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Genetics and Molecular Biology |
Laboratory for Microbial Gene Technology, Department of Biotechnological Sciences, Agricultural University of Norway, PO Box 5051,N-1432 
s, Norway1
MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 s, Norway2
Author for correspondence: Dzung B. Diep. Tel: +47 64 94 85 44. Fax: +47 64 94 14 65. e-mail: dzung.diep{at}ikb.nlh.no
Sakacin A is a bacteriocin produced by Lactobacillus sakei Lb706. The gene cluster (sap) encompasses a regulatory unit composed of three consecutive genes, orf4 and sapKR. sapKR encode a histidine protein kinase and a response regulator, while orf4 encodes the putative precursor of a 23-amino-acid cationic peptide (termed Sap-Ph). The authors show that Sap-Ph serves as a pheromone regulating bacteriocin production. Lb706 produced bacteriocin when the growth temperature was kept at 25 or 30 °C, but production was reduced or absent at higher temperatures (33·5–35 °C). Production was restored by lowering the growth temperature to 30 °C, but at temperatures of 33–34 °C also by adding exogenous Sap-Ph to the growth medium. A knock-out mutation in orf4 abolished sakacin A production. Exogenously added Sap-Ph complemented this mutation, unambiguously showing the essential role of this peptide for bacteriocin production. Another sakacin A producer, Lactobacillus curvatus LTH1174, had a similar response to temperature and exogenously added Sap-Ph.
Keywords: three-component regulatory systems, temperature-sensitive bacteriocin production, peptide pheromones
Abbreviations: BU, bacteriocin unit; IF, induction factor; IU, induction unit; HPK, histidine protein kinase; RR, response regulator
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