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Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages
Author(s) -
Samelis J.,
Roller Sibel,
Metaxopoulos J.
Publication year - 1994
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1994.tb01105.x
Subject(s) - bacteriocin , fermentation , bacteria , lactobacillus , food science , lysis , chemistry , antimicrobial , biochemistry , strain (injury) , biology , lactic acid , microbiology and biotechnology , genetics , anatomy
When Lactobacillus sake 251, a strain isolated from naturally fermented Greek dry sausage was grown in MRS broth it excreted an antimicrobial factor that differed from organic acids and hydrogen peroxide. The substance was proteinaceous, heat stable and inhibitory towards various lactic acid bacteria of meat origin. This suggested that a narrow spectrum bacteriocin, designated sakacin B, was present in the broth. Sakacin B displayed a bactericidal mode of action on sensitive cells without causing cell lysis. It was secreted during late logarithmic phase and was stable within a pH range 2 to 9. In vitro production of sakacin B by the producer strain in a mixed culture caused a strong biocidal effect on growing indicator cells. Sakacin B was partially purified and found not to contain unusual amino acids. That it was a hydrophobic peptide was confirmed by SDS‐PAGE electrophoresis. The molecular weight of sakacin B was estimated to be 6.3 kDa.