scholarly journals Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage

2020 ◽  
Vol 2020 ◽  
pp. 1-10 ◽  
Author(s):  
Margarete Alice Fontes Saraiva ◽  
Dagim Jirata Birri ◽  
Dag Anders Brede ◽  
Maria Cristina Baracat-Pereira ◽  
Marisa Vieira de Queiroz ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
Carbon Source ◽  
Lactococcus Lactis ◽  
Reversed Phase ◽  
Promoter Regions ◽  
Fermented Sausage ◽  
Nisin Z ◽  
Wild Strains ◽  
Good Energy ◽  
Product Sequence

In this study, five bacteriocin-producing Lactococcus lactis strains were identified from different naturally fermented Brazilian sausages. Ion exchange and reversed-phase chromatographies were used to purify the bacteriocins from culture supernatant of the five strains. Mass spectrometry (MALDI-TOF/TOF) showed that the molecular masses of the bactericoins from L. lactis ID1.5, ID3.1, ID8.5, PD4.7, and PR3.1 were 3330.567 Da, 3330.514 Da, 3329.985 Da, 3329.561 Da, and 3329.591 Da, respectively. PCR product sequence analysis confirmed that the structural genes of bacteriocins produced by the five isolates are identical to the lantibiotic nisin Z. Optimal nisin Z production was achieved in tryptone and casein peptone, at pH 6.0 or 6.5. The most favorable temperatures for nisin Z production were 25°C and 30°C, and its production was better under aerobic than anaerobic condition. The type of carbon source appeared to be an important factor for nisin Z production. While sucrose was found to be the most efficient carbon source for nisin Z production by four L. lactis isolates, fructose was the best for one isolate. Lactose was also a good energy source for nisin Z production. Surprisingly, glucose was clearly the poorest carbon source for nisin Z production. The five isolates produced different amounts of the bacteriocin, L. lactis ID1.5 and ID8.5 isolates being the best nisin Z producers. DNA sequence analysis did not reveal any sequence differences in the nisZ and nisF promoter regions that could explain the differences in nisin Z production, suggesting that there should be other factors responsible for differential nisin Z production by the isolates.

scholarly journals Utilization of Xylose as an Alternative Carbon Source for Nisin Z Production by Lactococcus lactis IO-1

10.5109/24204 ◽  
1997 ◽  
Vol 42 (1/2) ◽  
pp. 171-181
Author(s):  
Noppawan Chinachoti ◽  
Hiromi Matsusaki ◽  
Kenji Sonomoto ◽  
Ayaaki Ishizaki
Keyword(s):  
Carbon Source ◽  
Lactococcus Lactis ◽  
Nisin Z ◽  
Alternative Carbon Source

Effect of nitrite on a bacteriocinogenic Lactococcus lactis transconjugant in fermented sausage

2001 ◽  
Vol 213 (1) ◽  
pp. 48-52 ◽  
Author(s):  
Scannell A. ◽  
Hill C. ◽  
Ross R. ◽  
Schwarz G. ◽  
Arendt E.
Keyword(s):  
Lactococcus Lactis ◽  
Fermented Sausage

scholarly journals Antimicrobial Activity of Lactococcus lactis subsp. lactis Isolated from a Stranded Cuvier’s Beaked Whale (Ziphius cavirostris) against Gram-Positive and -Negative Bacteria

2021 ◽  
Vol 9 (2) ◽  
pp. 243
Author(s):  
Akihiko Suzuki ◽  
Miwa Suzuki
Keyword(s):  
Lactococcus Lactis ◽  
Marine Organism ◽  
Growth Conditions ◽  
Gas Production ◽  
Beaked Whale ◽  
Carbohydrate Utilization ◽  
Nisin Z ◽  
Ziphius Cavirostris ◽  
Cuvier’S Beaked Whale ◽  
Subtilis Subsp

In the present study, we isolated and characterized Lactococcus lactis (L. lactis) subsp. lactis from a female Cuvier’s beaked whale (Ziphius cavirostris) stranded in Shizuoka, Japan. Only five isolates (CBW1-5), grown on Lactobacilli de Man Rogosa Sharpe (MRS) agar plates prepared using 50% artificial seawater, were positive in L. lactis species-specific primer PCR. Their 16S rRNA sequences were highly similar to those of L. lactis subsp. lactis JCM 5805T. The Gram reaction, motility, gas production from glucose, catalase production, and growth conditions were consistent with those of the type strain. Additionally, carbohydrate utilization of the strains was consistent with previously reported marine organism-derived strains. The pH-neutralized cell-free culture supernatant of strain CBW2 inhibited the growth of Bacillus subtilis subsp. subtilis ATCC 6051 and Vibrio alginolyticus ATCC 17749, whereas protease treatment eliminated or diminished its inhibitory activity. The strain possesses a precursor of the nisin structural gene (nisA), which showed 100% homology with nisin Z, and nisin biosynthesis-related genes (nisB, nisC, nisT, nisP, nisF, nisI, and nisRK), suggesting that the strain produces a nisin-like substance. This study provides fundamental information on whale-derived L. lactis subsp. lactis which may be useful for reducing the carriage of B. subtilis subsp. subtilis and V. alginolyticus.

Identification and Characteristics of Nisin Z-Producing Lactococcus lactis subsp. lactis Isolated from Kimchi

2003 ◽  
Vol 46 (5) ◽  
pp. 385-388 ◽  
Author(s):  
Sang-Hee Park ◽  
Kikuji Itoh ◽  
Eisaku Kikuchi ◽  
Hidekazu Niwa ◽  
Tomohiko Fujisawa
Keyword(s):  
Lactococcus Lactis ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z

Inhibition of a Methicillin-Resistant Staphylococcus aureus Strain in Afuega'l Pitu Cheese by the Nisin Z–Producing Strain Lactococcus lactis subsp. lactis IPLA 729

2004 ◽  
Vol 67 (5) ◽  
pp. 928-933 ◽  
Author(s):  
NATALIA RILLA ◽  
BEATRIZ MARTÍNEZ ◽  
ANA RODRÍGUEZ
Keyword(s):  
Staphylococcus Aureus ◽  
Lactococcus Lactis ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Aureus Strain ◽  
Northern Spain ◽  
Potential Threat ◽  
Methicillin Resistant ◽  
Initial Inoculum ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z

Methicillin-resistant Staphylococcus aureus strains are a potential threat for food safety because foodborne illness caused by methicillin-resistant Staphylococcus aureus has been reported even though these strains were only associated with nosocomial infections until recently. This article focuses on the inhibitory effect of the nisin Z–producing strain Lactococcus lactis subsp. lactis IPLA 729 on the growth of Staphylococcus aureus CECT 4013, a methicillin-resistant strain. S. aureus was inhibited by the presence of the nisin producer IPLA 729 in buffered Trypticase soy broth, milk, and Afuega'l Pitu cheese, an acid-coagulated cheese manufactured in Asturias, Northern Spain. A reduction of 3.66 log units was observed in Trypticase soy broth at the end of the incubation period. In milk, viable counts of S. aureus were undetectable or were reduced by 2.16 log units in 24 h depending on the initial inoculum (1.8 × 104 and 7.2 × 106 CFU/ml). The staphylococcal strain was also undetected in test cheeses in which the nisin Z producer was present whereas 2 log units were detected in control cheeses at the end of ripening.

Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product

1999 ◽  
Vol 53 (2-3) ◽  
pp. 141-152 ◽  
Author(s):  
N.A Olasupo ◽  
U Schillinger ◽  
A Narbad ◽  
H Dodd ◽  
W.H Holzapfel
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Z

scholarly journals DNA sequence analysis of a small cryptic plasmid from Lactococcus lactis subsp. lactis M14

Plasmid ◽  
2006 ◽  
Vol 56 (1) ◽  
pp. 53-61 ◽  
Author(s):  
A.R. Raha ◽  
W.Y. Hooi ◽  
N.S. Mariana ◽  
S. Radu ◽  
N.R.S. Varma ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
Lactococcus Lactis ◽  
Dna Sequence ◽  
Dna Sequence Analysis ◽  
Cryptic Plasmid ◽  
Lactococcus Lactis Subsp
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