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...
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| Veröffentlicht in: | Acta veterinaria (Beograd) 2007, Vol.57 (5-6), p.509-521 |
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| container_title | Acta veterinaria (Beograd) |
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| creator | Strahinic, I Cvetanovic, D Kojic, M Fira, Dj Tolinacki, M Topisirovic, Lj., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) |
| description | 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. |
| doi_str_mv | 10.2298/AVB0706509S |
| format | Article |
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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.</description><identifier>ISSN: 0567-8315</identifier><identifier>EISSN: 1820-7448</identifier><identifier>DOI: 10.2298/AVB0706509S</identifier><language>eng</language><subject>ANTIMICROBIAL PROPERTIES ; BACTERIOCINAS ; BACTERIOCINE ; BACTERIOCINS ; CHEESE ; FROMAGE ; http://www.fao.org/aos/agrovoc#c_12538 ; http://www.fao.org/aos/agrovoc#c_1507 ; http://www.fao.org/aos/agrovoc#c_16014 ; http://www.fao.org/aos/agrovoc#c_16429 ; http://www.fao.org/aos/agrovoc#c_26756 ; http://www.fao.org/aos/agrovoc#c_33370 ; http://www.fao.org/aos/agrovoc#c_33944 ; LACTOCOCCUS LACTIS ; MICROCOCCUS ; PLASMIDE ; PLASMIDIOS ; PLASMIDS ; PROPIEDADES ANTIMICROBIANAS ; PROPRIETE ANTIMICROBIENNE ; QUESO ; STAPHYLOCOCCUS AUREUS</subject><ispartof>Acta veterinaria (Beograd), 2007, Vol.57 (5-6), p.509-521</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c292t-de85d02fb94823644f0a034cc5d692170fd8d06779a0c6ef6eaa3714a427337f3</citedby><cites>FETCH-LOGICAL-c292t-de85d02fb94823644f0a034cc5d692170fd8d06779a0c6ef6eaa3714a427337f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022,27922,27923,27924</link.rule.ids></links><search><creatorcontrib>Strahinic, I</creatorcontrib><creatorcontrib>Cvetanovic, D</creatorcontrib><creatorcontrib>Kojic, M</creatorcontrib><creatorcontrib>Fira, Dj</creatorcontrib><creatorcontrib>Tolinacki, M</creatorcontrib><creatorcontrib>Topisirovic, Lj., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)</creatorcontrib><title>Characterization and antimicrobial activity of natural isolate Lactococcus lactis subsp. lactis BGSM1-19</title><title>Acta veterinaria (Beograd)</title><description>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.</description><subject>ANTIMICROBIAL PROPERTIES</subject><subject>BACTERIOCINAS</subject><subject>BACTERIOCINE</subject><subject>BACTERIOCINS</subject><subject>CHEESE</subject><subject>FROMAGE</subject><subject>http://www.fao.org/aos/agrovoc#c_12538</subject><subject>http://www.fao.org/aos/agrovoc#c_1507</subject><subject>http://www.fao.org/aos/agrovoc#c_16014</subject><subject>http://www.fao.org/aos/agrovoc#c_16429</subject><subject>http://www.fao.org/aos/agrovoc#c_26756</subject><subject>http://www.fao.org/aos/agrovoc#c_33370</subject><subject>http://www.fao.org/aos/agrovoc#c_33944</subject><subject>LACTOCOCCUS LACTIS</subject><subject>MICROCOCCUS</subject><subject>PLASMIDE</subject><subject>PLASMIDIOS</subject><subject>PLASMIDS</subject><subject>PROPIEDADES ANTIMICROBIANAS</subject><subject>PROPRIETE ANTIMICROBIENNE</subject><subject>QUESO</subject><subject>STAPHYLOCOCCUS AUREUS</subject><issn>0567-8315</issn><issn>1820-7448</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNpNkM1LAzEQxYMoWKsnz0LusnXynRzbolWoCFa9LtPsxka23ZJshfrXu0UFD8Mw8348Ho-QSwYjzp29Gb9NwIBW4BZHZMAsh8JIaY_JAJQ2hRVMnZKznD8AlFFKD8hqusKEvqtT_MIuthuKm6qfLq6jT-0yYkN7OX7Gbk_bQDfY7VL_i7ltsKvpvBdb33q_y7Q5gJnm3TJvR3_XZLZ4ZAVz5-QkYJPri989JK93ty_T-2L-NHuYjueF5453RVVbVQEPSyctF1rKAAhCeq8q7TgzECpbgTbGIXhdB10jCsMkSm6EMEEMyfWPb58-51SHcpviGtO-ZFAeSir_ldTTVz90wLbE9xRz-bzgABYApNTiG8NWYzk</recordid><startdate>2007</startdate><enddate>2007</enddate><creator>Strahinic, I</creator><creator>Cvetanovic, D</creator><creator>Kojic, M</creator><creator>Fira, Dj</creator><creator>Tolinacki, M</creator><creator>Topisirovic, Lj., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)</creator><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>2007</creationdate><title>Characterization and antimicrobial activity of natural isolate Lactococcus lactis subsp. lactis BGSM1-19</title><author>Strahinic, I ; Cvetanovic, D ; Kojic, M ; Fira, Dj ; Tolinacki, M ; Topisirovic, Lj., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c292t-de85d02fb94823644f0a034cc5d692170fd8d06779a0c6ef6eaa3714a427337f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>ANTIMICROBIAL PROPERTIES</topic><topic>BACTERIOCINAS</topic><topic>BACTERIOCINE</topic><topic>BACTERIOCINS</topic><topic>CHEESE</topic><topic>FROMAGE</topic><topic>http://www.fao.org/aos/agrovoc#c_12538</topic><topic>http://www.fao.org/aos/agrovoc#c_1507</topic><topic>http://www.fao.org/aos/agrovoc#c_16014</topic><topic>http://www.fao.org/aos/agrovoc#c_16429</topic><topic>http://www.fao.org/aos/agrovoc#c_26756</topic><topic>http://www.fao.org/aos/agrovoc#c_33370</topic><topic>http://www.fao.org/aos/agrovoc#c_33944</topic><topic>LACTOCOCCUS LACTIS</topic><topic>MICROCOCCUS</topic><topic>PLASMIDE</topic><topic>PLASMIDIOS</topic><topic>PLASMIDS</topic><topic>PROPIEDADES ANTIMICROBIANAS</topic><topic>PROPRIETE ANTIMICROBIENNE</topic><topic>QUESO</topic><topic>STAPHYLOCOCCUS AUREUS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Strahinic, I</creatorcontrib><creatorcontrib>Cvetanovic, D</creatorcontrib><creatorcontrib>Kojic, M</creatorcontrib><creatorcontrib>Fira, Dj</creatorcontrib><creatorcontrib>Tolinacki, M</creatorcontrib><creatorcontrib>Topisirovic, Lj., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Acta veterinaria (Beograd)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Strahinic, I</au><au>Cvetanovic, D</au><au>Kojic, M</au><au>Fira, Dj</au><au>Tolinacki, M</au><au>Topisirovic, Lj., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization and antimicrobial activity of natural isolate Lactococcus lactis subsp. lactis BGSM1-19</atitle><jtitle>Acta veterinaria (Beograd)</jtitle><date>2007</date><risdate>2007</risdate><volume>57</volume><issue>5-6</issue><spage>509</spage><epage>521</epage><pages>509-521</pages><issn>0567-8315</issn><eissn>1820-7448</eissn><abstract>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.</abstract><doi>10.2298/AVB0706509S</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | ANTIMICROBIAL PROPERTIES BACTERIOCINAS BACTERIOCINE BACTERIOCINS CHEESE FROMAGE http://www.fao.org/aos/agrovoc#c_12538 http://www.fao.org/aos/agrovoc#c_1507 http://www.fao.org/aos/agrovoc#c_16014 http://www.fao.org/aos/agrovoc#c_16429 http://www.fao.org/aos/agrovoc#c_26756 http://www.fao.org/aos/agrovoc#c_33370 http://www.fao.org/aos/agrovoc#c_33944 LACTOCOCCUS LACTIS MICROCOCCUS PLASMIDE PLASMIDIOS PLASMIDS PROPIEDADES ANTIMICROBIANAS PROPRIETE ANTIMICROBIENNE QUESO STAPHYLOCOCCUS AUREUS |
| title | Characterization and antimicrobial activity of natural isolate Lactococcus lactis subsp. lactis BGSM1-19 |
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