Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126.
The genus Propionibacterium includes cutaneous species typically found on human skin and the dairy or classical species (Propionibacterium freudenreichii, P. jensenii, P. thoenii, and P. acidipropionici) used industrially for the production of Swiss cheese and propionic acid. Grinstead (1989, M.S. thesis, Iowa State University, Ames) has previously observed that some dairy propionibacteria inhibit other species in the classical grouping. We further investigated the inhibitor(s) produced by P. jensenii P126 (ATCC 4872). An antagonist(s) from anaerobic agar cultures of P126 strongly inhibited two closely related strains of propionibacteria, P. acidipropionici P5 and P. jensenii P54, and Lactobacillus bulgaricus NCDO 1489, Lactobacillus delbrueckii subsp. lactis ATCC 4797, Lactococcus cremoris NCDO 799, and Lactococcus lactis subsp. lactis C2. The inhibitor, designated jenseniin G, was active at pH 7.0; inactivated by treatment with pronase E, proteinase K, and type 14 protease; insensitive to catalase; and stable to freezing, cold storage (4 degrees C, 3 days), and heat (100 degrees C, 15 min). Classification of the inhibitor as a bacteriocin is supported by its proteinaceous nature and its bactericidal activity against L. delbrueckii subsp. lactis ATCC 4797. The lack of detectable plasmids suggests a chromosomal location for the determinant(s) of jenseniin G.
Grinstead
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Department of Food Science, Clemson University, South Carolina 29634-0371.
Barefoot
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D001430:Bacteriocins / Q000096:biosynthesis* / Q000494:pharmacology; D002374:Catalase / Q000378:metabolism; D006358:Hot Temperature; D007700:Kinetics; D008826:Microbial Sensitivity Tests; D011424:Propionibacterium / Q000378:metabolism*; D013696:Temperature
D001430:Bacteriocins; C073067:jenseniin G; D002374:Catalase