Please use this identifier to cite or link to this item: http://biore.bio.bg.ac.rs/handle/123456789/3719
Title: Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9
Authors: Tolinacki, Maja
Kojic, M.
Lozo, Jelena 
Terzic-Vidojevic, Amarela
Topisirovic, L.
Fira, Đorđe 
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.
URI: http://biore.bio.bg.ac.rs/handle/123456789/3719
ISSN: 0354-4664
1821-4339
DOI: 10.2298/ABS1004889T
Appears in Collections:Journal Article

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