| RRC ID |
21447
|
| Author |
Perez RH, Himeno K, Ishibashi N, Masuda Y, Zendo T, Fujita K, Wilaipun P, Leelawatcharamas V, Nakayama J, Sonomoto K.
|
| Title |
Monitoring of the multiple bacteriocin production by Enterococcus faecium NKR-5-3 through a developed liquid chromatography and mass spectrometry-based quantification system.
|
| Journal |
J Biosci Bioeng
|
| Abstract |
Enterococcus faecium NKR-5-3 produces four antimicrobial peptides referred here as enterocins NKR-5-3A, B, C and D. A two-step electrospray ionization-liquid chromatography and mass spectrometry (ESI-LC/MS)-based quantification system was developed to monitor its multiple bacteriocin production profiles, which is essential in understanding the complex production regulation mechanism of strain NKR-5-3. The developed ESI-LC/MS-based quantification system can easily monitor the multiple bacteriocin production of this strain. Using the developed system, the production of enterocin NKR-5-3B was found to be not as variable as those of the other enterocins in different cultivation media. Production of enterocin NKR-5-3B was also found to have a wider optimum incubation temperature (20-30°C) than enterocins NKR-5-3A, C and D (25°C). Furthermore, at least 2 nM of the bacteriocin-like inducing peptide, enterocin NKR-5-3D, regulated the production of NKR-5-3 enterocins except enterocin NKR-5-3B. These findings taken together suggest that enterocin NKR-5-3B has an independent production regulation mechanism from the other NKR-5-3 enterocins. The developed system could effectively pin-point the production profiles of the multiple bacteriocins of E. faecium NKR-5-3 under different fermentation conditions.
|
| Volume |
114(5)
|
| Pages |
490-6
|
| Published |
2012-11-1
|
| DOI |
10.1016/j.jbiosc.2012.06.003
|
| PII |
S1389-1723(12)00253-8
|
| PMID |
22762972
|
| MeSH |
Anti-Bacterial Agents / analysis
Anti-Bacterial Agents / biosynthesis*
Bacteriocins / analysis
Bacteriocins / biosynthesis*
Chromatography, Liquid / methods*
Enterococcus faecium / metabolism*
Fermentation
Peptides / isolation & purification
Spectrometry, Mass, Electrospray Ionization / methods*
Temperature
|
| IF |
2.366
|
| Times Cited |
17
|
|
WOS Category
|
FOOD SCIENCE & TECHNOLOGY
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
|
| Resource |
| General Microbes |
JCM 1465
JCM 5803 |
