Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3

Summary Lactococcus lactis 19.3 produces a bacteriocin with a wide inhibitory spectrum, including the food pathogen Listeria monocytogenes. The producing strain was able to grow and produce similar amounts of bacteriocin in MRS medium, cow's milk and soya milk, respectively. The mode of action...

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Bibliographic Details
Published in:International journal of food science & technology 2016-10, Vol.51 (10), p.2164-2170
Main Authors: Zamfir, Medana, Stefan, Iulia-Roxana, Stancu, Mihaela-Marilena, Grosu-Tudor, Silvia-Simona
Format: Article
Language:English
Subjects:
Bacteria
Bacteriocins
Culture
Fermentation
Food products
Food science
Foods
Gene sequencing
Genes
Lactobacillus delbrueckii
Lactococcus lactis
Listeria
Listeria monocytogenes
Microbiology
Milk
mode of action
nisin
scanning electron microscopy
Starters
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Summary:Summary Lactococcus lactis 19.3 produces a bacteriocin with a wide inhibitory spectrum, including the food pathogen Listeria monocytogenes. The producing strain was able to grow and produce similar amounts of bacteriocin in MRS medium, cow's milk and soya milk, respectively. The mode of action of this bacteriocin was further investigated using two indicator strains, Lactobacillus delbrueckii subsp. bulgaricus LMG 6901T and Listeria monocytogenes ATCC 1911‐1. The bacteriocin displayed a bactericidal effect, causing a rapid decrease of the cell viability. Bacteriocin treatment of the sensitive strains resulted in major morphological changes, including pore formation, as shown by scanning electron microscopy. Finally, the bacteriocin‐encoding gene was identified by sequencing. The presence of nisin gene was confirmed. Based on all our data gathered so far, L. lactis 19.3 is a good candidate for a starter or protective culture in the manufacturing of both fermented dairy and vegetarian food products. Lactococcus lactis 19.3 produces a bacteriocin with a bactericidal, strain‐ and concentration‐dependent effect. It induces morphological changes in the sensitive cells. The nucleotide sequence of the corresponding gene is identical with the sequence of nisin A gene. L. lactis 19.3 is a good candidate for a starter, costarter or protective culture in the manufacturing of both fermented dairy and vegetarian food products.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13196