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dc.contributor.authorJonnala, Bhagya R. Yeluri
dc.contributor.authorFeehily, Conor
dc.contributor.authorO'Connor, Paula M.
dc.contributor.authorField, Des
dc.contributor.authorHill, Colin
dc.contributor.authorRoss, R Paul
dc.contributor.authorMcSweeney, P.L.H.
dc.contributor.authorSheehan, Diarmuid (JJ)
dc.contributor.authorCotter, Paul D
dc.date.accessioned2022-08-23T15:29:41Z
dc.date.available2022-08-23T15:29:41Z
dc.date.issued2021-03-31
dc.identifier.citationBhagya R. Yeluri Jonnala, Conor Feehily, Paula M. O'Connor, Des Field, Colin Hill, R. Paul Ross, P.L.H. McSweeney, Jeremiah J. Sheehan, Paul D. Cotter, Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus, Journal of Dairy Science, 2021, 104(3), 2632-2640, DOI: https://doi.org/10.3168/jds.2020-19350en_US
dc.identifier.issn00220302
dc.identifier.urihttp://hdl.handle.net/11019/2832
dc.descriptionpeer-reviewen_US
dc.description.abstractNisin 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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Dairy Science;
dc.rights© 2020 American Dairy Science Association®.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectnisinen_US
dc.subjectThermusen_US
dc.subjectcheeseen_US
dc.subjectpink defecten_US
dc.titleAssessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermusen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3168/jds.2020-19350
dc.identifier.eid1-s2.0-S0022030220310948
dc.identifier.piiS0022-0302(20)31094-8
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorGrantNumber2014040en_US
dc.source.volume104
dc.source.issue3
dc.source.beginpage2632
dc.source.endpage2640
refterms.dateFOA2022-08-23T15:29:42Z
dc.source.journaltitleJournal of Dairy Science
dc.identifier.journalJournal of Dairy Science


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