Biological Characteristics of Bacteriocin Produced by Lactococcus lactis subsp. cremoris

Abstract

Abstract: A bacteriocin-producing lactic acid bacteria strain was isolated from traditional dairy products in Inner Mongolia, and was identified as Lactococcus. lactis subsp. cremoris KLDS 4.0326. Bacteriocin produced by KLDS 4.0326 was partially purified and its characteristics were also preliminarily studied. The cell-free fermentation supernatant of strain KLDS 4.0326 with the exception of interferences from acidic products and hydrogen peroxide had potent inhibitory effects on both Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) and Gram-negative bacteria (Escherichia coli and Salmonella). After treatment with trypsin, pepsin, papain or proteinase K, its inhibitory activity decreased, indicating that the antibacterial component was protein. This bacteriocin showed good thermal stability and stable antibacterial activity under acidic conditions, and had a broad antibacterial spectrum against various species of Gram-positive bacteria and Gram-negative bacteria.

Key words: Lactococcus lactis, bacteriocin, biological characteristics

CLC Number:

C473

Guang-Yue Ren. Biological Characteristics of Bacteriocin Produced by Lactococcus lactis subsp. cremoris[J]. FOOD SCIENCE, 2013, 34(1): 248-251.

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