Archives of Biological Sciences 2010 Volume 62, Issue 4, Pages: 889-899
https://doi.org/10.2298/ABS1004889T
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Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9
Tolinački Maja (Institute of Molecular Genetics and Genetic Engineering, Belgrade)
Kojić M. (Institute of Molecular Genetics and Genetic Engineering, Belgrade)
Lozo Jelena (Institute of Molecular Genetics and Genetic Engineering, Belgrade)
Terzić-Vidojević Amarela (Institute of Molecular Genetics and Genetic Engineering, Belgrade)
Topisirović L. (Institute of Molecular Genetics and Genetic Engineering, Belgrade)
Fira D. (Institute of Molecular Genetics and Genetic Engineering, Belgrade)
The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated
from traditionally homemade hard cheese produces bacteriocin designated as
BacUB9, with an approximate molecular mass of 4 kDa. Biochemical
characterization and the antimicrobial activity test of BacUB9 were
performed. The onset of BacUB9 biosynthesis was observed at the end of an
exponential phase of growth. Bacteriocin UB9 retained the antimicrobial
activity within the pH range from 1 to 10 and after treatment at 100oC for 30
min. The bacteriocin is susceptible to the activity of proteolytic enzymes.
Bacteriocin BacUB9 has a very narrow antimicrobial spectrum, limited to
several strains that belong to closely related species. The effect of BGUB9
on the growth of the strain Lactobacillus paracasei subsp. paracasei BGHN14
in a mixed culture was monitored. The mode of action of BacUB9 on the strain
BGHN14 was identified as bacteriostatic. Plasmid curing results indicated
that a plasmid, designated as pUB9, seemed to be responsible for both
bacteriocin BacUB9 production and host immunity.
Keywords: Lactobacillus, bacteriocin, antimicrobial activity