Identification of the nukacin KQU-131, a new type-A(2) lantibiotic produced by Staphylococcus hominis KQU-131 isolated from Thai fermented fish product (Pla-ra)

  • WILAIPUN Pongtep
    Department of Fishery Products, Faculty of Fisheries, Kasetsart University
  • ZENDO Takeshi
    Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
  • OKUDA Ken-ichi
    Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
  • NAKAYAMA Jiro
    Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
  • SONOMOTO Kenji
    Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University Laboratory of Functional Food Design, Department of Functional Metabolic Design, Bio-Architecture Center, Kyushu University

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タイトル別名
  • Identification of the Nukacin KQU-131, a New Type-A(II) Lantibiotic Produced by Staphylococcus hominis KQU-131 Isolated from Thai Fermented Fish Product (Pla-ra)
  • Identification of the Nukacin KQU-131, a New Type-A(II) Lantibiotic Produced by<i>Staphylococcus hominis</i>KQU-131 Isolated from Thai Fermented Fish Product (Pla-ra)

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説明

Staphylococcus hominis KQU-131, isolated from Thai fermented marine fish, produces a heat stable bacteriocin. Structural and genetic analysis indicated that the bacteriocin is a variant of nukacin ISK-1, a type-A(II) lantibiotic, and we termed the bacteriocin nukacin KQU-131. There were three different amino acid residues between nukacin ISK-1 and nukacin KQU-131, one residue in the leader peptide and the other two in the mature peptide.

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