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Antibacterial activity ofLactobacillusstrains isolated from dry fermented sausages
| Content Provider | Scilit |
|---|---|
| Author | Vignolo, Graciela M. Suriani, F. Holgado, Aida Pesce De Ruiz Oliver, G. |
| Copyright Year | 1993 |
| Description | Journal: Journal of Applied Bacteriology One hundred strains of lactic acid bacteria isolated from dry cured sausages were tested for antagonistic activity against a set of test strains. Nine of 52 strains of Lactobacillus casei and three of 48 strains of Lact. plantarun produced inhibition zones against the indicator species. The substance excreted by Lact. casei CRL 705 was active against Lact. plantarum, Listeria monocytogenes, Staphylococcus aureus and a wide range of Gram-negative bacteria. The activity of the antibacterial compound from Lact. casei CRL 705 was destroyed by papain, trypsin and pepsin, but was resistant to heat (100 degrees C for 20 min), lysozyme and catalase. The agent was produced during the growth cycle and when the concentrated and neutralized supernatant fluid was added to a fresh culture of sensitive cells it produced a rapid inactivation. A decrease in optical density (O.D.) over time, indicative of cell lysis, was also observed. These characteristics allowed us to identify the inhibitory compound as a bacteriocin which we termed Lactocin 705. |
| Related Links | http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.1993.tb02786.x/pdf |
| Ending Page | 349 |
| Page Count | 6 |
| Starting Page | 344 |
| ISSN | 00218847 |
| DOI | 10.1111/j.1365-2672.1993.tb02786.x |
| Journal | Journal of Applied Bacteriology |
| Issue Number | 4 |
| Volume Number | 75 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 1993-10-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Journal of Applied Bacteriology Agriculture and Animal Production Food Science and Technology Isolated From Dry |
| Content Type | Text |
| Resource Type | Article |
| Subject | Microbiology Applied Microbiology and Biotechnology |
