Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp cremoris

Dundar, Halil
Bozoglu, Faruk
Malolactic fermentation (MLF), which improves organoleptic properties and biologic stability of some wines, may cause wine spoilage if uncontrolled. Bacteriocins were reported as efficient preservatives to control MLF through their bactericidal effect on malolactic bacteria. Leuconostoc mesenteroides subsp. cremoris W3 isolated from wine produces an inhibitory substance that is bactericidal against malolactic bacteria in model wine medium. Treatment of the culture supernatant of strain W3 with proteases eliminated the inhibitory activity, which proved that it is a true bacteriocin and we tentatively termed it mesentericin W3. The bacteriocin inhibited the growth of food-borne pathogenic bacteria such as Enterococcus faecalis, Listeria monocytogenes, and malolactic bacteria. It was active over a wide pH range and stable to organic solvents and heat. Mesentericin W3 was purified to homogeneity by a pH-mediated cell adsorption-desorption method, cation exchange, hydrophobic interaction, and reverse-phase chromatography. Matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectroscopy (MS) and partial amino acid sequence analysis revealed that mesentericin W3 was identical to mesentericin Y105.


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Yurdugul, S; Bozoglu, F (Springer Science and Business Media LLC, 2002-07-01)
Malolactic fermentation is the microbiological process in wines, where lactic acid bacteria (LAB) govern the process of converting L-malic acid into L-lactic acid. During this process a high microbial load of LAB may lead to an unwanted spoilage phenomena by formation of excessive amounts of undesirable flavor compounds. This study is mainly focused on the isolation of LAB from the native flora of the wine, which has an inhibitory potential against malolactic activity of LAB inherent in wines. An isolate of...
OZILGEN, M; CELIK, M; BOZOGLU, F (Elsevier BV, 1991-03-01)
Substrate consumption, ethanol production, microbial growth, and temperature increase in a fermentation vessel are metabolically interrelated biological phenomena. In spontaneous wine fermentations, mixed cultures of various microbial species are involved in the fermentation process. Due to the continuously changing species contributing to the microbial population, these metabolically interrelated parameters are treated separately in the enology literature. In the present study, mathematical models are pres...
OZADALI, F; OZILGEN, M (Springer Science and Business Media LLC, 1988-09-01)
Fed-batch fermenters are generally operated with the addition of small doses of nutrients, therefore the volume of the fermentation broth increases with time. Batch fermenters generally contain and almost constant volume of broth and a logistic equation has been commonly employed to simulate microbial growth in them. Mass balances were determined with fed-batch fermentation to obtain expressions which account for the effect of volume increase and the subsequent dilution of the biomass. A growth rate express...
Distillers' dried grains with solubles (DDGS) and its potential as fermentation feedstock
Iram, Attia; Çekmecelioğlu, Deniz; Demirci, Ali (Springer Science and Business Media LLC, 2020-07-01)
Distillers' dried grain with solubles (DDGS) is a byproduct of bioethanol fermentation, which uses the dry milling technology for starch-rich grains such as corn, wheat, and barley. The current interest in bioethanol is increasing due to the need for renewable liquid fuels specifically in the transportation sector. Since DDGS is rich in crude protein, fat, fiber, vitamins, and minerals, it is currently used as aquaculture, livestock, and poultry feeds. In recent years, DDGS has been used as feedstock in the...
Identification and killer activity of a yeast contaminating starter cultures of Saccharomyces cerevisiae strains used in the Turkish baking industry
Izgu, F; Altinbay, D; Yucelis, A (Elsevier BV, 1997-04-01)
The yeast contaminating the starter cultures of Saccharomyces cerevisiae fermentation strains BSP 1-4, used in the Turkish baking industry, was identified as Candida tropicalis with a killer phenotype. The activity of the killer toxin against the industrial strains was optimum at pH 3.9 and 4.1 at 22-25 degrees C. The activities of some killer toxin-producing yeasts of known phenotypes against C. tropicalis were determined. Among the yeasts tested S. cerevisiae K3 and Hansenula anamola K8 were inhibitory to...
Citation Formats
H. Dundar, B. SALİH, and F. Bozoglu, “Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp cremoris,” PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY, pp. 354–359, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67021.