Weissellicin L, a novel bacteriocin from sian-sianzih -isolated Weissella hellenica 4-7

Abstract

Aim: To identify and characterize novel bacteriocins from Weissella hellenica 4-7. Methods and Results: Weissella hellenica 4-7, isolated from the traditional Taiwanese fermented food sian-sianzih (fermented clams), was previously found to produce a bacteriocin active against Listeria monocytogenes and some other Gram-positive bacteria. Bacteriocin activity decreased slightly after autoclaving (121°C for 15 min), but was inactivated by protease K and trypsin. Mass spectrometry analysis revealed the bacteriocin mass to be approximately 3205Á6 Da. N-terminal amino acid sequencing yielded a partial sequence, NH 2 -KGFLSWASKATSWLVGP, by Edman degradation. The obtained partial sequence showed high homology with leucocin B-TA33a; however, at least two different residues were observed. No identical peptide or protein was found, and this peptide was therefore considered to be a novel bacteriocin produced by W. hellenica 4-7 and termed weissellicin L. Conclusions: The findings obtained in the current study suggest a novel bacteriocin produced by W. hellenica 4-7. Significance and Impact of the Study: Bacteriocins from Weissella remain rare, and this study is the second report of a bacteriocin produced by W. hellenica.

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

“…Weissellicin 110, produced by W. cibaria 110 was active against several LAB, including Lactobacillus, Leuconostoc and Weissella species [117]. Several other bacteriocins have been purified from W. hellenica strains (weissellicins D, L, M, Y, 7293A and 7293B) and W. paramesenteroides (weissellicin A) [114,[160][161][162][163]. Weissellicin L presented a high homology with leucocin B-TA33a, produced by Lc.…”

Genetic characterization and expression of leucocin B, a class IId bacteriocin from Leuconostoc carnosum 4010

“…The closest relative is weissellicin L from Weissella hellenica 4e7. The 17-aa determined N-terminal sequence of weissellicin L shares 88% identity with leucocin B [15]. L. mesenteroides subsp.…”

Identification of nucleotide sequence involved in Weissellicin L production

“…Many bacteriocins show great inhibitory ability against food pathogens and therefore attract special interest (Klaenhammer 1988 ; Ennahar et al 1999 ; Cleveland et al 2001 ; Yang et al 2014 ). In the previous studies, we reported that Weissella hellenica 4 – 7, isolated from the traditional Taiwanese fermented food sian-sianzih (fermented clams), is capable of producing a novel bacteriocin, termed weissellicin L (Leong et al 2013 ).…”