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

Date

2016-01-01

Author

Dundar, Halil
SALİH, BEKİR
Bozoglu, Faruk

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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.

Subject Keywords

Biotechnology, Biochemistry, General Medicine

URI

https://hdl.handle.net/11511/67021

Journal

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

DOI

https://doi.org/10.1080/10826068.2015.1031395

Collections

Graduate School of Natural and Applied Sciences, Article

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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.