The macrocyclic peptide antibiotic micrococcin P-1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese

Publikation: Beitrag in FachzeitschriftForschungsartikelBeigetragenBegutachtung

Beitragende

  • MC Carnio - , Technische Universität München (Autor:in)
  • A Holtzel - , Eberhard Karls Universität Tübingen (Autor:in)
  • M Rudolf - , Technische Universität München (Autor:in)
  • T Henle - , Professur für Lebensmittelchemie (LC1) (Autor:in)
  • G Jung - , Eberhard Karls Universität Tübingen (Autor:in)
  • S Scherer - , Technische Universität München (Autor:in)

Abstract

Staphylococcus equorum WS 2733 was found to produce a substance exhibiting a bacteriostatic effect on a variety of gram-positive bacteria. The metabolite was purified to homogeneity by ammonium sulfate precipitation and semipreparative reversed-phase high-performance liquid chromatography. Electrospray mass spectrometry confirmed the high purity of the compound and revealed a molecular mass of 1,143 Da, By two-dimensional nuclear magnetic resonance spectroscopy the substance was identified as micrococcin P-1 which is a macrocyclic peptide antibiotic that has not yet been reported for the genus Staphylococcus. A total of 95 out of 95 Listeria strains and 130 out of 135 other gram-positive bacteria were inhibited by this substance, while none of 37 gram-negative bacteria were affected. The antilisterial potential of this food-grade strain as a protective starter culture was evaluated by its in situ application in cheese-ripening experiments under laboratory conditions. A remarkable growth reduction of Listeria monocytogenes could be achieved compared to control cheese ripened with a nonbacteriocinogenic type strain of Staphylococus equorum, In order to prove that inhibition was due to micrococcin P-1, a micrococcin-deficient mutant was constructed which did not inhibit L. monocytogenes in cheese-ripening experiments.

Details

OriginalspracheEnglisch
Seiten (von - bis)2378-2384
Seitenumfang7
FachzeitschriftApplied and environmental microbiology
Jahrgang66
Ausgabenummer6
PublikationsstatusVeröffentlicht - Juni 2000
Peer-Review-StatusJa

Externe IDs

Scopus 0343238149

Schlagworte

Schlagwörter

  • RED SMEAR CHEESE, BREVIBACTERIUM LINENS, CAMEMBERT CHEESE, PEDIOCOCCUS-ACIDILACTICI, CORYNEFORM BACTERIA, PROTEIN-SYNTHESIS, MANCHEGO CHEESE, RIPENING FLORA, IDENTIFICATION, GROWTH