Lactobacillus sakei 5, isolated from malted barley, produces three bacteriocins. Genetic and functional analysis of the purified bacteriocins showed that this strain produces a plasmid-encoded bacteriocin that is identical to sakacin P, as well as two novel, chromosomally encoded bacteriocins, which were designated sakacin T and sakacin X. The structural genes specifying sakacin T and sakacin X are part of the sakacin TX locus, which consists of two adjacent but divergently oriented gene clusters. The first gene cluster includes stxP, stxR, stxK, and stxT, which, based on functional and comparative sequence analysis, are believed to encode an inducing peptide and proteins involved in regulation and secretion of these bacteriocins. The second gene cluster includes the structural and immunity genes for sakacin T, a class IIb two-peptide bacteriocin composed of SakTalpha and SakTbeta, and sakacin X, a class IIa bacteriocin. Interestingly, a so-called transport accessory protein was absent from the locus, and based on our results it appears that a dedicated accessory protein is not required for processing and transport of sakacin T and sakacin X.
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http://dx.doi.org/10.1128/AEM.69.12.7194-7203.2003 | DOI Listing |
Front Microbiol
September 2024
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju-gun, Republic of Korea.
Biochem Biophys Rep
September 2023
College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou, Zhejiang, 310018, China.
Bacteriocins from lactic acid bacteria (LAB) have attracted widespread attention as a new type of biological preservative due to their safety, high efficiency, and non-toxic characteristics. In this study, we focused on Sakacin ZFM225, a novel bacteriocin produced by ZFM225, which was isolated from raw milk. It was purified by a strategy including precipitation with 70% ammonium sulfate, cation exchange chromatography and reverse-phase high performance liquid chromatography (RP-HPLC).
View Article and Find Full Text PDFInt J Food Microbiol
April 2023
Department of Nutrition Sciences, School of Public Health, Zabol University of Medical Sciences and Health Services, Zabol, Iran.
The main objective of this study was to fabricate nanofibers from zein incorporated with two concentrations of sakacin (9 and 18 AU/mL) with anti-Listeria properties by electrospinning technique. The efficacies of the resulting active nanofibers against L. innocua, in quail breast during 24 days of refrigerated storage (4 ± 1 °C) were evaluated.
View Article and Find Full Text PDFLett Appl Microbiol
February 2023
Laboratorio de Microbiología de Alimentos - Instituto de Investigaciones en Procesos Tecnológicos Avanzados (INIPTA: CONICET-UNCAUS). Universidad Nacional del Chaco Austral - Comandante Fernández 755 - 3700 Presidencia Roque Sáenz Peña, Chaco, Argentina.
Biopreservation is an alternative to prevent the growth of pathogens and reduce microbial spoilage in food based on the use of microorganisms and/or their metabolic products. The objective of this study was to determine the optimal mode of application and the effectiveness of cell-free supernatant (CFS) from Lactobacillus curvatus ACU-1, containing sakacin G, in Vienna-type sausages to control Listeria and spoilage flora. The functionality and the optimal dosage form between CFS, producing bacteria, a combination or concentrate of bacteriocin applied on Vienna-type sausages before and after stuffing the casings on an industrial scale were determined.
View Article and Find Full Text PDFFront Microbiol
September 2022
Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain.
is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of . in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture ( CTC494).
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