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Anti-virulent Disruption of Pathogenic Biofilms using Engineered Quorum-quenching Lactonases
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Acetate Activates Lactobacillus Bacteriocin Synthesis by Controlling Quorum Sensing
Fanqiang Meng1, Haizhen Zhao1, Ting Nie1
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Applied and Environmental Microbiology
|April 24, 2021
Summary
Acetic acid activates key histidine kinases, significantly boosting bacteriocin production in lactic acid bacteria. This enhances antimicrobial activity, offering a new strategy for food preservation and safety.
Area of Science:
- Microbiology
- Food Science
- Biochemistry
Background:
- Bacteriocins, antimicrobial peptides from lactic acid bacteria, are vital for food preservation.
- Bacteriocin synthesis is regulated by quorum sensing and influenced by short-chain fatty acids like acetic acid.
Purpose of the Study:
- To investigate the interaction between acetate and histidine kinases involved in bacteriocin synthesis.
- To determine if acetate can enhance bacteriocin production and antimicrobial activity.
Main Methods:
- In vitro kinase activity assays were performed on five histidine kinases.
- In vivo bacteriocin yield and antimicrobial activity were measured in Lactobacillus strains with and without acetate.
Main Results:
- Acetate activated three histidine kinases (PlnB, SppK, HpK3) in vitro.
- Acetate significantly increased the yield of plantaricin EF, sakacin A, and rhamnosin B in vivo.
- Antimicrobial activity against Staphylococcus aureus increased by up to 298% with acetate addition.
Conclusions:
- Acetate directly activates histidine kinases, upregulating bacteriocin synthesis.
- Acetate addition is a promising strategy to enhance bacteriocin production for improved food safety and preservation.
- This finding has broad applications in preserving dairy products and forage silage.
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