Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications

538 Pages·1994·12 MB·English

by  Luc De Vuyst

BACTERIOCINS OF LACTIC ACID BACTERIA
Microbiology, Genetics and Applications
To my parents (LDV)
BACTERIOCINS OF
LACTIC ACID BACTERIA
Microbiology, Genetics
and Applications
Edited by
LUC DE VUYST
and
ERICK J. VANDAMME
Laboratory of Industrial Microbiology and Biocatalysis,
University of Gent, Belgium
m
SPRINGER SCIENCE+BUSINESS MEDIA, LLC
ISBN 978-1-4613-6146-6 ISBN 978-l-4615-2668-l (eBook)
DOI 10.1007/978-1-4615-2668-1
First edition 1994
© 1994 Springer Science+Business Media New York
Originally published by Blackie Academic & Professional in 1994
Typeset in 10/12pt Times by The Universities Press (Belfast) Ltd.
Apart from any fair dealing for the purposes of research or private study, or
criticism or review, as permitted under the UK Copyright Designs and Patents
Act, 1988, this publication may not be reproduced, stored, or transmitted, in
any form or by any means, without the prior permission in writing of the
publishers, or in the case of reprographic reproduction only in accordance with
the terms of the licences issued by the Copyright Licensing Agency in the UK,
or in accordance with the terms of licences issued by the appropriate
Reproduction Rights Organization outside the UK. Enquiries concerning
reproduction outside the terms stated here should be sent to the publishers at
the Glasgow address printed on this page.
The publisher makes no representation, express or implied, with regard to
the accuracy of the information contained in this book and cannot accept any
legal responsibility or liability for any errors or omissions that may be made.
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
Bacteriocins of lactic acid bacteria : microbiology, genetics and
applications / edited by Luc De Vuyst and Erick J. Vandamme.
p. cm.
Includes bibliographical references and index.
1. Bacteriocins. 2. Lactic acid bacteria. I. Vuyst, Luc De.
II. Vandamme, Erick J., 1943- . Ill Series.
QR92.B3B353 1994
615'.32995-dc20 93-1320
CIP
^-^ Printed on acid-free text paper, manufactured in accordance with
^ ANSI/NISO Z39.48-1992 (Permanence of Paper).
PREFACE
As antibacterial compounds, bacteriocins have always lived in the shadow of
those medically important, efficient and often broad-spectrum low-molecular
mass antimicrobials, well known even to laypeople as antibiotics. This is despite
the fact that bacteriocins were discovered as early as 1928, a year before the
penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides,
displaying a much narrower activity spectrum than antibiotics; they are mainly
active against bacterial strains taxonomically closely related to the producer
strain, which is usually immune to its own bacteriocin. They form a
heterogenous group with regard to the taxonomy of the producing bacterial
strains, mode of action, inhibitory spectrum and protein structure and
composition. Best known are the colicins and microcins produced by
Enterobacteriaceae. Many other Gram-negative as well as Gram-positive
bacteria have now been found to produce bacteriocins. In the last decade
renewed interest has focused on the bacteriocins from lactic acid bacteria,
which are industrially and agriculturally very important. Some of these
compounds are even active against food spoilage bacteria and endospore
formers and also against certain clinically important (food-borne) pathogens.
Recently, bacteriocins from lactic acid bacteria have been studied intensively
from every possible scientific angle: microbiology, biochemistry, molecular
biology and food technology. Intelligent screening is going on to find novel
compounds with unexpected properties, just as has happened (and is still
happening) with the antibiotics. Knowledge, especially about bacteriocins from
lactic acid bacteria, is accumulating very rapidly. Moreover, a few compounds
(nisin and pediocin, for example) have already found a practical use in food
preservation in many countries.
In compiling this volume, it has been our intention to provide members of
the scientific and industrial community who are interested directly or indirectly
in bacteriocins with a comprehensive view of the current state of the field. In
this respect, this book attempts to review what is currently known of these
fascinating bioactive bacterial peptides, with respect to their microbiology,
biochemistry, molecular genetics and (potential) applications. Every possible
attempt has been made to collect the most recently published scientific data.
The positive interaction with all the contributing authors during the handling
of their manuscripts has been invaluable in constructing a quite comprehensive
volume. The editors also would like to thank the publishers for their invaluable
help throughout the gestation and birth of this volume.
Luc DE VUYST
ERICK J. VANDAMME
v
CONTENTS
Preface v
Contents vii
List of Contributors ix
1. Lactic acid bacteria and bacteriocins: their practical importance
(De Vuyst & Vandamme)
2. Taxonomy of lactic acid bacteria (Pot, Ludwig, Kersters & Schleifer) 13
3. Antimicrobial potential of lactic acid bacteria (De Vuyst & Vandamme) 91
4. Bacteriocins produced by Lactococcus lactis strains (De Vuyst) 143
5. Nisin, a lantibiotic produced by Lactococcus lactis subsp. lactis:
Properties, biosynthesis, fermentation and applications
(De Vuyst & Vandamme) 151
6. Genetics and protein engineering of nisin (Rauch, Kuipers,
Siezen & De Vos) 223
7. Lacticin 481, a lantibiotic produced by Lactococcus lactis
subsp. lactis CNRZ 481 (Piard) 251
8. Diplococcin produced by Lactococcus lactis subsp. cremoris
(Davey) 273
9. Lactostrepcins, bacteriocins produced by Lactococcus lactis strains
(De Vuyst) 291
10. Lactococcins, bacteriocins of Lactococcus lactis (Van Belkum) 301
11. Bacteriocins and bacteriocin-like substances from Lactobacillus
(DeVuyst) 319
12. Lactocin 27, a bacteriocin produced by homo fermentative Lactobacillus
helveticus strain LP27 (Upreti) 331
13. Lactacin B, a bacteriocin produced by Lactobacillus acidophilus
(Barefoot, Nettles & Chen) 353
vii
viii Contents
14. Lactacin F, a small hydrophobic heat-stable bacteriocin from
Lactobacillus johnsonii (Klaenhammer, Ahn & Muriana) 377
15. Helveticin J, a large heat-labile bacteriocin from Lactobacillus
helveticus (Fremaux & Klaenhammer) 397
16. Sakacin A produced by Lactobacillus sake Lb 706 (Schillinger) 419
17. Lactocin S, a lanthionine-containing bacteriocin isolated from
Lactobacillus sake L45 (Nes, Mortvedt, Nissen-Meyer & Skaugen) 435
18. Bacteriocins produced by Carnobacterium species (Stiles) 451
19. Bacteriocins of Pediococcus (De Vuyst) 461
20. Pediocins of Pediococcus species (Ray) 465
21. Bacteriocins produced by Leuconostoc species (Stiles) 497
22. Bacteriocins produced by Streptococcus thermophilus (De Vuyst) 507
23. Bacteriocins of Enterococcus (De Vuyst) 511
24. Enterocin 1146, a bacteriocin produced by Enterococcus faecium
DPC 1146 (Hill) 515
Index 529
LIST OF CONTRIBUTORS
C. AHN,
Southeast Dairy Foods Research Center, Department of Food Science, North
Carolina State University, Raleigh, NC 27695-7624, USA
Present address:
Department of Applied Biology and Technology, Kangwon National
University, Chuncheon, Kangwondo, Korea 200-701
S. F. BAREFOOT,
Department of Food Science, Clemson University, Poole Agricultural Center,
Box 340371, Clemson, SC 29634-0371, USA
Y. R. CHEN,
Department of Microbiology, Clemson University, Clemson, SC, USA
G. P. DAVEY,
New Zealand Dairy Research Institute, Private Bag, Palmerston North, New
Zealand
W. M. DE Vas,
Netherlands Institute for Dairy Research (NIZO), PO Box 20, 6710 BA Ede,
The Netherlands
L. DE VUYST,
Formerly at Laboratory of Industrial Microbiology and Biocatalysis,
University of Gent, Belgium. Present address: Department of Chemical
Engineering, Faculty of Applied Sciences, Free University of Brussels,
Pleinlaan 2, B-1050, Brussels, Belgium
C. FREMAUX,
Southeast Dairy Foods Research Center, Department of Food Science, North
Carolina State University, Raleigh, NC 27695-7624, USA
C. HILL,
Department of Food Microbiology, University College Cork, Republic of
Ireland
K. KERSTERS,
Laboratorium voor Microbiologie, Universiteit Gent, K. L. Ledeganckstraat
35, B-9000 Gent, Belgium
T. R. KLAENHAMMER,
Southeast Dairy Foods Research Center, Departments of Food Science and
Microbiology, North Carolina State University, Raleigh, NC 27695-7624,
USA
IX
x List of Contributors
O. P. KUIPERS,
Netherlands Institute for Dairy Research (NIZO), PO Box 20,6710 BA Ede,
The Netherlands
W. LUDWIG,
Lehrstuhl [iir Mikrobiologie, Technische Universitiit Miinchen, Arcisstrasse
21, D-8000 Miinchen 2, Germany
C. I. M0RTVEDT,
Laboratory of Microbial Gene Technology, Agricultural Research Council of
Norway, PO Box 5051, N-1432 As, Norway
P. M. MURIANA,
Southeast Dairy Foods Research Center, Department of Food Science, North
Carolina State University, Raleigh, NC 27695-7624, USA
Present address:
Purdue University, Food Science Department, Smith Hall, West Lafayette, IN
47907, USA
I. F. NES,
Laboratory of Microbial Gene Technology, Agricultural Research Council of
Norway, PO Box 5051, N-1432 As, Norway
C. G. NETTLES,
USDA, ARS, Meat Animal Research Center, Clay Center, NE, USA
J. NISSEN-MEYER,
Laboratory of Microbial Gene Technology, Agricultural Research Council of
Norway, PO Box 5051, N-1432 As, Norway
J. C. PIARD,
INRA, Station de Recherches Laitieres, 78352 ]ouy-en-]osas Cedex, France
B. POT,
Laboratorium voor Microbiologie, Universiteit Gent, K. L. Ledeganckstraat
35, B-9000 Gent, Belgium
P. J. G. RAUCH,
Netherlands Institute for Dairy Research (N1Z0), PO Box 20,6710 BA Ede,
The Netherlands
B. RAy,
Food Microbiology Laboratory, Animal Science Department, University of
Wyoming, Laramie, WY 82071, USA
U. SCHILLINGER,
Institute for Hygiene and Toxicology, Federal Research Centre for Nutrition,
Engesserstrasse 20, D-7500 Karlsruhe 1, Germany
K. H. SCHLEIFER,
Lehrstuhl [iir Mikrobiologie, Technische Universitiit Miinchen, Arcisstrasse
21, D-8000 Miinchen 2, Germany