This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Maisnier-Patin, S. Articles by Richard, J. Search for Related Content PubMed PubMed Citation Articles by Maisnier-Patin, S. Articles by Richard, J. Agricola Articles by Maisnier-Patin, S. Articles by Richard, J.

 Previous Article  |  Next Article 

Appl. Environ. Microbiol., May 1995, 1847-1852, Vol 61, No. 5
Copyright © 1995, American Society for Microbiology

Activity and purification of linenscin OC2, an antibacterial substance produced by Brevibacterium linens OC2, an orange cheese coryneform bacterium

S Maisnier-Patin and J Richard
Station de Recherches Laitieres, Institut National de la Recherche Agronomique, Jouy-en-Josas, France.

An orange cheese coryneform bacterium isolated from the surface of Gruyere of Comte and identified as Brevibacterium linens produces an antimicrobial substance designated linenscin OC2. This compound inhibits gram-positive food-borne pathogens including Staphylococcus aureus and Listeria monocytogenes but is not active against gram- negative bacteria. Linenscin OC2 caused viability loss and lysis of the test organism, Listeria innocua. Electron microscopy showed that linenscin OC2 induces protoplast formation and cell lysis. The native substance is resistant to proteolytic enzymes, heat, and organic solvents and stable over a wide range of pH. The molecular weight of the native linenscin OC2 was estimated by gel chromatography to be over 285,000. Linenscin OC2 was purified by ammonium sulfate precipitation, 2-propanol extraction, and reverse-phase chromatography. Direct detection of antimicrobial activity on a sodium dodecyl sulfate- polyacrylamide gel suggested an apparent molecular mass under 2,412 Da. Molecular mass was determined to be 1,196.7 Da by mass spectrometry. Amino acid composition analysis indicated that linenscin OC2 may contain 12 residues.

This article has been cited by other articles:

• Goerges, S., Aigner, U., Silakowski, B., Scherer, S. (2006). Inhibition of Listeria monocytogenes by Food-Borne Yeasts. Appl. Environ. Microbiol. 72: 313-318 [Abstract] [Full Text]  
• Feurer, C., Vallaeys, T., Corrieu, G., Irlinger, F. (2004). Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?. J DAIRY SCI 87: 3189-3197 [Abstract] [Full Text]  
• Carnio, M. C., Höltzel, A., Rudolf, M., Henle, T., Jung, G., Scherer, S. (2000). The Macrocyclic Peptide Antibiotic Micrococcin P1 Is Secreted by the Food-Borne Bacterium Staphylococcus equorum WS 2733 and Inhibits Listeria monocytogenes on Soft Cheese. Appl. Environ. Microbiol. 66: 2378-2384 [Abstract] [Full Text]  
• Boucabeille, C., Letellier, L., Simonet, J.-M., Henckes, G. (1998). Mode of Action of Linenscin OC2 against Listeria innocua. Appl. Environ. Microbiol. 64: 3416-3421 [Abstract] [Full Text]