Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk

Villani, F.; Aponte, M.; Blaiotta, G.; Mauriello, G.; Pepe, O.; Moschetti, G.

doi:10.1046/j.1365-2672.2001.01261.x

Cited by 115Probiotics and Fermented FoodsAntimicrobial Peptides and ActivitiesBacterial Genetics and Biotechnology

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk

Villani, F., Aponte, M., Blaiotta, G., Mauriello, G., Pepe, O., Moschetti, G.·2001·Journal of Applied Microbiology

DOI 10.1046/j.1365-2672.2001.01261.x

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Abstract

AIMS: The identification of a bacteriocin-producing lactococcal strain isolated from raw cow's milk is reported, along with production conditions, physical and chemical properties, and mode of action of the bacteriocin. METHODS AND RESULTS: On the basis of resistance to clindamycin, species-specific PCR and amplification of the 16S-23S rDNA spacer region, the strain was identified as Lactococcus garvieae. Its bacteriocin, designated garviecin L1-5, was bactericidal against closely related species and strains of species from different genera, including Listeria monocytogenes and Clostridium spp. Garviecin L1-5 was shown to be proteinaceous by protease inactivation and was unaffected by heat treatments, also at low pH values. When amplifying known lactococcal bacteriocin genes using DNA from strain L1-5 as template, no amplification products were observed on the agarose gel. The molecular weight of garviecin L1-5 was about 2.5 kDa. As far as is known, no bacteriocins have been detected from Lactococcus garvieae. CONCLUSION: The general properties of garviecin L1-5 are characteristic of the low-molecular-weight bactericidal peptide group. SIGNIFICANCE AND IMPACT OF THE STUDY: The survey of micro-organisms for novel antimicrobial substances provided valuable information on their physiology, ecology and practical application.

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Authors: Villani, F., Aponte, M., Blaiotta, G., Mauriello, G., Pepe, O., & Moschetti, G.
Affiliations: University of Naples Federico II (IT)
ORCID: Villani, F.
Aponte, M.
Blaiotta, G.
Mauriello, G.
Pepe, O.
Moschetti, G.
Venue: Journal of Applied Microbiology
Publisher: Oxford University Press (OUP)
Published: 2001-03-02
Volume: 90
Issue: 3
Pages: 430-439
ISSN: 1364-5072 (ISSN-L)
1365-2672
DOI: 10.1046/j.1365-2672.2001.01261.x
OpenAlex: W2052620862
Cited by: 115
References: 41
Citations by year: 2026: 1 · 2024: 7 · 2023: 7 · 2022: 8 · 2021: 4 · 2020: 6 · 2019: 1 · 2018: 2 · 2017: 4 · 2016: 5 · 2015: 4 · 2014: 10 · 2013: 5 · 2012: 7
FWCI: 3.05
Type: journal article
Language: en
Open access: closed
Licence: doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 5296 d)
Locations: Journal of Applied Microbiology (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Microbiology › Antimicrobial Peptides and Activities
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: bacteriocins, Lactococcus garvieae, raw cow milk, antimicrobial activity, Listeria monocytogenes, Clostridium
MeSH terms: Animals, Bacteria, Bacteriocins, Cattle, Electrophoresis, Polyacrylamide Gel, Microbial Sensitivity Tests, Milk, Species Specificity, Polymerase Chain Reaction, Lactococcus

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Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow’s milk

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