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)

Pongtep Wilaipun; Takeshi Zendo; Ken Ichi Okuda; Jiro Nakayama; Kenji Sonomoto

doi:10.1271/bbb.80239

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)

Pongtep Wilaipun, Takeshi Zendo, Ken Ichi Okuda, Jiro Nakayama, Kenji Sonomoto

Systems Biology

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Abstract

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.

Original language	English
Pages (from-to)	2232-2235
Number of pages	4
Journal	Bioscience, Biotechnology and Biochemistry
Volume	72
Issue number	8
DOIs	https://doi.org/10.1271/bbb.80239
Publication status	Published - 2008

All Science Journal Classification (ASJC) codes

Biotechnology
Analytical Chemistry
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology
Organic Chemistry

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10.1271/bbb.80239

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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). / Wilaipun, Pongtep; Zendo, Takeshi; Okuda, Ken Ichi et al.
In: Bioscience, Biotechnology and Biochemistry, Vol. 72, No. 8, 2008, p. 2232-2235.

Research output: Contribution to journal › Article › peer-review

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abstract = "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.",

author = "Pongtep Wilaipun and Takeshi Zendo and Okuda, {Ken Ichi} and Jiro Nakayama and Kenji Sonomoto",

note = "Funding Information: This work was supported by a Core University Program between Yamaguchi University and Kasetsart University, supported by a Scientific Cooperation program in the {\textquoteleft}{\textquoteleft}Development of Thermotolerant Microbial Resources and Their Applications{\textquoteright}{\textquoteright} of the Japan Society for the Promotion of Science (JSPS) and the National Research Council of Thailand (NRCT). It was also supported in part by a Grant-in-Aid for Scientific Research from JSPS.",

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AU - Zendo, Takeshi

AU - Okuda, Ken Ichi

AU - Nakayama, Jiro

AU - Sonomoto, Kenji

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AB - 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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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)

Abstract

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