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Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442

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Abstract

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 °C with 1 atm of overpressure. Proteolytic enzymes and α-amylase inactivated this curvaticin, while the effect of lipase was not severe.

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Authors and Affiliations

  1. Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Nia Xiraphi, John Metaxopoulos & Eleftherios H. Drosinos

  2. Department of Food Science and Technology, Laboratory of Dairy Research, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Nia Xiraphi, Marina Georgalaki & Effie Tsakalidou

  3. Laboratorium voor Eiwitbiochemie en Eiwitengineering, Univesiteit Gent, KL Ledeganckstraat 35, B-9000, Gent, Belgium

    Gonzalez Van Driessche, Bart Devreese & Jozef Van Beeumen

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  1. Nia Xiraphi
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  2. Marina Georgalaki
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  3. Gonzalez Van Driessche
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  8. Eleftherios H. Drosinos
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Correspondence to Eleftherios H. Drosinos.

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Xiraphi, N., Georgalaki, M., Driessche, G.V. et al. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442. Antonie Van Leeuwenhoek 89, 19–26 (2006). https://doi.org/10.1007/s10482-005-9004-3

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  • DOI: https://doi.org/10.1007/s10482-005-9004-3

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