The macrocyclic peptide antibiotic micrococcin P-1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese

Citation
Mc. Carnio et al., The macrocyclic peptide antibiotic micrococcin P-1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese, APPL ENVIR, 66(6), 2000, pp. 2378-2384
Citations number
55
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Biology,Microbiology
Journal title
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
ISSN journal
0099-2240 → ACNP
Volume
66
Issue
6
Year of publication
2000
Pages
2378 - 2384
Database
ISI
SICI code
0099-2240(200006)66:6<2378:TMPAMP>2.0.ZU;2-9
Abstract
Staphylococcus equorum WS 2733 was found to produce a substance exhibiting a bacteriostatic effect on a variety of gram-positive bacteria. The metabol ite was purified to homogeneity by ammonium sulfate precipitation and semip reparative reversed-phase high-performance liquid chromatography. Electrosp ray mass spectrometry confirmed the high purity of the compound and reveale d a molecular mass of 1,143 Da, By two-dimensional nuclear magnetic resonan ce spectroscopy the substance was identified as micrococcin P-1 which is a macrocyclic peptide antibiotic that has not yet been reported for the genus Staphylococcus. A total of 95 out of 95 Listeria strains and 130 out of 13 5 other gram-positive bacteria were inhibited by this substance, while none of 37 gram-negative bacteria were affected. The antilisterial potential of this food-grade strain as a protective starter culture was evaluated by it s in situ application in cheese-ripening experiments under laboratory condi tions. A remarkable growth reduction of Listeria monocytogenes could be ach ieved compared to control cheese ripened with a nonbacteriocinogenic type s train of Staphylococus equorum, In order to prove that inhibition was due t o micrococcin P-1, a micrococcin-deficient mutant was constructed which did not inhibit L. monocytogenes in cheese-ripening experiments.