A comparison of the properties of bacteriocins formed by Lactococcus lactis subsp. lactis strains of diverse origin

Bacteriocins formed by four strains of Lactococcus lactis subsp. lactis have been studied and compared: 729 (a natural strain isolated from milk), 1605 (a mutant of strain 729), F-116 (a recombinant obtained by fusing of protoplasts of the two related strain 729 and 1605), and a nisin-forming strain...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2007-11, Vol.43 (6), p.604-610
Main Authors: Stoyanova, L G, Egorov, N S, Fedorova, G B, Katrukha, G S, Netrusov, AI
Format: Article
Language:English
Subjects:
Antibiotics
Antimicrobial activity
Bacteria
Bacteriocins
Fermentation
Lactococcus lactis
Microbiology
Microorganisms
Milk
Nisin
Physicochemical properties
Protoplasts
Purification
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Summary:Bacteriocins formed by four strains of Lactococcus lactis subsp. lactis have been studied and compared: 729 (a natural strain isolated from milk), 1605 (a mutant of strain 729), F-116 (a recombinant obtained by fusing of protoplasts of the two related strain 729 and 1605), and a nisin-forming strain obtained by adaptive selection at Moscow State University. Antimicrobial activity studies revealed differences between the strains in the effects on individual groups of microorganisms; the activities of the strains were also distinct from that of Nisaplin (a commercial preparation of the bacteriocin nisin). Methods for isolation and purification of bacteriocins have been developed, making it possible to obtain individual components of antibiotic complexes as chromatographically pure preparations. Bacteriocins formed by the strains of Lactococcus lactis subsp. lactis have been identified and differences in their biological and physicochemical properties, established. A novel potent broad-spectrum antibiotic substance distinct from nisin has been isolated from the recombinant strain F-116.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683807060063