Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage
Joint Authors
Saraiva, Margarete Alice Fontes
Birri, Dagim Jirata
Brede, Dag Anders
Baracat-Pereira, Maria Cristina
Queiroz, Marisa Vieira de
Moraes, Célia Alencar de
Nes, Ingolf Figved
Source
International Journal of Microbiology
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-04-14
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Saraiva, Margarete Alice Fontes& Birri, Dagim Jirata& Brede, Dag Anders& Baracat-Pereira, Maria Cristina& Queiroz, Marisa Vieira de& Nes, Ingolf Figved…[et al.]. 2020. Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage. International Journal of Microbiology،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1172550
Modern Language Association (MLA)
Saraiva, Margarete Alice Fontes…[et al.]. Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage. International Journal of Microbiology No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1172550
American Medical Association (AMA)
Saraiva, Margarete Alice Fontes& Birri, Dagim Jirata& Brede, Dag Anders& Baracat-Pereira, Maria Cristina& Queiroz, Marisa Vieira de& Nes, Ingolf Figved…[et al.]. Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage. International Journal of Microbiology. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1172550
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172550