title: Maltaricin CPN, a new class IIa bacteriocin produced by Carnobacterium maltaromaticum CPN isolated from mould-ripened cheese.
abstract: OBJECTIVE
  The purpose of this study was to isolate, characterize and determine the structure and the antibacterial activities of a bacteriocin produced by Carnobacterium maltaromaticum CPN, a strain isolated from unpasteurized milk Camembert cheese.
  
  
  RESULTS
  This bacteriocin, termed maltaricin CPN, was produced at higher amounts in MRS broth at temperatures between 15°C and 25°C. It was purified to homogeneity from culture supernatant by using a simple method consisting of cation-exchange and reversed-phase chromatographies. Mass spectrometry showed that maltaricin was a 4427·29 Da bacteriocin. Its amino acid sequence was determined by Edman degradation which showed that it had close similarity with bacteriocins of the class IIa. Maltaricin CPN consisted in fact of 44 unmodified amino acids including two cysteine residues at positions 9 and 14 linked by a disulphide bond. The antimicrobial activity of maltaricin CPN covered a range of bacteria, with strong activity against many species of Gram-positive bacteria, especially the food-borne pathogen Listeria monocytogenes, but no activity against Gram-negative ones.
  
  
  CONCLUSIONS
  In the studied conditions, C. maltaromaticum CPN produced a new class IIa bacteriocin with strong anti-Listeria activity.
  
  
  CONCLUSIONS
  The study covers the purification and the structural characterization of a new bacteriocin produced by strain C. maltaromaticum CPN isolated from Camembert cheese. Its activity against strains of L. monocytogenes and higher production rates at relatively low temperatures show potential technological applications to improve the safety of refrigerated food.
authors.affiliation: Equipe de Chimie Analytique des Molécules Bioactives, IPHC - UMR7178, CNRS, Université de Strasbourg, Illkirch, France.|Laboratoire Agroalimentaire et Sécurité Sanitaire des Aliments, Equipe de Bioindustrie et Technologie Agroalimentaire, Ecole Supérieure de Technologie, Université sidi Mohamed Ben Abdallah, Fez, Morocco.
authors.forename: I
authors.initials: I
authors.lastname: Hammi
authors.affiliation: Laboratoire de Spectrométrie de Masse Bio-Organique, IPHC - UMR7178, CNRS, Université de Strasbourg, Strasbourg, France.
authors.forename: F
authors.initials: F
authors.lastname: Delalande
authors.affiliation: Laboratoire Agroalimentaire et Sécurité Sanitaire des Aliments, Equipe de Bioindustrie et Technologie Agroalimentaire, Ecole Supérieure de Technologie, Université sidi Mohamed Ben Abdallah, Fez, Morocco.
authors.forename: R
authors.initials: R
authors.lastname: Belkhou
authors.affiliation: Equipe de Chimie Analytique des Molécules Bioactives, IPHC - UMR7178, CNRS, Université de Strasbourg, Illkirch, France.
authors.forename: E
authors.initials: E
authors.lastname: Marchioni
authors.affiliation: Laboratoire de Spectrométrie de Masse Bio-Organique, IPHC - UMR7178, CNRS, Université de Strasbourg, Strasbourg, France.
authors.forename: S
authors.initials: S
authors.lastname: Cianferani
authors.affiliation: Equipe de Chimie Analytique des Molécules Bioactives, IPHC - UMR7178, CNRS, Université de Strasbourg, Illkirch, France. ennahar@unistra.fr.
authors.forename: S
authors.initials: S
authors.lastname: Ennahar
mesh_terms: D000595:Amino Acid Sequence; D000818:Animals; D000900:Anti-Bacterial Agents / Q000096:biosynthesis / Q000737:chemistry* / Q000494:pharmacology; D001430:Bacteriocins / Q000096:biosynthesis / Q000737:chemistry* / Q000145:classification / Q000494:pharmacology*; D056573:Carnobacterium / Q000302:isolation & purification / Q000378:metabolism*; D002611:Cheese / Q000382:microbiology*; D006094:Gram-Positive Bacteria / Q000187:drug effects; D008089:Listeria monocytogenes / Q000187:drug effects
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins
keywords: 
  Listeria
  ; bacteriocins; food preservation; food safety; lactic acid bacteria