Wild-type Escherichia coli producing microcins B17, D93, J25, and L; cloning of genes for microcin L production and immunity.

For the first time, an Escherichia coli strain producing four microcins (Mcc), B17, D93, J25, and L, and showing immunity to Mcc V was isolated and characterized. Each of the gene clusters encoding the production of Mcc B17, D93, and L was cloned separately. The gene cluster for Mcc L was cloned within a 13.5-kb HindIII-SalI fragment, which includes the Mcc V immunity gene, cvi.

Rapid identification of Escherichia coli microcin J25 producing strains using polymerase chain reaction and colony blot hybridization.

To screen, isolate, and characterize bacterial populations producing microcin J25, we report here two rapid, reliable, and sensitive methods, using polymerase chain reaction and colony blot hybridization with a digoxigenin-labelled probe. A sample of 26 Escherichia coli strains isolated from poultry intestinal contents was evaluated to detect the sequence of mcjA, the gene encoding the MccJ25 precursor. The two molecular techniques were compared with the commonly used cross-immunity tests. They generate accurate data with no obvious cross-reactions with other microcins. The results display that the producers of MccJ25 were widely distributed in the poultry intestinal habitat. The applications of these molecular methods will be useful in future studies of microcinogenic populations, and thus contribute to understand the relationships within the complex intestinal microbial ecosystem.

Isolation, purification and partial amino acid sequence of a highly hydrophobic new microcin named microcin L produced by Escherichia coli.

We report here the production, by an Escherichia coli strain, of two microcins, microcin J25 and a new one that we designated microcin L. The active peptides were separated by solid phase extraction on C(18) cartridges. Microcin L was then purified to homogeneity by cationic-exchange high-performance liquid chromatography. Its molecular mass, determined by mass spectrometry, is 8899 Da. The amino acid composition and the sequence of the first 40 N-terminal residues indicate that microcin L is a hydrophobic peptide, which exhibits high homology to gassericin and lactacin F which both belong to the class II bacteriocins.

A Fusobacterium mortiferum strain produces a bacteriocin-like substance(s) inhibiting Salmonella enteritidis.

Seven strictly anaerobic strains showing anti-Salmonella enteritidis activity were isolated from poultry caecal contents. Among them, the most inhibitory one, a strain of Fusobacterium mortiferum, called FM1025, was selected. Biochemical tests, showing the proteinaceous structure of the antagonist(s) produced, indicated that the strain Fus. mortiferum FM1025 synthesized (a) bacteriocin-like compound(s) active against Salm. enteritidis. Among the other strains tested, both Gram-negative and Gram-positive bacteria were inhibited. These preliminary results suggested the important role of the Fusobacterium strains against pathogenic bacteria among the intestinal flora.

Antibacterial activity evaluation of microcin J25 against diarrheagenic Escherichia coli.

The inhibitory activities of known microcins were evaluated against some diarrheagenic Escherichia coli strains. Some antibacterial properties of microcin J25, the most active one, were studied. A rapid two-step purification was performed. The MIC and the minimum bactericidal concentration of J25 against E. coli O157:H7 were 1 and 100 microg ml(-1), respectively. A 10(4)-CFU ml(-1) contamination by this strain was destroyed in milk and meat extract by 6.25 microg of J25 ml(-1) and in half-diluted egg yolk by 50 microg of J25 ml(-1).

Current knowledge of soft cheeses flavor and related compounds.

Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.

Morphological and biochemical properties of a Sphaerotilus sp. Isolated from paper mill slimes.

Four strains of filamentous bacteria were isolated from slimes collected in different paper mill factories. Morphological and physiological characterization of the isolates indicated an affiliation with the genus Sphaerotilus. However, while the physiological properties of the isolates were almost identical, pronounced physiological differences between the isolates and Sphaerotilus natans DSM 6575(T), DSM 565, and DSM 566 with respect to their ability to metabolize complex polysaccharides, sugars, polyalcohols, or organic acids as carbon sources were detected. In contrast to the analyzed culture collection strains of S. natans, all paper mill isolates were able to grow at elevated temperatures of up to 40 degrees C. Comparative sequence analysis of nearly complete 16S ribosomal DNA (rDNA) sequences from the four new isolates demonstrated that the retrieved sequences were highly similar to each other (99.6 to 99.8% similarity) and to previously published partial 16S rDNA sequences of S. natans DSM 6575(T) and ATCC 15291. Polyphasic characterization of the isolated Sphaerotilus strains revealed interesting adaptations of the strains to the environmental paper mill conditions with regard to temperature tolerance and utilization of cellulose and starch.

Inhibition of pathogenic Salmonella enteritidis growth mediated by Escherichia coli microcin J25 producing strains.

For the first time, microcin-producing strains showing inhibitory activities against enteropathogen Salmonella enteritidis were isolated from poultry intestinal contents. Among the numerous strains isolated, two strains of Escherichia coli, named J02 and J03, showing the greatest activities against S. enteritidis, were studied. Biochemical tests and purification identified the main antagonist compound produced as microcin J25. In order to evaluate the protective potential of E. coli J02 and J03 against S. enteritidis infection, the ability of these strains to inhibit growth of S. enteritidis was investigated in mixed culture. A strong antagonist activity was obtained with a preculture phase of the active strain in minimal medium before incubation with S. enteritidis. In a bioreactor experiment simulating the chicken gastric and intestinal tract environment, a mixture of the two strains E. coli J02 and J03, provided an enhanced inhibitory effect. Microcinogenic strain activities were not affected by bile, pancreatic enzymes addition, or acidic conditions. These results suggest the relevant role of microcin-producing microorganisms in microbial intestinal ecology. To conclude, this study shows that microcin J25 strains could exert a beneficial protective effect against S. enteritidis growth in situ.

Isolation and characterization of a bacterial growth-stimulating peptide from a peptic bovine hemoglobin hydrolysate.

A peptide with a bacterial-growth-stimulating activity was isolated from a bovine hemoglobin hydrolysate by reversed-phase high-performance liquid chromatography. Its primary structure and molecular mass, determined by amino acid analysis and fast-atom bombardment mass spectrometry, were identical to those of fragment 48-52 (Ser-Thr-Ala-Asp-Ala) of the beta chain of bovine hemoglobin. The microbiological tests in solid media demonstrated that this peptide exhibited a growth-stimulating activity on gram-negative bacteria.

Immobilization and treatment of Streptococcus faecalis for the continuous conversion of arginine into citrulline.

Citrulline is one of the steps of the arginine dihydrolase system of Streptococcus faecalis. We have shown that the bacteria, immobilized in polyacrylamide gel and treated with Cetyl trimethyl ammonium bromide (CTAB) or heat, were able to convert arginine to citrulline. Used continuously in a column reactor, the entrapped cells have a stable enzymatic activity for at least 30 days at 45 degrees C.