Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses
| Autor: | M. Dalgalarondo, Iskra Ivanova, S. G. Gulahmadov, J. M. Chobert, T. Haertlée, Akif A. Kuliev, N. F. Abdullaeva, N. F. Guseinova |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
biology
food and beverages biology.organism_classification medicine.disease_cause Applied Microbiology and Biotechnology Biochemistry Enterococcus durans Microbiology Lactic acid chemistry.chemical_compound Bacteriocin chemistry Lactobacillus Listeria medicine Escherichia coli Bacteria Lactobacillus buchneri |
| Zdroj: | Applied Biochemistry and Microbiology. 45:266-271 |
| ISSN: | 1608-3024 0003-6838 |
| DOI: | 10.1134/s0003683809030053 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|