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Developing applications for lactococcal bacteriocins.

R P Ross1, M Galvin, O McAuliffe

  • 1Teagasc, Dairy Products Research Centre, Fermoy, Co. Cork, Republic of Ireland. pross@moorepark.teagasc.ie

Antonie Van Leeuwenhoek
|October 26, 1999
PubMed
Summary
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Lacticin 3147, a bacteriocin from lactococci, shows broad-spectrum antimicrobial activity against Gram-positive bacteria. Its heat stability and effectiveness at physiological pH offer potential in food safety, fermented foods, and biomedical applications, including mastitis prevention.

Area of Science:

  • Microbiology
  • Food Science
  • Biotechnology

Background:

  • Lactococci produce various bacteriocins, including lacticin 3147, beyond the commonly studied nisin.
  • Lacticin 3147 exhibits a broad spectrum of activity against Gram-positive bacteria and is stable over a wide pH range.
  • Other lactococcal bacteriocins, like lactococcin A, B, and M, have a narrower spectrum targeting lactococci.

Purpose of the Study:

  • To explore the potential applications of lacticin 3147 in food safety and quality.
  • To investigate the use of lacticin 3147 in fermented foods and as a food ingredient.
  • To assess the biomedical applications of lacticin 3147, particularly in animal health.

Main Methods:

  • Transferring lacticin 3147 genes to different lactococcal starter cultures via self-transmissible plasmids.

Related Experiment Videos

  • Utilizing food-grade strains producing lacticin 3147 to inhibit undesirable microflora in fermented foods.
  • Evaluating lacticin 3147's efficacy in powdered form (e.g., spray-dried fermentate) and at physiological pH.
  • Conducting field trials to test lacticin 3147's effectiveness in preventing mastitis in dairy cows.

    • Main Results:

    • Lacticin 3147 demonstrates significant potential for enhancing the safety and quality of fermented foods by controlling undesirable microflora.
    • The bacteriocin's heat stability allows for its use as a spray-dried ingredient.
    • Lacticin 3147 proved effective in preventing mastitis infections in dairy cows during field trials.
    • Lactococcin bacteriocins A, B, and M can accelerate cheese ripening through premature starter culture lysis.

    Conclusions:

    • Lacticin 3147 is a versatile bacteriocin with significant applications in the food industry, particularly for fermented products and food ingredient formulations.
    • Its efficacy at physiological pH opens avenues for biomedical uses, notably in veterinary medicine for mastitis control.
    • The genetic transferability of lacticin 3147 facilitates the development of improved food-grade starter cultures.
    • Lactococcin bacteriocins offer specific benefits for cheese production by managing starter culture activity.