Characterization of the bacteriocin-producing strain Lactobacillus paracasei spp. paracasei BGUB9
2010
Tolinački, M., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Kojić, M., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Lozo, J., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Terzić-Vidojević, A., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Topisirović, L., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia) | Fira, D., Institute of Molecular Genetics and Genetic Engineering, Belgrade (Serbia)
The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from homemade hard cheese produces bacteriocin designed as BacUB9, with an approximate molecular mass of 4 kDa. Biochemical characterization and antimicrobial activity test of BacUB9 were performed. The onset of BacUB9 biosynthesis was observed at the end of an exponential phase of growth. Bacteriocin UB9 retained the antimicrobial activity within the pH range from 1 to 10 and after treatment at 100 deg C for 30 min. The bacteriocin is susceptible to the activity of proteolytic enzymes. Bacteriocin BacUB9 had a very narrow antimicrobial spectrum, limited to several strains that belong to closely related species. The effect of BGUB9 on the growth of the strain of Lactobacillus paracasei subsp. paracasei BGHN14 in a mixed culture was monitored. The mode of action of BacUB9 on the strain BGHN14 was identified as bacteriostatic. Plasmid curing results indicated that a plasmid designed as pUB9, seemed to be responsible for both bacteriocin BacUB9 production and host immunity.
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