Review
Microbiology
Fazlurrahman Khan, Priyanka Singh, Abhayraj S. Joshi, Nazia Tabassum, Geum-Jae Jeong, Nilushi Indika Bamunuarachchi, Ivan Mijakovic, Young-Mog Kim
Summary: This review discusses the antimicrobial properties of nisin and its derivatives, as well as various strategies employed to enhance its activity and stability. The underlying mechanisms of action and evolutionary relationships of nisin genes are also explored. The review provides valuable insights into the research on nisin as an antimicrobial agent.
CRITICAL REVIEWS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Aiyu Qu, Yujie Zhang, Huiqin Shi, Hao Wang, Kaili Ding, Zhi-Hui Pan, Guozhong Zhao, Hadiatullah Hadiatullah
Summary: Gas-producing bacteria were isolated and identified in sufu, and effective methods to control their growth were provided. Nisin and Lactococcus lactis inhibited the growth of these bacteria and induced changes in their cell morphology. This study guides sufu enterprises in controlling package swelling and extending the storage period of products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Joanna Malaczewska, Edyta Kaczorek-Lukowska
Summary: Nisin is a natural lantibiotic with broad-spectrum antibacterial activity, low toxicity, and potential immunomodulatory properties. It is used as a food preservative and has attracted interest as a natural therapeutic agent for controlling bacterial infections.
Article
Biotechnology & Applied Microbiology
Leshan Han, Xiaomeng Liu, Chongchuan Wang, Jianhang Liu, Qinglong Wang, Shuo Peng, Xidong Ren, Deqiang Zhu, Xinli Liu
Summary: In this study, a high-yielding and genetically stable strain (Lactobacillus lactis A32) with an increased nisin titre was identified through compound mutation. Genome and transcriptome sequencing analysis revealed significant changes in gene expression, including those involved in DNA replication, ABC-ATPase transport, cysteine thiometabolism, and purine metabolism. This study provides new insights into the traditional genetic mechanisms involved in nisin production in L. lactis and may contribute to more efficient metabolic engineering processes.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Hao Wu, Kairen Tian, Jia Feng, Hao Qi, Jianjun Qiao
Summary: CodY is a global regulator in low-G+C Gram-positive bacteria, playing a role in modulating nitrogen and carbohydrate metabolism, cell wall synthesis, and nisin immunity in L. lactic F44. Additionally, CodY's expression level is regulated by feedback control, and it also shows self-regulation by binding to specific motifs in the coding sequence.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Danielle Nader Furtado, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
Summary: Differentiated Lactococcus lactis bacteriocin producers' strains using repPCR technique. The stability of bacteriocin was found to be influenced by applied chemicals, pH, and temperature. The addition of bacteriocin completely inhibited the growth of Listeria monocytogenes ScottA, Lactobacillus sakei ATCC 15521, or Enterococcus faecium ATCC 19434 in the study.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Crystallography
Hackwon Do, Ying Wang, Chang Woo Lee, Wanki Yoo, Sangeun Jeon, Jisub Hwang, Min Ju Lee, Kyeong Kyu Kim, Han-Woo Kim, Jun Hyuck Lee, T. Doohun Kim
Summary: In this study, a gene encoding LgEstI was cloned from a bacterial fish pathogen, Lactococcus garvieae. The enzymatic activity and crystal structure of LgEstI were analyzed. The results showed that LgEstI has high esterase activity and the crystal structure of LgEstI was successfully determined. These findings contribute to the understanding of the function of LgEstI and provide a basis for protein engineering studies.
Article
Biotechnology & Applied Microbiology
L. Hong, C-S Cho, W-S Kim, Y-J Choi, S-K Kang
Summary: The internalization of phthalyl starch nanoparticles into Lactococcus lactis enhanced the production of nisin, leading to improved antimicrobial ability. This study suggests the potential of PSNs as prebiotics for increasing nisin production, offering a new method for biological production of antimicrobial peptides.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Lieke A. van Gijtenbeek, Thomas H. Eckhardt, Lucia Herrera-Dominguez, Elke Brockmann, Kristian Jensen, Asger Geppel, Kristian Fog Nielsen, Jannik Vindeloev, Ana Rute Neves, Gunnar Oregaard
Summary: The tolerance and degradation of nisin in Lactococcus lactis cheese starter cultures is influenced by the strain type, nisin immunity and degradation genes, as well as genotypic lineage, which is crucial for designing nisin-compatible cheese starter cultures.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Jiaheng Liu, Rongrong Huang, Qianqian Song, Hui Xiong, Juan Ma, Rui Xia, Jianjun Qiao
Summary: The combination of nisin and 3-phenyllactic acid showed excellent antibacterial activity against foodborne pathogens. Microbial analysis during storage demonstrated the potential application in food preservation. The construction of a nisin-PLA co-producing strain significantly increased the yield of PLA and demonstrated highly effective antibacterial activity.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Javier Feito, Carlos Araujo, Sara Arbulu, Diogo Contente, Beatriz Gomez-Sala, Lara Diaz-Formoso, Estefania Munoz-Atienza, Juan Borrero, Luis M. Cintas, Pablo E. Hernandez
Summary: This study reported the design of Lactococcus lactis strains that can produce bacteriocins GarA and/or GarQ, along with NisA or NisZ. The strains with GarA, GarQ, and NisZ demonstrated the highest antimicrobial activity against virulent L. garvieae strains.
Article
Biochemical Research Methods
Sahana Vijayakumar, G. Vishnu, Prajna Rao Krishnapura, Regupathi Iyyaswami
Summary: Nisin, an FDA-approved food preservative, was produced from underutilized milk industry effluent, acid-whey, by Lactococcus lactis subsp. lactis ATCC & REG; 11454. The addition of yeast extract (6% w/v) as nitrogen source and sucrose (4% w/v) as carbon source improved the production of Nisin. The optimized whey medium (OWM) showed better production characteristics compared to MRS media, and the addition of 0.22 mg/ml Nisin promoted its own production. Copper ions were found to be the most consumed metal ions during Nisin production in OWM. The highest yield of Nisin obtained was 2.6 x 10(5) AU/mL.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2023)
Article
Microbiology
Allan Radaic, Hanna Brody, Fernando Contreras, Maryam Hajfathalian, Luke Lucido, Pachiyappan Kamarajan, Yvonne L. Kapila
Summary: The study found that nisin and the wild-type nisin-producing Lactococcus lactis probiotic can disrupt oral pathogenic biofilms in a peri-implantitis setting in vitro, promoting a healthier oral microbiome within these biofilms. Both treatments were able to shift the composition, relative abundance, and diversity levels of these biofilms towards healthy control levels.
Article
Parasitology
Chunli Ma, Guanghao Li, Wenjing Chen, Zhipeng Jia, Xuelian Yang, Xinghui Pan, Dexing Ma
Summary: This study demonstrated that the use of L. lactis expressing EtIMP1 protein in poultry can significantly enhance immune responses, reduce oocyst shedding, improve chicken weight gain, and is a promising candidate for developing novel vaccines against Eimeria infection.
VETERINARY PARASITOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Reyhaneh Papiran, Javad Hamedi
Summary: The application of adaptive laboratory evolution (ALE) technique enhanced the biomass and nisin production yields of Lactococcus lactis, improving its robustness at higher temperatures and aeration rates. Through the evolution process, increased oxidative and acid resistance were observed, along with the emergence of five single-nucleotide polymorphisms in the genome, leading to more industrial desirable features and improved nisin production capability in stressful conditions.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2021)