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Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174

Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus... 203 160 160 4 4 Petra S. Tichaczek Rudi F. Vogel Walter P. Hammes Institut für Lebensmitteltechnologie Universität Hohenheim D-70599 Stuttgart Germany Abstract Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the curvacin A structural gene cur A on a 60 kb plasmid of L. curvatus LTH1174. Plasmidcured derivatives of this strain were unable to produce curvacin A but were still resistant to the bacteriocin. Cur A was cloned into Escherichia coli NM554 and its nucleotide sequence was determined. Sequencing revealed the presence of an additional open reading frame of 51 amino acids with unknown function. A promoter was detected upstream of cur A by primer extension. Both reading frames form a single transcript. Curvacin A is synthesised as a prepeptide of 59 amino acids which is proteolytically processed to the mature bacteriocin of 41 amino acids. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Archives of Microbiology Springer Journals

Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174

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References (30)

Publisher
Springer Journals
Copyright
Copyright © 1993 by Springer-Verlag
Subject
Life Sciences; Biotechnology; Biochemistry, general; Cell Biology; Ecology; Microbial Ecology; Microbiology
ISSN
0302-8933
eISSN
1432-072X
DOI
10.1007/BF00292077
Publisher site
See Article on Publisher Site

Abstract

203 160 160 4 4 Petra S. Tichaczek Rudi F. Vogel Walter P. Hammes Institut für Lebensmitteltechnologie Universität Hohenheim D-70599 Stuttgart Germany Abstract Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the curvacin A structural gene cur A on a 60 kb plasmid of L. curvatus LTH1174. Plasmidcured derivatives of this strain were unable to produce curvacin A but were still resistant to the bacteriocin. Cur A was cloned into Escherichia coli NM554 and its nucleotide sequence was determined. Sequencing revealed the presence of an additional open reading frame of 51 amino acids with unknown function. A promoter was detected upstream of cur A by primer extension. Both reading frames form a single transcript. Curvacin A is synthesised as a prepeptide of 59 amino acids which is proteolytically processed to the mature bacteriocin of 41 amino acids.

Journal

Archives of MicrobiologySpringer Journals

Published: Oct 1, 1993

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