Characterization and antimicrobial activity of bacteriocin 217 produced by natural isolate Lactobacillus paracasei subsp. paracasei BGBUK2-16
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The strain Lactobacillus paracasei subsp. paracasei BGBUK2-16. which was isolated from traditionally homemade white-pickled cheese, produces bacteriocin 217 (Bac217; approximately 7 kDa). The onset of Bac217 biosynthesis was observed in the logarithmic phase of growth, and the production plateau was reached after 9 or 12 h of incubation at 37 and 30 degrees C, respectively, when culture entered the early stationary phase. Biochemical characterization showed that Bac217 retained antimicrobial activity within the range of pH 3 to 12 or after treatment at 100 degrees C for 15 min. Bac217 antimicrobial activity also remained unchanged after storage at 4 degrees C for 6 months or -20 degrees C for up to 12 months. However, Bac217 activity was completely lost after treatment with different proteolytic enzymes. BGBUK2-16 contains only one plasmid about 80 kb in size. Plasmid curing indicated that genes coding for Bac217 synthesis and immunity seem to be located on this plasmid. Bac217 exhibited antimicrobial activity against some pathogenic bacteria, such as Staphylococcus aureus and Bacillus cereus. Interestingly, Bac217 showed activity against Salmonella sp. and Pseudomonas aeruginosa ATCC27853. The inhibitory effect of BGBUK2-16 on the growth of S. aureus in mixed culture was observed. S. aureus treatment with Bac217 led to a considerable decrease (CFU/ml) within a short period of time. The mode of Bac217 action on S. aureus was identified as bactericidal. It should be noted that the strain BGBUK2-16 was shown to be resistant to bacteriocin nisin, which is otherwise widely used as a food additive for fermented dairy products.
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Some bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms.
“Some of these bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms [178,189,190,191,192].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [191]
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- Authors
- Lozo, J., Vukasinovic, M., Strahinic, I., & Topisirovic, L.
- Affiliations
- Institute of Molecular Genetics and Genetic Engineering (RS)
- ORCID
- Lozo, Jelena
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 2004-12
- Volume
- 67
- Issue
- 12
- Pages
- 2727-2734
- ISSN
- 0362-028X (ISSN-L)
- OpenAlex
- W55502075
- Cited by
- 81
- References
- 38
- Citations by year
- 2024: 2 · 2023: 1 · 2022: 2 · 2021: 6 · 2020: 7 · 2019: 5 · 2018: 2 · 2017: 5 · 2016: 5 · 2015: 5 · 2014: 5 · 2013: 4 · 2012: 5
- FWCI
- 5.75
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed (publishedVersion)
- TechnoRep (University of Belgrade – Faculty of Technology and Metallurgy) (publishedVersion)
- IMAGINE - Repository of the Institute of molecular genetics and genetic engineering (University of Belgrade) (submittedVersion)
- Funders
- Toyota Research Institute, North America
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Antimicrobial Peptides and Activities
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- Lacticaseibacillus paracasei subsp. paracasei, antimicrobial activity, plasmid curing, Staphylococcus aureus, Bacillus cereus, Salmonella, Pseudomonas aeruginosa, nisin resistance, bactericidal activity, proteolytic enzyme sensitivity
- MeSH terms
- Antibiosis, Bacteriocins, Dairy Products, Food Microbiology, Food Preservation, Hydrogen-Ion Concentration, Kinetics, Lactobacillus, Molecular Weight, Temperature, Time Factors, Colony Count, Microbial
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