Macedocin, a Food-Grade Lantibiotic Produced by <i>Streptococcus macedonicus</i> ACA-DC 198
Marina Georgalaki, Erika Van den Berghe, Dimitrios Kritikos, Bart Devreese, Jozef Van Beeumen, George Kalantzopoulos +2 more
Applied and Environmental Microbiology
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 13558(T), 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 degrees C with 1 atm of overpressure. Inhibition of macedocin by proteolytic enzymes is variable.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
macedocin retains activity after incubation for 20 min at 121 degrees C with 1 atm of overpressure
“and it retains activity even after incubation for 20 min at 121 degrees C with 1 atm of overpressure”
macedocin is inhibited by proteolytic enzymes
“Inhibition of macedocin by proteolytic enzymes is variable”
macedocin has molecular mass 2,794.76 +/- 0.42 Da
“Macedocin has a molecular mass of 2,794.76 +/- 0.42 Da, as determined by electrospray mass spectrometry”