Characterization of lactococci isolated from homemade kefir | Zendy

Milan Kojić | Zendy; Jelena Lozo | Zendy; Jelena Begović | Zendy; Branko Jovčić | Zendy; L. Topisirović | Zendy

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Characterization of lactococci isolated from homemade kefir

Author(s) -

Milan Kojić,

Jelena Lozo,

Jelena Begović,

Branko Jovčić,

L. Topisirović

Publication year - 2007

Publication title -

archives of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.217

H-Index - 25

eISSN - 1821-4339

pISSN - 0354-4664

DOI - 10.2298/abs0701013k

Subject(s) - bacteriocin , nisin , plasmid , lactococcus lactis , antimicrobial , microbiology and biotechnology , biology , bacteria , gene , lactic acid , biochemistry , genetics

Five bacteriocin-producing lactococci isolates from traditionally prepared kefir were determined as Lactococcus lactis subsp. lactis. The analyzed isolates showed different plasmid profiles and no cross inhibition between them was detected. Moreover, natural isolate BGKF26 was resistant to the antimicrobial activity of nisin producing strain NP45. Plasmid curing experiments revealed that the genes encoding bacteriocin and proteinase production are located on separate genetic elements, except in BGKF26. Production of the tested bacteriocins depends on the concentration of casitone or triptone in the medium. Higher concentrations of casitone or triptone induce bacteriocin activity. Our DNA-DNA hybridization analyses suggest that the analyzed antimicrobial compounds probably are lactococcin-like bacteriocins

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