Identification of the Lantibiotic Nisin Q, a New Natural Nisin Variant Produced by Lactococcus lactis 61-14 Isolated from a River in Japan

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  • ZENDO Takeshi
    <i>Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University</i>
  • FUKAO Masanori
    <i>Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University</i>
  • UEDA Kyoko
    <i>Biotechnology & Food Research Institute, Fukuoka Industrial Technology Center</i>
  • HIGUCHI Tomoko
    <i>Biotechnology & Food Research Institute, Fukuoka Industrial Technology Center</i>
  • NAKAYAMA Jiro
    <i>Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University</i>
  • SONOMOTO Kenji
    <i>Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University</i>

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  • Identification of the Lantibiotic Nisin Q, a New Natural Nisin Variant Produced by<i>Lactococcus lactis</i>61-14 Isolated from a River in Japan

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  Lactococcus lactis 61-14 isolated from river water produced a bacteriocin active against a wide range of Gram-positive bacteria. N-terminal amino acid sequencing, mass spectral analysis of the purified bacteriocin, and genetic analysis using nisin-specific primers showed that the bacteriocin was a new natural nisin variant, termed nisin Q. Nisin Q and nisin A differ in four amino acids in the mature peptide and two in the leader sequence.<br>

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