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|Title:||Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9||Authors:||Tolinacki, Maja
|Keywords:||Lactobacillus;bacteriocin;antimicrobial activity||Issue Date:||2010||Journal:||Archives of Biological Sciences||Series/Report no.:||62(4);889-899||Abstract:||
The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from traditionally homemade
hard cheese produces bacteriocin designated as BacUB9, with an approximate molecular mass of 4 kDa. Biochemical
characterization and the 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 100oC for 30 min. The bacteriocin is susceptible to the activity of
proteolytic enzymes. Bacteriocin BacUB9 has 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 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, designated as pUB9, seemed to be
responsible for both bacteriocin BacUB9 production and host immunity.
|Appears in Collections:||Journal Article|
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