Gänzle M G
Lehrstuhl Technische Mikrobiologie, TU München, Weihenstephaner Steig 16, 85350 Freising-Weihenstephan, Germany.
Appl Microbiol Biotechnol. 2004 Apr;64(3):326-32. doi: 10.1007/s00253-003-1536-8. Epub 2004 Jan 21.
Reutericyclin is an inhibitory compound produced by sourdough isolates of Lactobacillus reuteri that is structurally but not functionally related to naturally occurring tetramic acids. It is bacteriostatic or bactericidal to gram-positive bacteria based on its activity as a proton-ionophore, and a broad range of food-related spoilage organisms and pathogens is inhibited by reutericyclin. Gram-negative bacteria are resistant to reutericyclin because of the barrier properties of their outer membrane, and resistance of beer-spoiling lactobacilli towards hop bitter acids provides cross-protection to reutericyclin. Remarkably, reutericyclin-producing strains were shown to persist for a period of 10 years in an industrial sourdough fermentation, and reutericyclin was shown to be produced in concentrations active against competitors during growth of L. reuteri in sourdough. Based on the known properties of reutericyclin and L. reuteri, reutericyclin-producing strains may have applications in the biopreservation of foods. Furthermore, these strains were shown to colonize reconstituted lactobacilli-free mice at high levels. Therefore, they could serve as a suitable model system to evaluate a possible impact of antimicrobial compounds on the intestinal microflora of humans and animals.
罗伊氏菌素是由罗伊氏乳杆菌的酸面团分离株产生的一种抑制性化合物，其结构与天然存在的四胺酸相关，但功能上无关。基于其作为质子离子载体的活性，它对革兰氏阳性菌具有抑菌或杀菌作用，罗伊氏菌素能抑制多种与食品相关的腐败微生物和病原体。革兰氏阴性菌对罗伊氏菌素具有抗性，这是由于其外膜的屏障特性所致，而啤酒腐败乳杆菌对啤酒花苦味酸的抗性为罗伊氏菌素提供了交叉保护。值得注意的是，产罗伊氏菌素的菌株在工业酸面团发酵中可存活10年，并且在罗伊氏乳杆菌在酸面团中生长期间，所产生的罗伊氏菌素浓度对其竞争者具有活性。基于罗伊氏菌素和罗伊氏乳杆菌的已知特性，产罗伊氏菌素的菌株可能在食品生物保鲜方面具有应用价值。此外，这些菌株在无重组乳杆菌的小鼠中能大量定殖。因此，它们可作为一个合适的模型系统，以评估抗菌化合物对人和动物肠道微生物群可能产生的影响。
