Purification and Partial Identification of Bacteriocin ISK-1,a New Lantibiotic Produced by Pediococcus sp. ISK-1
スポンサーリンク
概要
- 論文の詳細を見る
Bacteriocin ISK-1 is a proteinaceous inhibitory substance produced by Pediococcus sp. ISK-1 isolated from well-aged Nukadoko. Bacteriocin ISK-1 was purified by acid treatment, ammonium sulfate precipitation, cation-exchange chromatography, and reversed-phase HPLC from the culture supernatant of Pediococcus sp. ISK-1. Purification of bacteriocin ISK-1 resulted in a 30-fold increase in the specific activity and the recovery was 17%. Molecular mass of bacteriocin ISK-1 measured by fast atom bombardment-mass spectrometry was 2,960. The amino acid composition analysis of bacteriocin ISK-1 showed that it contained unusual amino acids such as lanthionine and/or 3-methyllanthionine, which is a characteristic of lantibiotics. The N-terminal amino acid sequence analysis indicated the first seven N-terminal amino acid residues as NH_2-K-K-K-S-G-V-I. The primary sequence showed significant similarity to the lantibiotics lacticin 481 from Lactococcus lactis and variacin from Micrococcus varians, which suggests that bacteriocin ISK-1 is a novel lantibiotic belonging to a lacticin-481 type.
- 社団法人日本農芸化学会の論文
- 1998-12-23
著者
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Sonomoto K
(present Address)department Of Biochemical Engineering And Science Faculty Of Computer Science And S
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Sonomoto Kenji
Lab. Of Functional Food Design Dep. Of Functional Metabolic Design Bio-architecture Center Kyushu Un
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Sonomoto Kenji
Industrial Biochemistry Department Of Industrial Chemistry Faculty Of Engineering Kyoto University:(
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Sonomoto Kenji
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Sonomoto Kenji
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Of Agriculture
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Sonomoto Kenji
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Kimura H
Kagawa Nutrition Univ. Tokyo Jpn
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SASHIHARA Toshihiro
Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bios
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KIMURA Hirokazu
Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bios
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MATSUSAKI Hiromi
Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bios
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ISHIZAKI Ayaaki
Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bios
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Sonomoto Kenji
Laboratory Of Industrial Biochemistry Department Of Industrial Chemistry Faculty Of Engineering Kyot
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Ishizaki Ayaaki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ishizaki Ayaaki
Division Of Bioscience And Biotechnology Graduate School Of Bioresource And Bioenvironmental Science
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Ishizaki Ayaaki
Laboratory Of Microbial Science And Technology Division Of Bioscience And Biotechnology Graduate Sch
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Ishizaki Ayaaki
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Of Agriculture
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Sonomoto Kenji
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Ishizaki A
Laboratory Of Microbial Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture
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Koga H
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Kimura Hiromi
Laboratory Of Microbial Technology Department Of Food Science And Technology Faculty Ofagriculture K
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Matsusaki H
Kyushu Univ. Fukuoka Jpn
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Sashihara Toshihiro
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Biosci
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Kimura Hirokazu
Laboratory Of Microbial Technology Division Of Microbial Science And Technology Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
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MATSUSAKI Hiromi
Laboratory of Microbial Technology, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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