title: Characterisation of an Antilisterial Bacteriocin Produced by Lactobacillus sakei CWBI-B1365 Isolated from Raw Poultry Meat and Determination of Factors Controlling its Production.
abstract: Amongst 101 lactic acid bacteria isolated from meat and fish samples, strain CWBI-B1365, identified as Lactobacillus sakei, was found to produce the subclass IIa bacteriocin sakacin G. Partial sequencing of the gene involved in the biosynthetic pathways revealed an unusual gene organisation in that the accessory gene associated with bacteriocin transport did not occur immediately downstream of the gene encoding an ABC transporter, but upstream of the putative immunity gene and encoded on the opposite DNA strand. Sakacin G production was strongly regulated by pH, temperature and the carbon sources used in the growth medium, as well as the concentration of carbon and nitrogen sources. The condition of pH 5.5 and the temperature of 25°C appeared to be optimal for bacteriocin production. The use of sucrose during culturing and the fed batch addition of sucrose and meat extract greatly enhanced bacteriocin production.
authors.affiliation: Walloon Centre for Industrial Biology, Agricultural University of Gembloux, Passage des déportés 2, 5030, Gembloux, Belgium. dortu.c@fsagx.ac.be.
authors.forename: Carine
authors.initials: C
authors.lastname: Dortu
authors.affiliation: Centre for Protein Engineering, University of Liège, Institute of Chemistry B6a, Liege, Belgium.
authors.forename: Patrick
authors.initials: P
authors.lastname: Fickers
authors.affiliation: Max Rubner-Institute, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany.
authors.forename: Charles M A P
authors.initials: CM
authors.lastname: Franz
authors.affiliation: Walloon Centre for Industrial Biology, University of Liege, Sart-Tilman B40, 4000, Liege, Belgium.
authors.forename: Dora
authors.initials: D
authors.lastname: Ndagano
authors.affiliation: Max Rubner-Institute, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany.
authors.forename: Melanie
authors.initials: M
authors.lastname: Huch
authors.affiliation: Max Rubner-Institute, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany.
authors.forename: Wilhelm H
authors.initials: WH
authors.lastname: Holzapfel
authors.affiliation: Centre for Protein Engineering, University of Liège, Institute of Chemistry B6a, Liege, Belgium.
authors.forename: Bernard
authors.initials: B
authors.lastname: Joris
authors.affiliation: Walloon Centre for Industrial Biology, Agricultural University of Gembloux, Passage des déportés 2, 5030, Gembloux, Belgium.|Walloon Centre for Industrial Biology, University of Liege, Sart-Tilman B40, 4000, Liege, Belgium.
authors.forename: Philippe
authors.initials: P
authors.lastname: Thonart
keywords: Lactobacillus sakei; Production optimisation; Sakacin G