Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables.
- 1992-06
- International Journal of Food Microbiology 16(2)
- L. Uhlman
- U. Schillinger
- J. Rupnow
- W. Holzapfel
- PubMed: 1445757
- DOI: 10.1016/0168-1605(92)90007-P
Study Design
- Methods
- In vitro experiment
- Highly Cited
Abstract
Isolated from mixed salad and fermented carrots, 123 strains of lactic acid bacteria were screened for bacteriocin production. Two strains, D53 and 23, identified as Lactococcus lactis by DNA-DNA hybridizations, produced heat stable bacteriocins which were resistant to trypsin and pepsin, but were inactivated by alpha-chymotrypsin and proteinase K. The bacteriocins were active from pH 2 to 9 and inhibited species of Listeria, Lactobacillus, Lactococcus, Pediococcus, Leuconostoc, Carnobacterium, Bacillus and Staphylococcus. Strain D53 produced bacteriocin at pH values of 4.5-8.0 and from 10 to 37 degrees C.