Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9
Abstract
Traditionally fermented foods and beverages are still produced and consumed at a large scale in Romania. They are rich sources for novel lactic acid bacteria with functional properties and with potential application in food industry or health. Lactobacillus helveticus 34.9, isolated from a home-made fermented milk is able to inhibit the growth of other bacteria, such as other lactic acid bacteria, but also strains of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, and Halobacillus hunanensis, a halobacterium isolated from the degraded wall of a Romanian monastery. L. helveticus 34.9 produces a large bacteriocin (35 KDa), active in a wide pH range, but inactivated by heat and proteinase K treatment. It shares about 20% sequence coverage with helveticin J, as determined by LC-MS analysis. Bacteriocin production was enhanced under stress conditions, especially when combined stresses were applied. Its mode of action and degree of inhibition depended on the concentration and on the indicator strain that was used; L. delbrueckii subsp. bulgaricus LMG 6901 T cells from a suspension were killed, but the viability of H. hunanensis 5Hum cells was only reduced to 60%, within 8 h. However, the bacteriocin was able to prevent the bacterial growth of both indicator strains when added to the cultivation medium prior inoculation. Scanning electron microscopy images revealed morphological changes induced by the bacteriocin treatment in both sensitive strains, but more severe in the case of L. delbrueckii subsp. bulgaricus. Due to the broad antibacterial spectrum and its production under various stress conditions, the bacteriocin or the producing strain may find application in health, food and non-food related fields, including in the restoration of historical buildings.
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L. helveticus 34.9 produces a class III bacteriocin.
“L. helveticus 34.9 has been shown to produce a class III bacteriocin”
From The Biological Role of the S-Layer Produced by Lactobacillus helveticus 34.9 in Cell Protection and Its Probiotic Properties (2024) · cites this paper as [15]
The class III bacteriocin produced by L. helveticus 34.9 inhibits the growth of closely related species and some (potentially) pathogenic strains.
“able to inhibit the growth of closely related species but also some (potentially) pathogenic strains [15].”
From The Biological Role of the S-Layer Produced by Lactobacillus helveticus 34.9 in Cell Protection and Its Probiotic Properties (2024) · cites this paper as [15]
L. helveticus 34.9 has probiotic potential, as demonstrated by its inhibitory activity towards several (potentially) pathogenic bacteria and by its good resistance to stress conditions.
“L. helveticus 34.9 caught our attention due to its probiotic potential, as demonstrated by its inhibitory activity towards several (potentially) pathogenic bacteria and by its good resistance to stress conditions [9,15,23].”
From The Biological Role of the S-Layer Produced by Lactobacillus helveticus 34.9 in Cell Protection and Its Probiotic Properties (2024) · cites this paper as [15]
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Angelescu, I.-R., Zamfir, M., Ionetic, E.-C., & Grosu-Tudor, S.-S. (2024) · Fermentation · doi:10.3390/fermentation10030150 · Cited by 14 · see citing works
“In addition, L. helveticus 34.9 has been shown to produce a class III bacteriocin, able to inhibit the growth of closely related species but also some (potentially) pathogenic strains [15].”
BackgroundInfluentialSelf-citationGrosu-Tudor, S.-S., Angelescu, I.-R., Brînzan, A., & Zamfir, M. (2023) · Journal of Applied Microbiology · doi:10.1093/jambio/lxac063 · Cited by 9 · see citing works
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- Authors
- Angelescu, I.-R., Grosu-Tudor, S.-S., Cojoc, L.-R., Maria, G.-M., Chirițoiu, G. N., Munteanu, C. V. A., & Zamfir, M.
- Affiliations
- Institute of Biology Bucharest (RO)
- Institute of Biochemistry (RO)
- Corresponding author
- Zamfir, Medana
- ORCID
- Venue
- World Journal of Microbiology and Biotechnology
- Published
- 2022-09-09
- Volume
- 38
- Issue
- 12
- Pages
- 220-220
- ISSN
- 0959-3993 (ISSN-L)
- 1573-0972
- OpenAlex
- W4295021425
- Cited by
- 26
- References
- 41
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 10 · 2023: 2 · 2022: 1
- FWCI
- 2.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- World Journal of Microbiology and Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Academia Româna (RO1567-IBB05/2021)
- Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii (PN-III-P2-2.1-PED-2019-1675)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Physical Sciences › Environmental Science › Ecology › Bacteriophages and microbial interactions
- Keywords
- antibacterial activity, lactic acid bacteria, Lactobacillus bulgaricus, fermented milk, bacteriocin mode of action, cell shape changes, food preservation, building restoration
- MeSH terms
- Bacteria, Bacteriocins, Lactobacillus helveticus
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