Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from Kimchi

Abstract

. P Y U N . 2000. Lactococcus lactis subsp. lactis A164 was isolated from Kimchi (Korean traditional fermented vegetables). The bacteriocin produced by strain A164 was active against closely related lactic acid bacteria and some food-borne pathogens including Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium. The antimicrobial spectrum was nearly identical to that of nisin. Bacteriocin activity was not destroyed by exposure to elevated temperatures at low pH values, but the activity was lost at high pH values. This bacteriocin was inactivated by pronase E and a,bchymotrypsin, but not by trypsin, pepsin, and a-amylase. Cultures of L. lactis subsp. lactis A164 maintained at a constant pH of 6Á0 exhibited maximum production of the bacteriocin. It was puri®ed to homogeneity by ammonium sulphate precipitation, sequential ion exchange chromatography, and ultra®ltration. Tricine±SDS±PAGE of puri®ed bacteriocin gave the same molecular weight of 3Á5 kDa as that of nisin. The gene encoding this bacteriocin was ampli®ed by PCR with nisin gene-speci®c primers and sequenced. It showed identical sequences to the nisin gene. These results indicate that bacteriocin produced by Lactococcus lactis A164 is a nisin-like bacteriocin.

An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

“…Among all, several strains of Lactococcus lactis subsp lactis produced nisin with desirable stability and a broad spectrum of activity not only against closely related species but also towards some food-borne pathogens such as Listeria monocytogenes. Nisin has been approved as a GRAS food preservative and became as the most widely studied bacteriocin (1,10,20).…”

Identification of Three Novel <i>B. thuringiensis</i> Strains that Produce the Thuricin S Bacteriocin

“…Many bacteriocins as nisin (Choi et al, 2000;Noonpakdee et al, 2003;Rodriguez et al, 1995), sakacin P (Moretro et al, 2000) and aureocin A70 (Ceotto et al, 2009) were reported to be produced by different bacterial strains of the same species. However, no previous paper has reported the production of the same bacteriocin by different strains of Bt species.…”

Effect of Cameline Nisin isolated from Lactococcus lactis sub sp. lactis on<br>Staphylococcus aureus sp.

“…Staphylococcus aureus strain was chosen for:  sensitivity to bacteriocins (Choi et al, 2000;Allouche et al, 2010) including nisin (Raimbiault, 1995, Sharma et al, 2010;  belonging to the pathogenic contamination flora in food products (Trias et al, 2008). It is a species that can be found in mastitis milk, (Larpent et al, 1997);  resistance to antibiotics (Rahal, 1984);  its property "catalase +" to eliminate the inhibitory effect of H 2 O 2 in antagonism tests and in mixed cultures;  its pathogenicity for humans and animals  its exigency of a selective medium (Chapman medium)…”