Skip to main content
Log in

Screening of lactic-acid bacteria from South African barley beer for the production of bacteriocin-like compounds

  • Published:
Folia Microbiologica Aims and scope Submit manuscript

Abstract

Strains ofLactobacillus paracasei subsp.paracasei (strain ST11BR),L. pentosus (strain ST151BR),L. plantarum (strain ST13BR), andLactococcus lactis subsp.lactis (strain ST34BR) producing bacteriocin-like peptides were isolated from barley beer produced in the Western, Northern and Eastern provinces of South Africa. The peptides (bacST11BR, bacST151BR, bacST13BR and bacST34BR) lost their activity after treatment with proteinase K, a proteinase, papain, chymotrypsin, trypsin, pepsin and pronase, but not when they were treated with α-amylase, suggesting that the peptides are not glycosylated. The peptides inhibited the growth ofLactobacillus casei, L. sakei, Pseudomonas aeruginosa, Escherichia coli andEnterococcus faecalis, but notEnterobacter cloacae, Lactobacillus bulgaricus subsp.delbrueckii, L. plantarum, L. salivarius, Listeria innocua, Staphylococcus aureus, Streptococcus uberis, S. agalactiae, S. caprinus andS. pneumoniae. Peptides bacST11BR and bacST13BR differed from the other 2 peptides by failing to killKlebsiella pneumoniae and one of theE. coli strains. Peptides were stable after 2 h of incubation at pH 2.0–12.0, and after 90 min at 100 °C. When autoclaved (121 °C, 20 min), only bacST13BR lost its activity. The bacteriocin-like peptides were produced at a growth temperature of 30 °C, but not at 37 °C.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

Abbreviations

BLP:

bacteriocin-like peptide(s)

LAB:

lactic-acid bacteria

References

  • Aymerich M.T., Garriga M., Monfort J.M., Nes I., Hugas M.: Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins.Food.Microbiol. 17, 33–45 (2000).

    Article  CAS  Google Scholar 

  • Caridi A.: Selection ofEscherichia coli-inhibiting strains ofLactobacillus paracasei subsp.paracaset.J.Industr.Microbiol.Biotechnol. 29, 303–308 (2002).

    Article  CAS  Google Scholar 

  • Çetinkaya S., Osmanağaoğlu Ö., Çökmüş C.: Bacteriocin diversity inBacillus sphaericus.Folia.Microbiol. 48, 157–161 (2003).

    Article  Google Scholar 

  • De Vuyst L., Vandamme E.J.:Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic and Professional, London 1994.

    Book  Google Scholar 

  • De Vuyst L., Callewaert R., Crabbe K.: Primary metabolite kinetics of bacteriocin biosynthesis byLactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions.Microbiology 142, 817–827 (1996).

    Article  Google Scholar 

  • Dicks L.M.T., Mellett F.D., Hoffman L.C.: Use of bacteriocin-producing starter cultures ofLactobacillus plantarum andLactobacillus curvatus in production of ostrich meat salami.Meat Sci. 66, 703–708 (2004).

    Article  CAS  PubMed  Google Scholar 

  • Holzapfel W.H.: Use of starter cultures in fermentation on a household scale.Food Control. 8, 241–258 (1997).

    Article  Google Scholar 

  • Holzapfel W.H.: Appropriate starter culture technologies for small-scale fermentation in developing countries.Internat.J.Food Microbiol. 75, 197–212 (2002).

    Article  CAS  Google Scholar 

  • Ivanova I., Miteva V., Stefanova T.S., Pantev A., Budakov I., Danova S., Montcheva P., Nikolova I., Dousset X., Boyaval P.: Characterization of a bacteriocin produced byStreptococcus thermophilus 81.Internat.J.Food Microbiol. 42, 147–158 (1998).

    Article  CAS  Google Scholar 

  • Kim W.S., Hall R.J., Dunn N.W.: The effect of nisin concentration and nutrient depletion on nisin production ofLactococcus lactis.Appl.Microbiol.Biotechnol. 50, 429–433 (1997).

    Article  Google Scholar 

  • Klaenhammer T.R.: Bacteriocins of lactic acid bacteria.Biochimie 70, 337–349 (1988).

    Article  CAS  PubMed  Google Scholar 

  • Klaenhammer T.R.: Genetics of bacteriocins produced by lactic acid bacteria.FEMS Microbiol.Rev. 12, 39–86 (1993).

    Article  CAS  PubMed  Google Scholar 

  • LeRoy F., De Vuyst L.: Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.Appl.Environ.Microbiol. 65, 974–981 (1999a).

    PubMed Central  CAS  PubMed  Google Scholar 

  • LeRoy F., de Vuyst L.: The presence of salt and a curing agent reduces bacteriocin production byLactobacillus sakeiCTC494, a potential starter culture for sausage fermentation.Appl.Environ.Microbiol. 65, 5350–5356 (1999b).

    PubMed Central  CAS  PubMed  Google Scholar 

  • LeRoy F., De Vuyst L.: Bacteriocin production byEnterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase.Internat.J.Food Microbiol. 72, 155–164 (2002).

    Article  CAS  Google Scholar 

  • Matsusaki H., Endo N., Sonomoto K., Ishizaki A.: Lantibiotic nisin Z fermentative production byLactococcus lactis IO-1: relationship between production of the lantibiotic and lactate and cell growth.Appl.Microbiol.Biotechnol. 45, 36–40 (1996).

    Article  CAS  PubMed  Google Scholar 

  • Messens W., Vekluyten J., LeRoy F., De Vuyst L.: Modeling growth and bacteriocin production byLactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.Internat.J.Food Microbiol. 81, 41–52 (2003).

    Article  CAS  Google Scholar 

  • Montville T.J., Winkowski K.: Biologically based preservation system and probiotic bacteria, pp. 557–577 in M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds):Food Microbiology: Fundamentals and Frontiers. ASM Press, Washington (DC) 1987.

    Google Scholar 

  • Mortverd-Abildgaard C.I., Nissen-Meyer J., Jelle B., Grenov B., Skaugen M., Nes I.F.: Production and pH-dependent bactericidal activity of lactocin S, a lantibiotic fromLactobacillus sake L45.Appl.Environ.Microbiol. 61, 175–179 (1995).

    Google Scholar 

  • Nes I., Johnsborg O.: Exploration of antimicrobial potential in LAB by genomics.Curr.Opin.Biotechnol. 15, 1–5 (2004).

    Article  Google Scholar 

  • Olasupo N.A.: Inhibition ofListeria monocytogenes by plantaricin NA, an antibacterial substance fromLactobacillus plantarum.Folia Microbiol. 43, 151–155 (1998).

    Article  CAS  Google Scholar 

  • Osuntoki A.A., Gbenle G.O., Olukoya D.K.: Evidence for chromosomal determination of fungicidal activity in strains ofLactobacillus brevis andLactobacillus fermentum isolated from fermented foods.Folia Microbiol. 48, 56–58 (2003).

    Article  CAS  Google Scholar 

  • Parente E., Ricciardi A.: Influence of pH on the production of enterocin 1146 during batch fermentation.Lett.Appl.Microbiol. 19, 12–15 (1994).

    Article  CAS  PubMed  Google Scholar 

  • Parente E., Ricciardi A., Addario G.: Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 140VWC during batch fermentation.Appl.Microbiol.Biotechnol. 41, 388–394 (1994).

    CAS  Google Scholar 

  • Ruiz-Barba J.L., Piard J.C., Jimenez-Diaz R.: Plasmid profiles and curing of plasmids inLactobacillus plantarum strains isolated from green olive fermentations.J.Appl.Bacteriol. 71, 417 (1993).

    Article  Google Scholar 

  • Schillinger U., Lücke F.K.: Antibacterial activity ofLactobacillus sake isolated from meat.Appl.Environ.Microbiol. 55, 1901–1906 (1989).

    PubMed Central  CAS  PubMed  Google Scholar 

  • Stiles M.E., Holzapfel W.H.: Lactic acid bacteria of foods and their current taxonomy.Internat.J.Food Microbiol. 36, 1–29 (1997).

    Article  CAS  Google Scholar 

  • Strasser de Saad A.M., Manca De Nadra M.C.: Characterization of bacteriocin produced byPediococcus pentosaceus from wine.J.Appl.Bacteriol. 74, 406–410 (1993).

    Article  CAS  PubMed  Google Scholar 

  • Tagg J.R., McGiven A.R.: Assay system for bacteriocins.Appl.Microbiol. 21, 943 (1971).

    PubMed Central  CAS  PubMed  Google Scholar 

  • Todorov S.D.: Purification and characterization of bacteriocins isolated fromLactobacillus plantarum ST31.DSc Thesis. Sofia University, Sofia (Bulgaria) 2000.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to L. M. T. Dicks.

Additional information

The research was supported by theNational Research Foundation (NRF), South Africa.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Todorov, S.D., Dicks, L.M.T. Screening of lactic-acid bacteria from South African barley beer for the production of bacteriocin-like compounds. Folia Microbiol 49, 406–410 (2004). https://doi.org/10.1007/BF02931601

Download citation

  • Received:

  • Revised:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02931601

Keywords

Navigation