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Durancin L28‐1A, a new bacteriocin from Enterococcus durans L28‐1, isolated from soil
Author(s) -
Yanagida F.,
Chen Y.,
Onda T.,
Shinohara T.
Publication year - 2005
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2005.01693.x
Subject(s) - viticulture , oenology , biology , food science , wine
Aims: To isolate, characterize and identify bacteriocins from lactic acid bacteria in soil. Methods and Results: Thirty‐four acid‐producing bacteria were isolated from 87 soil samples. Antibacterial activities were detected, and one strain, L28‐1 produced a bacteriocin that was active against some Gram‐positive bacteria. L28‐1 was identified as Enterococcus durans by 16S rDNA sequence analysis and API50CHL. This bacteriocin did not lose its activity after autoclaving (121°C for 15 min), but was inactivated by protease K. The bacteriocin was purified by hydrophobic column chromatography, and Sep‐Pak C 18 . Tricine sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed that the partially purified bacteriocin contained numerous protein bands. Two bands that displayed antibacterial activities were c . 3·4 and 2·5 kDa in size. In this work, the 3·4‐kDa bacteriocin was analysed with N ‐terminal amino acid and DNA sequencing and matrix‐assisted laser desorption ionization‐time of flight mass spectrometry analysis. The results indicated that the 3·4‐kDa bacteriocin of Ent. durans L28‐1 is a new natural enterocin variant. Conclusions: Enterococcus durans L28‐1 produced a new bacteriocin. Significance and Impact of the Study: This study reports a novel bacteriocin that is produced by Ent. durans that has potential for use as a food preservative.