Screening and characterization of novel bacteriocins from lactic acid bacteria

Research output: Contribution to journalReview article

27 Citations (Scopus)

Abstract

Bacteriocins produced by lactic acid bacteria (LAB) are expected to be safe antimicrobial agents. While the best studied LAB bacteriocin, nisin A, is widely utilized as a food preservative, various novel ones are required to control undesirable bacteria more effectively. To discover novel bacteriocins at the early step of the screening process, we developed a rapid screening system that evaluates bacteriocins produced by newly isolated LAB based on their antibacterial spectra and molecular masses. By means of this system, various novel bacteriocins were identified, including a nisin variant, nisin Q, a two-peptide bacteriocin, lactococcin Q, a leaderless bacteriocin, lacticin Q, and a circular bacteriocin, lactocyclicin Q. Moreover, some LAB isolates were found to produce multiple bacteriocins. They were characterized as to their structures, mechanisms of action, and biosynthetic mechanisms. Novel LAB bacteriocins and their biosynthetic mechanisms are expected for applications such as food preservation and peptide engineering.

Original languageEnglish
Pages (from-to)893-899
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume77
Issue number5
DOIs
Publication statusPublished - Jun 12 2013

Fingerprint

Bacteriocins
Lactic Acid
Bacteria
Screening
Nisin
Food preservation
Food Preservatives
Food Preservation
Peptides
Molecular mass
Anti-Infective Agents

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Cite this

Screening and characterization of novel bacteriocins from lactic acid bacteria. / Zendo, Takeshi.

In: Bioscience, Biotechnology and Biochemistry, Vol. 77, No. 5, 12.06.2013, p. 893-899.

Research output: Contribution to journalReview article

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