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PURIFICATION AND MECHANISTIC ACTION OF A BACTERIOCIN PRODUCED BY A BRAZILIAN SAUSAGE ISOLATE, LACTOBACILLUS SAKE 2a
Author(s) -
ROSA C.M.,
FRANCO B.D.G.M.,
MONTVILLE T.J.,
CHIKINDAS M.L.
Publication year - 2002
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2002.tb00329.x
Subject(s) - bacteriocin , listeria monocytogenes , chemistry , lactobacillus , efflux , extracellular , microbiology and biotechnology , strain (injury) , lactic acid , intracellular , listeria , bacteria , biochemistry , biology , antimicrobial , fermentation , genetics , anatomy
Bacteriocin 2a is produced by a Lactobacillus sake strain isolated from Brazilian sausage. This bacteriocin was purified 72,000 fold by acid extraction from L. sake 2a, followed by cation exchange and reverse phase chromatography. Bacteriocin 2a dissipated the proton motive force in Listeria monocytogenes and reduced the intracellular ATP with no detectable increase in extracellular ATP. Bacteriocin 2a also mediated a concentration‐dependent efflux of carboxyfluorescein from liposomes made from L. monocytogenes lipids. These data indicate that bacteriocin 2a forms pores in the membrane of target cells.