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

Author： Xiraphi Nia Georgalaki Marina Driessche Gonzalez Devreese Bart Beeumen Jozef Tsakalidou Effie Metaxopoulos John Drosinos Eleftherios

Publisher： Springer Publishing Company

ISSN： 0003-6072

Source： Antonie van Leeuwenhoek, Vol.89, Iss.1, 2006-01, pp. : 19-26

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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.