Identification of the Lantibiotic Nisin Q, a New Natural Nisin Variant Produced by<i>Lactococcus lactis</i>61-14 Isolated from a River in Japan

Zendo, Takeshi; Fukao, Masanori; Ueda, Kyoko; Higuchi, Tomoko; Nakayama, Jiro; Sonomoto, Kenji

doi:10.1271/bbb.67.1616

Cited by 138 publications

(93 citation statements)

References 18 publications

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“…Complete amino acid sequence was determined by using the coupled sequenator-ESI-MS system. To get a complete sequence of bacteriocin, the DNA sequence encoding the bacteriocin can be analyzed (Zendo et al, 2003). Moreover, studies should be focused on gene cluster analyses which are taking part in immunity and production of bacteriocins (Folli et al, 2003).…”

Section: Characterization Of Bacteriocinsmentioning

confidence: 99%

Bacteriocin as an advanced technology in food industry

Delesa¹

2017

Int. J. Adv. Res. Biol. Sci.

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Concentration in novel biological preservation has increased during recent years, supported by research indicating that antagonistic microorganisms or their antimicrobial metabolites may have some potential as natural preservativesto control the growth of pathogenic bacteria in foods, andalso to control mycotoxinogenic fungi. Bacteriocins produced by lactic acid bacteria (LAB) are attracting considerable interest as food preservatives and safe alternatives to conventional antimicrobials in food industry as novel technology .The current global response to these useful bacteriocins needs to be improved by genetic or metabolic engineering. Due to the alarming rise in antibiotic resistance and adverse effects provoked by a number of antibiotics, bacteriocins have been applied in several fields: human health, food industry, animal health, and medicine, in particular as a substitution for the traditional growth promoters, antibiotics. Lactic Acid Bacteria (LAB) bacterocins are likely used because of their "safe" (GRAS) status, especially in food industry as bio-preservatives. Among these LAB bacteriocins, commercially marketed, nisin groups produced by Lactococcus lactis subsp. lactis and pediocins produced by Pediococcus sp., are the most characterized by their antibacterial property. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the additionof chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturallypreserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). Therefore, this review paper is intention to discuss the novel and attractive application of bacteriocin producing by Lactic acid bacteria as innovative technology in food industry.

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Section: Characterization Of Bacteriocinsmentioning

confidence: 99%

Bacteriocin as an advanced technology in food industry

Delesa¹

2017

Int. J. Adv. Res. Biol. Sci.

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“…Nisin has several variants, four of which are nisin A, F, Q, and Z differing by only a few amino acid residues produced by Lc. lactis strains (Twomey et al 2002;Zendo et al 2003;de Kwaadsteniet et al 2008). Streptococcus uberis produces an additional variant, nisin U, which is 78% identical to nisin A and shorter in three amino acids than other nisin variants (Wirawan et al 2006).…”

Section: Bacteriocins From Labmentioning

confidence: 99%

Genetic characterisation and heterologous expression of leucocin C, a class IIa bacteriocin from Leuconostoc carnosum 4010

Wan

Saris

et al. 2012

Appl Microbiol Biotechnol

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“…Although A. orientalis is a recently proposed species that was recognized as valid in 2001 (7), the diversity of this species in terms of geography and source of isolation was very interesting. Antimicrobial spectrum in the culture supernatant of strain PC nisin, diplococcin and lactococcin are known (22)(23)(24). Though the antimicrobial spectrum of nisin exhibits a broad pattern of inhibitory activity against Gram-posi tive organisms such as Listeria, Bacillus, and Micrococ cus species (22), diplococcin and lactococcin exhibit specifically against other streptococci and lactococci (23,24).…”

Section: Identification Of Strain Pcmentioning

confidence: 99%

“…Antimicrobial spectrum in the culture supernatant of strain PC nisin, diplococcin and lactococcin are known (22)(23)(24). Though the antimicrobial spectrum of nisin exhibits a broad pattern of inhibitory activity against Gram-posi tive organisms such as Listeria, Bacillus, and Micrococ cus species (22), diplococcin and lactococcin exhibit specifically against other streptococci and lactococci (23,24). From this narrow spectrum-heat-stable, pro teinaceous, bacteriocins produced by L, lactis subsp.…”

Section: Identification Of Strain Pcmentioning

confidence: 99%