Garviecin LG34, a novel bacteriocin produced by Lactococcus garvieae isolated from traditional Chinese fermented cucumber

Bacteriocin-producing Lactococcus garvieae LG34 was isolated from traditional Chinese fermented cucumber. Garviecin LG34 was a Class IIa bacteriocin consisting of 46 amino acid residues. No identical sequence with garviecin LG3 was obtained from the Database of NCBI. Garviecin LG34 exhibited inhibitory activity against not only Gram-positive bacteria but also Gram-negative bacteria. Garviecin LG34 showed resistance to heat and low pH, and was sensitive to proteolytic enzymes but not to lipase and amylase. These results indicated that garviecin LG34 was a novel Class IIa bacteriocin with a broad inhibitory spectrum produced by Lactococcus garvieae, and had the potential to be used as food biopreservative.