BACTERIOCINS OF LACTIC ACID BACTERIA Microbiology, Genetics and Applications

Transcription

1 BACTERIOCINS OF LACTIC ACID BACTERIA Microbiology, Genetics and Applications

2 To my parents (LDV)

3 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

4 ISBN DOI / ISBN 978-l l (ebook) First edition 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., Ill Series. QR92.B3B ' dc20 ^-^ Printed on acid-free text paper, manufactured in accordance with ^ ANSI/NISO Z (Permanence of Paper) CIP

5 PREFACE As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecularmass 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. v Luc DE VUYST ERICK J. VANDAMME

6 CONTENTS Preface Contents List of Contributors 1. Lactic acid bacteria and bacteriocins: their practical importance (De Vuyst & Vandamme) 2. Taxonomy of lactic acid bacteria (Pot, Ludwig, Kersters & Schleifer) Antimicrobial potential of lactic acid bacteria (De Vuyst & Vandamme) Bacteriocins produced by Lactococcus lactis strains (De Vuyst) Nisin, a lantibiotic produced by Lactococcus lactis subsp. lactis: Properties, biosynthesis, fermentation and applications (De Vuyst & Vandamme) Genetics and protein engineering of nisin (Rauch, Kuipers, Siezen & De Vos) Lacticin 481, a lantibiotic produced by Lactococcus lactis subsp. lactis CNRZ 481 (Piard) Diplococcin produced by Lactococcus lactis subsp. cremoris (Davey) Lactostrepcins, bacteriocins produced by Lactococcus lactis strains (De Vuyst) Lactococcins, bacteriocins of Lactococcus lactis (Van Belkum) Bacteriocins and bacteriocin-like substances from Lactobacillus (DeVuyst) Lactocin 27, a bacteriocin produced by homo fermentative Lactobacillus helveticus strain LP27 (Upreti) Lactacin B, a bacteriocin produced by Lactobacillus acidophilus (Barefoot, Nettles & Chen) 353 v vii ix vii

7 viii Contents 14. Lactacin F, a small hydrophobic heat-stable bacteriocin from Lactobacillus johnsonii (Klaenhammer, Ahn & Muriana) Helveticin J, a large heat-labile bacteriocin from Lactobacillus helveticus (Fremaux & Klaenhammer) Sakacin A produced by Lactobacillus sake Lb 706 (Schillinger) Lactocin S, a lanthionine-containing bacteriocin isolated from Lactobacillus sake L45 (Nes, Mortvedt, Nissen-Meyer & Skaugen) Bacteriocins produced by Carnobacterium species (Stiles) Bacteriocins of Pediococcus (De Vuyst) Pediocins of Pediococcus species (Ray) Bacteriocins produced by Leuconostoc species (Stiles) Bacteriocins produced by Streptococcus thermophilus (De Vuyst) Bacteriocins of Enterococcus (De Vuyst) Enterocin 1146, a bacteriocin produced by Enterococcus faecium DPC 1146 (Hill) 515 Index 529

8 LIST OF CONTRIBUTORS C. AHN, Southeast Dairy Foods Research Center, Department of Food Science, North Carolina State University, Raleigh, NC , USA Present address: Department of Applied Biology and Technology, Kangwon National University, Chuncheon, Kangwondo, Korea S. F. BAREFOOT, Department of Food Science, Clemson University, Poole Agricultural Center, Box , Clemson, SC , 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 , 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 , USA IX

9 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 , 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, ]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

10 List of Contributors Xl R. J. SIEZEN, Netherlands Institute for Dairy Research (NIZO), PO Box 20,6710 BA Ede, The Netherlands M. SKAUGEN, Laboratory of Microbial Gene Technology, Agricultural Research Council of Norway, PO Box 5051, N-1432 As, Norway M. E. STILES, Department of Food Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada G. C. UPRETI, New Zealand Pastoral Agriculture Research Institute, Ruakura Agricultural Centre, Private Bag 3123, Hamilton, New Zealand M. J. VAN BELKUM, Department of Food Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada E. J. VANDAMME, Laboratory of Industrial Microbiology and Biocatalysis, Faculty of Agricultural and Applied Biological Sciences, University of Gent, Coupure links 653, B-9000 Gent, Belgium