Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage
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...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2020/9309628 |
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| author | Margarete Alice Fontes Saraiva Dagim Jirata Birri Dag Anders Brede Maria Cristina Baracat-Pereira Marisa Vieira de Queiroz Ingolf F Nes Célia Alencar de Moraes |
| author_facet | Margarete Alice Fontes Saraiva Dagim Jirata Birri Dag Anders Brede Maria Cristina Baracat-Pereira Marisa Vieira de Queiroz Ingolf F Nes Célia Alencar de Moraes |
| author_sort | Margarete Alice Fontes Saraiva |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-5339dfc8a4774fbd9c857f273b73a020 |
| institution | Kabale University |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-5339dfc8a4774fbd9c857f273b73a0202025-02-03T01:27:59ZengWileyInternational Journal of Microbiology1687-918X1687-91982020-01-01202010.1155/2020/93096289309628Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented SausageMargarete Alice Fontes Saraiva0Dagim Jirata Birri1Dag Anders Brede2Maria Cristina Baracat-Pereira3Marisa Vieira de Queiroz4Ingolf F Nes5Célia Alencar de Moraes6Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, BrazilDepartment of Microbial, Cellular and Molecular Biology, Addis Ababa University, Addis Ababa, EthiopiaDepartment of Environmental Sciences, Norwegian University of Life Sciences, Ås, NorwayDepartamento de Bioquímica e Biologia Molecular, Universidade Federal de Viçosa, Viçosa, BrazilDepartamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, BrazilDepartment of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, NorwayDepartamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, BrazilIn 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.http://dx.doi.org/10.1155/2020/9309628 |
| spellingShingle | Margarete Alice Fontes Saraiva Dagim Jirata Birri Dag Anders Brede Maria Cristina Baracat-Pereira Marisa Vieira de Queiroz Ingolf F Nes Célia Alencar de Moraes Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage International Journal of Microbiology |
| title | Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage |
| title_full | Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage |
| title_fullStr | Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage |
| title_full_unstemmed | Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage |
| title_short | Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage |
| title_sort | nisin z production by wild strains of lactococcus lactis isolated from brazilian italian type fermented sausage |
| url | http://dx.doi.org/10.1155/2020/9309628 |
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