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Bacteriocin production by Enterococcus faecium NA01 from ‘wara’—a fermented skimmed cow milk product from West Africa
Author(s) -
Olasupo N.A.,
Schillinger U.,
Franz C.M.A.P.,
Holzapfel W.H.
Publication year - 1994
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 - 10.1111/j.1472-765x.1994.tb00976.x
Subject(s) - bacteriocin , enterococcus faecium , microbiology and biotechnology , biology , fermentation , plasmid , food science , skimmed milk , listeria monocytogenes , bacteria , antimicrobial , antibiotics , biochemistry , genetics , dna
An Enterococcus faecium strain from Nigerian fermented skimmed cow milk (‘wara’) produced bacteriocin inhibitory towards Lactobacillus, Enterococcus and Listeria strains. The bacteriocin (designated enterocin 01) was inactivated by proteases, heat‐stable at 100°C and active at pH 2.0–6.0. The Ent. faecium isolate harboured plasmids of ca 36.3 and 23.1 kb. Curing experiments with ethidium bromide resulted in a bacteriocin‐negative mutant which had not lost immunity to the bacteriocin. Slight differences in plasmid profiles between wild‐type and mutant indicated a possible plasmid‐coded bacteriocin production.