Characterization of the Structural Gene Encoding Nisin F, a New Lantibiotic Produced by a
 Lactococcus lactis
 subsp.
 lactis
 Isolate from Freshwater Catfish (
 Clarias gariepinus
 )

Kwaadsteniet, Michéle de; Doeschate, Kim ten; Dicks, Leon M. T.

doi:10.1128/aem.01862-07

Cited by 114 publications

(92 citation statements)

References 20 publications

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“…NisZ-producing L. lactis strains are highly widespread in nature and have been isolated from several sources, including the intestine of the marine fish olive flounder (Paralichthys olivaceus) [70], fermented foods such as cheese [71], dahi (homemade fermented milk) [72], kimchi (Korean fermented vegetables) [73], nham (traditional Thai fermented sausage) [74], boza (cereal-based fermented beverage) [75], rice noodles [76], bean sprouts [77] and human stools [78]. Among the other known nisin variants, nisin F is the only one produced by a L. lactis strain of fish origin, namely freshwater catfish (Clarias gariepinus) [79].…”

Section: Discussionmentioning

confidence: 99%

Safety assessment, genetic relatedness and bacteriocin activity of potential probiotic Lactococcus lactis strains from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment

Araújo

Muñoz-Atienza

Ramirez

et al. 2015

Eur Food Res Technol

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in three well-defined and highly divergent groups (31.0 % similarity). Nine (12 %) L. lactis strains were identified as bacteriocin producers. The bacteriocin produced by L. lactis subsp. cremoris WA2-67 was purified, and mass spectrometry and DNA sequencing revealed its identity to nisin Z (NisZ). Altogether, the results allowed the identification of 34 (45.3 %) putatively safe lactococci, including three bacteriocinogenic strains. This is the first description of tet(K), tet(O) and tet(T) in L. lactis. Moreover, ERIC-PCR fingerprinting has been shown for the first time as a valuable tool for genetic profiling of L. lactis strains from aquatic origin. A NisZ-producing L. lactis strain has been isolated for the first time from an aquatic environment, and this strain may be considered as a potential probiotic for rainbow trout farming for improving the quality and safety of fish and fish products.

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Section: Discussionmentioning

confidence: 99%

Safety assessment, genetic relatedness and bacteriocin activity of potential probiotic Lactococcus lactis strains from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment

Araújo

Muñoz-Atienza

Ramirez

et al. 2015

Eur Food Res Technol

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“…The operon encoding nisin F was found on a plasmid in L. lactis F10, isolated from the intestinal tract of a freshwater catfish in South Africa. Nisin F differs from nisin A at 2 amino acid positions: His27Asn, as seen in nisin Z, and Ile30Val (22). Nisin Q is produced by L. lactis 61-14, isolated from a river in Japan, and differs from nisin A at 4 amino acid positions, i.e., those observed in nisin F as well as Ala15Val and Met21Leu (23).…”

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confidence: 99%

Nisin H Is a New Nisin Variant Produced by the Gut-Derived Strain Streptococcus hyointestinalis DPC6484

O’Connor

O’Shea

Guinane

et al. 2015

Appl Environ Microbiol

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dAccumulating evidence suggests that bacteriocin production represents a probiotic trait for intestinal strains to promote dominance, fight infection, and even signal the immune system. In this respect, in a previous study, we isolated from the porcine intestine a strain of Streptococcus hyointestinalis DPC6484 that displays antimicrobial activity against a wide range of Grampositive bacteria and produces a bacteriocin with a mass of 3,453 Da. Interestingly, the strain was also found to be immune to a nisin-producing strain. Genome sequencing revealed the genetic determinants responsible for a novel version of nisin, designated nisin H, consisting of the nshABTCPRKGEF genes, with transposases encoded between nshP and nshR and between nshK and nshG. A similar gene cluster is also found in S. hyointestinalis LMG14581. Notably, the cluster lacks an equivalent of the nisin immunity gene, nisI. Nisin H is proposed to have the same structure as the prototypical nisin A but differs at 5 amino acid positions-Ile1Phe (i.e., at position 1, nisin A has Ile while nisin H has Phe), Leu6Met, Gly18Dhb (threonine dehydrated to dehydrobutyrine), Met21Tyr, and His31Lys--and appears to represent an intermediate between the lactococcal nisin A and the streptococcal nisin U variant of nisin. Purified nisin H inhibits a wide range of Gram-positive bacteria, including staphylococci, streptococci, Listeria spp., bacilli, and enterococci. It represents the first example of a natural nisin variant produced by an intestinal isolate of streptococcal origin.

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“…The bacteriocin that belongs to the group of lantibiotics, in several variants differing in amino acid sequence in their structures, is produced by bacterial strains possessing specific genome. The bacteriocins are designated nisin A, nisin Z, nisin Q, F nisin (Lactococcus lactis), and nisin U (Streptococcus uberis) [2][3][4][5][6]. Recently, nisin H variant produced by Streptococcus hyointestinalis was described by O'Connor et al [7].…”

Section: Introductionmentioning

confidence: 99%

Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers

Holčapková

Rašková

Hrabalíková

et al. 2017

International Journal of Polymer Science

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This work describes novel alternative for extraction of bacteriocin nisin from a whey fermentation media and its stabilization by using polyethylene glycol as matrix with high practical applicability. This product was compared with commercially available nisin product stabilized by sodium chloride and nisin extracted and stabilized by using ammonium sulfate and polysorbate 80.The stability of samples was tested by means of long-term storage at −18, 4, 25, and 55 ∘ C up to 165 days. The nisin content in the samples was determined by high-performance liquid chromatography and electrophoresis. In addition, effect of whey fortification with lactose on nisin production and antibacterial activity studied against Staphylococcus aureus was tested. Results show that stabilization by polyethylene glycol provides enhanced nisin activity at 55 ∘ C after 14 days and long-term stability at 25 ∘ C with keeping antibacterial activity.

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Characterization of the Structural Gene Encoding Nisin F, a New Lantibiotic Produced by a Lactococcus lactis subsp. lactis Isolate from Freshwater Catfish ( Clarias gariepinus )

Cited by 114 publications

References 20 publications

Safety assessment, genetic relatedness and bacteriocin activity of potential probiotic Lactococcus lactis strains from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment

Safety assessment, genetic relatedness and bacteriocin activity of potential probiotic Lactococcus lactis strains from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment

Nisin H Is a New Nisin Variant Produced by the Gut-Derived Strain Streptococcus hyointestinalis DPC6484

Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers

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