Note : Genetic and biochemical characterization of nisin Z produced by Lactococcus lactis ssp. lactis biovar. diacetylactis UL 719

@article{Meghrous1997Note,
  title={Note
 : Genetic and biochemical characterization of nisin Z produced by Lactococcus lactis ssp. lactis biovar. diacetylactis UL 719},
  author={Jamal Meghrous and Christophe Lacroix and M Bouksa{\"i}m and Gis{\`e}le LaPointe and Ronald E. Simard},
  journal={Journal of Applied Microbiology},
  year={1997},
  volume={83}
}
The bacteriocin produced by Lactococcus lactis ssp. lactis biovar. diacetylactis UL 719 was purified and characterized. Two peaks exhibiting antimicrobial activity were obtained after purification. Primary structure of the peptide of major peak 2 was identical to that of nisin Z when determined by Edman degradation and confirmed by DNA sequence analysis. The molecular mass as determined by mass spectrometry was 3346·39 ± 0·40 Da for peak 1 and 3330·39 ± 0·27 Da for peak 2, which suggests that… 

Cloning of nis gene and Nisin purification from Lactococcus lactis subsp. lactis Fc2

It was established that the nis Z gene for nisin Z production is widely distributed and inhibits the growth of Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Bacillus subtilis.

Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L

Inhibitory spectrum of this bacteriocin showed a wide range of activity against similar bacterial strains, food-spoilage and food-borne pathogens in food products.

The ability of Lactococcus lactis subsp. lactis bv. diacetylactis strains in producing nisin

Lactococcus lactis subsp. lactis bv. diacetylactis is a relevant microorganism for the dairy industry because of its role in the production of aromatic compounds. Despite this technological property,

Isolation of lactococcus lactis strains producing inhibitory activity against listeria

Fifty‐one bacteriocin‐producing bacteria (Bac+) were isolated from 35 raw milk cheeses by the deferred antagonism method using Listeria strains as indicator organisms, showing good capacity for milk acidification decreasing the pH of milk from 6.5 to 4.3.

Enhancement of functional characteristics of mixed lactic culture producing nisin z and exopolysaccharides during continuous prefermentation of milk with immobilized cells.

It is shown that continuous milk prefermentation with immobilized cells can stimulate the acidification activity of low-acidifying strains and produce fermented milks with improved and controlled functional properties.

A Simple Method for the Purification of Nisin

A simple purification method, based on a salting-out approach, which can produce a powder containing ∼33% nisin from a nisin-producing culture in a whey permeate-based medium, and can enrich a commonly used commercial nisin preparation over 30-fold to a purity of ∼58%.

Biochemical and Genetic Evidence of Enterocin P Production by Two Enterococcus faecium-Like Strains Isolated from Fermented Sausages

Metabolic and genetic features of the two Enterococcus faecium-like strains suggest that they are slightly different, they may produce more than one bacteriocin, and both produce enterocin P.

Partial purification and characterization of two bacteriocin-like inhibitory substances produced by bifidobacteria

These proteinaceous compounds were active against food-borne diseases and food spoilage pathogens such as Listeria monocytogenes, which make them potentially useful as antimicrobial agents in foods.
...

References

SHOWING 1-10 OF 28 REFERENCES

Characterization of diacetin B, a bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis UL720.

Fourteen Lactococcus lactis strains showing inhibitory activity against Listeria innocua SICC 4202 were isolated from different French raw milks and raw milk cheeses and screened for bacteriocin

Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706.

Sakacin A, a bacteriocin produced by Lactobacillus sake Lb706 and which inhibits the growth of Listeria monocytogenes, was purified to homogeneity by ammonium sulphate precipitation and ion-exchange,

Molecular analyses of the lactococcin A gene cluster from Lactococcus lactis subsp. lactis biovar diacetylactis WM4

A secretion apparatus that is essential for the full expression of active lactococcin A is postulated, and the proteins that they encoded showed similarities to proteins of signal sequence-independent secretion systems.

Simple method of purification and sequencing of a bacteriocin produced by Pediococcus acidilactici UL5.

A bacteriocin produced by a strain of Pediococcus acidilactici was successfully purified sequentially by acid extraction and reverse-phase high-performance liquid chromatography (HPLC) and its isolation in pure form for sequencing was confirmed by capillary electrophoresis.

Characterization of leucocin A-UAL 187 and cloning of the bacteriocin gene from Leuconostoc gelidum

No phenotypic expression of the bacteriocin was evident in several lactic acid bacteria that were electrotransformed with pNZ19 containing the 2.9-kb cloned fragment of the leucocin A plasmid.

Bacteriolytic activity caused by the presence of a novel lactococcal plasmid encoding lactococcins A, B, and M

The bacteriolytic effect exhibited by DPC938 and DPC3286 on sensitive cultures is most probably due to the concerted action of all three bacteriocins, and they have a potential application in the dairy industry as accelerator of starter lysis and hence accelerators of cheese ripening.

Bacteriocin-Producing Strain of Lactococcus lactis subsp. diacitilactis S50

The activity of bacteriocin S50 was active only against Lactococcus species, including a nisin producer exhibiting a bactericidal effect, and retained antimicrobial activity after being heated to 100 degrees C for up to 60 min and in the pH range 2 to 11.

Lactococcin A, a new bacteriocin from Lactococcus lactis subsp. cremoris: isolation and characterization of the protein and its gene

A new bacteriocin, termed lactococcin A (LCN-A), from Lactococcus lactis subsp. cremoris LMG 2130 was purified and sequenced. The polypeptide contained no unusual amino acids and showed no

Analysis of the genetic determinant for production of the peptide antibiotic nisin.

Gene probe experiments indicated that the nisin/sucrose gene block was located in the chromosome and the copy of IS904 identified adjacent to the precursor nisin gene lies at, or very close to, one end of this transmissible DNA segment and may play a role in mediating its transfer between strains.

Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis: Evidence for Plasmid-Linked Citrate Utilization

There is evidence that there is a correlation between the ability to utilize citrate and the presence of a 5.5-Mdal plasmid, and a relationship was also noted between lactose fermentation and proteinase activity andPlasmid DNA in S. diacetylactis.