Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage

W. Noonpakdee, C. Santivarangkna, P. Jumriangrit, K. Sonomoto, S. Panyim

Research output: Contribution to journalArticlepeer-review

127 Citations (Scopus)

Abstract

A total of 14,020 lactic acid bacteria (LAB) were isolated from nham and screened for bacteriocin production. One Lactococcus lactis strain WNC 20 produced a bacteriocin that not only inhibited closely related LAB, but also some food-borne pathogens including Listeria monocytogenes, Clostridium perfringens, Bacillus cereus and Staphylococcus aureus. Biochemical studies revealed that the bacteriocin was heat-stable even at autoclaving temperature (121°C for 15 min) and was active over a wide pH range (2-10). The bacteriocin was inactivated by α-chymotrypsin and proteinase K but not other proteases. The antimicrobial spectrum and some characteristics of this bacteriocin were nearly identical to that of nisin. The gene encoding this bacteriocin was amplified by polymerase chain reaction (PCR) with nisin gene-specific primer. Sequencing of this gene showed identical sequences to nisin Z as indicated by the substitution of asparagine residue instead of histidine at position 27. The ability of the bacteriocin produced by Lc. lactis WNC 20 may be useful in improving the food safety of the fermented product.

Original languageEnglish
Pages (from-to)137-145
Number of pages9
JournalInternational Journal of Food Microbiology
Volume81
Issue number2
DOIs
Publication statusPublished - Mar 15 2002

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

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