A plasmid-linked antimicrobial peptide, named coagulin, produced by Bacillus coagulans I 4 has recently been reported (B. Hyronimus, C. Le Marrec and M. C. Urdaci, J. Appl. Microbiol. 85:42-50, 1998). In the present study, the complete, unambiguous primary amino acid sequence of the peptide was obtained by a combination of both N-terminal sequencing of purified peptide and the complete sequence deduced from the structural gene harbored by plasmid I 4 . Data revealed that this peptide of 44 residues has an amino acid sequence similar to that described for pediocins AcH and PA-1, produced by different Pediococcus acidilactici strains and 100% identical. Coagulin and pediocin differed only by a single amino acid at their C terminus. Analysis of the genetic determinants revealed the presence, on the pI 4 DNA, of the entire 3.5-kb operon of four genes described for pediocin AcH and PA-1 production. No extended homology was observed between pSMB74 from P. acidilactici and pI 4 when analyzing the regions upstream and downstream of the operon. An oppositely oriented gene immediately dowstream of the bacteriocin operon specifies a 474-amino-acid protein which shows homology to Mob-Pre (plasmid recombination enzyme) proteins encoded by several small plasmids extracted from grampositive bacteria. This is the first report of a pediocin-like peptide appearing naturally in a non-lactic acid bacterium genus.Bacteriocins are ribosomally synthesized antimicrobial polypeptides that are usually inhibitory only to strains closely related to the producing bacteria. These antimicrobial compounds are thought to provide the producer strain with a selective advantage over other strains. Bacteriocins produced by gram-positive bacteria are often membrane-permeabilizing cationic peptides with fewer than 60 amino acid residues (25,29). In recent decades, the major advances in this field have been made in the lactic acid bacterium (LAB) family, due to the eminent economic importance of these microorganisms. Hence, the great structural diversity of LAB bacteriocins in combination with the fact that many bacteriocin producing LAB are present in a variety of naturally fermented food and feed products has led to a great interest in the potential of these bacteria as biopreservatives that could, at least partially, replace chemical preservatives (50). The bacteriocins of LAB have been divided into four distinct classes by biochemical and genetic means (28,29). Bacteriocins of class I and II are by far the most studied because they are both the most abundant ones and the most prominent for industrial application (41). Class I bacteriocins called lantibiotics contain modified amino acid residues, lanthionine and methyllanthionine, which are formed posttranslationally (10). Class II consists of bacteriocins that lack modified residues. The pediocin-like bacteriocins constitute a large subgroup within class II: they are all small, heat-stable, membrane-active peptides that have a YGN GVXC consensus motif and are also characterized by their strong inh...