Durancin L28-1A, a new bacteriocin from Enterococcus durans L28-1, isolated from soil

Yanagida, Fujitoshi; Chen, Y.; Onda, Takumi; Shinohara, Takashi

doi:10.1111/j.1472-765x.2005.01693.x

Cited by 58 publications

(58 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…W. cibaria 110 was therefore used as the bacteriocin-producing strain in this study. Inhibitory activity was determined using the agar well diffusion assay described by Yanagida et al (24).…”

Section: Methodsmentioning

confidence: 99%

“…Cell-free culture supernatant (2.5 liters) was prepared and then purified by ammonium sulfate precipitation (40%) and column chromatography with a hydrophobic column of phenyl-650M TOYOPEARL (Tosoh, Tokyo, Japan) and Sep-Pak C 18 cartridges (Waters, Milford, MA) (24). Eluted bacteriocin fractions from Sep-Pak C 18 cartridges were freeze-dried and then stored at 4°C.…”

Section: Sakei Jcm 1157mentioning

confidence: 99%

“…The molecular size of the purified bacteriocin was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) by following the method described by Yanagida et al (24). Bac-teriocin size was estimated using rainbow-colored protein molecular mass markers (Amersham Biosciences, Piscataway, NJ).…”

Section: Sakei Jcm 1157mentioning

confidence: 99%

See 2 more Smart Citations

Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

Srionnual

Yanagida

Lin

et al. 2007

Appl Environ Microbiol

129

View full text Add to dashboard Cite

Weissella cibaria 110, isolated from the Thai fermented fish product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.Lactic acid bacteria (LAB) have long played important roles in food technology. The LAB include a wide variety of cell types with various physiological and biochemical characteristics. The isolation of LAB from milk products, fermented foods, and plants has frequently been reported. The phylogeny of the bacteria classified currently in the genus Weissella was clarified in 1990 (16), and the taxonomy of Weissella species was further assessed in 1993 (5). Weissella species have been isolated from a variety of sources, and some of them play important roles in fermentation (1). Weissella cibaria was first described by Björkroth et al.(1) and later found in various kinds of fermented foods (6,19).Bacteriocins are peptides produced by bacteria that kill or inhibit the growth of closely related bacteria. Bacteriocins produced by LAB have attracted special interest as potential safe, alternative food preservatives (4,8,15). Many bacteriocins associated with Lactobacillus, Enterococcus, and Leuconostoc species have been described previously (4). However, bacteriocins from Weissella species remain rare, and to our knowledge, no bacteriocins from W. cibaria (1, 9) have been reported previously.W. cibaria 110 (AB261010/DDBJ; DNA Data Bank of Japan [http://www.ddbj.nig.ac.jp/]) isolated from plaa-som (17), a fermented fish product from Thailand, was found to produce a bacteriocin active against some gram-positive bacteria. The present paper describes the purification and analysis of this bacteriocin and discusses its similarities to other known peptides. This is the first study to clarify the characteristics of a W. cibaria bacteriocin. MATERIALS AND METHODSW. cibaria 110. Ten strains of W. cibaria were isolated from plaa-som samples collected from Bangkok, Thailand, and their activities against the indicator strain Lactobacillus sakei JCM 1157 T were determined. Only strain 110 showed activity; this strain was identified using the API 50CHL kit, and the identification was confirmed using 16S rRNA sequence analysis. W. cibaria 110 was therefore used as the bacteriocin-producing strain in this study. Inhibitory activity was determined using the agar well diffusion assay described by ...

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Sakei Jcm 1157mentioning

confidence: 99%

See 1 more Smart Citation

Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

Srionnual

Yanagida

Lin

et al. 2007

Appl Environ Microbiol

129

View full text Add to dashboard Cite

show abstract

“…The culture supernatants of E. durans isolates E204 and E214 lost completely their antimicrobial activity after treatment with -chymotrypsin and maintained antimicrobial activity after autoclaving (121°C for 15 min). These antimicrobial metabolites had the same characteristics as durancin L28-1A produced by E. durans isolated from soil (Yanagida et al, 2005). The antimicrobial compound produced by Lactococcus isolate was considered as nisin based on its resistance to heat treatment, inactivation by -chemotrypsin treatment and based on its activity towards indicator strains, features which are typically attributed to nisin (Hurst, 1981;Gupta and Prasad, 1989).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

Khay¹,

Idaomar²,

Castro³

et al. 2011

Afr. J. Biotechnol.

View full text Add to dashboard Cite

A total of 450 different colonies, isolated from 25 samples of dromedary milk collected from Laâyoune region of Morocco, were tested for antimicrobial compounds production. Out of these, 30 were determined to be lactic acid bacteria (LAB) and able to inhibit the growth of the indicator strain Listeria innocua CECT 4030. Seven isolates were selected by the large and clear zones of inhibition when tested by the agar well diffusion assay. They were classified by phenotypic and biochemical analysis as two Enterococcus durans (E204 and E214), two Lactococcus lactis (R75 and R76), one Enterococcus faecium R111, one Lactococcus cremoris R112 and one Enterococcus avium R122. Their antimicrobial compounds were detected in cell-free culture supernatant fluids under conditions that eliminate acid and hydrogen peroxide inhibition. The antimicrobial activity was altered after treatment with trypsin, -chymotrypsin, pepsin or papain which confirms the proteinaceous nature of the inhibition. It was heat stable even at autoclaving temperature (121°C for 15 min) and also active over a wide pH range (2 to 10). This fact suggests that bacteriocin-like produced by the seven LAB strains may find application as biopreservatives in food products.

show abstract

“…The agar diffusion bioassay described by Yanagida [9] was used to screen for bacteriocin producing LAB. One ml of each indicator cell suspension (5 × 10 5 cfu ml -1 ) was inoculated into 15 ml of MRS soft agar maintained at 50°C and then poured into a petri dish.…”

Section: Screening and Production Of Bacteriocin From Labmentioning

confidence: 99%

Studies on the Mode of Action of Bacteriocin Produced by Lactobacillus fermentum CrT21

2015

IJSR

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) are very important preservative microflora involved in the fermentation of food products due to their ability to produce organic acids, bacteriocins and other bioactive antimicrobial metabolites. LAB in this study were isolated from cassava waste and retting, screened for their ability to produce bacteriocin and the bacteriocin was subsequently characterized. Lactobacillus fermentum CrT21 produced bacteriocin with crude and purified activity units of 1280 and 2560 AU/ml respectively; purification was done by ammonium sulphate precipitation and through 1, 10 and 20 KDa ultrafiltration membranes. The bacteriocin retained its inhibitory activity over a wide range of temperature (40 0 -100 0 C), pH (2-10) and in presence of metals, surfactants and enzymes (lipase and lysozyme); the activity was further characterized to cleave the peptide bond between D-glutamic acid and L-lysin along the peptide stem chain of L. fermentum CpL08 peptidoglycan wall.

show abstract

Durancin L28-1A, a new bacteriocin from Enterococcus durans L28-1, isolated from soil

Cited by 58 publications

References 20 publications

Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

Studies on the Mode of Action of Bacteriocin Produced by Lactobacillus fermentum CrT21

Contact Info

Product

Resources

About