Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174

Petra S. Tichaczek, Rudi F. Vogel, Walter P. Hammes

Research output: Contribution to journalArticlepeer-review

95 Scopus citations

Abstract

Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the curvacin A structural gene cur A on a 60 kb plasmid of L. curvatus LTH1174. Plasmidcured derivatives of this strain were unable to produce curvacin A but were still resistant to the bacteriocin. Cur A was cloned into Escherichia coli NM554 and its nucleotide sequence was determined. Sequencing revealed the presence of an additional open reading frame of 51 amino acids with unknown function. A promoter was detected upstream of cur A by primer extension. Both reading frames form a single transcript. Curvacin A is synthesised as a prepeptide of 59 amino acids which is proteolytically processed to the mature bacteriocin of 41 amino acids.

Original languageEnglish
Pages (from-to)279-283
Number of pages5
JournalArchives of Microbiology
Volume160
Issue number4
DOIs
StatePublished - Oct 1993
Externally publishedYes

Keywords

  • Bacteriocins
  • Cloning
  • Curvacin A
  • Food hygiene
  • Lactobacillus curvatus
  • Meal products
  • Sequence

Fingerprint

Dive into the research topics of 'Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174'. Together they form a unique fingerprint.

Cite this