• Microbiology and Biotechnology Letters
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• v.26 no.6
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• pp.562-565
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• 1998

Nisin-producing and nisin resistant L. lactis subsp. lactis ATCC7962 harbored six plasmids. To find a plasmid containing a nisin resistant gene, these plasmids were transformed into L lactis LM0230 of plasmid-free and nisin sensitive strain. After screening on nisin selection media containing nisin (150 $\mu\textrm{g}$/$m\ell$), several nisin resistant transformants were obtained and the level of nisin resistance was very similar to that of wild type L lactis subsp. lactis ATCC7962. A 26.5 kb plasmid, named as pCS100, which confers resistance to nisin, was identified in transformants. The pCS100 was digested with EcoRI and Southern blot hybridization was done with nisI probe to localize the nisin resistant gene. A 4 kb EcoRI fragment showed a strong positive signal, and it was cloned into pBluescript for the potential selection marker.

• Journal of Life Science
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• v.33 no.1
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• pp.91-101
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• 2023

Bacteriocins are antimicrobial peptides synthesized on ribosomes, produced by bacteria, that inhibit the growth of similar or closely related bacterial strains. Since the discovery of nisin, many bacteriocins with unique structures and various modes of antibacterial activity have been described, and genes encoding production, secretion, and immunity have been reported. Nisin is one of the bacteriocins applied in cheese, liquid eggs, sauces and canned foods. Many of the bacteriocins of the genus Bacillus belong to lantibiotics, which are modified peptides after translation. Other genus Bacillus also produce many non-lantibiotic bacteriocins. Bacteriocins of the genus Bacillus are sometimes becoming more important because of their broader antibacterial spectrum. Bacteriocins are considered attractive compounds in the food and pharmaceutical industries to prevent food spoilage and growth of pathogenic bacteria. Bacteriocins can be used as biological preservatives in a variety of ways in the food system. Biopreservation refers to extending shelf life and improving safety of foods using microorganisms and/or their metabolites. The demand for new antimicrobial compounds has generated great interest in new technologies that can improve food microbiological safety. Applications of bacteriocins are expanding from food to human health. Today, many researchers are shifting their interest in bacteriocins from food preservation to the treatment of bacteria that cause infections and antibiotic-resistant diseases. This exciting new era in bacteriocin research will undoubtedly lead to new inventions and new applications. In this review, we summarize the various properties and applications of bacteriocins produced by the genus Bacillus.