Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses

被引：14

作者：

Gulahmadov, S. G. ^{[1
]}

Abdullaeva, N. F. ^{[1
]}

Guseinova, N. F. ^{[1
]}

Kuliev, A. A. ^{[1
]}

Ivanova, I. V. ^{[2
]}

Dalgalarrondo, M. ^{[3
]}

Chobert, J. -M. ^{[3
]}

Haertle, T. ^{[3
]}

机构：

[1] Baku State Univ, Baku, Azerbaijan

[2] Sofia Univ St Kliment Ohridski, Sofia, Bulgaria

[3] Inst Natl Rech Agron, BIA FIPL, F-44316 Nantes 3, France

来源：

APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2009年 / 45卷 / 03期

关键词：

PRESERVATION;

D O I：

10.1134/S0003683809030053

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The search for lactic acid bacteria (LAB) producing bacteriocin-like inhibitory substances (BLISs) was performed in traditional Azerbaijan cheeses. Eight strains have been isolated and identified, four of which (S1a, S2, Q2b, and M1b) were identified as Lactobacillus buchneri. The remaining four strains (M3a, A4b, Q4a, and A3) were identified as L. pentosus, L. brevis, L. fermentum, and L. collinoides, respectively. Antimicrobial agents of all isolated LAB strains suppressed the growth of Lactobacillus bulgaricus 340, Escherichia coli, Enterococcus durans, and Listeria innocua. Saccharomyces cerevisiae and Candida pseudotropicalis were resistant to these BLISs. Proteinase K and trypsin completely inactivated BLIS whereas lipase and amylase partially inactivated BLIS.

引用

页码：266 / 271

页数：6

共 18 条

[1] Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19 [J].