Sakacin
Sakacin
Sakacin (pronunciation: /səˈkæsɪn/) is a class of bacteriocins produced by certain strains of Lactobacillus sakei. These are ribosomally synthesized, heat-stable, and cationic peptides that exhibit antimicrobial activity against closely related species, including foodborne pathogens such as Listeria monocytogenes.
Etymology
The term "Sakacin" is derived from the name of the bacterium Lactobacillus sakei from which it was first isolated. The suffix "-cin" is commonly used in the naming of bacteriocins.
Types of Sakacin
There are several types of Sakacin, including Sakacin A, Sakacin P, Sakacin Q, Sakacin K, and Sakacin X. Each type is distinguished by its unique amino acid sequence and antimicrobial spectrum.
Sakacin A
Sakacin A is a small, heat-stable peptide that exhibits strong antimicrobial activity against Listeria monocytogenes.
Sakacin P
Sakacin P is a larger peptide that also exhibits antimicrobial activity against Listeria monocytogenes. It is known for its unique induction mechanism.
Sakacin Q
Sakacin Q is a small peptide that exhibits antimicrobial activity against a broad range of bacteria, including Listeria monocytogenes.
Sakacin K
Sakacin K is a small peptide that exhibits antimicrobial activity against a narrow range of bacteria.
Sakacin X
Sakacin X is a small peptide that exhibits antimicrobial activity against a broad range of bacteria, including Listeria monocytogenes.
Applications
Sakacins have potential applications in food preservation due to their antimicrobial properties. They can be used as natural preservatives to inhibit the growth of foodborne pathogens and extend the shelf life of food products.
See Also
External links
- Medical encyclopedia article on Sakacin
- Wikipedia's article - Sakacin
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