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Incidence and antibiotic susceptibility of bacteriocin‐producing lactic acid bacteria from dairy products
Author(s) -
MIRHOSSEINI MAHBOUBEH,
NAHVI IRAJ,
EMTIAZI GITI,
TAVASOLI MANOUCHER
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00428.x
Subject(s) - bacteriocin , listeria monocytogenes , lactic acid , bacteria , microbiology and biotechnology , proteinase k , antimicrobial , biology , antibiotics , trypsin , food science , chemistry , enzyme , biochemistry , genetics
Screening for bacteriocin production by strains of lactic acid bacteria (LAB) from local dairy products in Iran resulted in the detection of 10 bacteriocin‐producing strains. Among 105 isolated, 10 bacteriocin producers were phenotypically and genotypically identified as Enterococcus spp. The antimicrobial compounds produced by these novel strains were inactivated by trypsin, proteinase k. These bacteriocins also were active in a wide range of pH and temperature values, and inhibited not only the closely related LAB, but also Listeria monocytogenes .