Antimicrobial activity of lactobacilli: preliminary characterization and optimization of production of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus M46.

B ten Brink, M Minekus, J M van der Vossen, R J Leer, J H Huis in't Veld
{"title":"Antimicrobial activity of lactobacilli: preliminary characterization and optimization of production of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus M46.","authors":"B ten Brink,&nbsp;M Minekus,&nbsp;J M van der Vossen,&nbsp;R J Leer,&nbsp;J H Huis in't Veld","doi":"10.1111/j.1365-2672.1994.tb03057.x","DOIUrl":null,"url":null,"abstract":"<p><p>Approximately 1000 lactobacillus strains were isolated and screened for the production of antimicrobial activity, using a target panel of spoilage organisms and pathogens. Only eight positive strains were found; two of these were studied in more detail. Lactobacillus salivarius M7 produces the new broad spectrum bacteriocin salivaricin B which inhibits the growth of Listeria monocytogenes, Bacillus cereus, Brochothrix thermosphacta, Enterococcus faecalis and many lactobacilli. A new atypical bacteriocin produced by Lact. acidophilus M46, acidocin B, combines the inhibition of Clostridium sporogenes with a very narrow activity spectrum within the genus Lactobacillus and was selected for further characterization. Acidocin B is sensitive to trypsin, heat-stable (80 degrees C for 20 min) and can be extracted from the culture supernatant fluid with butanol. Native acidocin B occurs as a large molecular weight complex (100 kDa), while with SDS-PAGE the partly purified activity migrates as a peptide of 2.4 kDa. Optimization of the cultivation conditions resulted in an eightfold increase of the amount of acidocin B produced during growth. Growth is not necessary for acidocin B production; washed producer cells can synthesize the bacteriocin in a chemically defined production medium. The application potential of acidocin B is discussed.</p>","PeriodicalId":22599,"journal":{"name":"The Journal of applied bacteriology","volume":"77 2","pages":"140-8"},"PeriodicalIF":0.0000,"publicationDate":"1994-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1365-2672.1994.tb03057.x","citationCount":"172","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of applied bacteriology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/j.1365-2672.1994.tb03057.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 172

Abstract

Approximately 1000 lactobacillus strains were isolated and screened for the production of antimicrobial activity, using a target panel of spoilage organisms and pathogens. Only eight positive strains were found; two of these were studied in more detail. Lactobacillus salivarius M7 produces the new broad spectrum bacteriocin salivaricin B which inhibits the growth of Listeria monocytogenes, Bacillus cereus, Brochothrix thermosphacta, Enterococcus faecalis and many lactobacilli. A new atypical bacteriocin produced by Lact. acidophilus M46, acidocin B, combines the inhibition of Clostridium sporogenes with a very narrow activity spectrum within the genus Lactobacillus and was selected for further characterization. Acidocin B is sensitive to trypsin, heat-stable (80 degrees C for 20 min) and can be extracted from the culture supernatant fluid with butanol. Native acidocin B occurs as a large molecular weight complex (100 kDa), while with SDS-PAGE the partly purified activity migrates as a peptide of 2.4 kDa. Optimization of the cultivation conditions resulted in an eightfold increase of the amount of acidocin B produced during growth. Growth is not necessary for acidocin B production; washed producer cells can synthesize the bacteriocin in a chemically defined production medium. The application potential of acidocin B is discussed.

乳酸菌的抑菌活性:嗜酸乳杆菌M46产生的一种新型细菌素酸素B的初步鉴定和生产优化。
大约有1000株乳酸菌菌株被分离出来,并使用腐败生物体和病原体的目标面板进行抗菌活性筛选。阳性菌株仅8株;对其中两个进行了更详细的研究。唾液乳杆菌M7产生新的广谱细菌素唾液毒素B,抑制单核增生李斯特菌、蜡样芽孢杆菌、热嗜菌、粪肠球菌和许多乳酸菌的生长。由Lact产生的一种新的非典型细菌素。acidophilus M46, acidocin B,结合了对产孢梭菌的抑制作用和乳酸菌属中非常窄的活性谱,并被选中进行进一步的表征。Acidocin B对胰蛋白酶敏感,热稳定(80℃20分钟),可以用丁醇从培养上清液中提取。天然酸蛋白B以大分子量复合物(100 kDa)的形式出现,而通过SDS-PAGE,部分纯化的活性以2.4 kDa的肽形式迁移。培养条件的优化使生长过程中产生的酸杆菌素B的数量增加了8倍。酸毒素B的产生不需要生长;洗涤后的产生细胞可以在化学上确定的生产介质中合成细菌素。讨论了酸性菌素B的应用潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信