Advertisement

Molecular Properties of Lactobacillus Bacteriocins

  • T. R. Klaenhammer
  • C. Ahn
  • C. Fremaux
  • K. Milton
Part of the NATO ASI Series book series (volume 65)

Abstract

Among the members of lactic acid bacteria, the lactobacilli represent the most diverse genus. Individual species are ubiquitous in the environment while still occupying a multitude of specialized ecological niches. These include fermenting vegetables, meat, cereals, dairy products, and the intestinal tract of man and animals. Their metabolic capabilities and physiological characteristics are equally diverse and proper classification of many strains has occurred only recently following the development of more sophisticated biochemical and genomic classification systems. These bacteria derive their energy via either homo- or heterofermentative catabolism of carbohydrates in nutritionally complex environments. As the major end product of their metabolism, organic acids function directly as antagonists (Kashet, 1987) and lower the pH of the environment. Since lactobacilli are often more acid-tolerant than other competing bacteria, including other lactic acid bacteria, acidification of the environment promotes their ability to compete within and ultimately dominate fermenting ecosystems. In addition, the lactobacilli produce a variety of chemical and proteinaceous antimicrobials. These include hydrogen peroxide, various illcharacterized compounds (Vincent et al., 1959; Hamdan & Mikolajcik, 1974; Silva et al., 1987), antimicrobials (Talarico & Dobrogosz, 1989), and most notably, bacteriocins (Klaenhammer, 1988, 1990).

Keywords

Lactic Acid Bacterium Lactobacillus Acidophilus Bacteriocin Production Lactobacillus Sake Peptide Bacteriocin 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Ahn C, Stiles ME (1990) Plasmid-associated bacteriocin production by a strain of Carnobacterium piscicola from meat. Appl Environ Microbiol 56:2503–2510PubMedGoogle Scholar
  2. Akutsu A, Masaki H, Ohta T (1989) Molecular structure and immunity specficity of colicin E6, an evolutionary intermediate between E-group colicins and cloacin DF13. J Bacteriol 171:6430–6436PubMedGoogle Scholar
  3. Barefoot SF, Klaenhammer TR (1983) Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl Environ Microbiol 45:1808–1815PubMedGoogle Scholar
  4. Barefoot SF, Klaenhammer TR (1984) Purification and characterization of the Lactobacillus acidophilus bacteriocin lactacin B. Antimicrobial Agents Chemother 26:328–334Google Scholar
  5. Daeschel MA, McKenney MC, McDonald LC (1990) Bactericidal activity ofLactobacillus plantarum Cll. Food Microbiol 7:91–98CrossRefGoogle Scholar
  6. de Klerk HC (1967) Bacteriocinogeny in Lactobacillus fermenti. Nature (London) 214:609CrossRefGoogle Scholar
  7. de Klerk HC, Coetzee JN (1961) Antibiosis among lactobacilli. Nature (London) 192:340–341CrossRefGoogle Scholar
  8. de Klerk HC, Smit JA (1967) Properties of a Lactobacillus fermenti bacteriocin. J Gen Microbiol 48:309–316PubMedGoogle Scholar
  9. Garnier J, Osguthorpe DR, Robson B (1978) Analysis of the accuracy and implications of simple methods for predicting the secondary structure of globular proteins. J Mol Biol 120:97–120CrossRefGoogle Scholar
  10. Gonzalez CF, Kunka BS (1987) Plasmid-associated bacteriocin production and sucrose fermentation in Pediococcus acidilactici. Appl Environ Microbiol 53:2534–2538PubMedGoogle Scholar
  11. Gudmundsdottir A, Stoffels G (1991) Characterization of a bacteriocin isolated from a psychrotrophic lactic acid bacterium. EMBO-FEMS-NATO Symposium Poster, September (1991), FRANCEGoogle Scholar
  12. Hamdan IY, Mikolajcik EM (1974) Acidolin: an antibiotic produced by Lactobacillus acidophilus. J Antibiotics 27:631Google Scholar
  13. Harris LJ, Daeschel MA, Stiles ME, Klaenhammer TR (1989) Antimicrobial activity of lactic acid bacteria againstListeria monocytogenes. J Food Prot 52:384–387Google Scholar
  14. Hastings JW, Sailer M, Johnson K, Roy KL, Vederas JC, Stiles ME (1991) Characterization of leucocin A-UAL187 and cloning of the bacteriocin gene from Leuconostoc gelidum. J Bacteriol 173:7491–7500PubMedGoogle Scholar
  15. Hastings JW, Sailer M, Vederas JC, Stiles ME (1990) Antibiosis of a Leuconostoc sp. isolated from meat.FEMS Microbiol Rev 87:P86Google Scholar
  16. Henkel T, Sailer M, Vederas JC, Worobo RW, Quandri L, Stiles ME (1991) Purification and characterization of bacteriocins produced by Carnobacterium piscicola LV17. EMBO-FEMS-NATO Symposium Poster, September (1991), FRANCEGoogle Scholar
  17. Holo H, Nilssen O, Nes IF (1991) Lactococcin A, a new bacteriocin from Lactococcus lactis subsp cremoris: isolation and characterization of the protein and its gene. J Bacteriol 173:3879–3887PubMedGoogle Scholar
  18. Huynh TV, Young RA, Davis RW (1984) Constructing and screening cDNA libraries in lambda-gtlO and lambda-gtl 1. In: Glover D (ed) DNA cloning techniques: a practical approach. IRL Press, Oxford, p:46–78Google Scholar
  19. Jimenez-Diaz R, Piard JC, Ruiz-Barba JL, Desmazeaud MJ (1990) Isolation of a bacteriocin-producing Lactobacillus plantarum from a green olive fermentation. FEMS Microbiol Rev 87:P91CrossRefGoogle Scholar
  20. Joerger MC, Klaenhammer TR (1986) Characterization and purification of helveticin J and evidence for a chromosomally determined bacteriocin produced by Lactobacillus helveticus 481. J Bacteriol 167:439–446PubMedGoogle Scholar
  21. Joerger MC, Klaenhammer TR (1990) Cloning, expression, and nucleotide sequence of the Lactobacillus helveticus 481 gene encoding the bacteriocin helveticin J. J Bacteriol 171:6339–6347Google Scholar
  22. Johnson JL, Phelps CP, Cummins CS, London J, Gasser F (1980) Taxonomy of the Lactobacillus acidophilus group. Intern J Sys Bacteriol 30:53–68CrossRefGoogle Scholar
  23. Kashet ER (1987) Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance. FEMS Microbiol Rev 46:233–244CrossRefGoogle Scholar
  24. Klaenhammer TR (1988) Bacteriocins of lactic acid bacteria. Biochimie 70:337–349PubMedCrossRefGoogle Scholar
  25. Klaenhammer TR (1990) Antimicrobial and bacteriocin interactions of the lactic acid bacteria. In: Heslot H, Davies J, Florent J, Bobichon L, Durand G, Penasse L (ed) Proceedings of the 6th International Symposium on Genetics of Industrial Microorganisms. Aug (1990). Societe Francaise de Microbiologie, FranceGoogle Scholar
  26. Klein P, Kanehisa M, DeLisi C (1985) The detection and classification of membrane-spanning proteins.Biochimica et Biophysica Acta 815:468–476PubMedCrossRefGoogle Scholar
  27. Kok J J, van der vossen JMBM, Venema G (1984) Construction of plasmid cloning vectors for lactic streptococci which also replicate inBacillus subtilis and Escherichia coli. Appl Environ Microbiol 48:726–731PubMedGoogle Scholar
  28. Kyte J, Doolittle RF (1982) A simple method for displaying the hydropathic character of a protein. J Mol Biol 157:105–132PubMedCrossRefGoogle Scholar
  29. Lewus CB, Kaiser A, Montville TJ (1991) Inhibition of food-borne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat. Appl Environ Microbiol 57:1683–1688PubMedGoogle Scholar
  30. Lindgren SE, Dobrogosz WJ (1990) Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol Rev 87:149–164CrossRefGoogle Scholar
  31. Marugg J, Chikindas M, Toonen M, Zoctmulder L, Ledeboer A, van Wassnenaar D, Henderson J, Vandenbergh P (1991) Molecular characterization and sequence analysis of genes involved in production of pediocin PA-1, a bacteriocin fromPediococcus acidilactici. EMBO-FEMS-NATO Symposium Poster, September (1991), FRANCEGoogle Scholar
  32. McCormick EL, Savage DC (1983) Characterization of Lactobacillus sp. strain 100–37 from the murine gastrointestinal tract: ecology, plasmid content, and antagonistic activity towardClostridium ramosum HI. Appl Environ Microbiol 46:1103–1112PubMedGoogle Scholar
  33. Mortvedt CI, Nes I (1990) Plasmid-associated bacteriocin production by a Lactobacillus sake strain. J Gen Microbiol 136: 1601–1607Google Scholar
  34. Mortvedt CI, Nissen-Meyer J, Nes IF (1991a) Lactocin S, a new lanthionine containing bacteriocin from Lactobacillus sake, purification and properties. EMBO-FEMS-NATO Symposium Poster, September (1991), FRANCEGoogle Scholar
  35. Mortvedt CI, Nissen-Meyer J, Sletten K, Nes IF (1991b) Purification and amino acid sequence of lactocinS, a bacteriocin produced by Lactobacillus sake L45. Appl Environ Microbiol 57: 1829–1834PubMedGoogle Scholar
  36. Muriana PM, Klaenhammer TR (1987) Conjugal transfer of plasmid encoded determinants for bacteriocin production and immunity in Lactobacillus acidophilus 88. Appl Environ Microbiol 503:553–560Google Scholar
  37. Muriana PM, Klaenhammer TR (1991 a) Purification and partial characterization of lactacinF, a bacteriocin produced by Lactobacillus acidophilus 11088. Appl Environ Microbiol 57:114–121PubMedGoogle Scholar
  38. Muriana PM, Klaenhammer TR (1991b) Cloning, phenotypic expression, and DNA sequence of the gene for lactacin F, an antimicrobial peptide produced by Lactobacillus spp. J Bacteriol 173:1779–1788PubMedGoogle Scholar
  39. Nettles CG, Barefoot SF, Bodine AB (1991) Purification and partial sequence of the Lactobacillus acidophilus bacteriocin lactacin B. Proceedings of the Annual Meeting of the Society for Industrial Microbiology, Philadelphia PA, (August 3–9). Abstract to be published in SIM NewsGoogle Scholar
  40. Okereke A, Montville TJ (1991) Bacteriocin inhibition of Clostridium botulinum spores by lactic acid bacteria. J Food Protection 54:349–353Google Scholar
  41. Rammelsberg M, Radler F (1990) Antibacterial polypeptides of Lactobacillus species. J Appl Bacteriol 69:177–184CrossRefGoogle Scholar
  42. Schillinger U, Holzapfel WH (1990) Antibacterial activity of carnobacteria. Food Microbiol 7:305–310CrossRefGoogle Scholar
  43. Schillinger U, Lucke FK (1989) Antibacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol 55: 1901–1906PubMedGoogle Scholar
  44. Schillinger U, Kaya M, Lucke FK (1991) Behavior of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake. J Appl Bacteriol 70:473–478PubMedCrossRefGoogle Scholar
  45. Silva M, Jacobus NV, Deneke C, Gorbach SL (1987) Antimicrobial substance from ahumm Lactobacillus strain. Antimicrobial Agents Chemother 31:1231–1233Google Scholar
  46. Talarico TL, Dobrogosz WJ (1989) Chemical characterization of an antimicrobial substance produced by Lactobacillus reuteri. Antimicrobial Agents Chemother 33:674–679Google Scholar
  47. Toba T, Yoshioka E, Itoh T (1991a) Potential of Lactobacillus gasseri isolated from infant faeces to produce bacteriocin. Letters in Appl Microbiol 12:228–231CrossRefGoogle Scholar
  48. Toba T, Yoshioka E, Itoh T (1991b) Acidophilucin A, a new heat labile bacteriocin produced by Lactobacillus acidophilus LAPT 1060. Letters in Appl Microbiol 12:106–108CrossRefGoogle Scholar
  49. Toba T, Yoshioka E, Itoh T (1991c) Lacticin, a bacteriocin produced byLactobacillus delbrueckii subsp lactis. Letters in Appl Microbiol 12:43–45CrossRefGoogle Scholar
  50. Upreti GC, Hinsdill RD (1973) Isolation and characterization of a bacteriocin from a homofermentative Lactobacillus. Antimicrobiol Agents Chemother 4:487–494Google Scholar
  51. Upreti GC, Hinsdill RD (1975) Production and mode of action of lactocin 27: bacteriocin from a homofermentative Lactobacillus. Antimicrobial Agents Chemother 7:139–145Google Scholar
  52. van den Elzen PJM, Maat J, Walters HHB, Velkamp E, Nijkamp HJJ (1982) The nucleotide sequence of the bacteriocin promoters of plasmids Col DF13 and Col EI: role of lexA repressor and cAMP in the regulation of promoter activity. Nucleic Acids Res 10:1913–1928PubMedCrossRefGoogle Scholar
  53. van Belkum M (1991) PhD Thesis, Lactococcal bacteriocins: genetics and mode of action. University of Groningen, Department of Genetics, The NetherlandsGoogle Scholar
  54. van Belkum M, Hayema B J, Jeeninga RE, Kok J, Venema G (1991) Organization and nucleotide sequences of two lactococcal bacteriocin operons. Appl Environ Microbiol 57:492–498PubMedGoogle Scholar
  55. van Belkum M, Kok J, Venema G (1992) Cloning, sequencing, and expression mEscherichia coli of LCNB, a third bacteriocin determinant from the lactococcal bacteriocin plasmid p9B4–6. Appl Environ Microbiol (to be published)Google Scholar
  56. Vincent JG, Veomett RC, Riley RF (1959) Antibacterial activity associated with Lactobacillus acidophilus. J Bacteriol 78:477–484PubMedGoogle Scholar
  57. von Heijne G (1986) A new method for predicting signal sequence cleavage sites. Nucleic Acids Res 14:4683–4690CrossRefGoogle Scholar
  58. West C, Warner PJ (1988) Plantacin B, a bacteriocin produced by Lactobacillusplantarum NCDO 1193. FEMS Microbiology Letters 49:163–165Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1992

Authors and Affiliations

  • T. R. Klaenhammer
    • 1
  • C. Ahn
    • 1
  • C. Fremaux
    • 1
  • K. Milton
    • 1
  1. 1.Department of Food Science Southeast Dairy Foods Research CenterNorth Carolina State UniversityRaleighUSA

Personalised recommendations