Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei
Abstract Background Lactic acid bacteria are commonly used as protective starter cultures in food products. Among their beneficial effects is the production of ribosomally synthesized peptides termed bacteriocins that kill or inhibit food-spoiling bacteria and pathogens, e.g., members of the Listeri...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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BMC
2024-03-01
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| Series: | Microbial Cell Factories |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12934-024-02349-6 |
| _version_ | 1797272224543014912 |
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| author | Valentin Steier Lisa Prigolovkin Alexander Reiter Tobias Neddermann Wolfgang Wiechert Sebastian J. Reich Christian U. Riedel Marco Oldiges |
| author_facet | Valentin Steier Lisa Prigolovkin Alexander Reiter Tobias Neddermann Wolfgang Wiechert Sebastian J. Reich Christian U. Riedel Marco Oldiges |
| author_sort | Valentin Steier |
| collection | DOAJ |
| description | Abstract Background Lactic acid bacteria are commonly used as protective starter cultures in food products. Among their beneficial effects is the production of ribosomally synthesized peptides termed bacteriocins that kill or inhibit food-spoiling bacteria and pathogens, e.g., members of the Listeria species. As new bacteriocins and producer strains are being discovered rapidly, modern automated methods for strain evaluation and bioprocess development are required to accelerate screening and development processes. Results In this study, we developed an automated workflow for screening and bioprocess optimization for bacteriocin producing lactic acid bacteria, consisting of microcultivation, sample processing and automated antimicrobial activity assay. We implemented sample processing workflows to minimize bacteriocin adsorption to producer cells via addition of Tween 80 and divalent cations to the cultivation media as well as acidification of culture broth prior to cell separation. Moreover, we demonstrated the applicability of the automated workflow to analyze influence of media components such as MES buffer or yeast extract for bacteriocin producers Lactococcus lactis B1629 and Latilactobacillus sakei A1608. Conclusions Our automated workflow provides advanced possibilities to accelerate screening and bioprocess optimization for natural bacteriocin producers. Based on its modular concept, adaptations for other strains, bacteriocin products and applications are easily carried out and a unique tool to support bacteriocin research and bioprocess development is provided. |
| first_indexed | 2024-03-07T14:25:16Z |
| format | Article |
| id | doaj.art-79d99b4594fb4ae6a5349cf4515aad1a |
| institution | Directory Open Access Journal |
| issn | 1475-2859 |
| language | English |
| last_indexed | 2024-03-07T14:25:16Z |
| publishDate | 2024-03-01 |
| publisher | BMC |
| record_format | Article |
| series | Microbial Cell Factories |
| spelling | doaj.art-79d99b4594fb4ae6a5349cf4515aad1a2024-03-06T08:06:37ZengBMCMicrobial Cell Factories1475-28592024-03-0123111310.1186/s12934-024-02349-6Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakeiValentin Steier0Lisa Prigolovkin1Alexander Reiter2Tobias Neddermann3Wolfgang Wiechert4Sebastian J. Reich5Christian U. Riedel6Marco Oldiges7Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbHInstitute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbHInstitute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbHNovaTaste Production GmbHInstitute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbHDepartment of Biology, Ulm UniversityDepartment of Biology, Ulm UniversityInstitute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbHAbstract Background Lactic acid bacteria are commonly used as protective starter cultures in food products. Among their beneficial effects is the production of ribosomally synthesized peptides termed bacteriocins that kill or inhibit food-spoiling bacteria and pathogens, e.g., members of the Listeria species. As new bacteriocins and producer strains are being discovered rapidly, modern automated methods for strain evaluation and bioprocess development are required to accelerate screening and development processes. Results In this study, we developed an automated workflow for screening and bioprocess optimization for bacteriocin producing lactic acid bacteria, consisting of microcultivation, sample processing and automated antimicrobial activity assay. We implemented sample processing workflows to minimize bacteriocin adsorption to producer cells via addition of Tween 80 and divalent cations to the cultivation media as well as acidification of culture broth prior to cell separation. Moreover, we demonstrated the applicability of the automated workflow to analyze influence of media components such as MES buffer or yeast extract for bacteriocin producers Lactococcus lactis B1629 and Latilactobacillus sakei A1608. Conclusions Our automated workflow provides advanced possibilities to accelerate screening and bioprocess optimization for natural bacteriocin producers. Based on its modular concept, adaptations for other strains, bacteriocin products and applications are easily carried out and a unique tool to support bacteriocin research and bioprocess development is provided.https://doi.org/10.1186/s12934-024-02349-6BacteriocinsL. lactisL. sakeiMicrocultivationLaboratory automation |
| spellingShingle | Valentin Steier Lisa Prigolovkin Alexander Reiter Tobias Neddermann Wolfgang Wiechert Sebastian J. Reich Christian U. Riedel Marco Oldiges Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei Microbial Cell Factories Bacteriocins L. lactis L. sakei Microcultivation Laboratory automation |
| title | Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei |
| title_full | Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei |
| title_fullStr | Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei |
| title_full_unstemmed | Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei |
| title_short | Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei |
| title_sort | automated workflow for characterization of bacteriocin production in natural producers lactococcus lactis and latilactobacillus sakei |
| topic | Bacteriocins L. lactis L. sakei Microcultivation Laboratory automation |
| url | https://doi.org/10.1186/s12934-024-02349-6 |
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