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Keywords:

  • bacteriocin;
  • fermented clams;
  • lactic acid bacteria;
  • Weissella hellenica ;
  • weissellicin

Abstract

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, NH2-KGFLSWASKATSWLVGP, by Edman degradation. The obtained partial sequence showed high homology with leucocin B-TA33a; 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.