Mundticin is a broad-spectrum antimicrobial peptide produced by vegetable-associated Enterococcus mundtii. This antimicrobial peptide belongs to the class IIa bacteriocins of lactic acid bacteria which share a highly conserved N-terminal 'YGNGV' motif. Mundticin was shown to inhibit the growth of Listeria monocytogenes, Clostridium botulinum, and a variety of lactic acid bacteria. Its good solubility in water, stability over a wide pH, and temperature range, indicate the potential of this broad spectrum bacteriocin as a natural preservation agent for foods.
Bennik, M. et al. Biochim. Biophys. Acta.47, 1373 (1998).