Over 2000-Fold Increased Production of the Leaderless Bacteriocin Garvicin KS by Increasing Gene Dose and Optimization of Culture Conditions

Telke, Amar A.; Ovchinnikov, Kirill V.; Vuoristo, Kiira S.; Mathiesen, Geir; Thorstensen, Tage; Diep, Dzung B.

doi:10.3389/fmicb.2019.00389

Cited by 14 publications

(6 citation statements)

References 51 publications

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“…The advantage of killing other competitors could not compensate for the metabolic cost for the production of bacteriocin ( Riley and Wertz, 2002 ). Also, the GIT might not present the optimal environmental conditions for triggering the maximum in vivo production of bacteriocin, unlike laboratory growth medium and conditions ( Telke et al, 2019 ).…”

Section: Functional Mechanisms Of Probiotics Against Campylmentioning

confidence: 99%

Current Perspectives and Potential of Probiotics to Limit Foodborne Campylobacter in Poultry

et al. 2020

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Poultry has been one of the major contributors of Campylobacter related human foodborne illness. Numerous interventions have been applied to limit Campylobacter colonization in poultry at the farm level, but other strategies are under investigation to achieve more efficient control. Probiotics are viable microbial cultures that can establish in the gastrointestinal tract (GIT) of the host animal and elicit health and nutrition benefits. In addition, the early establishment of probiotics in the GIT can serve as a barrier to foodborne pathogen colonization. Thus, probiotics are a potential feed additive for reducing and eliminating the colonization of Campylobacter in the GIT of poultry. Screening probiotic candidates is laborious and time-consuming, requiring several tests and validations both in vitro and in vivo. The selected probiotic candidate should possess the desired physiological characteristics and anti-Campylobacter effects. Probiotics that limit Campylobacter colonization in the GIT rely on different mechanistic strategies such as competitive exclusion, antagonism, and immunomodulation. Although numerous research efforts have been made, the application of Campylobacter limiting probiotics used in poultry remains somewhat elusive. This review summarizes current research progress on identifying and developing probiotics against Campylobacter and presenting possible directions for future research efforts.

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Section: Functional Mechanisms Of Probiotics Against Campylmentioning

confidence: 99%

Current Perspectives and Potential of Probiotics to Limit Foodborne Campylobacter in Poultry

et al. 2020

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“…Further investigation of the antimicrobial activity of isolates M1 and 17 revealed that the kinetics of production are similar to other bacteriocin producers with a maximum in the late exponential growth phase [52][53][54]. The antimicrobial compounds of isolates M1 and 17 were partially purified using ammonium sulfate precipitation and subsequent cation exchange chromatography of supernatant proteins, although the majority of the activity (approx.…”

Section: Discussionmentioning

confidence: 97%

Identification of Potential Probiotics Producing Bacteriocins Active against Listeria monocytogenes by a Combination of Screening Tools

Desiderato

Sachsenmaier

Ovchinnikov

et al. 2021

IJMS

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Listeria monocytogenes is an important food-borne pathogen and a serious concern to food industries. Bacteriocins are antimicrobial peptides produced naturally by a wide range of bacteria mostly belonging to the group of lactic acid bacteria (LAB), which also comprises many strains used as starter cultures or probiotic supplements. Consequently, multifunctional strains that produce bacteriocins are an attractive approach to combine a green-label approach for food preservation with an important probiotic trait. Here, a collection of bacterial isolates from raw cow’s milk was typed by 16S rRNA gene sequencing and MALDI-Biotyping and supernatants were screened for the production of antimicrobial compounds. Screening was performed with live Listeria monocytogenes biosensors using a growth-dependent assay and pHluorin, a pH-dependent protein reporting membrane damage. Purification by cation exchange chromatography and further investigation of the active compounds in supernatants of two isolates belonging to the species Pediococcus acidilactici and Lactococcus garvieae suggest that their antimicrobial activity is related to heat-stable proteins/peptides that presumably belong to the class IIa bacteriocins. In conclusion, we present a pipeline of methods for high-throughput screening of strain libraries for potential starter cultures and probiotics producing antimicrobial compounds and their identification and analysis.

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“…The production of weissellicin Y and weissellicin M by Weissella hellenica QU 13 was nutrition-adaptive and thiamine addition decreases weissellicin Y production [155]. Pasteurized milk supplemented with tryptone significantly improved the production of garvicin KS [156].…”

Section: Iidmentioning

confidence: 98%

Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria

Zhang

Jiang

et al. 2022

Fermentation

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Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins that are heat-resistant and do not undergo extensive posttranslational modification. In lactic acid bacteria (LAB), class II bacteriocins are widely distributed, and some of them have been successfully applied as food preservatives or antibiotic alternatives. Class II bacteriocins can be further divided into four subcategories. In the same subcategory, variations were observed in terms of amino acid identity, peptide length, pI, etc. The production of class II bacteriocin is controlled by a dedicated gene cluster located in the plasmid or chromosome. Besides the pre-bacteriocin encoding gene, the gene cluster generally includes various combinations of immunity, transportation, and regulatory genes. Among class II bacteriocin-producing LAB, some strains/species showed low yield. A multitude of fermentation factors including medium composition, temperature, and pH have a strong influence on bacteriocin production which is usually strain-specific. Consequently, scientists are motivated to develop high-yielding strains through the genetic engineering approach. Thus, this review aims to present and discuss the distribution, sequence characteristics, as well as biosynthesis of class II bacteriocins of LAB. Moreover, the integration of modern biotechnology and genetics with conventional fermentation technology to improve bacteriocin production will also be discussed in this review.

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Over 2000-Fold Increased Production of the Leaderless Bacteriocin Garvicin KS by Increasing Gene Dose and Optimization of Culture Conditions

Cited by 14 publications

References 51 publications

Current Perspectives and Potential of Probiotics to Limit Foodborne Campylobacter in Poultry

Current Perspectives and Potential of Probiotics to Limit Foodborne Campylobacter in Poultry

Identification of Potential Probiotics Producing Bacteriocins Active against Listeria monocytogenes by a Combination of Screening Tools

Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria

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