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Applied and Environmental Microbiology, October 2000, p. 4230-4236, Vol. 66, No. 10
Department of Food
Science1 and Laboratory of Microbial
Gene Technology,2 Agricultural University of
Norway, N-1432 Ås, and Norwegian Dairies Association,
Oslo,3 Norway
Received 28 December 1999/Accepted 8 July 2000
A collection of propionibacteria was screened for bacteriocin
production. A new bacteriocin named propionicin T1 was isolated from
two strains of Propionibacterium thoenii. This bacteriocin shows no sequence similarity to other bacteriocins. Propionicin T1 was
active against all strains of Propionibacterium
acidipropionici, Propionibacterium thoenii, and
Propionibacterium jensenii tested and also against
Lactobacillus sake NCDO 2714 but showed no activity against
Propionibacterium freudenreichii. The bacteriocin was purified, and the N-terminal part of the peptide was determined with
amino acid sequencing. The corresponding gene pctA was
sequenced, and this revealed that propionicin T1 is produced as a
prebacteriocin of 96 amino acids with a typical sec leader,
which is processed to give a mature bacteriocin of 65 amino acids. An
open reading frame encoding a protein of 424 amino acids was found 68 nucleotides downstream the stop codon of pctA. The
N-terminal part of this putative protein shows strong similarity with
the ATP-binding cassette of prokaryotic and eukaryotic ABC
transporters, and this protein may be involved in self-protection
against propionicin T1. Propionicin T1 is the first bacteriocin from
propionibacteria that has been isolated and further characterized at
the molecular level.
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.
Biochemical and Genetic Characterization of
Propionicin T1, a New Bacteriocin from Propionibacterium
thoenii
*
Corresponding author. Mailing address: Laboratory of
Microbial Gene Technology, Agricultural University of Norway, P.O. Box 5051, N-1432 Ås, Norway. Phone: 47-64-94-94-68. Fax: 47-64-94-14-65. E-mail: helge.holo{at}ikb.nlh.no.
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