Abriouel H, Ben Omar N, Lucas R, Martínez-Cañamero M, Gálvez A
Departamento de Ciencias de la Salud, Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaen, Spain.
Lett Appl Microbiol. 2006 Apr;42(4):331-7. doi: 10.1111/j.1472-765X.2006.01865.x.
To characterize bacteriocin production, antimicrobial spectrum and plasmid content in bacteriocinogenic enterococci from foods.
Bacteriocinogenic Enterococcus faecium (14 isolates) and Enterococcus faecalis (three isolates) showed two different patterns of bacteriocin production in liquid broth: exponential-phase and stationary-phase production. Bacteriocin concentrates from all enterococci were inactivated by trypsin, but seldom by heat (100-117 degrees C), extremes of pH (2.0 to 9.0) or reducing agents (such as dithiothreitol). All bacteriocin concentrates were active against Listeria innocua and Listeria monocytogenes, and most were also active against many Ent. faecalis and Ent. faecium isolates. Enterococci clustered in three main groups according to their plasmid content (which included plasmids from 2.0 to 53 kb). Several isolates from different foods showed almost identical plasmid profiles. The enterocin P structural gene (entP) was detected by hybridization on plasmids of c. 19, 26 and/or 35-38 kb.
Enterococci from food show different patterns of bacteriocin production and different plasmid content in spite of carrying similar bacteriocin-encoding genes.
This study provides information on the diversity of bacteriocinogenic enterococci from food sources carrying apparently similar enterocin genes.
对食品中产细菌素的肠球菌的细菌素产生特性、抗菌谱和质粒含量进行表征。
产细菌素的屎肠球菌（14株分离株）和粪肠球菌（3株分离株）在液体肉汤中呈现两种不同的细菌素产生模式：指数期产生和稳定期产生。所有肠球菌的细菌素浓缩物都被胰蛋白酶灭活，但很少被加热（100 - 117摄氏度）、极端pH值（2.0至9.0）或还原剂（如二硫苏糖醇）灭活。所有细菌素浓缩物对无害李斯特菌和单核细胞增生李斯特菌有活性，并且大多数对许多粪肠球菌和屎肠球菌分离株也有活性。肠球菌根据其质粒含量（包括2.0至53 kb的质粒）聚为三个主要组。来自不同食品的几个分离株显示出几乎相同的质粒图谱。通过杂交在约19、26和/或35 - 38 kb的质粒上检测到肠球菌素P结构基因（entP）。
尽管携带相似的细菌素编码基因，但食品中的肠球菌显示出不同的细菌素产生模式和不同的质粒含量。
本研究提供了关于携带明显相似肠球菌素基因的食品源中产细菌素肠球菌多样性的信息。
