| dc.contributor.author |
Georgalaki, MD |
en |
| dc.contributor.author |
Van den Berghe, E |
en |
| dc.contributor.author |
Kritikos, D |
en |
| dc.contributor.author |
Devreese, B |
en |
| dc.contributor.author |
Van Beeumen, J |
en |
| dc.contributor.author |
Kalantzopoulos, G |
en |
| dc.contributor.author |
De Vuyst, L |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.date.accessioned |
2014-06-06T06:45:05Z |
|
| dc.date.available |
2014-06-06T06:45:05Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.issn |
00992240 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1128/AEM.68.12.5891-5903.2002 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2243 |
|
| dc.subject.other |
Amino acids |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Carboxylic acids |
en |
| dc.subject.other |
Enzymes |
en |
| dc.subject.other |
Mass spectrometry |
en |
| dc.subject.other |
Strain isolation |
en |
| dc.subject.other |
Microbiology |
en |
| dc.subject.other |
amino acid |
en |
| dc.subject.other |
biological marker |
en |
| dc.subject.other |
lantibiotic |
en |
| dc.subject.other |
macedocin |
en |
| dc.subject.other |
unclassified drug |
en |
| dc.subject.other |
bacterium |
en |
| dc.subject.other |
amino terminal sequence |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial strain |
en |
| dc.subject.other |
bactericidal activity |
en |
| dc.subject.other |
bacterium isolation |
en |
| dc.subject.other |
Clostridium |
en |
| dc.subject.other |
clostridium tyrobutyricum |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
food poisoning |
en |
| dc.subject.other |
food spoilage |
en |
| dc.subject.other |
incubation time |
en |
| dc.subject.other |
lactic acid bacterium |
en |
| dc.subject.other |
mass spectrometry |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pH measurement |
en |
| dc.subject.other |
protein degradation |
en |
| dc.subject.other |
sequence analysis |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Streptococcus macedonicus |
en |
| dc.subject.other |
Streptococcus pyogenes |
en |
| dc.subject.other |
Amino Acid Sequence |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Bacteriocins |
en |
| dc.subject.other |
Culture Media |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Mass Spectrometry |
en |
| dc.subject.other |
Molecular Sequence Data |
en |
| dc.subject.other |
Molecular Weight |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Clostridium |
en |
| dc.subject.other |
Clostridium tyrobutyricum |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
Lactobacillus sakei subsp. sakei |
en |
| dc.subject.other |
Posibacteria |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.subject.other |
Streptococcus macedonicus |
en |
| dc.subject.other |
Streptococcus pyogenes |
en |
| dc.title |
Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198 |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1128/AEM.68.12.5891-5903.2002 |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
Streptococcus macedonicus ACA-DC 198, a strain isolated from Greek Kasseri cheese, produces a food-grade lantibiotic named macedocin. Macedocin has a molecular mass of 2,794.76 ± 0.42 Da, as determined by electrospray mass spectrometry. Partial N-terminal sequence analysis revealed 22 amino acid residues that correspond with the amino acid sequence of the lantibiotics SA-FF22 and SA-M49, both of which were isolated from the pathogen Streptococcus pyogenes. Macedocin inhibits a broad spectrum of lactic acid bacteria, as well as several food spoilage and pathogenic bacteria, including Clostridium tyrobutyricum. It displays a bactericidal effect towards the most sensitive indicator strain, Lactobacillus sakei subsp. sakei LMG 13558T, while the producer strain itself displays autoinhibition when it is grown under conditions that do not favor bacteriocin production. Macedocin is active at pHs between 4.0 and 9.0, and it retains activity even after incubation for 20 min at 121°C with 1 atm of overpressure. Inhibition of macedocin by proteolytic enzymes is variable. |
en |
| heal.journalName |
Applied and Environmental Microbiology |
en |
| dc.identifier.issue |
12 |
en |
| dc.identifier.volume |
68 |
en |
| dc.identifier.doi |
10.1128/AEM.68.12.5891-5903.2002 |
en |
| dc.identifier.spage |
5891 |
en |
| dc.identifier.epage |
5903 |
en |