Optimization of Bacteriocin ST311LD Production by Enterococcus faecium ST311LD, Isolated from Spoiled Black Olives

  • Todorov Svetoslav D. (Department of Microbiology, Stellenbosch University) ;
  • Dicks Leon M.T. (Department of Microbiology, Stellenbosch University)
  • Published : 2005.08.01

Abstract

Bacteriocin ST311LD is approximately 2.3 kDa in size. Low levels of bacteriocin activity were recorded in BHI and M17 broth (800 AU/ml) and in $10\%$ (w/v) soy milk (3,200 AU/ml). No bacteriocin pro-duction was recorded in $10\%$ (w/v) molasses, despite good growth. Optimal levels (12,800 AU/ml) were detected in MRS broth which had been supplemented with tryptone (20.0 g/l), saccharose (5.0 or 10.0 g/l) or vitamin C (1 ppm). Increased potassium levels did not result in higher levels of activity, and glycerol (1.0 g/l) inhibited the production of bacteriocin ST311LD.

Keywords

References

  1. Aasen, I.M., T. Moreto, T. Katla, L. Axelsson, and I. Storro. 2000. Influence of complex nutrients, temperature and pH on bacteriocins production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biotechnol. 53, 159-166 https://doi.org/10.1007/s002530050003
  2. Abriouel, H., E. Valdivia, A. Galvez, and M. Maqueda. 2001. Influence of physico-chemical factors on the oligomerization and biological activity of bacteriocins AS-48. Curr. Microbiol. 42, 89-95
  3. Audisto, M.C., G. Oliver, and M.C. Apella. 2001. Effect of different complex carbon sources on growth and bacteriocin synthesis of Enterococcus faecium. Int. J. Food Microbiol. 63, 235-241 https://doi.org/10.1016/S0168-1605(00)00429-3
  4. Biswas, S.R., P. Ray, M.C. Johnson, and B. Ray. 1991. Influence of growth conditions on the production of a bacteriocin, pediocin AcH by Pediococcus acidilactici H. Appl. Environ. Microbiol. 57, 1265-1267
  5. Bogovic-Matijasic, B. and I. Rogelj 1998. Bacteriocin complex of Lactobacillus acidophilus LF221 - production studies in MRS– media at different pH-values and effect against Lactobacillus helveticus ATCC 15009. Process Biochem. 33, 345-352 https://doi.org/10.1016/S0032-9592(97)00073-3
  6. Chin, H.S., J.S. Chin, J.M. Kim, R. Yang, and S.S. Yoon. 2001. Detection and antibacterial activity of a bacteriocin produced by Lactobacillus plantarum. Food Sci. Biotechnol. 10, 335- 341
  7. Daeschel, M.A., M.C. McKeney, and L.C. McDonald. 1990. Bacteriocidal activity of Lactobacillus plantarum C-11. Food Microbiol. 7, 91-98 https://doi.org/10.1016/0740-0020(90)90014-9
  8. De Man, J.C., M. Rogosa, and M.E. Sharpe. 1960. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23, 130-135 https://doi.org/10.1111/j.1365-2672.1960.tb00188.x
  9. De Vuyst, L., R. Callewaert, and K. Crabbe. 1996. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiol. 142, 817- 827 https://doi.org/10.1099/00221287-142-4-817
  10. Enan, G., A.A. Essawy, M. Uyttendaele, and J. Debevere. 1996. Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1. Int. J. Microbiol. 30, 189-215 https://doi.org/10.1016/0168-1605(96)00947-6
  11. Ennahar, S., Y. Asou, T. Zendo, K. Sonomoto, and A. Ishizaki. 2001. Biochemical and genetic evidence for production of enterocins A and B by Enterococcus faecium WHE 81. Int. J. Food Microbiol. 70, 291-301 https://doi.org/10.1016/S0168-1605(01)00565-7
  12. Frantz, C.M.A.P., U. Schillinger, and W.H. Holzapfel. 1996. Production and characterization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 from black olives. Int. J. Food Microbiol. 29, 255-270 https://doi.org/10.1016/0168-1605(95)00036-4
  13. Gilliland, S.E. 1990. Health and nutritional benfits from lactic acid bacteria. FEMS Microbiol. Rev. 87, 175-178 https://doi.org/10.1111/j.1574-6968.1990.tb04887.x
  14. Herranz, C., J.M. Martinez, J.M. Rodriguez, P.E. Hernandez, and L.M. Cintas. 2001. Optimization of enterocin P production by batch fermentation of Enterococcus faecium P13 at constant pH. Appl. Microbiol. Biotechnol. 56, 378-383 https://doi.org/10.1007/s002530100656
  15. Ivanova, I., V. Miteva, T.S. Stefanova, A. Pantev, I. Budakov, S. Danova, P. Montcheva, I. Nikolova, X. Dousset, and P. Boyaval. 1998. Characterization of a bacteriocin produced by Streptococcus thermophilus 81. Int. J. Food Microbiol. 42, 147- 158 https://doi.org/10.1016/S0168-1605(98)00067-1
  16. Jimenez-Diaz, R., R.M. Rios-Sanchez, M. Desmazeaud, J.L. Ruiz- Barrba, and J.-C. Piard. 1993. Plantaricin S and T, two new bactericins produced by Lactobacillus plantarum LPCO10 isolated from a green olive fermentation. Appl. Environ. Microbiol. 59, 1416-1424
  17. Klaenhammer, T.R. 1988. Bacteriocins of lactic acid bacteria. Biochim . 70, 337-349 https://doi.org/10.1016/0300-9084(88)90206-4
  18. Lean, M.V., M. Baras, J.L. Ruiz-Barba, B. Floriano, and R. Jiménez-Díaz. 1998. Bacteriocin production and competitiveess of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olive. Int. J. Food Microbiol. 43, 129-134 https://doi.org/10.1016/S0168-1605(98)00079-8
  19. Leroy, F., M.R. Foulquié Moreno, and L. De Vuyst. 2003. Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. Int. J. Food Microbiol. 88, 235-240 https://doi.org/10.1016/S0168-1605(03)00185-5
  20. Losteinkit, C., K. Uchiyama, S. Ochi, T. Takaoka, K. Nagahisa, and S. Shioya. 2001. Characterization of bacteriocin N15 produced by Enterococcus faecium N15 and cloning of the related genes. J. Biosc. Bioeng. 91, 390-395 https://doi.org/10.1263/jbb.91.390
  21. Matsusaki, H., N. Endo, K. Sonomoto, and A. Ishizaki. 1996. Lantibiotic nisin Z fermentative production by Lactococcus lactis IO-1: relationship between production of the lantibiotic and lactate and cell growth. Appl. Microbiol. Biotechnol. 45, 36-40 https://doi.org/10.1007/s002530050645
  22. Moreno, M.R.F., M.C. Rea, T.M. Cogan, and L. De Vuyst. 2003. Applicability of bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manifacture. Int. J. Food Microbiol. 81, 73-84
  23. Mortvedt-Abildgaard, C.I., J. Nissen-Meyer, B. Jelle, B. Grenov, M. Skaugen, and I.F. Nes. 1995. Production and pH-dependent bacteriocidal activity of lactocin S, a lantibiotic from Lactobacillus sake L45. Appl. Environ. Microbiol. 61, 175-179
  24. Nel, H.A., R. Bauer, E.J. Vandamme, and L.M.T. Dicks. 2001. Growth optimisation of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. J. Appl. Microbiol. 91, 1131-1138 https://doi.org/10.1046/j.1365-2672.2001.01486.x
  25. Nieto-Lozano, J.C., J.I. Reguera-Useros, and M.C. Pelaez-Martinez, A.H. de la Torre. 2002. Bacteriocinogenic activity from starter culture used in Spanish meat industry. Meat Sci. 62, 237-243 https://doi.org/10.1016/S0309-1740(01)00252-2
  26. Parente, E., A. Ricciardi, and G. Addario. 1994. Influence of pH on growth and bacteriocins production by Lactococcus lactis subsp. lactis 140VWC during batch fermentation. Appl. Microbiol. Biotechnol. 41, 388-394
  27. Parente, E. and A. Ricciardi. 1994. Influence of pH on the production of enterocin 1146 during batch fermentation. Lett. Appl. Microbiol. 19, 12-15 https://doi.org/10.1111/j.1472-765X.1994.tb00891.x
  28. Parente, E., C. Brienza, A. Ricciardi, and G. Addario. 1997. Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture. J. Ind. Microbiol. Biotechnol. 18, 62-67 https://doi.org/10.1038/sj.jim.2900368
  29. Ruiz-Barba, J.L., D.P. Cathcart, P.J. Warner, and R. Jiménez-Díaz. 1994. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer, as a starter culture of Spanish-style green olive fermentation. Appl. Environ. Microbiol. 60, 2059-2064
  30. Saavedra, L., M.P. Taranto, F. Sesma, and G.F. De Valdez. 2003. Homemade traditional cheese for the isolation of probiotic Enterococcus faecium strains. Int. J. Food Microbiol. 88, 241- 245 https://doi.org/10.1016/S0168-1605(03)00186-7
  31. Todorov, S., B. Gotcheva, X. Dousset, B. Onno, and I. Ivanova. 2000. Influence of growth medium on bacteriocin production in Lactobacillus plantarum ST31. Biotechnol. Biotechnol. Eq. 14, 50-55 https://doi.org/10.1080/13102818.2000.10819062
  32. Todorov, S.D. and L.M.T. Dicks. 2005. Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives. J. Basic Microbiol. 45, 312-322 https://doi.org/10.1002/jobm.200410532
  33. Verellen, T.L.J., G. Bruggeman, C.A. Van Reenen, L.M.T. Dicks, and E.J. Vandamme. 1998. Fermentation optimisation of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum 423. J. Ferment. Bioeng. 86, 174-179 https://doi.org/10.1016/S0922-338X(98)80057-3
  34. Vignolo, G.M., M.N. De Kairuz, A.A.P. De Ruiz Holgado, and G. Oliver. 1995. Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705. J. Appl. Bacteriol. 78, 5-10 https://doi.org/10.1111/j.1365-2672.1995.tb01665.x