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Maltaricin CPN , a new class II a bacteriocin produced by Carnobacterium maltaromaticum CPN isolated from mould‐ripened cheese
Author(s) -
Hammi I.,
Delalande F.,
Belkhou R.,
Marchioni E.,
Cianferani S.,
Ennahar S.
Publication year - 2016
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.13248
Subject(s) - bacteriocin , listeria monocytogenes , bacteria , food science , listeria , chemistry , edman degradation , food microbiology , lactic acid , antimicrobial , microbiology and biotechnology , biochemistry , biology , peptide sequence , genetics , gene
Abstract Aims 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. Methods and 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 II a. 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 II a bacteriocin with strong anti‐ Listeria activity. Significance and Impact of the Study 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.