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Annals of Microbiology

, Volume 67, Issue 9, pp 615–621 | Cite as

Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1

  • Mónica Adriana Mechoud
  • Ornella Estefanía Álvarez
  • María Elisa Cayré
  • Marcela Paola CastroEmail author
  • Carlos Minahk
  • Lucila Saavedra
Original Article

Abstract

The present study was conducted to quantify the expression of the sakacins produced by Lactobacillus curvatus ACU-1, a strain isolated from artisanal dry fermented sausages of Argentina. Polymerase chain reaction (PCR) screening indicated the presence of sakacin G, P, and Q genes in L. curvatus ACU-1. Purification and activity assays determined that anti-Listeria activity was mainly associated to sakacin G, as mass spectrometry analysis revealed a single peak of 3832.60 Da. Further characterization by quantitative PCR demonstrated that L. curvatus ACU-1 transcription of the sakacin G structural gene was three orders of magnitude higher than the others. Interestingly, L. curvatus ACU-1 had skgA1/skgA2 as well as sppQ genes encoded in a plasmid, while the sppA gene that encodes for sakacin P was present in the bacterial chromosome. These results point out that sakacin G is the main peptide responsible for the anti-listerial activity of L. curvatus ACU-1, with little or no contribution of sakacin P and sakacin Q. The high level of expression of sakacin G demonstrated in the present work would facilitate its potential use in food preservation, improving the food quality, safety, and shelf life. In addition, the sakacin G promoter may serve as an interesting tool for the expression of other bacteriocins at higher levels.

Keywords

Lactobacillus Bacteriocins Gene expression Listeria Artisanal dry sausages 

Notes

Acknowledgments

Financial support was provided by Consejo Nacional de Investigaciones Científicas y Técnicas (grants PIP 0183 and PIP 0406), Secretaría de Ciencia y Técnica de la Universidad Nacional de Tucumán (grant PIUNT 2014 D548/1), Secretaría de Ciencia y Técnica de la Universidad Nacional del Chaco Austral (grant PI N°21-2012), and Agencia Nacional de Promoción Científica y Tecnológica (grants PICT 2011 N°0175, PICT 2012 N°2998, and PICT 2012 N°1447). M.M. was the recipient of a CONICET postdoctoral fellowship. O.A. had a doctoral fellowship at UNCAus. M.C. is a researcher from UNCAus, while M.P.C., C.M., and L.S. are career investigators of CONICET.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer-Verlag GmbH Germany and the University of Milan 2017

Authors and Affiliations

  1. 1.Instituto Superior de Investigaciones Biológicas, INSIBIO (CONICET-UNT) and Instituto de Química Biológica “Dr Bernabé Bloj”Facultad de Bioquímica, Química y Farmacia (UNT)TucumánArgentina
  2. 2.Laboratorio de Microbiología de los AlimentosUniversidad Nacional del Chaco AustralP.R. Sáenz PeñaArgentina
  3. 3.Laboratorio de Genética y Biología MolecularCentro de Referencia para Lactobacilos (CERELA-CONICET)TucumánArgentina

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