Premium
Partial characterization of a bacteriocin produced by Lactobacillus helveticus
Author(s) -
Bonadè A.,
Murelli F.,
Vescovo M.,
Scolari G.
Publication year - 2001
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2001.00969.x
Subject(s) - lactobacillus helveticus , bacteriocin , antimicrobial , lactobacillaceae , lactobacillus , thermophile , cheese ripening , chemistry , microbiology and biotechnology , food science , bacteria , biology , biochemistry , ripening , enzyme , fermentation , genetics
Aims: To investigate the antimicrobial activity of a strain of Lactobacillus helveticus . Methods and Results: The culture supernatant fluid Lact. helveticus G51 showed antimicrobial activity against thermophilic strains of Lactobacillus . Purification of the active compound was achieved after gel filtration and ion exchange chromatography. As revealed by SDS‐PAGE, active fractions were relatively homogeneous, showing a protein with a molecular mass of 12·5 kDa. The antimicrobial compound was heat labile, inactivated by proteolytic enzymes and had a bactericidal mode of action. Conclusions: The antimicrobial activity expressed by Lact. helveticus G51 was correlated with the production of a bacteriocin with properties that were different to other helveticins. Significance and Impact of the Study: The study has provided further data on Lact. helveticus bacteriocins. The strong activity of the bacteriocin towards various thermophilic lactobacilli warrants further investigation for its potential to obtain attenuated cultures for the enhancement of the cheese‐ripening process.