Bacteriocin-producing lactic acid bacteria: Obsessed with warfare yet our closest allies

  • Venue:

    KIT - Campus South - Fritz-Haber-Weg 2-6
    Criegee-Hörsaal, Geb. 30.41

     

  • Date:

    27.04.2009

  • Speaker:

    Dr. Charles Franz
    Max-Rubner-Institut, Karlsruhe

  • Time:

    17:15

  • Abstract: Lactic acid bacteria are Gram-positive bacteria of great industrial importance for food fermenta-tions. Their food preservation activity is based on the production of antagonistic compounds, no-tably organic acids, but also other compounds including bacteriocins. Genome sequencing data have shown that the majority of LAB strains possess bacteriocin genes. The cationic β-sheet structure of class II bacteriocins is responsible for binding to the target cell surface, while the C-terminal hairpin domain penetrates into the target cell membrane, thereby mediating leakage of ions and killing competitor bacteria. Bacteriocin production is used for food preservation by se-lecting bacteriocin-producers as starter cultures or by adding purified bacteriocin to the food. With the current problem of the rise of antibiotic resistance of bacteria, bacteriocin are investigated as therapeutic agents for combating bacterial infections.