AI Article Synopsis
- Streptococcus macedonicus ACA-DC 198 produces a lantibiotic called macedocin, isolated from Greek Kasseri cheese, with a molecular mass of approximately 2,794.76 Da.
- Macedocin has a similar amino acid sequence to other lantibiotics from Streptococcus pyogenes and inhibits a wide range of lactic acid bacteria and some pathogenic bacteria, displaying strong efficacy against Lactobacillus sakei.
- The bacteriocin is active in a pH range of 4.0 to 9.0, retains its activity after high-temperature treatment, and shows variable sensitivity to proteolytic enzymes.
Article 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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC134371 | PMC |
| http://dx.doi.org/10.1128/AEM.68.12.5891-5903.2002 | DOI Listing |
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