, B.S., Tichaczek, P.S., and Hammes, W.P. 1993. The competitive advantage of Lactobacillus curvatus LTH1174 in sausage fermentations is caused by formation of curvacin A. Syst. Appl. Microbiol. 16: 457-462.
36. Wood, B.J.B., and Holzapfel, W.H. 1995. The genera of lactic acid bacteria. Blackie Academic & Professional, London, UK.
37. Zhou, Q.R., Liu, Y., Liu, X., and He, J.H. 2006. Studies of the factors linked to the bacteriostatic ability of Lactobacillus in human vagina. Wei Sheng Yan Jiu, 35(3): 310-313. [In Chinese.]