Bacteriocin: Plantaricin 163
Accession: BAC225
Classification
Class: Unclassified
Genetics
Gene: Unidentified
Producer and target organisms
Producer Organism: Lactobacillus plantarum 163 [Gram-positive]
Taxonomy: Bacteria
FirmicutesLactobacillalesLactobacillaceaeLactobacillus
Target organismsStaphylococcus aureus ATCC 25923 (+++) - Listeria monocytogenes ATCC 19114 (++) - Bacillus pumilus CMCC 63202 (++) - Bacillus cereus AS 1.1846 (+++) - Micrococcus luteus CMCC 28001 (+) - Lactobacillus thermophilus (+) - Lactobacillus rhamnosus (+) - Escherichia coli ATCC 25922 (++) - Pseudomonas aeruginosa AS 1.2620 (+) - Pseudomonas fluorescens AS 3.6452 (++) -
NOTE:No effect on the growth of Penicillium notatum AS 3.4356 - Aspergillus niger AS 3.6459 - Rhizopus stolonifer AS 3.822
Description
Plantaricin 163 was highly thermostable (20 min, 121 °C), active in the presence of acidic pH (3-5).
Uniprot and PDB links
UniProt Entry: No entry found
PDB EntryUnknown
STRUCTURE AND ACTIVITY
PubMed=24228753;DOI=10.1021/jf403370y
Hu M., Zhao H., Zhang C., Yu J., Lu Z.
"Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables.", J Agric Food Chem 2013, 61 (47):11676-82.
PubMed=24228753;DOI=10.1021/jf403370y
Hu M., Zhao H., Zhang C., Yu J., Lu Z.
"Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables.", J Agric Food Chem 2013, 61 (47):11676-82.
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Protein sequence
| ........10 ........20 ........30 ........40 | | | | VFHAYSARGN YYGNCPANWP SCRNNYKSAG GK |
Wheel representation
Composition
| Amino acid | Count | Percent |
|---|---|---|
| A | 4 | 12.50 % |
| C | 2 | 6.25 % |
| D | 0 | 0.00 % |
| E | 0 | 0.00 % |
| F | 1 | 3.13 % |
| G | 4 | 12.50 % |
| H | 1 | 3.13 % |
| I | 0 | 0.00 % |
| K | 2 | 6.25 % |
| L | 0 | 0.00 % |
| M | 0 | 0.00 % |
| N | 5 | 15.63 % |
| P | 2 | 6.25 % |
| Q | 0 | 0.00 % |
| R | 2 | 6.25 % |
| S | 3 | 9.38 % |
| T | 0 | 0.00 % |
| V | 1 | 3.13 % |
| W | 1 | 3.13 % |
| Y | 4 | 12.50 % |
Hydrophobicity
Composition
| Formula | C0
H0
N0
O0
S0 |
| Absent amino acids | |
| Common amino acids | |
| Mass (Da) | |
| Net charge | |
| Isoelectric point | 9.66 |
| Basic residues | |
| Acidic residues | |
| Hydrophobic residues | |
| Polar residues | |
| Aliphatic residues | 1 |
| Tiny residues | 11 |
| Boman Index | |
| Hydropathy Index | |
| Aliphatic Index | |
| Instability Index | (stable) |
| Half Life |
Mammalian : 0 Yeast : 0 E. coli : 0 |
| Extinction Coefficient | M-1 cm-1 |
| Absorbance 280nm |