Open AccessAntimicrobial properties of indigenous Lactobacillus sakei strain
Author(s) -
Slavica Vesković-Moračanin,
D. Obradović,
Branko Velebit,
Branka Borović,
M Marija Skrinjar,
Lazar Turubatović
Publication year - 2010
Publication title -
acta veterinaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.308
H-Index - 17
eISSN - 1820-7448
pISSN - 0567-8315
DOI - 10.2298/avb1001059v
Subject(s) - bacteriocin , lactobacillus sakei , antimicrobial , proteolytic enzymes , listeria monocytogenes , microbiology and biotechnology , strain (injury) , escherichia coli , lactobacillus , chemistry , staphylococcus aureus , bacteria , food science , fermentation , enzyme , biology , biochemistry , genetics , anatomy , gene
The strain I 154 of Lactobacillus sakei has been isolated from traditionally fermented sausages in the course of the realization of the international project (INCO PROJECT No ICA4-CT-2002-10037). This strain exhibited the ability for bacteriocin production. Antimicrobial properties of the isolated bacteriocin (sakacine), its sensibility towards proteolytic enzymes, as well as the effect of increased to high temperatures on its stability have been examined in this work. Semi purified bacteriocin (sakacine) has been isolated from bacteriocin - producing strain Lactobacillus sakei I 154 by the method of saturated precipitation with up to 70% ammonium mono-sulphate solution. The activity of isolated sakacine was examined towards Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7. Pepsine, Papaine and Proteinase K were used as proteolytic enzymes. The influence of increased and high temperatures on the bacteriocin activity was examined at different temperatures and exposition periods including autoclaving effects