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Identification of Lactococcus-Specific Bacteriocins Produced by Lactococcal Isolates, and the Discovery of a Novel Bacteriocin, Lactococcin Z

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Abstract

Lactic acid bacteria that produce Lactococcus-specific bacteriocins were isolated and identified as Lactococcus lactis from fresh corn or lettuce. Among them, four isolates were identified as lactococcin Q producers. Seven isolates showed antimicrobial activity against a lactococcin Q producer, L. lactis QU 4, as well as against nisin Z and lacticin Q producers belonging to L. lactis. Strain QU 7 was selected as a standard strain and showed no cross-immunity to lactococcin Q or other lactococcal bacteriocins. The bacteriocin produced by strain QU 7 was purified in three chromatographic steps, and its molecular mass was determined to be 5041.35 Da. The amino acid sequence analysis revealed that it is a novel class IId bacteriocin, referred to as lactococcin Z. It consisted of 45 amino acid residues. The lczA gene encoding the prepeptide of lactococcin Z showed homology to lactococcins A, B, and M. Thus, this report demonstrates a new example of Lactococcus-specific bacteriocins.

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Acknowledgments

This work was partially supported by the Japan Society for the Promotion of Science (JSPS) KAKENHI Grant No. 24380051.

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The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka, 812-8581, Japan

    Naoki Ishibashi, Hiromi Seto, Shoko Koga, Takeshi Zendo & Kenji Sonomoto

  2. Department of Functional Metabolic Design, Bio-Architecture Center, Kyushu University, Fukuoka, 812-8581, Japan

    Kenji Sonomoto

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  1. Naoki Ishibashi
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  2. Hiromi Seto
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Correspondence to Takeshi Zendo.

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Ishibashi, N., Seto, H., Koga, S. et al. Identification of Lactococcus-Specific Bacteriocins Produced by Lactococcal Isolates, and the Discovery of a Novel Bacteriocin, Lactococcin Z. Probiotics & Antimicro. Prot. 7, 222–231 (2015). https://doi.org/10.1007/s12602-015-9196-4

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