TABLE 2.
Activities of purified class IIa bacteriocins toward various indicator strains
| Indicator strainb | Bacc | Sensitivity (MIC, μg/ml)a to:
|
|||
|---|---|---|---|---|---|
| Pediocin PA-1 | Curvacin A | Sakacin P | Enterocin A | ||
| Lactobacillus curvatus | |||||
| LMG 2353 | >2.0 | >1.0 | >2.0 | >2.0 | |
| LMG 2371 | 0.020 | 0.15 | >0.5 | 0.017 | |
| NCFB 2739 B | >2.0 | >2.0 | >2.0 | >0.5 | |
| L. plantarum | |||||
| NCDO 1869 | 1.5 | >2.0 | >2.0 | 0.40 | |
| LMG 2352 | 0.050 | >2.0 | >2.0 | 0.12 | |
| LMG 2362 | +d | 0.96 | >2.0 | >2.0 | >0.5 |
| LMG 2362 | −d | 0.58 | >2.0 | >2.0 | 0.31 |
| LMG 2375 | 0.017 | >2.0 | >0.5 | 0.40 | |
| DSM 20174 | 0.0094 | >2.0 | >0.5 | 0.015 | |
| NCDO 1193 B | >2.0 | >2.0 | >2.0 | >0.5 | |
| L. sake | |||||
| NCDO 2714 | 0.0004 | 0.0011 | 0.0037 | 0.0001 | |
| LMG 2380 | + | >1.0 | 1.1 | >0.5 | 0.035 |
| LMG 2799 | 0.093 | 0.31 | 0.42 | 0.011 | |
| L. casei | |||||
| NCDO 161 | 0.32 | >2.0 | >2.0 | >2.0 | |
| NCDO 2713 | >2.0 | >2.0 | >2.0 | >0.5 | |
| NCDO 1857 | 0.0084 | 0.98 | >2.0 | 0.0059 | |
| NCDO 2743 | >2.0 | >2.0 | >2.0 | >0.5 | |
| ATCC 334 B | >2.0 | >2.0 | >2.0 | >0.5 | |
| L. coryneformis | |||||
| NCDO 2740 | 0.0005 | 0.0037 | 0.0052 | 0.0003 | |
| NCDO 2741 | 0.011 | 0.050 | 0.0049 | 0.0066 | |
| Lactobacillus sp. strain | |||||
| LMG 2003 | 0.0009 | 0.91 | 0.023 | 0.0026 | |
| NCDO 2503 | 0.016 | 0.27 | >0.5 | 0.36 | |
| LMG 2333 | + | 0.0008 | 0.0040 | 0.0086 | 0.0016 |
| Pediococcus acidilactici | |||||
| NCDO 1859 | 0.0028 | >2.0 | >2.0 | 0.080 | |
| NCDO 521 | 0.29 | >2.0 | >2.0 | >2.0 | |
| NCDO 1851 | 0.0039 | 1.8 | >2.0 | 0.0068 | |
| P. pentosaceus | |||||
| LMG 2001 | (+)e | 0.0030 | >2.0 | >2.0 | 0.0062 |
| NCDO 559 | 0.0086 | 0.98 | 0.72 | 0.021 | |
| NCDO 1850 | >2.0 | 1.8 | >2.0 | 0.55 | |
| LMG 2366 | >2.0 | >2.0 | >2.0 | >2.0 | |
| LMG 2722 | 0.0004 | 0.54 | 0.15 | 0.0005 | |
| Enterococcus faecalis NCDO 581 | 0.0007 | 0.0020 | 0.0057 | 0.0013 | |
| E. faecium NCDO 942 | >2.0 | >2.0 | >2.0 | >0.5 | |
| Carnobacterium piscicola | |||||
| LMG 2332 | +f | 0.0002 | 0.0021 | 0.0009 | 0.0006 |
| NCDO 2764 | 0.0027 | 0.017 | 0.0015 | 0.0017 | |
| C. divergens NCDO 2306 | 0.0041 | 0.023 | 0.0033 | 0.00004 | |
| Leuconostoc mesenteroides NCDO 529 | 1.4 | >2.0 | >2.0 | >2.0 | |
| L. cremoris LMG 2724 | 0.025 | >2.0 | >2.0 | >1.0 | |
| Leuconostoc sp. strain NCDO 543 | 0.0009 | >2.0 | 0.70 | >1.0 | |
| Lactococcus lactis | |||||
| Nine different strains | +g | >2.0 | >2.0 | >2.0 | >0.5 |
| LMG 2070 | 0.17 | >2.0 | >0.5 | >0.5 | |
| LMG 2095 | + | >2.0 | 0.91 | >2.0 | >0.5 |
| Clostridium tyrobutyricum (11 different strains) | >2.0 | >2.0 | >2.0 | >0.5 | |
| C. butyricum NCDO 855A | 0.035 | >2.0 | 0.083 | 0.0021 | |
| Listeria monocytogenes | |||||
| LMG 2650 | 0.0047 | 0.049 | 0.0073 | 0.0008 | |
| LMG 2651 | 0.0029 | 0.028 | 0.0036 | 0.0006 | |
| LMG 2652 | 0.0050 | 0.030 | 0.0068 | 0.0004 | |
| LMG 2653 | 0.0050 | 0.049 | 0.0068 | 0.0008 | |
| LMG 2800 | 0.0062 | 0.069 | 0.0083 | 0.0011 | |
| LMG 2801 | 0.0033 | 0.040 | 0.0034 | 0.0005 | |
| LMG 2802 | 0.0013 | 0.028 | 0.0034 | 0.0002 | |
| L. innocua LMG 2654 | 0.0031 | 0.026 | 0.0057 | 0.0003 | |
| L. ivanovii LMG 2803 | 0.0006 | 0.0092 | 0.0002 | <0.0001 | |
Values preceded by a greater-than sign indicate the highest bacteriocin concentration tested.
Strains were from our laboratory collection (LMG) or from well-known culture collections: ATCC, American Type Culture Collection, Rockville, Md.; NCDO and NCFB, National Collection of Food Bacteria, Reading, United Kingdom.
+, the indicator strain is known to produce at least one bacteriocin; −, the indicator strain is capable of producing bacteriocins but has lost the Bac+ phenotype.
This strain produces several bacteriocins that do not belong to class IIa; production can be controlled in a manner similar to that in the sakacin P producer (see the text) (12).
This strain produces pediocin A, a high-molecular-weight “bacteriocin” (80 kDa) (37).
This strain produces the lantibiotic carnobacteriocin UI49 (44).
These strains included strains producing nisin and lactococcin A.