Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442.
Lactobacillus curvatus L442, isolated from Greek traditional fermented sausage prepared without the addition of starters, produces a bacteriocin, curvaticin L442, which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, reverse phase and gel filtration chromatography. Partial N-terminal sequence analysis using Edman degradation revealed 30 amino acid residues, revealing high homology with the amino acid sequence of sakacin P. Curvaticin L442 is active at pH values between 4.0 and 9.0 and it retains activity even after incubation for 5 min at 121 degrees C with 1 atm of overpressure. Proteolytic enzymes and alpha-amylase inactivated this curvaticin, while the effect of lipase was not severe.
Xiraphi
Nia
N
Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Georgalaki
Marina
M
Driessche
Gonzalez Van
GV
Devreese
Bart
B
Beeumen
Jozef Van
JV
Tsakalidou
Effie
E
Metaxopoulos
John
J
Drosinos
Eleftherios H
EH
D000595:Amino Acid Sequence; D001430:Bacteriocins / Q000096:biosynthesis / Q000235:genetics / Q000302:isolation & purification* / Q000494:pharmacology; D004798:Enzymes / Q000494:pharmacology; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D008089:Listeria monocytogenes / Q000187:drug effects; D008461:Meat Products / Q000382:microbiology*; D008969:Molecular Sequence Data; D008970:Molecular Weight; D017386:Sequence Homology, Amino Acid; D013696:Temperature
D001430:Bacteriocins; D004798:Enzymes