Characterization of a Cell Membrane-Associated Proteinase from Lactobacillus helveticus CRL 581

The production of a proteinase from Lactobacillus helveticus CRL 581 was studied. The highest specific activity was found at the early exponential growth phase of cells cultured in milk. The lowest levels of proteinase were detected in MRS broth, while in the casein–yeast extract–glucose broth enzyme production increased gradually during the fermentation and reached maximal values at the stationary phase. The proteinase, found to be associated with the cell membrane fraction, hydrolyzed β-casein more rapidly than α-casein. The enzyme was not released from washed cells in the presence or absence of calcium, which suggests that the enzyme did not undergo self-digestion. Received: 28 January 1997 / Accepted: 8 March 1997     

Genetic Characterization of a Cell Envelope-Associated Proteinase from Lactobacillus helveticus CNRZ32

A cell envelope-associated proteinase gene (prtH) was identified in Lactobacillus helveticus CNRZ32. The prtH gene encodes a protein of 1,849 amino acids and with a predicted molecular mass of 204 kDa. The deduced amino acid sequence of the prtH product has significant identity (45%) to that of the lactococcal PrtP proteinases. Southern blot analysis indicates that prtH is not broadly distributed within L. helveticus. A prtH deletion mutant of CNRZ32 was constructed to evaluate the physiological role of PrtH. PrtH is not required for rapid growth or fast acid production in milk by CNRZ32. Cell surface proteinase activity and specificity were determined by hydrolysis of alpha(s1)-casein fragment 1-23 by whole cells. A comparison of CNRZ32 and its prtH deletion mutant indicates that CNRZ32 has at least two cell surface proteinases that differ in substrate specificity.     

Phage Receptor Material in Lactobacillus casei Cell Wall

A trichloroacetic acid (TCA)-soluble fraction, extracted using cold TCA, was derived from the cell wall of Lactobacillus casei strain S-1. It not only inhibited the adsorption of phage J-l but also desorbed these phages, in their active form, which had previously been adsorbed onto the cell walls. l-Rhamnose, one of the components of this TCA-soluble fraction, had an identical activity to this TCA-soluble fraction, on phage adsorption. This suggested that l-rhamnose is a part of phage receptor material in the cell wall of L. casei strain S-l; and the binding of the phage to the cell wall is reversible, even at 37 C.     

Characterization of the Lactobacillus casei group and the Lactobacillus acidophilus group by automated ribotyping

A total of 91 type and reference strains of the Lactobacillus casei group and the L acidophilus group were characterized by the automated ribotyping device Riboprinter microbial characterization system. The L. casei group was divided into five (C1-C5) genotypes by ribotyping. Among them, the strain of L. casei ATCC 334 was clustered to the same genotype group as most of L. paracasei strains and L casei JCM 1134T generated a riboprint pattern that was different from the type strain of L. zeae. These results supported the designation of L. casei ATCC 334 as the neotype strain, but were not consistent with the reclassification of L. casei JCM 1134T as L. zeae. The L. acidophilus group was also divided into 14 (A1-A11, B1-B3) genotypes by ribotyping. L. acidophilus, L. amylovorus, L. crispatus and L. gallinarum generated ribotype patterns that were distinct from the patterns produced by L. gasseri and L. johnsonii. This result confirmed previous data that the L. acidophilus group divided to two major clusters. Five strains of L. acidophilus and two strains of L. gasseri were correctly reidentified by ribotyping. Most strains belonging to the L. casei group and the L. acidophilus group were discriminated at the species level by automated ribotyping. Thus this RiboPrinter system yields rapid, accurate and reproducible genetic information for the identification of many strains.     

Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains.

Hydrophilic and electrostatic cell surface properties of eight Lactobacillus strains were characterized by using the microbial adhesion to solvents method and microelectrophoresis, respectively. All strains appeared relatively hydrophilic. The strong microbial adhesion to chloroform, an acidic solvent, in comparison with microbial adhesion to hexadecane, an apolar n-alkane, demonstrated the particularity of lactobacilli to have an important electron donor and basic character and consequently their potential ability to generate Lewis acid-base interactions with a support. Regardless of their electrophoretic mobility (EM), strains were in general slightly negatively charged at alkaline pH. A pH-dependent behavior concerning cell surface charges was observed. The EM decreased progressively with more acidic pHs for the L. casei subsp. casei and L. paracasei subsp. paracasei strains until the isoelectric point (IEP), i.e., the pH value for which the EM is zero. On the other hand, the EM for the L. rhamnosus strains was stable from pH 8 to pH 3 to 4, at which point there was a shift near the IEP. Both L. casei subsp. casei and L. paracasei subsp. paracasei strains were characterized by an IEP of around 4, whereas L. rhamnosus strains possessed a markedly lower IEP of 2. The present study showed that the cell surface physicochemical properties of lactobacilli seem to be, at least in part and under certain experimental conditions, particular to the bacterial species. Such differences detected between species are likely to be accompanied by some particular changes in cell wall chemical composition.     

Cell wall modifications during osmotic stress in Lactobacillus casei

AIMS: To study the modification of the cell wall of Lactobacillus casei ATCC 393 grown in high salt conditions. METHODS AND RESULTS: Differences in the overall structure of cell wall between growth in high salt (MRS + 1 mol l(-1) NaCl; N condition) and control (MRS; C condition) conditions were determined by transmission electronic microscopy and analytical procedures. Lactobacillus casei cells grown in N condition were significantly larger than cells grown under unstressed C condition. Increased sensitivity to mutanolysin and antibiotics with target in the cell wall was observed in N condition. Purified cell wall also showed the increased sensitivity to lysis by mutanolysin. Analysis of peptidoglycan (PG) from stressed cells showed that modification was at the structural level in accordance with a decreased PG cross-link involving penicillin-binding proteins (PBP). Nine PBP were first described in this species and these proteins were expressed in low percentages or presented a modified pattern of saturation with penicillin G (Pen G) during growth in high salt. Three of the essential PBP were fully saturated in N condition at lower Pen G concentrations than in C condition, suggesting differences in functionality in vivo. CONCLUSIONS: The results show that growth in high salt modified the structural properties of the cell wall. SIGNIFICANCE AND IMPACT OF STUDY: Advances in understanding the adaptation to high osmolarity, in particular those involving sensitivity to lysis of lactic acid bacteria.     

Cell surface characteristics of some phage-resistant strains of Lactobacillus casei

The cell surface characteristics of two types of PL-1 phage-resistant strains of Lactobacillus casei: K-12, which does not permit adsorption of the phage; and YIT 9021, which permits phage adsorption but not genome injection, were compared with those of the parent strain. There were no differences in the electron microscopic features of the cell surface. However, both the phage-resistant strains were more hydrophobic than the parent strain as judged by hydrocarbon affinity test. A colloid titration test showed that these mutant strains were less negatively charged than the parent one. They differed in the composition of the polysaccharide of their cell walls, which were all free from teichoic acids.     

Characterization of antagonistic and acid formation properties of Lactobacillus casei

Cultural, morphologic, and biochemical characteristics of Lactobacillus casei were studied as well as their acid-forming and antagonistic activity and resistance to antibiotics. 60 cultures identified as L. caseiwere isolated from 250 samples of sour-milk products and clinical specimens. All isolated strains had respectively high antagonistic activity regardless of their source. Dependence between antagonistic activity and acid formation was not detected. Conclusion about promise for using these lactobacilli for manufacturing of probiotics has been done.     

Characterization of a membrane-regulated sugar phosphate phosphohydrolase from Lactobacillus casei.

One of the key components of the futile xylitol cycle of Lactobacillus casei Cl-16 is a phosphatase which dephosphorylates xylitol 5-phosphate to xylitol prior to the expulsion of the pentitol from cells. This enzyme has been partially purified and characterized. The phosphatase is active against a variety of four-, five-, and six-carbon sugars and sugar alcohols phosphorylated at the terminal 4, 5, and 6 positions, respectively, but exhibits little or no affinity for substrates phosphorylated at the C-1 position. The enzyme has an apparent molecular weight of 62,000 and a pH optimum between 5.5 and 6, and it requires a divalent cation (Mg2+) for maximal activity. A single protein band, exhibiting phosphatase activity, was excised from polyacrylamide gels and used to prepare antiphosphatase sera in rabbits. The antiserum was used to detect the enzyme on polyacrylamide gels and to determine the molecular weight of the monomer on sodium dodecyl sulfate-polyacrylamide gels. With a subunit molecular weight of 32,000, the native enzyme appears to be a dimer. Phosphatase activity and substrate specificity are regulated by some component associated with the cytoplasmic membrane.     

Characterization and molecular cloning of cryptic plasmids isolated from Lactobacillus casei

Four small cryptic plasmids were isolated from Lactobacillus casei strains, and restriction endonuclease maps of these plasmids were constructed. Three of the small plasmids (pLZ18C, pLZ19E, and pLZ19F1; 6.4, 4.9, and 4.8 kilobase pairs, respectively) were cloned into Escherichia coli K-12 by using pBR322, pACYC184, and pUC8 as vectors. Two of the plasmids, pLZ18C and pLZ19E, were also cloned into Streptococcus sanguis by using pVA1 as the vector. Hybridization by using nick-translated cloned 32P-labeled L. casei plasmid DNA as the probe revealed that none of the cryptic plasmids had appreciable DNA-DNA homology with the large lactose plasmids found in the L. casei strains, with chromosomal DNAs isolated from these strains. Partial homology was detected among several plasmids isolated from different strains, but not among cryptic plasmids isolated from the same strain.     

Production of Cell-Bound Proteinase by Lactobacillus bulgaricus and its Location in the Bacterial Cell

Lactobacillus bulgaricus NCDO 1489 produced a single, cell-bound proteinase during growth on nutrient medium at 45°C. Proteinase activity was optimal at 45–50°C and pH 5.2–5.8. and was inhibited by chelating agents. The enzyme was mainly associated with the cell envelope but could be liberated from cells under conditions favouring autolysis or by treatment of the cells with lysozyme. Its relation to the growth of the organism in milk and possible role in formation of fermented milk products are discussed.     

干酪乳杆菌LC2W菌体的抗高血压作用

为探索干酪乳杆菌LC2W抗高血压作用的活性成分,收集了采用MRS液体培养基培养的干酪乳杆菌LC2W菌体,洗涤后重悬到10%(w/w)无菌脱脂乳中,至终浓度为1010CFU/mL。将菌悬液分成两组,一组直接进行冷冻干燥(活菌组);另一组在100℃水浴10 min后再进行冷冻干燥(灭活组)。按2.0×109CFU/Kg的剂量(活菌组)或相当浓度的灭活菌体对鼠龄17~18周的自发性高血压大鼠单次或连续灌胃15日,每日一次,对照组给予同样体积的脱脂乳。采用尾环法测定大鼠的收缩压和心率。连续灌胃试验中,于灌胃后4 h测定大鼠的收缩压(Systolic blood Pressure,SBP)和心律(Heart rate,HR)。采用称重法测定大鼠第1 d和第15 d时的体重。结果表明,灌喂LC2W菌体可以显著降低SHR的收缩压,这种作用在灌胃后4 h最显著(P<0.01);在连续灌胃试验中,无论是活菌组还是灭活组在第1、4、8、11和15 d都有显著的抗高血压作用(P<0.01)。未观察到LC2W菌体对实验动物心律和体重有明显的影响。上述结果表明在干酪乳杆菌菌体中存在热稳定性、具有抗高血压作用的物质。     

Protoplast Fusion of Lactobacillus casei

Lactobacillus casei ATCC 7469 was successfully converted to protoplasts by treatment with endo-7V-acetyl muramidase in sucrose phosphate buffer. For full hydrolysis of cell walls, a high concentration of sucrose and a cold shock were necessary. Mg²⁺ ions enhanced the stability of protoplasting cells. The cell wall regeneration of protoplasts was more effective on gelatin-induced regeneration medium than with the soft overlay method. The optimal concentration of gelatin was 2.5%. The frequency of regeneration was found to be about 6% for the protoplast prepared by enzyme treatment for 20 min. The mutants having streptomycin resistance and rifampicin resistance, as selection markers for the detection of fusion, were isolated by UV irradiation and NTG treatment. These mutants were stable for at least several transfers. Protoplast fusion was carried out using PEG (50% solution of polyethyleneglycol, M.W. 6,000). The frequency of protoplast fusion was found to be about 10^-5.     

Characterization of Nitrite Degradation by Lactobacillus casei subsp. rhamnosus LCR 6013

Nitrites are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. The nitrite degradation capacity of Lactobacillus casei subsp. rhamnosus LCR 6013 was investigated in pickle fermentation. After LCR 6013 fermentation for 120 h at 37°C, the nitrite concentration in the fermentation system was significantly lower than that in the control sample without the LCR 6013 strain. The effects of NaCl and Vc on nitrite degradation by LCR 6013 in the De Man, Rogosa and Sharpe (MRS) medium were also investigated. The highest nitrite degradations, 9.29 mg/L and 9.89 mg/L, were observed when NaCl and Vc concentrations were 0.75% and 0.02%, respectively in the MRS medium, which was significantly higher than the control group (p ≤ 0.01). Electron capture/gas chromatography and indophenol blue staining were used to study the nitrite degradation pathway of LCR 6013. The nitrite degradation products contained N₂O, but no NH₄ ⁺The LCR 6013 strain completely degraded all NaNO₂ (50.00 mg/L) after 16 h of fermentation. The enzyme activity of NiR in the periplasmic space was 2.5 times of that in the cytoplasm. Our results demonstrated that L. casei subsp. rhamnosus LCR 6013 can effectively degrade nitrites in both the pickle fermentation system and in MRS medium by NiR. Nitrites are degraded by the LCR 6013 strain, likely via the nitrate respiration pathway (NO₂ ⁻>NO⁻>N₂O⁻>N₂), rather than the aammonium formation pathway (dissimilatory nitrate reduction to ammonium, DNRA), because the degradation products contain N₂O, but not NH₄ ⁺.     

Characterization and molecular cloning of cryptic plasmids isolated from Lactobacillus casei.

Four small cryptic plasmids were isolated from Lactobacillus casei strains, and restriction endonuclease maps of these plasmids were constructed. Three of the small plasmids (pLZ18C, pLZ19E, and pLZ19F1; 6.4, 4.9, and 4.8 kilobase pairs, respectively) were cloned into Escherichia coli K-12 by using pBR322, pACYC184, and pUC8 as vectors. Two of the plasmids, pLZ18C and pLZ19E, were also cloned into Streptococcus sanguis by using pVA1 as the vector. Hybridization by using nick-translated cloned 32P-labeled L. casei plasmid DNA as the probe revealed that none of the cryptic plasmids had appreciable DNA-DNA homology with the large lactose plasmids found in the L. casei strains, with chromosomal DNAs isolated from these strains. Partial homology was detected among several plasmids isolated from different strains, but not among cryptic plasmids isolated from the same strain.     

Peptidase profiling of Lactobacillus casei

Summary Fifty four Lactobacillus casei strains were investigated and compared for their peptidase profiling by statistical analysis of aminoacids released from milk proteins. Forty one strains formed a homogeneous group; only two strains, not included in the above group, resulted the most suitable for grana cheese production either for their aminoacidic pattern or total aminoacid amount.