Genetic characterization and expression of leucocin B, a class IId bacteriocin from Leuconostoc carnosum 4010

Wan, Xing; Saris, Per E. J.; Takala, Timo M.

doi:10.1016/j.resmic.2015.04.003

Cited by 20 publications

(5 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other major PCA isolates were LAB belonging to the species L. mesenteroides (15%), L. carnosum (13%), and Carnobacterium divergens (7%). L. mesenteroides and L. carnosum have been frequently isolated from several food matrices and meat goods, and have been also suggested as starters for meat biopreservation because of bacteriocin production (Wan et al, 2015). Serratia spp.…”

Section: Identification Of the Isolates At The End Of The Shelf Lifementioning

confidence: 99%

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

Raimondi

Nappi

Sirangelo

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

Ten lots of industrial raw sausages in modified atmosphere (CO 30%, O 70%), produced in the same plant over 7 months, were analyzed at the day after production (S samples) and at the end of shelf life (E samples), after 12 days storage at 7 °C to simulate thermal abuse. Quality of the products was generally compromised by storage at 7 °C, with only 3 E samples without alterations. During the shelf life, the pH decreased for the accumulation of acetic and lactic acids. A few biogenic amines accumulated, remaining below acceptable limits. The profile of volatile compounds got enriched with alcohols, ketones, and acids (e.g. ethanol, 2,3-butanediol, 2,3-butandione, butanoic acid) originated by bacterial metabolism. Throughout the shelf life, aerobic bacteria increased from 4.7 log to 6.6 log cfu/g, and lactic acid bacteria (LAB) from 3.7 to 8.1 log cfu/g. Staphylococci, enterobacteria, and pseudomonads passed from 3.7, 3.0, and 1.7 to 5.5, 4.8, and 3.0 log cfu/g, respectively. Dominant cultivable LAB, genotyped by RAPD-PCR, belonged to the species Lactobacillus curvatus/graminis and Lactobacillus sakei, with lower amounts of Leuconostoc carnosum and Leuconostoc mesenteroides. Brochothrix thermosphacta was the prevailing species among aerobic bacteria. The same biotypes ascribed to several different species where often found in E samples of diverse batches, suggesting a recurrent contamination from the plant of production. Profiling of 16S rRNA gene evidenced that microbiota of S samples clustered in two main groups where either Firmicutes or Bacteroidetes prevailed, albeit with taxa generally associated to the gastro-intestinal tract of mammals. The microbial diversity was lower in E samples than in S ones. Even though a common profile could not be identified, most E samples clustered together and were dominated by Firmicutes, with Lactobacillaceae and Listeriaceae as the most abundant families (mostly ascribed to Lactobacillus and Brochothrix, respectively). In a sole E sample Proteobacteria (especially Serratia) was the major phylum.

show abstract

Section: Identification Of the Isolates At The End Of The Shelf Lifementioning

confidence: 99%

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

Raimondi

Nappi

Sirangelo

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

show abstract

“…Their genetic information generally resides in plasmids but can occur also in the chromosome. Most of leucocins are active against both Listeria monocytogenes and Listeria innocua, but can also inhibit some lactic acid bacteria, especially at low pH (Felix et al, 1994;Parente et al, 1996;Wan et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Comparative Genomics of Leuconostoc carnosum

et al. 2021

View full text Add to dashboard Cite

Leuconostoc carnosum is a known colonizer of meat-related food matrices. It reaches remarkably high loads during the shelf life in packaged meat products and plays a role in spoilage, although preservative effects have been proposed for some strains. In this study, the draft genomes of 17 strains of L. carnosum (i.e., all the strains that have been sequenced so far) were compared to decipher their metabolic and functional potential and to determine their role in food transformations. Genome comparison and pathway reconstruction indicated that L. carnosum is a compact group of closely related heterofermentative bacteria sharing most of the metabolic features. Adaptation to a nitrogen-rich environment, such as meat, is evidenced by 23 peptidase genes identified in the core genome and by the autotrophy for nitrogen compounds including several amino acids, vitamins, and cofactors. Genes encoding the decarboxylases yielding biogenic amines were not present. All the strains harbored 1–4 of 32 different plasmids, bearing functions associated to proteins hydrolysis, transport of amino acids and oligopeptides, exopolysaccharides, and various resistances (e.g., to environmental stresses, bacteriophages, and heavy metals). Functions associated to bacteriocin synthesis, secretion, and immunity were also found in plasmids. While genes for lactococcin were found in most plasmids, only three harbored the genes for leucocin B, a class IIa antilisterial bacteriocin. Determinants of antibiotic resistances were absent in both plasmids and chromosomes.

show abstract

“…Such methods include the addition of bacteriocins and bacteriocin-producing lactic acid bacteria (LAB) in food ( Roberts and Zottola, 1993 ) as effective alternatives to chemical preservatives ( Lucera et al, 2012 ). Lactococcus , Lactobacillus , Leuconostoc , and other LAB can secrete bacteriocins ( Barefoot and Klaenhammer, 1983 ; Klaenhammer, 1993 ; Wan et al, 2013 , 2015 ), which are ribosomally synthesized and extracellularly released peptides with antimicrobial activity. LAB bacteriocin has been widely characterized because of their “food-grade quality” and industrial importance ( Barbosa et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Co-expression of Nisin Z and Leucocin C as a Basis for Effective Protection Against Listeria monocytogenes in Pasteurized Milk

Qiao

et al. 2018

Front. Microbiol.

View full text Add to dashboard Cite

Nisin, an important bacteriocin from Lactococcus lactis subsp., is primarily active against various Gram-positive bacteria. Leucocin C, produced by Leuconostoc carnosum 4010, is a class IIa bacteriocin used to inhibit the growth of Listeria monocytogenes. Because two bacteriocins have different modes of action, the combined use of them could be a potential strategy for effective inhibition of foodborne pathogens. In this study, L. lactis N8-r-lecCI (N8 harboring lecCI gene) coexpressing nisin–leucocin C was constructed based on the food-grade carrier L. lactis N8. Production of both bacteriocins was stably maintained. Antimicrobial measurements showed that the recombinant strain is effectively against Listeria monocytogenes and Staphylococcus aureus and moderately against Salmonella enterica serovar Enteritidis and Escherichia coli because of its stronger antibacterial activity than the parental strain, this result first demonstrated that the co-expression of nisin and leucocin C results in highly efficient antimicrobial activity. The checkerboard assay showed that the antibacterial activity of L. lactis N8-r-lecCI supernatant was enhanced in the presence of low concentration of EDTA. Analysis of the scanning electron microscope image showed the biggest cellular morphology change in L. monocytogenes treated with a mixture of EDTA and L. lactis N8-r-lecCI supernatant. The practical effect was verified in pasteurized milk through time-kill assay. The L. lactis N8-r-lecCI strain expressing both nisin and leucocin C has a promising application prospect in pasteurized milk processing and preservation because of its strong antibacterial activity.

show abstract

Genetic characterization and expression of leucocin B, a class IId bacteriocin from Leuconostoc carnosum 4010

Cited by 20 publications

References 39 publications

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

Comparative Genomics of Leuconostoc carnosum

Co-expression of Nisin Z and Leucocin C as a Basis for Effective Protection Against Listeria monocytogenes in Pasteurized Milk

Contact Info

Product

Resources

About