Peer-Reviewed Journal Details
Mandatory Fields
Jonnala, BRY;Feehily, C;O'Connor, PM;Field, D;Hill, C;Ross, RP;McSweeney, PLH;Sheehan, JJ;Cotter, PD
2021
March
Journal of Dairy Science
Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus
Validated
WOS: 4 ()
Optional Fields
LISTERIA-MONOCYTOGENES LIPID-II FOOD PRESERVATION ACID
104
2632
2640
Nisin is a bacteriocin that is globally employed as a biopreservative in food systems to control gram-positive, and some gram-negative, bacteria. Here we tested the bioactivity of nisin A-producing Lactococcus lactis NZ9700 and producers of bioengineered variants thereof against representatives of the gram-negative genus Thermus, which has been associated with the pink discoloration defect in cheese. Starting with a total of 73 nisin variant-producing Lactococcus lactis, bioactivity against Thermus was assessed via agar diffusion assays, and 22 variants were found to have bioactivity greater than or equal to that of the nisin A-producing control. To determine to what extent this enhanced bioactivity was attributable to an increase in specific activity, minimum inhibitory concentrations were determined using the corresponding purified form of these 22 nisin A derivatives. From these experiments, nisin M17Q and M21F were identified as peptides with enhanced antimicrobial activity against the majority of Thermus target strains tested. In addition, several other peptide variants were found to exhibit enhanced specific activity against a subset of strains.
NEW YORK
0022-0302
10.3168/jds.2020-19350
Grant Details