Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses: characteristics of a bacteriocin produced by Lactobacillus curvatus IFPL 105.

D Casla, T Requena, R Gómez
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引用次数: 99

Abstract

A total of 203 lactic acid bacteria isolated from raw goat's milk and artisanal cheese were tested for antibacterial activity. Only two strains of Lactococcus lactis, one strain of Enterococcus faecalis and one strain of Lactobacillus curvatus were shown to produce a bacteriocin-like substance. Lactobacillus curvatus IFPL105 produced a heat-stable bacteriocin, which was hydrolysed by alpha-chymotrypsin, proteinase K and pancreatin and exhibited a broad spectrum of inhibitory activity. The bactericidal activity of the bacteriocin was more potent when sensitive strains were in the logarithmic growth phase, inducing cell lysis, as observed by decreases in optical density and release of intracellular marker enzymes. Curing experiments resulted in variants that lacked both bacteriocin activity and immunity to the bacteriocin. Plasmid profile analysis of the parental strain and the bacteriocin-negative variants indicated that a plasmid of about 46 kbp may be involved in bacteriocin production and immunity to this antibacterial compound.

从羊奶和手工奶酪中分离的乳酸菌的抗菌活性:弯曲乳杆菌IFPL 105产生的细菌素的特性。
对从生羊奶和手工奶酪中分离得到的203株乳酸菌进行了抗菌活性测定。只有两株乳酸乳球菌、一株粪肠球菌和一株弯曲乳杆菌被证明能产生细菌素样物质。弯曲乳杆菌IFPL105产生一种热稳定的细菌素,该细菌素被α -糜凝胰蛋白酶、蛋白酶K和胰酶水解,并表现出广谱的抑制活性。当敏感菌株处于对数生长期时,细菌素的杀菌活性更强,诱导细胞裂解,如光密度降低和细胞内标记酶的释放。固化实验产生了缺乏细菌素活性和对细菌素免疫的变体。亲本菌株和细菌素阴性变异的质粒谱分析表明,约46 kbp的质粒可能参与细菌素的产生和对该抗菌化合物的免疫。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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