Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus
dc.contributor.author | Yeluri Jonnala, Bhagya R. | |
dc.contributor.author | Feehily, Conor | |
dc.contributor.author | O'Connor, Paula M. | |
dc.contributor.author | Field, Des | |
dc.contributor.author | Hill, Colin | |
dc.contributor.author | Ross, R. Paul | |
dc.contributor.author | McSweeney, P.I.H. | |
dc.contributor.author | Sheehan, Jeremiah J. | |
dc.contributor.author | Cotter, Paul D. | |
dc.date.accessioned | 2023-08-31T14:56:32Z | |
dc.date.available | 2023-08-31T14:56:32Z | |
dc.date.issued | 2021-03-31 | |
dc.identifier.citation | Bhagya 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, Volume 104, Issue 3, 2021, Pages 2632-2640, ISSN 0022-0302, https://doi.org/10.3168/jds.2020-19350. | en_US |
dc.identifier.uri | http://hdl.handle.net/11019/3203 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | Journal of Dairy Science;Vol 104 | |
dc.rights | © 2020 American Dairy Science Association®. | |
dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.subject | nisin | en_US |
dc.subject | Thermus | en_US |
dc.subject | cheese | en_US |
dc.subject | pink defect | en_US |
dc.title | Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus | en_US |
dc.type | Article | en_US |
dc.identifier.doi | https://doi.org/10.3168/jds.2020-19350 | |
dc.contributor.sponsor | Teagasc Agriculture and Food Development Authority | en_US |
dc.contributor.sponsor | Teagasc Walsh Fellowship | en_US |
dc.contributor.sponsorGrantNumber | RMIS 6485 | en_US |
dc.contributor.sponsorGrantNumber | 2014040 | en_US |
dc.source.volume | 104 | |
dc.source.issue | 3 | |
dc.source.beginpage | 2632 | |
dc.source.endpage | 2640 | |
refterms.dateFOA | 2023-08-31T14:56:33Z | |
dc.source.journaltitle | Journal of Dairy Science |
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Food Biosciences [567]