Nisin Z-Producing Lactococcus lactis Subsp. Lactis GYl32 Isolated from Boza
2012; Wiley; Volume: 38; Issue: 3 Linguagem: Inglês
10.1111/jfpp.12061
ISSN1745-4549
Autores Tópico(s)Meat and Animal Product Quality
ResumoJournal of Food Processing and PreservationVolume 38, Issue 3 p. 1044-1053 Original Article Nisin Z-Producing Lactococcus lactis Subsp. Lactis GYl32 Isolated from Boza Gozde Koral, Gozde Koral Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, 32260 Isparta, TurkeySearch for more papers by this authorYasin Tuncer, Corresponding Author Yasin Tuncer Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, 32260 Isparta, TurkeyCorresponding author. TEL: +90-246-2111713; FAX: +90-246-2111538; EMAIL: [email protected]Search for more papers by this author Gozde Koral, Gozde Koral Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, 32260 Isparta, TurkeySearch for more papers by this authorYasin Tuncer, Corresponding Author Yasin Tuncer Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, 32260 Isparta, TurkeyCorresponding author. TEL: +90-246-2111713; FAX: +90-246-2111538; EMAIL: [email protected]Search for more papers by this author First published: 28 December 2012 https://doi.org/10.1111/jfpp.12061Citations: 15Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract In this study, bacteriocin-producing Lactococcus lactis subsp. lactis GYL32 strain was isolated from Boza. The GYL32 strain inhibited not only related strains but also gram-positive bacteria, such as Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus. The antimicrobial substance was inactivated after treatment with proteinase K and α-chymotrypsin but not other enzymes. Bacteriocin remained active after 2 h of incubation at pH 2–11. It was stable to heat after treatment at 100C for 20 min. The bacteriocin produced by GYL32 was characterized as nisin by different pH, enzyme and heat treatments. The sequence analysis result showed that it is nisin Z, and its genetic determinants are encoded on genomic DNA. The maximum antimicrobial activity (5,120 AU/mL) was recorded after 8 h in M17 broth. Tricine-SDS-PAGE analysis showed that its molecular weight 6,700 Da. L. lactis subsp. lactis GYL32 strain may be used as a protective culture for manufacturing fermented products. Practical Applications Nisin is the best-studied bacteriocin produced by some Lactococcus lactis strains and has been used for food preservation in over 50 countries. 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Process Biochem. 38, 1405– 1411. Citing Literature Volume38, Issue3June 2014Pages 1044-1053 ReferencesRelatedInformation
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