Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batch fermentation

1994 ◽  
Vol 41 (4) ◽  
pp. 388-394 ◽  
Author(s):  
E. Parente ◽  
A. Ricciardi ◽  
G. Addario
Keyword(s):  
Lactococcus Lactis ◽  
Batch Fermentation ◽  
Bacteriocin Production ◽  
Lactococcus Lactis Subsp ◽  
Influence Of Ph

A Bacteriocin Production on Soya Nutri Nuggets Extract Medium by Lactococcus lactis Subsp. Lactis CCSUB202

2007 ◽  
Vol 3 (1) ◽  
pp. 49-54 ◽  
Author(s):  
Archana Kumari ◽  
Amar P. Garg ◽  
Kousar Makeen ◽  
Mohan Lal ◽  
Charu Gupta ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Bacteriocin Production ◽  
Lactococcus Lactis Subsp ◽  
Extract Medium

scholarly journals Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 171-176 ◽  
Author(s):  
T.M. Do ◽  
M. Plocková ◽  
J. Chumchalová
Keyword(s):  
Lactococcus Lactis ◽  
Proteolytic Enzymes ◽  
Optimal Growth ◽  
Fermented Milk ◽  
Culture Collection ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Proteinase K ◽  
Lactococcus Lactis Subsp ◽  
Initial Ph

Screening for bacteriocin production of 60 strains of lactic acid bacteria (LAB) both isolated from various Vietnamese fermented food and obtained from the culture collection resulted in the detection of a bacteriocin-producing strain, Lactococcus lactis subsp. lactis LTM 32 isolated from Vietnamese fermented milk. This strain was identified and partly characterized. This bacteriocin inhibited not only closely relative strains of LAB but also strains of Listeria monocytogenes, Bacillus sp. including B. cereus, B. stearothermophilus, B. subtilis, B. pumilus and Staphylococcus aureus. It was heat stable at 121°C for 15 min, at 100°C for 120 min and stable during storage at –20°C and 4°C for 3 months. The bacteriocin was inactivated by some proteolytic enzymes, namely by proteinase K and pronase E in concentrations up to 0.5 mg/ml but not by  α-amylase and pepsin. The optimal growth and bacteriocin production were achieved in M17L broth at 30°C and initial pH 6.8. The characteristics of bacteriocin-producing strain Lactococcus lactis subsp. lactis LTM 32 are of interest for food safety.

Plasmid content and bacteriocin production by five strains ofLactococcus lactisisolated from semi-hard homemade cheese

2006 ◽  
Vol 52 (11) ◽  
pp. 1110-1120 ◽  
Author(s):  
Milan Kojic ◽  
Ivana Strahinic ◽  
Djordje Fira ◽  
Branko Jovcic ◽  
Ljubisa Topisirovic
Keyword(s):  
Lactococcus Lactis ◽  
Bacteriocin Production ◽  
Plasmid Curing ◽  
Structural Genes ◽  
Rolling Circle ◽  
Plasmid Content ◽  
Plasmid Maintenance ◽  
Lactococcus Lactis Subsp ◽  
Natural Isolates ◽  
Large Plasmids

In this study, the plasmid content and bacteriocin production of natural isolates of lactococci were investigated. Five bacteriocin producing lactococcal strains (Lactococcus lactis subsp. lactis BGMN1-2, BGMN1-3, BGMN1-5, BGMN1-6, and BGMN2-7) were isolated as nonstarter microflora of semi-hard homemade cheese and characterized. All isolates contained a number of plasmids. It was shown that lcnB structural genes for bacteriocin lactococcin B were located on large plasmids in all isolates. In the strains BGMN1-3 and BGMN1-5 proteinase prtP genes collocated with lcnB. Furthermore, these strains produced two additional bacteriocins (LsbA and LsbB) with genes responsible for their production and immunity located on the small rolling circle-replicating plasmid pMN5. Using deletion experiments of pMN5, minimal replicon of the plasmid and involvement of a bacteriocin locus in plasmid maintenance were identified. In addition, plasmid curing experiments showed that genes for catabolism or transport of 10 carbohydrates in the strain BGMN1-5 were plasmid located.Key words: lactococci, natural isolates, bacteriocin, plasmid curing.

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