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Sørensen HM, Rochfort KD, Maye S, MacLeod G, Loscher C, Brabazon D, Freeland B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients 2023; 15:4754. [PMID: 38004148 PMCID: PMC10675170 DOI: 10.3390/nu15224754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/27/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.
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Affiliation(s)
- Helena Mylise Sørensen
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Keith D. Rochfort
- School of Nursing, Psychotherapy and Community Health, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Susan Maye
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - George MacLeod
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - Christine Loscher
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
| | - Dermot Brabazon
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Brian Freeland
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
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Christmann J, Cao P, Becker J, Desiderato CK, Goldbeck O, Riedel CU, Kohlstedt M, Wittmann C. High-efficiency production of the antimicrobial peptide pediocin PA-1 in metabolically engineered Corynebacterium glutamicum using a microaerobic process at acidic pH and elevated levels of bivalent calcium ions. Microb Cell Fact 2023; 22:41. [PMID: 36849884 PMCID: PMC9969654 DOI: 10.1186/s12934-023-02044-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 02/16/2023] [Indexed: 03/01/2023] Open
Abstract
BACKGROUND Pediocin PA-1 is a bacteriocin of recognized value with applications in food bio-preservation and the medical sector for the prevention of infection. To date, industrial manufacturing of pediocin PA-1 is limited by high cost and low-performance. The recent establishment of the biotechnological workhorse Corynebacterium glutamicum as recombinant host for pediocin PA-1 synthesis displays a promising starting point towards more efficient production. RESULTS Here, we optimized the fermentative production process. Following successful simplification of the production medium, we carefully investigated the impact of dissolved oxygen, pH value, and the presence of bivalent calcium ions on pediocin production. It turned out that the formation of the peptide was strongly supported by an acidic pH of 5.7 and microaerobic conditions at a dissolved oxygen level of 2.5%. Furthermore, elevated levels of CaCl2 boosted production. The IPTG-inducible producer C. glutamicum CR099 pXMJ19 Ptac pedACDCg provided 66 mg L-1 of pediocin PA-1 in a two-phase batch process using the optimized set-up. In addition, the novel constitutive strain Ptuf pedACDCg allowed successful production without the need for IPTG. CONCLUSIONS The achieved pediocin titer surpasses previous efforts in various microbes up to almost seven-fold, providing a valuable step to further explore and develop this important bacteriocin. In addition to its high biosynthetic performance C. glutamicum proved to be highly robust under the demanding producing conditions, suggesting its further use as host for bacteriocin production.
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Affiliation(s)
- Jens Christmann
- grid.11749.3a0000 0001 2167 7588Institute for Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | - Peng Cao
- grid.11749.3a0000 0001 2167 7588Institute for Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | - Judith Becker
- grid.11749.3a0000 0001 2167 7588Institute for Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | - Christian K. Desiderato
- grid.6582.90000 0004 1936 9748Institute of Microbiology and Biotechnology, University of Ulm, Ulm, Germany
| | - Oliver Goldbeck
- grid.6582.90000 0004 1936 9748Institute of Microbiology and Biotechnology, University of Ulm, Ulm, Germany
| | - Christian U. Riedel
- grid.6582.90000 0004 1936 9748Institute of Microbiology and Biotechnology, University of Ulm, Ulm, Germany
| | - Michael Kohlstedt
- grid.11749.3a0000 0001 2167 7588Institute for Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | - Christoph Wittmann
- Institute for Systems Biotechnology, Saarland University, Saarbrücken, Germany.
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Wu H, Zhang Y, Li L, Li Y, Yuan L, E Y, Qiao J. Positive regulation of the DLT operon by TCSR7 enhances acid tolerance of Lactococcus lactis F44. J Dairy Sci 2022; 105:7940-7950. [PMID: 36028342 DOI: 10.3168/jds.2022-21898] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 05/14/2022] [Indexed: 11/19/2022]
Abstract
Lactococcus lactis, a lactic acid bacterium, has been widely used in the fermented dairy products. The acid tolerance of L. lactis is of great importance to food fermentation and probiotic applications. As the first barrier of bacteria, the cell wall has a protective effect on strains under many stress conditions, whereas the regulatory mechanism has rarely been reported. Here, based on the transcription analysis of 9 cell wall or membrane-related genes of L. lactis F44 under acid stress, the transcription levels of DACB, DLTD, YLBA, HRTA, WP_080613266.1 (1610), and ERFK genes were significantly increased. We constructed 9 overexpressing strains with the cell wall or membrane-related genes, respectively. It was demonstrated that the survival rates under acid stress of DACB, DLTD, and ERFK were significantly higher than that of wild-type F44. To investigate the regulatory mechanism, a DNA pull-down assay was used to identify the transcriptional regulators of these 3 genes. It was discovered that the 2-component system (TCS) transcriptional regulator TCSR7 bound to the upstream region of DLTD involved in the teichoic acid (TA) alanylation. The combination was confirmed through an electrophoretic mobility shift assay in vitro. Reverse-transcription quantitative PCR results indicated that TCSR7 upregulated the expression of DLTD gene. In addition, the transcription level of TCSR7 increased approximately 1.8-fold (log2 fold change) under acidic conditions. In summary, this study found that TCSR7 was induced by acid stress to upregulate the transcription level of the DLT operon genes, which might increase the positive charge on the cell membrane surface to increase the acid tolerance of the strain. This study lays the foundation for the regulatory mechanism of TA alanylation under acid stress.
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Affiliation(s)
- Hao Wu
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China
| | - Yangling Zhang
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Li Li
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China; Key Laboratory of Systems Bioengineering (Ministry of Education), Tianjin University, Tianjin 300072, P. R. China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, P. R. China
| | - Yanni Li
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Lin Yuan
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Department of Bioengineering, School of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300072, P. R. China
| | - Yue E
- Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China
| | - Jianjun Qiao
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China; Key Laboratory of Systems Bioengineering (Ministry of Education), Tianjin University, Tianjin 300072, P. R. China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, P. R. China.
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Dey BC, Rai N, Das S, Mandal S, Mandal V. Partial purification, characterization and mode of action of bacteriocins produced by three strains of Pediococcus sp. J Food Sci Technol 2019; 56:2594-604. [PMID: 31168141 DOI: 10.1007/s13197-019-03744-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/20/2019] [Accepted: 03/20/2019] [Indexed: 12/24/2022]
Abstract
The main objective of the study is to assess a comparative antibacterial potential of three new bacteriocins produced by Pediococcus sp. through partial characterization and mode of action against some food spoilage bacteria. The bacteriocins from three different Pediococcus sp. viz. Pediococcus sp. LAB 33 (HQ185406), Pediococcus sp. LAB 41 (HQ185407), and Pediococcus sp. LAB 51 (HQ184064) were partially purified by adsorption-desorption method and tested for autoclave heat, pH, detergent and enzymes stability. A comparative analysis by Tricin-SDS PAGE with MALDI-TOF MS was done to estimate their molecular weight. The mode of action studies were done by cell viability and lactate dehydrogenase assay against two food associated pathogens, viz. Listeria monocytogenes and Pseudomonas aeruginosa using standard protocols. The bacteriocins produced by the strains were resistant to autoclave heat, detergent, wide range of pH and were active against different food borne pathogens at a minimum dose of ~ 100 AU/ml. The mode of action studies showed bactericidal action with lysis of the targeted cells. Therefore, the selective low dose efficacy, heat and detergent stability of the bacteriocins produced by the three strains could be considered as potent bacteriocins for use as food preservatives.
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Wu H, Zhao Y, Du Y, Miao S, Liu J, Li Y, Caiyin Q, Qiao J. Quantitative proteomics of Lactococcus lactis F44 under cross-stress of low pH and lactate. J Dairy Sci 2018; 101:6872-6884. [DOI: 10.3168/jds.2018-14594] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Accepted: 04/13/2018] [Indexed: 12/12/2022]
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Yang E, Fan L, Yan J, Jiang Y, Doucette C, Fillmore S, Walker B. Influence of culture media, pH and temperature on growth and bacteriocin production of bacteriocinogenic lactic acid bacteria. AMB Express 2018; 8:10. [PMID: 29368243 PMCID: PMC5783981 DOI: 10.1186/s13568-018-0536-0] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 01/15/2018] [Indexed: 11/18/2022] Open
Abstract
There has been continued interest in bacteriocins research from an applied perspective as bacteriocins have potential to be used as natural preservative. Four bacteriocinogenic lactic acid bacteria (LAB) strains of Lactobacillus curvatus (Arla-10), Enterococcus faecium (JFR-1), Lactobacillus paracasei subsp. paracasei (JFR-5) and Streptococcus thermophilus (TSB-8) were previously isolated and identified in our lab. The objective of this study was to determine the optimal growth conditions for both LAB growth and bacteriocins production. In this study, various growth conditions including culture media (MRS and BHI), initial pH of culture media (4.5, 5.5, 6.2, 7.4 and 8.5), and incubation temperatures (20, 37 and 44 °C) were investigated for LAB growth measured as optical density (OD), bacteriocin activity determined as arbitrary unit and viability of LAB expressed as log CFU ml-1. Growth curves of the bacteriocinogenic LAB were generated using a Bioscreen C. Our results indicated that Arla-10, JFR-1, and JFR-5 strains grew well on both MRS and BHI media at growth temperature tested whereas TSB-8 strain, unable to grow at 20 °C. LAB growth was significantly affected by the initial pH of culture media (p < 0.001) and the optimal pH was found ranging from 6.2 to 8.5. Bacteriocin activity was significantly different in MRS versus BHI (p < 0.001), and the optimal condition for LAB to produce bacteriocins was determined in MRS broth, pH 6.2 at 37 °C. This study provides useful information on potential application of bacteriocinogenic LAB in food fermentation processes.
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Affiliation(s)
- En Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, NS B4N 1J5 Canada
| | - Lihua Fan
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, NS B4N 1J5 Canada
| | - Jinping Yan
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Yueming Jiang
- South China Botanical Garden, Chinese Academy of Sciences, Guang Zhou, China
| | - Craig Doucette
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, NS B4N 1J5 Canada
| | - Sherry Fillmore
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, NS B4N 1J5 Canada
| | - Bradley Walker
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, NS B4N 1J5 Canada
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Liu J, Zhou J, Wang L, Ma Z, Zhao G, Ge Z, Zhu H, Qiao J. Improving nitrogen source utilization from defatted soybean meal for nisin production by enhancing proteolytic function of Lactococcus lactis F44. Sci Rep 2017; 7:6189. [PMID: 28733629 PMCID: PMC5522456 DOI: 10.1038/s41598-017-06537-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Accepted: 06/13/2017] [Indexed: 11/09/2022] Open
Abstract
Nisin, one kind of natural antimicrobial peptide, is produced by certain Lactococcus lactis strains, which generally require expensive high-quality nitrogen sources due to limited ability of amino acids biosynthesis. Here we use defatted soybean meal (DSM) as sole nitrogen source to support L. lactis growth and nisin production. DSM medium composition and fermentation conditions were optimized using the methods of Plackett-Burman design and central composite design. The highest nisin production of 3879.58 IU/ml was obtained in DSM medium, which was 21.3% higher than that of commercial medium. To further increase the utilization ability of nitrogen sources, we enhanced the proteolytic function in L. lactis through rationally expressing the related enzymes, which were selected according to the compositions of amino acids and molecular weight of peptides in DSM medium. Significantly, an artificial proteolytic system consisting of a heterologous protease (NprB), an oligopeptides transporter subunit (OppA) and two peptidases (PepF and PepM) was introduced into L.lactis. The constructed strain BAFM was capable of achieving efficient biomass accumulation and nisin yield with 30% decreased amount of DSM hydrolysates, which further reduced the cost of nisin production. The strategy described here offers opportunities for low-cost L. lactis fermentation and large-scale nisin production in industry.
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Affiliation(s)
- Jiaheng Liu
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
- Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin, 300072, China
| | - Jianjian Zhou
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
- Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin, 300072, China
| | - Lihong Wang
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
- Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin, 300072, China
| | - Zelin Ma
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
- Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin, 300072, China
| | - Guangrong Zhao
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
- Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin, 300072, China
| | - Zhiqiang Ge
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
| | - Hongji Zhu
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China
| | - Jianjun Qiao
- Key Laboratory of Systems Bioengineering, Ministry of Education (Tianjin University), Tianjin, 300072, China.
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China.
- Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin, 300072, China.
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Abbasiliasi S, Tan JS, Tengku Ibrahim TA, Bashokouh F, Ramakrishnan NR, Mustafa S, Ariff AB. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Adv 2017. [DOI: 10.1039/c6ra24579j] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) are the major interest in food industry primarily by virtue of their biopreservative properties.
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Affiliation(s)
- Sahar Abbasiliasi
- Department of Microbiology
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
| | - Joo Shun Tan
- Bioprocess Technology
- School of Industrial Technology
- Universiti Sains Malaysia
- Malaysia
| | | | - Fatemeh Bashokouh
- Pharmacology discipline
- Faculty of medicine
- UiTM
- 47000 Sungai Buloh
- Malaysia
| | | | - Shuhaimi Mustafa
- Department of Microbiology
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
| | - Arbakariya B. Ariff
- Bioprocessing and Biomanufacturing Research Centre
- Faculty of Biotechnology and Biomolecular Sciences
- Universiti Putra Malaysia
- 43400 UPM Serdang
- Malaysia
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Amado IR, Fuciños C, Fajardo P, Pastrana L. Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages. J Dairy Sci 2016; 99:8070-8080. [DOI: 10.3168/jds.2016-11121] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Accepted: 07/05/2016] [Indexed: 11/19/2022]
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Garsa AK, Kumariya R, Sood SK, Kumar A, Kapila S. Bacteriocin production and different strategies for their recovery and purification. Probiotics Antimicrob Proteins 2016; 6:47-58. [PMID: 24676767 DOI: 10.1007/s12602-013-9153-z] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Bacteriocins from lactic acid bacteria (LAB) are a diverse group of antimicrobial proteins/peptides, offering potential as biopreservatives, and exhibit a broad spectrum of antimicrobial activity at low concentrations along with thermal as well as pH stability in foods. High bacteriocin production usually occurs in complex media. However, such media are expensive for an economical production process. For effective use of bacteriocins as food biopreservatives, there is a need to have heat-stable wide spectrum bacteriocins produced with high-specific activity in food-grade medium. The main hurdles concerning the application of bacteriocins as food biopreservatives is their low yield in food-grade medium and time-consuming, expensive purification processes, which are suitable at laboratory scale but not at industrial scale. So, the present review focuses on the bacteriocins production using complex and food-grade media, which mainly emphasizes on the bacteriocin producer strains, media used, different production systems used and effect of different fermentation conditions on the bacteriocin production. In addition, this review emphasizes the purification processes designed for efficient recovery of bacteriocins at small and large scale.
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Affiliation(s)
- Anita Kumari Garsa
- Animal Biochemistry Division, National Dairy Research Institute, Karnal, 132001, Haryana, India,
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Garsa AK, Kumariya R, Kumar A, Lather P, Kapila S, Sood S. Industrial cheese whey utilization for enhanced production of purified pediocin PA-1. Lebensm Wiss Technol 2014; 59:656-65. [DOI: 10.1016/j.lwt.2014.07.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Vallejo M, Ledesma P, Anselmino L, Marguet E. Efecto de las condiciones de crecimiento y composición del medio de cultivo sobre la producción de bacteriocina de Enterococcus mundtii Tw56. Rev Colomb Biotecnol 2014. [DOI: 10.15446/rev.colomb.biote.v16n2.47238] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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13
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Guerra NP. Modeling the batch bacteriocin production system by lactic acid bacteria by using modified three-dimensional Lotka–Volterra equations. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2014.04.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Tuncer Y. Phenotypic and Genotypic Characterization of Nisin-Producing Lactococcus Lactis Subsp. Lactis YB23 Isolated from Raw Milk in Turkey. BIOTECHNOL BIOTEC EQ 2014; 23:1504-8. [DOI: 10.2478/v10133-009-0020-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Cebrián R, Rodríguez-Ruano S, Martínez-Bueno M, Valdivia E, Maqueda M, Montalbán-López M. Analysis of the promoters involved in enterocin AS-48 expression. PLoS One 2014; 9:e90603. [PMID: 24594763 PMCID: PMC3942455 DOI: 10.1371/journal.pone.0090603] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Accepted: 01/31/2014] [Indexed: 11/17/2022] Open
Abstract
The enterocin AS-48 is the best characterized antibacterial circular protein in prokaryotes. It is a hydrophobic and cationic bacteriocin, which is ribosomally synthesized by enterococcal cells and post-translationally cyclized by a head-to-tail peptide bond. The production of and immunity towards AS-48 depend upon the coordinated expression of ten genes organized in two operons, as-48ABC (where genes encoding enzymes with processing, secretion, and immunity functions are adjacent to the structural as-48A gene) and as-48C1DD1EFGH. The current study describes the identification of the promoters involved in AS-48 expression. Seven putative promoters have been here amplified, and separately inserted into the promoter-probe vector pTLR1, to create transcriptional fusions with the mCherry gene used as a reporter. The activity of these promoter regions was assessed measuring the expression of the fluorescent mCherry protein using the constitutive pneumococcal promoter PX as a reference. Our results revealed that only three promoters PA, P2(2) and PD1 were recognized in Enterococcus faecalis, Lactococcus lactis and Escherichia coli, in the conditions tested. The maximal fluorescence was obtained with PX in all the strains, followed by the P2(2) promoter, which level of fluorescence was 2-fold compared to PA and 4-fold compared to PD1. Analysis of putative factors influencing the promoter activity in single and double transformants in E. faecalis JH2-2 demonstrated that, in general, a better expression was achieved in presence of pAM401-81. In addition, the P2(2) promoter could be regulated in a negative fashion by genes existing in the native pMB-2 plasmid other than those of the as-48 cluster, while the pH seems to affect differently the as-48 promoter expression.
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Affiliation(s)
- Rubén Cebrián
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Sonia Rodríguez-Ruano
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Manuel Martínez-Bueno
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Eva Valdivia
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Mercedes Maqueda
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Manuel Montalbán-López
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Granada, Spain
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Vaughan A, O'Sullivan T, Sinderen D. Enhancing the Microbiological Stability of Malt and Beer - A Review. Journal of the Institute of Brewing 2012. [DOI: 10.1002/j.2050-0416.2005.tb00221.x] [Citation(s) in RCA: 132] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Vaughan A, Rouse S, Sinderen D. Investigating the Antimicrobial Efficacy of a Lactococcal Bacteriocin for the Development of Microbiologically Stable Beer. Journal of the Institute of Brewing 2012. [DOI: 10.1002/j.2050-0416.2004.tb00200.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Rehaiem A, Guerra NP, Belgacem ZB, Bernárdez PF, Castro LP, Manai M. Enhancement of enterocin A production by Enterococcus faecium MMRA and determination of its stability to temperature and pH. Biochem Eng J 2011. [DOI: 10.1016/j.bej.2011.05.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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AKKOÇ NEFISE, GHAMAT AYLA, AKÇELIK MUSTAFA. Optimisation of bacteriocin production of Lactococcus lactis subsp. lactis MA23, a strain isolated from Boza. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00671.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mitra D, Pometto AL, Khanal SK, Karki B, Brehm-Stecher BF, van Leeuwen JH. Value-added production of nisin from soy whey. Appl Biochem Biotechnol 2010; 162:1819-33. [PMID: 20853068 DOI: 10.1007/s12010-010-8951-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2009] [Accepted: 03/15/2010] [Indexed: 11/28/2022]
Abstract
The objective of this study was to evaluate the potential of low/negative value soy whey (SW) as an alternative, inexpensive fermentation substrate to culture Lactococcus lactis subsp. lactis for nisin production. Initially, a microtiter plate assay using a Bioscreen C Microbiology Plate Reader was used for rapid optimization of culture conditions. Various treatments were examined in efforts to optimize nisin production from SW, including different methods for SW sterilization, ultrasonication of soy flake slurries for possible nutrient release, comparison of diluted and undiluted SW, and supplementation of SW with nutrients. In subsequent flask-based experiments, dry bacterial mass and nisin yields obtained from SW were 2.18 g/L and 619 mg/L, respectively, as compared to 2.17 g/L and 672 mg/L from a complex medium, de Man-Rogosa-Sharpe broth. Ultrasonication of soybean flake slurries (10% solid content) in water prior to production of SW resulted in ∼2% increase in biomass yields and ∼1% decrease in nisin yields. Nutrient supplementation to SW resulted in ∼3% and ∼7% increase in cell and nisin yields, respectively. This proof-of-concept study demonstrates the potential for use of a low/negative value liquid waste stream from soybean processing for production of a high-value fermentation end product.
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Abstract
Streptococci readily colonize mucosal tissues in the nasopharynx; the respiratory, gastrointestinal, and genitourinary tracts; and the skin. Each ecological niche presents a series of challenges to successful colonization with which streptococci have to contend. Some species exist in equilibrium with their host, neither stimulating nor submitting to immune defenses mounted against them. Most are either opportunistic or true pathogens responsible for diseases such as pharyngitis, tooth decay, necrotizing fasciitis, infective endocarditis, and meningitis. Part of the success of streptococci as colonizers is attributable to the spectrum of proteins expressed on their surfaces. Adhesins enable interactions with salivary, serum, and extracellular matrix components; host cells; and other microbes. This is the essential first step to colonization, the development of complex communities, and possible invasion of host tissues. The majority of streptococcal adhesins are anchored to the cell wall via a C-terminal LPxTz motif. Other proteins may be surface anchored through N-terminal lipid modifications, while the mechanism of cell wall associations for others remains unclear. Collectively, these surface-bound proteins provide Streptococcus species with a "coat of many colors," enabling multiple intimate contacts and interplays between the bacterial cell and the host. In vitro and in vivo studies have demonstrated direct roles for many streptococcal adhesins as colonization or virulence factors, making them attractive targets for therapeutic and preventive strategies against streptococcal infections. There is, therefore, much focus on applying increasingly advanced molecular techniques to determine the precise structures and functions of these proteins, and their regulatory pathways, so that more targeted approaches can be developed.
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Affiliation(s)
- Angela H Nobbs
- Oral Microbiology Unit, Department of Oral and Dental Science, University of Bristol, Bristol BS1 2LY, United Kingdom
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Dortu C, Fickers P, Franz CMAP, Ndagano D, Huch M, Holzapfel WH, Joris B, Thonart P. Characterisation of an Antilisterial Bacteriocin Produced by Lactobacillus sakei CWBI-B1365 Isolated from Raw Poultry Meat and Determination of Factors Controlling its Production. Probiotics Antimicrob Proteins 2009; 1:75-84. [DOI: 10.1007/s12602-008-9000-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2008] [Accepted: 10/29/2008] [Indexed: 10/21/2022]
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Papagianni M, Anastasiadou S. Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications. Microb Cell Fact 2009; 8:3. [PMID: 19133115 PMCID: PMC2634753 DOI: 10.1186/1475-2859-8-3] [Citation(s) in RCA: 182] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Accepted: 01/08/2009] [Indexed: 11/19/2022] Open
Abstract
Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial activity. Within this class, the pediocins are those bacteriocins that share a highly conserved hydrophilic and charged N-terminal part harboring the consensus sequence -YGNGV- and a more variable hydrophobic and/or amphiphilic C-terminal part. Several pediocins have been isolated and characterized. Despite the structural similarities, their molecular weight varies, as well as their spectrum of antimicrobial activity. They exhibit important technological properties, e.g. thermostability and retaining of activity at a wide pH range, which along with the bactericidal action against Gram-positive food spoilage and pathogenic bacteria, make them an important class of biopreservatives. Much new information regarding the pediocins has emerged during the last years. In this review, we summarize and discuss all the available information regarding the sources of pediocins, the characteristics of their biosynthesis and production in fermentation systems, the characteristics of the known pediocin molecules, and their antibacterial action. The advances made by genetic engineering in improving the features of pediocins are also discussed, as well as their perspectives for future applications.
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Affiliation(s)
- Maria Papagianni
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
| | - Sofia Anastasiadou
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
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Andersen AZ, Carvalho AL, Neves AR, Santos H, Kummer U, Olsen LF. The metabolic pH response in Lactococcus lactis: an integrative experimental and modelling approach. Comput Biol Chem 2009; 33:71-83. [PMID: 18829387 DOI: 10.1016/j.compbiolchem.2008.08.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2007] [Revised: 07/18/2008] [Accepted: 08/07/2008] [Indexed: 11/23/2022]
Abstract
Lactococcus lactis is characterised by its ability to convert sugar almost exclusively into lactic acid. This organic acid lowers extracellular pH, thus inhibiting growth of competing bacteria. Although L. lactis is able to survive at low pH, glycolysis is strongly affected at pH values below 5, showing reduced rate of glucose consumption. Therefore, in order to deepen our knowledge on central metabolism of L. lactis in natural or industrial environments, an existing full scale kinetic model of glucose metabolism was extended to simulate the impact of lowering extracellular pH in non-growing cells of L. lactis MG1363. Validation of the model was performed using (13)C NMR, (31)P NMR, and nicotinamide adenine dinucleotide hydride auto-fluorescence data of living cells metabolizing glucose at different pH values. The changes in the rate of glycolysis as well as in the dynamics of intracellular metabolites (NADH, nucleotide triphosphates and fructose-1,6-bisphosphate) observed during glucose pulse experiments were reproduced by model simulations. The model allowed investigation of key enzymes at sub-optimum extracellular pH, simulating their response to changing conditions in the complex network, as opposed to in vitro enzyme studies. The model predicts that a major cause of the decrease in the glycolytic rate, upon lowering the extracellular pH, is the lower pool of phosphoenolpyruvate available to fuel glucose uptake via the phosphoenolpyruvate-dependent transport system.
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Guerra NP, Bernárdez PF, Castro LP. Modelling the stress inducing biphasic growth and pediocin production by Pediococcus acidilactici NRRL B-5627 in re-alkalized fed-batch cultures. Biochem Eng J 2008; 40:465-72. [DOI: 10.1016/j.bej.2008.02.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Yeh YC, Hahm TS, Sabliov CM, Lo YM. Effects of Chinese wolfberry (Lycium chinense P. Mill.) leaf hydrolysates on the growth of Pediococcus acidilactici. Bioresour Technol 2008; 99:1383-93. [PMID: 17383176 DOI: 10.1016/j.biortech.2007.01.058] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2006] [Revised: 01/24/2007] [Accepted: 01/24/2007] [Indexed: 05/14/2023]
Abstract
Growth stimulating effects of LYCH leaf hydrolysates on Pediococcus acidilactici IMT101 cells were observed when MRS broth was supplemented with 20% (v/v) H1+H2, the mixture of hydrolysates prepared by a traditional tea-making process. Cells grown on MRS containing H1+H2 showed a shortened lag phase while yielding a cell concentration (X(s)) significantly higher than other conditions investigated entering stationary phase. The maximal specific growth rate (mu(max)) was also the highest among all. Microwave-assisted extraction (MAE) at 80 degrees C for 2h (M80(2h)) released more amino acids but less sugar (fructose, glucose, and sucrose) than in H1+H2. Both X(s) and mu(max) reached in M80(2h)-supplemented MRS broth were lower than those in MRS containing H1+H2. No correlations between amino acids and cell growth were found. P. acidilactici cells grown in MRS broth in general showed higher consumption of carbohydrate in comparison with those in M17 broth containing the same carbohydrate. In the absence of FOS, the increased glucose concentration in MRS when supplemented by H1+H2 hydrolysates appeared to be responsible for the stimulatory effects on P. acidilactici growth. The growth-enhancing effects of LYCH leaf hydrolysates indicate the potential of developing new applications for LYCH leaves in promoting the growth of other probiotic cells using a simple process.
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Affiliation(s)
- Yi-Chun Yeh
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States
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Jozala A, Lopes A, Mazzola P, Magalhães P, Vessoni Penna T, Pessoa A. Liquid–liquid extraction of commercial and biosynthesized nisin by aqueous two-phase micellar systems. Enzyme Microb Technol 2008; 42:107-12. [DOI: 10.1016/j.enzmictec.2007.08.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2007] [Revised: 08/15/2007] [Accepted: 08/15/2007] [Indexed: 01/20/2023]
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Lévesque CM, Mair RW, Perry JA, Lau PCY, Li YH, Cvitkovitch DG. Systemic inactivation and phenotypic characterization of two-component systems in expression of Streptococcus mutans virulence properties. Lett Appl Microbiol 2007; 45:398-404. [PMID: 17897382 PMCID: PMC2062497 DOI: 10.1111/j.1472-765x.2007.02203.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIM To assess potential function of each two-component signal transduction system in the expression of Streptococcus mutans virulence properties. METHODS AND RESULTS For each two-component system (TCS), the histidine kinase-encoding gene was inactivated by a polymerase chain reaction (PCR)-based deletion strategy and the effects of gene disruption on the cell's ability to form biofilms, become competent, and tolerate acid, osmotic, and oxidative stress conditions were tested. Our results demonstrated that none of the mutations were lethal for S. mutans. The TCS-2 (CiaRH) is involved in biofilm formation and tolerance to environmental stresses, the TCS-3 (ScnRK-like) participates in the survival of cells at acidic pH, and the TCS-9 affects the acid tolerance response and the process of streptococcal competence development. CONCLUSIONS Our results confirmed the physiological role of the TCS in S. mutans cellular function, in particular the SncRK-like TCS and TCS-9 as they may represent new regulatory systems than can be involved in S. mutans pathogenesis. SIGNIFICANCE AND IMPACT OF THE STUDY Multiple TCS govern important biological parameters of S. mutans enabling its survival and persistence in the biofilm community.
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Affiliation(s)
- C M Lévesque
- Dental Research Institute, Faculty of Dentistry, University of Toronto, Toronto, ON, Canada.
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Guerra NP, Agrasar AT, Macías CL, Bernárdez PF, Castro LP. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.11.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Somkuti GA, Gilbreth SE. Influence of organic buffers on bacteriocin production by Streptococcus thermophilus ST110. Curr Microbiol 2007; 55:173-7. [PMID: 17632754 DOI: 10.1007/s00284-007-0179-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2007] [Accepted: 04/18/2007] [Indexed: 10/23/2022]
Abstract
The effect of the organic buffer salts MES, MOPS, and PIPES on the growth of S. thermophilus ST110, medium pH, and accumulation of the antipediococcal bacteriocin thermophilin 110 were evaluated in whey permeate media over a period of 24 h. In nonbuffered medium, thermophilin 110 production at 37 degrees C paralleled the growth of S. thermophilus ST110 and reached a maximum after 8-10 h. Addition of organic buffer salts decreased the drop in medium pH and resulted in increased biomass (dry cells; microg/mL) and higher yields of thermophilin 110 (units/microg cells). The best results were obtained by the addition of 1% (w/v) MES to the medium, which reduced the pH drop to 1.8 units after 10 h of growth (compared to 2.3 pH units in the control) and resulted in a 1.5-fold increase in cell mass (495 microg/mL) and a 7-fold increase in thermophilin 110 yield (77 units/microg dry cells) over the control. The results showed that whey permeate-based media may be suitable for producing large amounts of thermophilin 110 needed for controlling spoilage pediococci in industrial wine and beer fermentations.
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Affiliation(s)
- George A Somkuti
- Agricultural Research Service, US Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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Pongtharangkul T, Demirci A. Effects of fed-batch fermentation and pH profiles on nisin production in suspended-cell and biofilm reactors. Appl Microbiol Biotechnol 2006; 73:73-9. [PMID: 16733734 DOI: 10.1007/s00253-006-0459-6] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2006] [Revised: 04/03/2006] [Accepted: 04/05/2006] [Indexed: 11/30/2022]
Abstract
A biofilm reactor not only shortens the lag phase of nisin production, but also enhances nisin production when combined with an appropriate pH profile. Due to the substrate inhibition that takes place at high levels of carbon source, fed-batch fermentation was proposed as a better alternative for nisin production. In this study, the combined effects of fed-batch fermentation and various pH profiles on nisin production in a biofilm reactor were evaluated. The tested pH profiles include 1) a constant pH profile at 6.8 (profile 1), 2) a constant pH profile with an autoacidification after 4 h (profile 2), and 3) a step-wise pH profile with pH adjustment every 2 h (profile 3). When profile 1 was applied, fed-batch fermentation enhanced nisin production for both suspended-cell (4,188 IU ml(-1)) and biofilm (4,314 IU ml(-1)) reactors, yielded 1.8- and 2.3-fold higher nisin titer than their respective batch fermentation. On the other hand, pH profiles that include periods of autoacidification (profiles 2 and 3) resulted in a significantly lower nisin production in fed-batch fermentation (2,494 and 1,861 IU ml(-1) for biofilm reactor using profile 2 and 3, respectively) due to toxicity of excess lactic acid produced during the fermentation. Overall, this study suggested that fed-batch fermentation can be successfully used to enhance nisin production for both suspended-cell and biofilm reactors.
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Affiliation(s)
- Thunyarat Pongtharangkul
- Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park, PA 16802, USA
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Abstract
In this study, bacteriocins from two Lactococcus lactis subsp. lactis isolates from raw milk samples in Turkey designated OC1 and OC2, respectively, were characterized and identified. The activity spectra of the bacteriocins were determined by using different indicator bacteria including Listeria, Bacillus and Staphylococcus spp. Bacteriocins were tested for their sensitivity to different enzymes, heat treatments and pH values. Loss of bacteriocin activities after alpha-amylase treatment suggested that they form aggregates with carbohydrates. Molecular masses of the purified bacteriocins were determined by SDS-PAGE. PCR amplification was carried out with specific primers for the detection of their structural genes. As a result of these studies, the two bacteriocins were characterized as nisin and lacticin 481, respectively. Examination of plasmid contents of the isolates and the results of plasmid curing and conjugation experiments showed that in L. lactis subsp. lactis OC1 strain the 39.7-kb plasmid is responsible for nisin production, lactose fermentation and proteolytic activity, whereas the 16.0-kb plasmid is responsible for lacticin 481 production and lactose fermentation in L. lactis subsp. lactis OC2 strain.
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Affiliation(s)
- Oya Akçelik
- Department of Biotechnology, Middle East Technical University, Ankara, Turkey
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Pongtharangkul T, Demirci A. Effects of pH profiles on nisin production in biofilm reactor. Appl Microbiol Biotechnol 2005; 71:804-11. [PMID: 16331455 DOI: 10.1007/s00253-005-0220-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2005] [Revised: 09/30/2005] [Accepted: 10/17/2005] [Indexed: 11/28/2022]
Abstract
Apart from its widely accepted commercial applications as a food preservative, nisin emerges as a promising alternative in medical applications for bacterial infection in both humans and livestock. Improving nisin production through optimization of fermentation parameters would make nisin more cost-effective for various applications. Since nisin production by Lactococcus lactis NIZO 22186 was highly influenced by the pH profile employed during fermentation, three different pH profiles were evaluated in this study: (1) a constant pH profile at 6.8 (profile 1), (2) a constant pH profile with autoacidification at 4 h (profile 2), and (3) a stepwise pH profile with pH adjustment every 2 h (profile 3). The results demonstrated that the low-pH stress exerted during the first 4 h of fermentation in profile 3 detrimentally affected nisin production, resulting in a very low maximum nisin concentration (593 IU ml(-1)). On the other hand, growth and lactic acid production were only slightly delayed, indicating that the loss in nisin production was not a result of lower growth or shifting of metabolic activity toward lactic acid production. Profile 2, in which pH was allowed to drop freely via autoacidification after 4 h of fermentation, was found to yield almost 1.9 times higher nisin (3,553 IU ml(-1)) than profile 1 (1,898 IU ml(-1)), possibly as a result of less adsorption of nisin onto producer cells. Therefore, a combination of constant pH and autoacidification period (profile 2) was recommended as the pH profile during nisin production in a biofilm reactor.
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Affiliation(s)
- Thunyarat Pongtharangkul
- Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park, PA 16802, USA
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Hindré T, Le Pennec JP, Haras D, Dufour A. Regulation of lantibiotic lacticin 481 production at the transcriptional level by acid pH. FEMS Microbiol Lett 2004; 231:291-8. [PMID: 14987777 DOI: 10.1016/s0378-1097(04)00010-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2003] [Revised: 12/17/2003] [Accepted: 12/29/2003] [Indexed: 10/26/2022] Open
Abstract
The lantibiotic lacticin 481 operon (lctAMTFEG) is mainly transcribed from P1 and P3, two promoters lying upstream of lctA. A weak additional promoter allows independent expression of the immunity genes (lctFEG). Lacticin 481 production by Lactococcus lactis is stimulated by the acidification due to lactic acid production, and by artificially lowering the pH of the medium. This regulation occurs at the transcriptional level, since P1 and P3 are both acid-induced. P1 is weaker but more tightly regulated than P3. As no specific regulator is encoded by the lacticin 481 operon, P1 and P3 are likely controlled by a general regulator.
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Affiliation(s)
- Thomas Hindré
- Laboratoire de Biologie et Chimie Moléculaires, EA 2594, Université de Bretagne Sud, P.O. Box 92116, 56321 Lorient, France
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