title: Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product.
abstract: A Lactococcus lactis subsp. lactis strain (L. lactis 69) capable to produce a heat-stable bacteriocin was isolated from charqui, a Brazilian fermented, salted and sun-dried meat product. The bacteriocin inhibited, in vitro, Listeria monocytogenes, Staphylococcus aureus, several lactic acid bacteria isolated from foods and spoilage halotolerant bacteria isolated from charqui. The activity of the bacteriocin was not affected by pH (2.0-10.0), heating (100 °C), and chemical agents (1% w/v). Treatment of growing cells of L. monocytogenes ScottA with the cell-free supernatant of L. lactis 69 resulted in complete cell inactivation. L. lactis 69 harbored the gene for the production of a nisin-like bacteriocin, and the amino acid sequence of the active peptide was identical to sequences previously described for nisin Z. However, differences were observed regarding the leader peptide. Besides, the isolate was able to survive and produce bacteriocins in culture medium with NaCl content up to 20%, evidencing a potential application as an additional hurdle in the preservation of charqui.
authors.affiliation: Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, 580, Professor Lineu Prestes, 13 B, Sao Paulo, SP, 05508-000, Brazil. vbiscola@usp.br
authors.forename: V
authors.initials: V
authors.lastname: Biscola
authors.forename: S D
authors.initials: SD
authors.lastname: Todorov
authors.forename: V S C
authors.initials: VS
authors.lastname: Capuano
authors.forename: H
authors.initials: H
authors.lastname: Abriouel
authors.forename: A
authors.initials: A
authors.lastname: Gálvez
authors.forename: B D G M
authors.initials: BD
authors.lastname: Franco
mesh_terms: D000595:Amino Acid Sequence; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001938:Brazil; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000187:drug effects; D013294:Lactococcus lactis / Q000235:genetics / Q000378:metabolism*; D008089:Listeria monocytogenes / Q000187:drug effects*; D008461:Meat Products / Q000382:microbiology*; D008969:Molecular Sequence Data; D009561:Nisin / Q000302:isolation & purification / Q000494:pharmacology*; D010455:Peptides / Q000737:chemistry; D055049:Salt Tolerance; D013211:Staphylococcus aureus / Q000187:drug effects
chemical_list: D000900:Anti-Bacterial Agents; D010455:Peptides; D009561:Nisin