%0 Journal Article
%T Characterization and antimicrobial activity of natural isolate Lactococcus lactis subsp. lactis BGSM1-19
%A Strahini£¿ Ivana
%A Cvetanovi£¿ D.
%A Koji£¿ M.
%A Fira £¿.
%J Acta Veterinaria
%D 2007
%I 
%R 10.2298/avb0706509s
%X The strain Lactococcus lactis subsp. lactis BGSM1-19, isolated from traditionally homemade white cheese, produces two bacteriocins: lactococcin B-like bacteriocin named bacteriocin BacSMa and bacteriocin BacSMb which have shown similarity with lacticin RM. Plasmid curing resulted in a low yield (0.33%) of BacSMa- BacSMas and BacSMa- BacSMas, BacSMb-, BacSMbs derivatives. The bacteriocin biosynthesis was observed in the logarithmic phase of growth and the production plateau was reached after 8 h of incubation at 30oC, when the culture entered the early stationary phase. Biochemical characterization showed that strain BGSM1-19 retained antimicrobial activity within the pH range of 1 to 12 or after treatment at 100oC for 15 min. However, bacteriocin activity was completely lost after treatment with different proteolytic enzymes. The strain BGSM1-19 contains five plasmids. Plasmid curing indicated that genes coding for bacteriocins synthesis and immunity seem to be located on plasmids. BGSM1-19 exhibited antimicrobial activity against some pathogenic bacteria such as Salmonella paratyphi, Micrococcus flavus, Pseudomonas aeruginosa and Staphylococcus aureus.
%K Lactococcus
%K bacteriocin
%K antimicrobial activity
%K Staphylococcus aureus
%K Micrococcus flavus
%U http://www.doiserbia.nb.rs/img/doi/0567-8315/2007/0567-83150706509S.pdf