Skip to main content
SpringerLink
Log in

Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp. lactis LL171

  • Original Paper
  • Published:
World Journal of Microbiology and Biotechnology Aims and scope Submit manuscript

Abstract

Lactic acid bacteria (LAB) are possessing ability to synthesize antimicrobial compounds (like bacteriocin) during their growth. In this regard, novel bacteriocin compound secreting capability of LAB isolated from Tulum Cheese in Turkey was demonstrated. The synthesized bacteriocin was purified by ammonium sulphate precipitation, dialysis and gel filtration. The molecular weight (≈3.4 kDa) of obtained bacteriocin was confirmed by SDS-PAGE, which revealed single peptide band. Molecular identification of LAB strain isolated from Tulum Cheese was conducted using 16S rDNA gene sequencing as Lactococcus lactis ssp. lactis LL171. The amino acid sequences (KKIDTRTGKTMEKTEKKIELSLKNMKTAT) of the bacteriocin from Lactococcus lactis ssp. lactis LL171 was found unique and novel than reported bacteriocins. Further, the bacteriocin was possessed the thermostable property and active at wide range of pH values from 1 to 11. Thus, bacteriocin reported in this study has the potential applications property as food preservative agent.

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

Access this article

Log in via an institution

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

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Akçelik O, Tukel Ç, Özcengiz G, Akçelik M (2006) Characterization of bacteriocins from two Lactococcus lactis subsp. lactis isolates. Mol Nutr Food Res 50:306–313

  • Albano H, Todorov SD, van Reenen CA, Hogg T, Dicks LMT, Teixeira P (2007) Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. Int J Food Microbiol 116:239–247

    Article  CAS  Google Scholar 

  • Anderson DG, Mckay LL (1983) A simple and rapid method for isolating large plasmid DNA from lactic streptococci. Appl Environ Microbiol 46:549–552

    Google Scholar 

  • Apolônio ACM, Carvalho MAR, Bemquerer MP, Santoro MM, Pinto SQ, Oliveira JS, Santos KV, Farias LM (2008) Purification and partial characterization of a bacteriocin produced by Eikenella corrodens. J Appl Microbiol 104:508–514

    Google Scholar 

  • Barefoot SF, Klaenhammer TR (1984) Purification and characterization of Lactobacillus acidophilus bacteriocin lactacin B. Antimicrob Agents Chemother 26:328–334

    CAS  Google Scholar 

  • Batdorj B, Dalgalarrondo M, Choiset Y, Pedroche J, Metro F, Prevost H, Chobert JM, Haertle T (2006) Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag. J Appl Microbiol 101:837–848

    Article  CAS  Google Scholar 

  • Beasley SS, Saris PEJ (2004) Nisin-producing Lactococcus lactis strains isolated from human milk. Appl Environ Microbiol 70:5051–5053

    Article  CAS  Google Scholar 

  • Camilla O, Rogne P, Emanuelsen L, Kristiansen PE, Fimland G, Nissen-Meyer J (2008) The two-peptide class II bacteriocins: structure, production and mode of action. J Mol Microbiol Biotechnol 13:210–219

    Google Scholar 

  • Clarridge JE (2004) Impact of 16S rRNA gene sequence analysis for identification of bacteria on clinical microbiology and infectious diseases. Clin Microbiol Rev 17:840–862

    Google Scholar 

  • Diop MB, Robin D–D, Emmanuel T, Abib N, Jacqueline D, Philippe T (2007) Bacteriocin producers from traditional food products. Biotechnol Agron Soc Environ 11:1370–6233

    Google Scholar 

  • Do TM, Plockova M, Chumchalova J (2001) Lactococcus lactis ssp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk. Czech J Food Sci 19:171–176

    CAS  Google Scholar 

  • Drider D, Fimland G, Héchard Y, McMullen LM, Prévost H (2006) The continuing story of class IIA bacteriocins. Microbiol Mol Biol Rev 70:564–582

    Article  CAS  Google Scholar 

  • Franz CMAP, Du Toit M, Von Holy A, Schillinger U, Holzapfel WH (1997) Production of nisin-like bacteriocins by Lactococcus lactis strains isolated from vegetables. J Basic Microbiol 3:187–196

    Google Scholar 

  • Gasson MJ, Davies FL (1980) High frequency conjugation associated with streptococcus lactis donor cell aggregation. J Bacteriol 143:1260–1264

    Google Scholar 

  • Geis A, Singh J, Teuber M (1983) Potential of lactic Streptococci to produce bacteriocin. Appl Environ Microbiol 45:205–211

    CAS  Google Scholar 

  • Giesová M, Chumchalová J, Plocková M (2004) Effect of food preservatives on the inhibitory activity of acidocin CH5 and bacteriocin D10. Eur Food Res Technol 218:194–197

    Article  Google Scholar 

  • Hechard Y, Derijard B, Letellier F, Cenatiempo Y (1992) Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides. J Gen Microbiol 138:2725–2731

    CAS  Google Scholar 

  • Holt JG, Krieg NR, Sneath PHA, Staley JT, Williams ST (1994) Bergeys’s manual of determinative bacteriology, 9th edn. Williams and Wilkins, Baltimore

    Google Scholar 

  • Horn N, Swindell S, Dodd H, Gasson M (1991) Nisin biosynthesis genes are encoded by a novel conjugative transposon. Mol Gen Genet 228:129–135

    Google Scholar 

  • Janda JM, Abbott SL (2007) 16S rRNA gene sequencing for bacterial identification in the diagnostic laboratory: pluses, perils, and pitfalls. J Clin Microbiol 45(9):2761–2764

    Google Scholar 

  • Kumari A, Garg AP (2007) A bacteriocin from Lactococcus lactis CCSUB94 isolated from milk and milk products. Res J Microbiol 2:375–380

    Article  CAS  Google Scholar 

  • Kumari A, Garg AP, Makeen K, Lal M, Gupta C, Chandra S (2008) Bacteriocin production on soya nutri nuggets extract medium (SNNEM) by Lactococcus lactis ssp. lactis CCSUB202. Int J Dairy Sci 3:49–54

    Article  Google Scholar 

  • Martinez B, Suarez JE, Rodriguez A (1996) Lactococcin 972: a homodimeric lactococcal bacteriocin whose primary target is not the plasma membrane. Microbiology 142:2393–2398

    Article  CAS  Google Scholar 

  • Millette M, Dupont C, Archambault D, Lacroix M (2007) Partial characterization of bacteriocins produced by human Lactococcus lactis and Pediococcus acidilactici isolates. J Appl Microbiol 102:274–282

    Article  CAS  Google Scholar 

  • Muriana PM, Klaenhammer TR (1991) Purification and partial characterization of lactacin F, a bacteriocin produced by Lactobacillus acidophilus 11088. Appl Environ Microbiol 57:114–121

    CAS  Google Scholar 

  • Nagao J, Asaduzzaman SM, Aso Y, Okuda K, Nakayama J, Sonomoto K (2006) Lantibiotics: insight and foresight for new paradigm. J Biosci Bioeng 102:139–149

    Article  CAS  Google Scholar 

  • Picon A, De Torres B, Gaya P, Nunez M (2005) Cheese making with Lactococcus lactis strain expressing a mutant oligopeptide binding protein as a starter results in a different peptide profile. Int J Food Microbiol 104:299–307

    Google Scholar 

  • Pilar C-M, Arlindo S, Boehme K, de Miguel T, Pascoal A, Velazquez JB (2008) Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food. Food Bioprocess Technol 1:43–63

    Article  Google Scholar 

  • Rauch PJG, De Vos MW (1992) Characterization of the novel nisin-sucrose conjugative transposon Tn5276 and its insertion in Lactococcus lactis. J Bacteriol 174:1280–1287

    Google Scholar 

  • Rogers LA (1928) The inhibitory effect of Streptococcus lactis on Lactobacillus bulgaricus. J Bacteriol 16:321–325

    CAS  Google Scholar 

  • Sambrook J, Fitsch EF, Maniatis T (1989) Molecular cloning: a laboratory manual. Cold Spring Harbor Laboratory Press, New York

    Google Scholar 

  • Schnell N, Entian KD, Schneider U, Gotz F, Zahner H, Kellner R, Jung G (1988) Prepeptide sequence of epidermin, a ribosomally synthesized antibiotic with four sulphide-rings. Nature (London) 333:276–566

    Article  CAS  Google Scholar 

  • Schved F, Lalazar A, Henis Y, Juven BJ (1993) Purification, partial characterization and plasmid-linkage of pediocin SJ-1, a bacteriocin produced by Pediococcus acidilactici. J Appl Bacteriol 74:67–77

    Article  CAS  Google Scholar 

  • Stackebrandt E, Goebel BM (1994) Taxonomic note: a place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology. Int J Syst Bacteriol 44:846–849

    Google Scholar 

  • Tahara T, Kanatani K, Yashida K, Miura H, Sakamato M, Oshimura M (1992) Purification and some properties of acidocin 8912, a novel bacteriocin produced by Lactobacillus acidophilus TK 8912. Biosci Biotech Biochem 56:1212–1215

    Article  CAS  Google Scholar 

  • Todorov SD, Dicks LMT (2006) Medium components effecting bacteriocin production by two strains of Lactobacillus plantarum ST414BZ and ST664BZ isolated from boza. Biologia (Bratislava) 61:269–274

    Article  CAS  Google Scholar 

  • Van-Laack RLJM, Schillinger U, Halzaptel WH (1992) Characterization of a bacteriocin produced by Leuconostoc carnosum LA 44A. Int J Food Microbiol 16:183–195

    Article  CAS  Google Scholar 

  • Varadaraj MC, Nirmala D, Keshava N, Manjrekar SP (1993) Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product (‘dahi’). Int. J Food Microbiol 20:259–267

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was supported by the grant from Tubitak, Turkey under 2216-Research Fellowships for Foreign Citizens program with the project entitled “İsolation and identification of new bacteriocin producing lactic acid bacteria, antibacterial activity against food spoilage and human pathogenic bacteria and its potential as biopreservatives”. I am happy to acknowledge the company I enjoyed by working along with my colleagues and friends Deniz Yüksel, Duygu Abbasoglu, Neslihan Taşkale, Seyit Nesimi Bulut, İbrahim Erdoğan, Mine Gunes and Meral Kaya.

Author information

Authors and Affiliations

  1. Department of Biology, Faculty of Science, Ankara University, Tandoğan, 06100, Ankara, Turkey

    Archana Kumari, Nefise Akkoç & Mustafa Akçelik

Authors
  1. Archana Kumari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nefise Akkoç
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mustafa Akçelik
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Archana Kumari.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kumari, A., Akkoç, N. & Akçelik, M. Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp. lactis LL171. World J Microbiol Biotechnol 28, 1647–1655 (2012). https://doi.org/10.1007/s11274-011-0971-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11274-011-0971-4

Keywords

Search

Navigation