Characterization and antimicrobial activity of natural isolate Lactococcus lactis subsp. lactis BGSM1-19
The strain Lactococcus lactis subsp. lactis BGSM1-19, isolated from traditionally homemade white cheese, produces two bacteriocins: lactococcin B-like bacteriocin named bacteriocin BacSMa and bacteriocin BacSMb which have shown similarity with lacticin RM. Plasmid curing resulted in a low yield (0.3...
Gespeichert in:
Veröffentlicht in: | Acta veterinaria (Beograd) 2007, Vol.57 (5-6), p.509-521 |
---|---|
Hauptverfasser: | , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | The strain Lactococcus lactis subsp. lactis BGSM1-19, isolated from traditionally homemade white cheese, produces two bacteriocins: lactococcin B-like bacteriocin named bacteriocin BacSMa and bacteriocin BacSMb which have shown similarity with lacticin RM. Plasmid curing resulted in a low yield (0.33%) of some derivatives. The bacteriocin biosynthesis was observed in the logarithmic phase of growth and the production plateau was reached after 8 h of incubation at 30 deg C, when the culture entered the early stationary phase. Biochemical characterization showed that strain BGSM1-19 retained antimicrobial activity within the pH range of 1 to 12 or after treatment at 100 deg C for 15 min. However, bacteriocin activity was completely lost after teatment with different proteolytic enzymes. The strain BGSM1-19 contains five plasmids. Plasmid curing indicated that genes coding for bacteriocins synthesis and immunity seem to be located on plasmids. BGSM1-19 exhibited antimicrobial activity against some pathogenic bacteria such as Salmonella paratyphi, Micrococcus flavus, Pseudomonas aeruginosa and Staphylococcus aureus. |
---|---|
ISSN: | 0567-8315 1820-7448 |
DOI: | 10.2298/AVB0706509S |