ArticleScientific reports2025
Leuconostoc lactis strain APC 3969 produces a new variant of cyclic bacteriocin leucocyclicin Q and displays potent anti-Clostridium perfringens activity.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Both, Limited and Often Fatal Systemic Infections Caused byMicroorganisms · 2025Article
- Characterizing Environmental Background Microflora and Assessing Their Influence onFoods (Basel, Switzerland) · 2025Article
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Authors and funding
14 authors.
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Abstract
Clostridium perfringens is an important foodborne pathogen that produces diverse toxins and is often associated with foodborne gastroenteritis. In this sense, novel biopreservatives with anti-C. perfringens activity are of interest. Among them, bacteriocins produced by lactic acid bacteria stand out as potential candidates. This study describes leucocyclicin C, a novel variant of the bacteriocin leucocyclicin Q, capable of inhibiting C. perfringens. The bacteriocin comprises 61 amino acids, has a molecular mass of 6,081.44 Da, and is produced by the strain Leuconostoc lactis APC 3969. Like many circular bacteriocins, leucocyclicin C has a broad spectrum of activity, is protease resistant, and has high stability against thermic and pH stresses. The leucocyclicin C genetic cluster comprises ten genes instead of the five genes previously described for leucocyclicin Q. Also, this genetic cluster seems to be part of a putative composite transposon. Leucocyclicin C has a minimum inhibitory concentration (MIC) of 3.288 µM against C. perfringens, comparable with other antimicrobial peptides. These results suggest that leucocyclicin C has the potential as a biopreservative for controlling C. perfringens in food.
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