Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses: characteristics of a bacteriocin produced by <i>Lactobacillus curvatus</i> IFPL105

Casla, Dolores; Requena, Teresa; Gómez, Rosario

doi:10.1111/j.1365-2672.1996.tb03279.x

Cited by 77 publications

(54 citation statements)

References 24 publications

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“…Bacteriocins can be exploited to inhibit undesirable microorganisms in the fermentation of wine 40 , beer 47 , meat 57 , vegetables 10 and dairy products 8,52 . Nisin has found practical application in beer fermentation and wine making.…”

Section: -2863(9'8-32mentioning

confidence: 99%

Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum

Hartnett¹,

Vaughan²,

Sinderen³

2002

Journal of the Institute of Brewing

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From a total of four thousand presumed lactic acid bacteria, obtained from raw, unmalted sorghum and barley, 308 isolates were shown to exhibit inhibitory activity against the indicator strain Listeria innocua 4202. Six of these inhibitor-producing isolates were selected for further study on the basis of their relatively wide antimicrobial spectrum, which showed that these producers inhibited several Gram-positive bacteria, including a range of beer spoiling bacteria. The proteinaceous nature, anti-microbial activity against closely related species, heat resistance and pH stability of the inhibitory substances produced by these six bacteria identified these compounds as bacteriocins. All six isolates were shown to secrete the inhibitory compounds into the cell free supernatants. Bacteriocins produced by five of the six producers were purified to homogeneity. Further analytic data was obtained for three of the inhibitory compounds by means of mass spectroscopy and/or N-terminal amino acid sequencing.

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Section: -2863(9'8-32mentioning

confidence: 99%

Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum

Hartnett¹,

Vaughan²,

Sinderen³

2002

Journal of the Institute of Brewing

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“…Using the same bacteriocin, Morgan et al (30) obtained bacteriolysis and subsequent release of an intracellular enzyme from sensitive lactococcal cells only when LcnA acted in concert with the lactococcins B and M. Another bacteriocin which has been shown to cause lysis of sensitive L. lactis cells is the bacteriocin produced by L. lactis IFPL105 (previously identified as Lactobacillus curvatus IFPL105) (9). This secreted broad-spectrum bacteriocin has been shown to cause lysis of logarithmically growing L. lactis and Lactobacillus casei (26).…”

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confidence: 99%

Requirement of Autolytic Activity for Bacteriocin-Induced Lysis

Martínez-Cuesta

Kok

Herranz

et al. 2000

Appl Environ Microbiol

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The bacteriocin produced by Lactococcus lactis IFPL105 is bactericidal against several Lactococcus and Lactobacillus strains. Addition of the bacteriocin to exponential-growth-phase cells resulted in all cases in bacteriolysis. The bacteriolytic response of the strains was not related to differences in sensitivity to the bacteriocin and was strongly reduced in the presence of autolysin inhibitors (Co 2؉ and sodium dodecyl sulfate). When L. lactis MG1363 and its derivative deficient in the production of the major autolysin AcmA (MG1363acmA⌬1) were incubated with the bacteriocin, the latter did not lyse and no intracellular proteins were released into the medium. Incubation of cell wall fragments of L. lactis MG1363, or of L. lactis MG1363acmA⌬1 to which extracellular AcmA was added, in the presence or absence of the bacteriocin had no effect on the speed of cell wall degradation. This result indicates that the bacteriocin does not degrade cell walls, nor does it directly activate the autolysin AcmA. The autolysin was also responsible for the observed lysis of L. lactis MG1363 cells during incubation with nisin or the mixture of lactococcins A, B, and M. The results presented here show that lysis of L. lactis after addition of the bacteriocins is caused by the resulting cell damage, which promotes uncontrolled degradation of the cell walls by AcmA.Bacteriocins are antimicrobial polypeptides synthesized ribosomally by bacteria (34). Most bacteriocins from lactic acid bacteria exert their antibacterial effect by permeabilizing the target cell membrane, whereby the cells lose their viability (1,5,29). Apart from damaging cell membranes, some bacteriocins have also been reported to cause bacteriolysis. Bierbaum and Sahl (4) were among the first to show the involvement of autolysins in the bacteriolytic effect of a bacteriocin. Autolysins are peptidoglycan hydrolases that are capable of causing bacterial autolysis (39). The authors showed that the bacteriocins Pep5, produced by Staphylococcus epidermidis, and nisin, produced by Lactococcus lactis, activate an N-acetylmuramoyl-Lalanine amidase and an ␤-N-acetylglucosaminidase of S. simulans (4). Plantaricin C has been shown to be bacteriolytic for Lactobacillus fermentum LM 13554 and L. delbrueckii subsp. bulgaricus LMG 13551, while no reduction of the optical densities (ODs) of mid-exponential-phase cultures of L. sake CECT 906, L. helveticus LMG13555, or Leuconostoc mesenteroides was observed (14,15). Microscopic analysis of L. fermentum cells treated with plantaricin C showed that changes had taken place in the cell wall. The authors suggested that cell lysis could be a secondary effect of the bacteriocin caused by a deregulation of the autolytic system of the sensitive cells resulting in destruction of the peptidoglycan layer. While no lysis of Lc. mesenteroides cells treated with plantaricin C was seen, a clear reduction of the OD was observed when these cells were incubated with pediocin AcH (3). This effect was not observed with Lactobacillus plantarum, although ...

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“…Compatibility among 31 selected strains of dairy LAB has been indirectly determined using the agar well diffusion assay (CASLA et al, 1996); the following LAB species were tested for their antagonistic activity one against another: Lactococcus lactis subsp. lactis, L. lactis subsp.…”

Section: Indirect Testsmentioning

confidence: 99%

Methods to assess lactic acid bacteria diversity and compatibility in food

Geria¹,

Caridi²

2014

Acta Alimentaria

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Food microfl ora is a complex and mutable ecosystem where the effects of microbial culture addition are still not entirely foreseeable due to microbial diversity. Starter, probiotic, and adjunct microorganisms are widely selected and used in food to improve quality and safety; they may be formulated as monostrain or multistrain cultures. Lactic acid bacteria are included among the main groups deemed useful for these aims. Compatibility tests can constitute an effective way to assess interactions among lactic acid bacteria. Food microfl ora composition is generally examined using both culture-dependent and culture-independent methods. The existing limits of each method can be overcome by combining them, so that they give more information on microbial complexity. Since mixed cultures of starter, probiotic, or adjunct lactic acid bacteria provide more benefi cial effects than single cultures, future research should be guided by compatibility tests to show the most suitable and benefi cial mixed cultures.

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Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses: characteristics of a bacteriocin produced by Lactobacillus curvatus IFPL105

Cited by 77 publications

References 24 publications

Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum

Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum

Requirement of Autolytic Activity for Bacteriocin-Induced Lysis

Methods to assess lactic acid bacteria diversity and compatibility in food

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