Premium
Weissellicin L, a novel bacteriocin from sian‐sianzih ‐isolated Weissella hellenica 4‐7
Author(s) -
Leong K.H.,
Chen Y.S.,
Lin Y.H.,
Pan S.F.,
Yu B.,
Wu H.C.,
Yanagida F.
Publication year - 2013
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12218
Subject(s) - bacteriocin , weissella , microbiology and biotechnology , listeria monocytogenes , biology , fermentation , trypsin , peptide , peptide sequence , edman degradation , bacteria , biochemistry , lactobacillus , leuconostoc , gene , antimicrobial , genetics , enzyme
Aim To identify and characterize novel bacteriocins from Weissella hellenica 4‐7. Methods and Results Weissella hellenica 4‐7, isolated from the traditional Taiwanese fermented food sian‐sianzih (fermented clams), was previously found to produce a bacteriocin active against Listeria monocytogenes and some other Gram‐positive bacteria. Bacteriocin activity decreased slightly after autoclaving (121°C for 15 min), but was inactivated by protease K and trypsin. Mass spectrometry analysis revealed the bacteriocin mass to be approximately 3205·6 Da. N ‐terminal amino acid sequencing yielded a partial sequence, NH 2 ‐ KGFLSWASKATSWLVGP , by Edman degradation. The obtained partial sequence showed high homology with leucocin B‐ TA 33a; however, at least two different residues were observed. No identical peptide or protein was found, and this peptide was therefore considered to be a novel bacteriocin produced by W. hellenica 4‐7 and termed weissellicin L. Conclusions The findings obtained in the current study suggest a novel bacteriocin produced by W. hellenica 4‐7. Significance and Impact of the Study Bacteriocins from Weissella remain rare, and this study is the second report of a bacteriocin produced by W. hellenica .