Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1

Annals of Microbiology

Volumn 67, Issue 9, 2017, Pages 615-621

  Mechoud, Mónica Adriana ^a   Álvarez, Ornella Estefanía ^b   Cayré, María Elisa ^b   Castro, Marcela Paola ^b   Minahk, Carlos ^a   Saavedra, Lucila ^c  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b Universidad Nacional del Chaco Austral ^*  (Argentina)

^c CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Artisanal dry sausages; Bacteriocins; Gene expression; Lactobacillus; Listeria

Indexed keywords

EID: 85026797277     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-017-1288-9     Document Type: Article

References (30)

1. Alvarez-Sieiro P, Montalbán-López M, Mu D et al (2016) Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol 100:2939–2951. doi:10.1007/s00253-016-7343-9
2. Anderson DG, McKay LL (1983) Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl Environ Microbiol 46:549–552
3. Balciunas EM, Castillo Martinez FA, Todorov SD et al (2013) Novel biotechnological applications of bacteriocins: a review. Food Control 32:134–142. doi:10.1016/j.foodcont.2012.11.025
4. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254
5. Casaburi A, Di Martino V, Ferranti P et al (2016) Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture. Food Control 59:31–45
6. Castro MP, Palavecino NZ, Herman C et al (2011) Lactic acid bacteria isolated from artisanal dry sausages: characterization of antibacterial compounds and study of the factors affecting bacteriocin production. Meat Sci 87:321–329. doi:10.1016/j.meatsci.2010.11.006
7. Castro MP, Palavecino N, Herman C et al (2012) Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1. Food Control 28:52–54. doi:10.1016/j.foodcont.2012.04.041
8. Cintas LM, Casaus P, Herranz C et al (2000) Biochemical and genetic evidence that Enterococcus faecium L50 produces enterocins L50A and L50B, the sec-dependent enterocin P, and a novel bacteriocin secreted without an N-terminal extension termed enterocin Q. J Bacteriol 182:6806–6814
9. Cocolin L, Rantsiou K (2007) Sequencing and expression analysis of sakacin genes in Lactobacillus curvatus strains. Appl Microbiol Biotechnol 76:1403–1411. doi:10.1007/s00253-007-1120-8
10. de Souza Barbosa M, Todorov SD, Ivanova I et al (2015) Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiol 46:254–262. doi:10.1016/j.fm.2014.08.004
11. Dortu C, Huch M, Holzapfel WH et al (2008) Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat. Lett Appl Microbiol 47:581–586. doi:10.1111/j.1472-765X.2008.02468.x
12. Eijsink VG, Skeie M, Middelhoven PH et al (1998) Comparative studies of class IIa bacteriocins of lactic acid bacteria. Appl Environ Microbiol 64:3275–3281
13. Fontana C, Cocconcelli PS, Vignolo G et al (2015) Occurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria. Food Control 47:53–59. doi:10.1016/j.foodcont.2014.06.021
14. Friedly EC, Crandall PG, Ricke S et al (2008) Identification of Listeria innocua surrogates for Listeria monocytogenes in hamburger patties. J Food Sci 73:M174–M178. doi:10.1111/j.1750-3841.2008.00719.x
15. Gaspar P, Carvalho AL, Vinga S et al (2013) From physiology to systems metabolic engineering for the production of biochemicals by lactic acid bacteria. Biotechnol Adv 31:764–788
16. Guyonnet D, Fremaux C, Cenatiempo Y et al (2000) Method for rapid purification of class IIa bacteriocins and comparison of their activities. Appl Environ Microbiol 66:1744–1748
17. Jones E, Salin V, Williams GW (2005) Nisin and the market for commercial bacteriocins. Texas Agribusiness Market Research Center (TAMRC) Consumer and Product Research Report No. CP-01-05, 1, pp 1–20. http://afcerc.tamu.edu/publications/Publication-PDFs/CP%2001%2005%20Nisin%20Report.pdf
18. Katla T, Naterstad K, Vancanneyt M et al (2003) Differences in susceptibility of Listeria monocytogenes strains to sakacin P, sakacin a, pediocin PA-1, and nisin. Appl Environ Microbiol 69:4431–4437
19. Leistner L (2000) Basic aspects of food preservation by hurdle technology. Int J Food Microbiol 55:181–186
20. Lewus CB, Kaiser A, Montville TJ (1991) Inhibition of food-borne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat. Appl Environ Microbiol 57:1683–1688
21. Mathiesen G, Huehne K, Kroeckel L et al (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(7):3565–3574
22. Pospiech A, Neumann B (1995) A versatile quick-prep of genomic DNA from gram-positive bacteria. Trends Genet 11:217–218
23. Raya R, Bardowski J, Andersen PS et al (1998) Multiple transcriptional control of the Lactococcus lactis trp operon. J Bacteriol 180:3174–3180
24. 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
25. Rivas FP, Castro MP, Vallejo M et al (2014) Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface. Meat Sci 97:475–479. doi:10.1016/j.meatsci.2014.03.003
26. Simon L, Fremaux C, Cenatiempo Y et al (2002) Sakacin G, a new type of antilisterial bacteriocin. Appl Environ Microbiol 68:6416–6420. doi:10.1128/AEM.68.12.6416-6420.2002
27. Suárez N, Bonacina J, Hebert EM et al (2015) Genome mining and transcriptional analysis of bacteriocin genes in Enterococcus faecium CRL1879. J Data Mining Genomics Proteomics. doi:10.4172/2153-0602.1000180
28. Tichaczek PS, Vogel RF, Hammes WP (1993) Cloning and sequencing of curA encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174. Arch Microbiol 160(4):279–283
29. Whelan JA, Russell NB, Whelan MA (2003) A method for the absolute quantification of cDNA using real-time PCR. J Immunol Methods 278:261–269
30. Xiraphi N, Georgalaki M, Van Driessche G et al (2006) Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442. Antonie Van Leeuwenhoek 89(1):19–26