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

This article has now been updated. Please use the final version.

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

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Keywords: lantibiotic, bacteriocin, nukacin KQU-131, nukacin ISK-1, Staphylococcus

JOURNAL FREE ACCESS Advance online publication

Article ID: 80239

DOI https://doi.org/10.1271/bbb.80239

The final version of this article is now available: Vol. 72 (2008) , No. 8 p.2232

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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.

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