A Simple Intact Protein Analysis by MALDI-MS for Characterization of Ribosomal Proteins of Two Genome-Sequenced Lactic Acid Bacteria and Verification of Their Amino Acid Sequences

2007 ◽  
Vol 6 (10) ◽  
pp. 3899-3907 ◽  
Author(s):  
Kanae Teramoto ◽  
Hiroaki Sato ◽  
Liwei Sun ◽  
Masaki Torimura ◽  
Hiroaki Tao
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Ribosomal Proteins ◽  
Protein Analysis ◽  
Amino Acid Sequences ◽  
Maldi Ms ◽  
Intact Protein ◽  
Intact Protein Analysis

Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria

1993 ◽  
Vol 56 (4) ◽  
pp. 338-356 ◽  
Author(s):  
CATHERINE G. NETTLES ◽  
SUSAN F. BAREFOOT
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Biochemical Properties ◽  
Genetic Characteristics ◽  
Genetic Level ◽  
Hydropathic Index

Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Recently, considerable emphasis has been placed on the identification of these proteins and their biochemical properties, including spectrum of activity, production conditions, purification procedures, amino acid composition, amino acid sequence, and modes of action. Advances in genetic engineering techniques have facilitated the characterization of these proteins at. the genetic level, providing information on hydropathic index, protein synthesis and structure, immunity determinants for resistance and/or tolerance, and cloning of bacteriocin genes into other organisms. Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Additional parameters for use of bacteriocins and bacteriocin-producing organisms in food systems also are discussed.

scholarly journals Characterization of Cytochrome 579, an Unusual Cytochrome Isolated from an Iron-Oxidizing Microbial Community

2008 ◽  
Vol 74 (14) ◽  
pp. 4454-4462 ◽  
Author(s):  
Steven W. Singer ◽  
Clara S. Chan ◽  
Adam Zemla ◽  
Nathan C. VerBerkmoes ◽  
Mona Hwang ◽  
...  
Keyword(s):  
Electron Transfer ◽  
Microbial Community ◽  
Amino Acid ◽  
Posttranslational Modifications ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Analysis ◽  
Intact Protein ◽  
Spectral Signature

ABSTRACT A novel, soluble cytochrome with an unusual visible spectral signature at 579 nm (Cyt579) has been characterized after isolation from several different microbial biofilms collected in an extremely acidic ecosystem. Previous proteogenomic studies of an Fe(II)-oxidizing community indicated that this abundant red cytochrome could be extracted from the biofilms with dilute sulfuric acid. Here, we found that the Fe(II)-dependent reduction of Cyt579 was thermodynamically favorable at a pH of >3, raising the possibility that Cyt579 acts as an accessory protein for electron transfer. The results of transmission electron microscopy of immunogold-labeled biofilm indicated that Cyt579 is localized near the bacterial cell surface, consistent with periplasmic localization. The results of further protein analysis of Cyt579, using preparative chromatofocusing and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, revealed three forms of the protein that correspond to different N-terminal truncations of the amino acid sequence. The results of intact-protein analysis corroborated the posttranslational modifications of these forms and identified a genomically uncharacterized Cyt579 variant. Homology modeling was used to predict the overall cytochrome structure and heme binding site; the positions of nine amino acid substitutions found in three Cyt579 variants all map to the surface of the protein and away from the heme group. Based on this detailed characterization of Cyt579, we propose that Cyt579 acts as an electron transfer protein, shuttling electrons derived from Fe(II) oxidation to support critical metabolic functions in the acidophilic microbial community.

Glycoform characterization of erythropoietin combining glycan and intact protein analysis by capillary electrophoresis – electrospray – time-of-flight mass spectrometry

2006 ◽  
Vol 27 (13) ◽  
pp. 2638-2650 ◽  
Author(s):  
Elvira Balaguer ◽  
Uwe Demelbauer ◽  
Matthias Pelzing ◽  
Victoria Sanz-Nebot ◽  
José Barbosa ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Capillary Electrophoresis ◽  
Time Of Flight ◽  
Protein Analysis ◽  
Intact Protein ◽  
Flight Mass Spectrometry ◽  
Intact Protein Analysis

scholarly journals Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Solid Waste of Soymilk production

2021 ◽  
Vol 709 (1) ◽  
pp. 012020
Author(s):  
Evy Rossi ◽  
Akhyar Ali ◽  
Raswen Efendi ◽  
Fajar Restuhadi ◽  
Yelmira Zalfiatri ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Solid Waste

Characterization of biosurfactants derived from probiotic lactic acid bacteria against methicillin-resistant and sensitive Staphylococcus aureus isolates

LWT ◽  
2021 ◽  
pp. 112195
Author(s):  
Basavaprabhu Haranahalli Nataraj ◽  
Chette Ramesh ◽  
Rashmi Hogarehalli Mallappa
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Methicillin Resistant ◽  
Probiotic Lactic Acid Bacteria

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

scholarly journals Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

2012 ◽  
Vol 58 (3) ◽  
pp. 163-172 ◽  
Author(s):  
Jie Yu ◽  
Wa Gao ◽  
Manjun Qing ◽  
Zhihong Sun ◽  
Weihong Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Identification And Characterization
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