Sakacin

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Sakacins are bacteriocins produced by Lactobacillus sakei . They are often clustered with the other lactic acid bacteriocins. [1] The best known sakacins are sakacin A, G, K, P, and Q. In particular, sakacin A and P have been well characterized.

Contents

List of named sakacins

The conventions governing the naming of sakacins are somewhat confused. Sakacin Z was named because it is produced by L. sakei Z, just as Sakacin 670 was named because it was produced by L. sakei 670; but the remaining naming convention uses letters A-Z, of which few are unambiguously available. Worse yet, many strains produce several sakacins [20] so that naming them by strain is ambiguous.

Applications of the Sakacins

Many of the sakacins have been tested for industrial applications [21] and inserted into other lactic acid bacteria. [22] Some have been engineered for production in food environments as well. Many were actually discovered in food contexts, like Greek dry cured sausage (sakacin B). In modern food chemistry, the sakacins have been studied for their use against Listeria in the production of sausages (like Portuguese lingüiça) and cured meat products (such as ham [23] and cold cuts [24] ), cheeses, and other lactic acid fermented products. They are also used to repress unwanted bacterial growth that might cause ropiness, sliminess, malodor and other product defects.

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References

  1. ↑ Sablon E, Contreras B, Vandamme E (2000). "Antimicrobial peptides of lactic acid bacteria: mode of action, genetics and biosynthesis". Adv. Biochem. Eng. Biotechnol. Advances in Biochemical Engineering/Biotechnology. 68: 21–60. doi:10.1007/3-540-45564-7_2. ISBN   978-3-540-67362-0. PMID   11036685.
  2. ↑ Holck A, Axelsson L, Birkeland SE, Aukrust T, Blom H (1992). "Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706". J. Gen. Microbiol. 138 (12): 2715–20. doi: 10.1099/00221287-138-12-2715 . PMID   1487735.
  3. ↑ Axelsson L, Holck A (1995). "The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706". J. Bacteriol. 177 (8): 2125–37. doi:10.1128/jb.177.8.2125-2137.1995. PMC   176857 . PMID   7721704.
  4. ↑ Diep DB, Axelsson L, Grefsli C, Nes IF (2000). "The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system". Microbiology . 146 (9): 2155–60. doi: 10.1099/00221287-146-9-2155 . PMID   10974103.
  5. ↑ Zhu, Liyan; Zeng, Jianwei; Wang, Jiawei (2022-06-15). "Structural Basis of the Immunity Mechanisms of Pediocin-like Bacteriocins". Applied and Environmental Microbiology. 88 (13): e0048122. doi:10.1128/aem.00481-22. ISSN   1098-5336. PMC   9275228 . PMID   35703550.
  6. ↑ Samelis J, Roller S, Metaxopoulos J (1994). "Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages". Journal of Applied Bacteriology. 76 (5): 475–486. doi:10.1111/j.1365-2672.1994.tb01105.x.
  7. ↑ Simon L, Fremaux C, Cenatiempo Y, Berjeaud JM (2002). "Sakacin g, a new type of antilisterial bacteriocin". Appl. Environ. Microbiol. 68 (12): 6416–6420. doi:10.1128/AEM.68.12.6416-6420.2002. PMC   134399 . PMID   12450870.
  8. ↑ Aymerich MT, Garriga M, Monfort JM, Nes I, Hugas M (2000). "Bacteriocin-producing lactobacilli in Spanish-style fermented sausages : characterization of bacteriocins". Food Microbiology. 17 (1): 33–45. doi:10.1006/fmic.1999.0275.
  9. ↑ Leroy F, de Vuyst L (1999). "Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K". Appl. Environ. Microbiol. 65 (3): 974–81. doi:10.1128/AEM.65.3.974-981.1999. PMC   91131 . PMID   10049850.
  10. ↑ Leroy F, de Vuyst L (1999). "The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation". Appl. Environ. Microbiol. 65 (12): 5350–6. doi:10.1128/AEM.65.12.5350-5356.1999. PMC   91728 . PMID   10583988.
  11. ↑ Leroy F, Degeest B, De VL (2002). "A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods". Int. J. Food Microbiol. 73 (2–3): 251–259. doi:10.1016/S0168-1605(01)00657-2. PMID   11934033.
  12. ↑ Sobrino OJ, Rodríguez JM, Moreira WL, Cintas LM, Fernández MF, Sanz B, Hernández PE (1992). "Sakacin M, a bacteriocin-like substance from Lactobacillus sake 148". Int. J. Food Microbiol. 16 (3): 215–225. doi:10.1016/0168-1605(92)90082-E. PMID   1445768.
  13. ↑ Hühne K, Axelsson L, Holck A, Kröckel L (1996). "Analysis of the sakacin P gene cluster from Lactobacillus sake Lb674 and its expression in sakacin-negative Lb. sake strains". Microbiology . 142 (6): 1437–48. doi: 10.1099/13500872-142-6-1437 . PMID   8704983.
  14. ↑ Tichaczek PS, Vogel RF, Hammes WP (1994). "Cloning and sequencing of sakP encoding sakacin P, the bacteriocin produced by Lactobacillus sake LTH 673". Microbiology . 140 (2): 361–7. doi: 10.1099/13500872-140-2-361 . PMID   8180701.
  15. ↑ Mathiesen G, Huehne K, Kroeckel L, Axelsson L, Eijsink VG (2005). "Characterization of a new bacteriocin operon in sakacin P-producing Lactobacillus sakei, showing strong translational coupling between the bacteriocin and immunity genes". Appl. Environ. Microbiol. 71 (7): 3565–3574. doi:10.1128/AEM.71.7.3565-3574.2005. PMC   1169027 . PMID   16000763.
  16. ↑ Holck AL, Axelsson L, Hühne K, Kröckel L (1994). "Purification and cloning of sakacin 674, a bacteriocin from Lactobacillus sake Lb674". FEMS Microbiol. Lett. 115 (2–3): 143–149. doi: 10.1111/j.1574-6968.1994.tb06629.x . PMID   8138128.
  17. ↑ Vaughan A, O' Mahony J, Eijsink VG, O' Connell-Motherway M, van Sinderen D (2004). "Transcriptional analysis of bacteriocin production by malt isolate Lactobacillus sakei 5". FEMS Microbiol. Lett. 235 (2): 377–384. doi: 10.1016/j.femsle.2004.05.011 . PMID   15183888.
  18. ↑ Vaughan A, Eijsink VG, Van Sinderen D (2003). "Functional characterization of a composite bacteriocin locus from malt isolate Lactobacillus sakei 5". Appl. Environ. Microbiol. 69 (12): 7194–7203. doi:10.1128/AEM.69.12.7194-7203.2003. PMC   309959 . PMID   14660366.
  19. ↑ Ray B, Miller KW (2000). "Pediocin". In Naidu AS (ed.). Natural Food Antimicrobial Systems. Boca Raton, Florida: CRC Press. ISBN   978-0-8493-2047-7.
  20. ↑ Héquet A, Laffitte V, Simon L, De Sousa-Caetano D, Thomas C, Fremaux C, Berjeaud JM (2007). "Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat". Int. J. Food Microbiol. 113 (1): 67–74. doi:10.1016/j.ijfoodmicro.2006.07.016. PMID   16997410.
  21. ↑ Aasen IM, Markussen S, Møretrø T, Katla T, Axelsson L, Naterstad K (2003). "Interactions of the bacteriocins sakacin P and nisin with food constituents". Int. J. Food Microbiol. 87 (1–2): 35–43. doi:10.1016/S0168-1605(03)00047-3. PMID   12927705.
  22. ↑ Cocolin L, Rantsiou K (2007). "Sequencing and expression analysis of sakacin genes in Lactobacillus curvatus strains". Appl. Microbiol. Biotechnol. 76 (6): 1403–1411. doi:10.1007/s00253-007-1120-8. PMID   17690878. S2CID   21811345.
  23. ↑ Jofré A, Garriga M, Aymerich T (2007). "Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing". J. Food Prot. 70 (11): 2498–502. doi: 10.4315/0362-028X-70.11.2498 . PMID   18044426.
  24. ↑ Katla T, Møretrø T, Sveen I, Aasen IM, Axelsson L, Rørvik LM, Naterstad K (2002). "Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei". J. Appl. Microbiol. 93 (2): 191–196. doi: 10.1046/j.1365-2672.2002.01675.x . PMID   12147066.
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