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

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.

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

Current Microbiology ◽

10.1007/s00284-002-3898-z ◽

2003 ◽

Vol 46 (5) ◽

pp. 385-388 ◽

Cited By ~ 22

Author(s):

Sang-Hee Park ◽

Kikuji Itoh ◽

Eisaku Kikuchi ◽

Hidekazu Niwa ◽

Tomohiko Fujisawa

Keyword(s):

Lactococcus Lactis ◽

Lactococcus Lactis Subsp ◽

Nisin Z

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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

Journal of Food Protection ◽

10.4315/0362-028x-67.5.928 ◽

2004 ◽

Vol 67 (5) ◽

pp. 928-933 ◽

Cited By ~ 29

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.

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β-glucooligosaccharides derived from barley β-glucan promote growth of lactic acid bacteria and enhance nisin Z secretion by Lactococcus lactis

LWT ◽

10.1016/j.lwt.2020.109014 ◽

2020 ◽

Vol 122 ◽

pp. 109014 ◽

Cited By ~ 6

Author(s):

Jong Min Lee ◽

Won Je Jang ◽

Eun-Woo Lee ◽

In-Soo Kong

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Nisin Z

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Note : Genetic and biochemical characterization of nisin Z produced by Lactococcus lactis ssp. lactis biovar. diacetylactis UL 719

Journal of Applied Microbiology ◽

10.1046/j.1365-2672.1997.00160.x ◽

1997 ◽

Vol 83 (2) ◽

pp. 133-138 ◽

Cited By ~ 37

Author(s):

J. Meghrous ◽

C. Lacroix ◽

M. Bouksaïm ◽

G. LaPointe ◽

R.E. Simard

Keyword(s):

Lactococcus Lactis ◽

Biochemical Characterization ◽

Nisin Z

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Production of Nisin Z by Lactococcus lactis Isolated from Dahi

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-007-0032-5 ◽

2007 ◽

Vol 143 (1) ◽

pp. 41-53 ◽

Cited By ~ 10

Author(s):

Suranjita Mitra ◽

Pran Krishna Chakrabartty ◽

Swadesh Ranjan Biswas

Keyword(s):

Lactococcus Lactis ◽

Nisin Z

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Revisión: Espectro antimicrobiano, estructura, propiedades y mode de acción de la nisina, una bacteriocina producida por Lactococcus lactis/Review: Antimicrobial spectrum, structure, properties and mode of action of nisin, a bacteriocin produced by Lactococcus lactis

Food Science and Technology International ◽

10.1177/108201329600200202 ◽

1996 ◽

Vol 2 (2) ◽

pp. 61-68 ◽

Cited By ~ 24

Author(s):

J.M. Rodríguez

Keyword(s):

Amino Acid ◽

Lactococcus Lactis ◽

Proteolytic Enzymes ◽

Heat Stability ◽

Ph Gradients ◽

Food Preservative ◽

Antimicrobial Spectrum ◽

Nisin Z ◽

Natural Variants ◽

Amino Acid Precursor

Nisin is a 34 amino acid antibacterial peptide produced by certain strains of Lactococcus lactis. This bacteriocin has found wide application as a food preservative owing to its non-toxic nature, its heat stability at acidic pH, its inactivation by proteolytic enzymes in the digestive tract and, especially, to its antimicrobial activity against a broad range of Gram-positive organisms, including food pathogens of concern in food industry such as Clostridium botulinum and Listeria monocytogenes. However, the use of nisin has the limitation that its solubility and stability decrease progressively as the environ mental pH increases. The two natural variants of nisin, named nisin A and nisin Z, are ribosomally synthesized as 57 amino acid precursor peptides which are subjected to further modifications. The mature peptide displays several unusual features, such as the presence of dehydrated amino acids and lanthionine rings. Insertion of the peptide into the cytoplasmic membrane of susceptible cells leads to the formation of pores, dissipating the membrane potential and pH gradients.

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

International Journal of Microbiology ◽

10.1155/2020/9309628 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10 ◽

Cited By ~ 1

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.

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