Open AccessCharacterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9
Author(s) -
Maja Tolinački,
Milan Kojić,
Jelena Lozo,
Amarela Terzić-Vidojević,
Ljubiša Topisirović,
Djordje Fira
Publication year - 2010
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/abs1004889t
Subject(s) - bacteriocin , lactobacillus paracasei , antimicrobial , microbiology and biotechnology , strain (injury) , proteolytic enzymes , lactobacillus , biology , plasmid , enzyme , chemistry , food science , biochemistry , fermentation , anatomy , dna
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.