Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese
In this study, strains of lactic acid bacteria capable of bacteriocin production were isolated from Lighvan cheese samples obtained from East Azerbaijan, Iran. Among 16 isolates initially identified as Lactococcus lactis, four isolates were phenotipically determined as bacteriocinogenic. The isolate...
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2017-12-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
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| Online Access: | http://jfh.iaut.ac.ir/article_536972_4742bdd1cf719a44d904c243e1cc2dd3.pdf |
| _version_ | 1830414532292378624 |
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| author | Kh. mohammadi |
| author_facet | Kh. mohammadi |
| author_sort | Kh. mohammadi |
| collection | DOAJ |
| description | In this study, strains of lactic acid bacteria capable of bacteriocin production were isolated from Lighvan cheese samples obtained from East Azerbaijan, Iran. Among 16 isolates initially identified as Lactococcus lactis, four isolates were phenotipically determined as bacteriocinogenic. The isolates showed inhibitory effect on the growth of Gram-positive food borne pathogens including Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes by the agar spot test. Selected isolates were PCR-positive for nisin-encoding gene. The strains produced antibacterial substances resistant to α-amylase but sensitive to trypsin and proteinase K. Thermo-stability was indicated after treatment at 100 °C for 30 minutes. The antibacterial activity was pH dependent and occurred in pH 3 and 6, but at pH 9 the antibacterial activity was mainly restricted. No loss in antibacterial activity was recorded after treatment with SDS, Tween20, Tween 80, Triton X-100, urea and EDTA. The results suggest the potential application of these isolates as biopreservatives in food products. |
| first_indexed | 2024-12-20T20:46:38Z |
| format | Article |
| id | doaj.art-0f30a3c114b349fd9f30278b99c20aa9 |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-12-20T20:46:38Z |
| publishDate | 2017-12-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-0f30a3c114b349fd9f30278b99c20aa92022-12-21T19:27:01ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682017-12-0174 (28) زمستان113536972Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheeseKh. mohammadi01. Department of Food Hygiene and Aquatics, College of Veterinary Medicine , Tabriz Branch, Islamic Azad University, Tabriz, Iran 2.Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, IranIn this study, strains of lactic acid bacteria capable of bacteriocin production were isolated from Lighvan cheese samples obtained from East Azerbaijan, Iran. Among 16 isolates initially identified as Lactococcus lactis, four isolates were phenotipically determined as bacteriocinogenic. The isolates showed inhibitory effect on the growth of Gram-positive food borne pathogens including Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes by the agar spot test. Selected isolates were PCR-positive for nisin-encoding gene. The strains produced antibacterial substances resistant to α-amylase but sensitive to trypsin and proteinase K. Thermo-stability was indicated after treatment at 100 °C for 30 minutes. The antibacterial activity was pH dependent and occurred in pH 3 and 6, but at pH 9 the antibacterial activity was mainly restricted. No loss in antibacterial activity was recorded after treatment with SDS, Tween20, Tween 80, Triton X-100, urea and EDTA. The results suggest the potential application of these isolates as biopreservatives in food products.http://jfh.iaut.ac.ir/article_536972_4742bdd1cf719a44d904c243e1cc2dd3.pdfLactococcus lactisbacteriocinNisinbiopreservativeLighvan cheese |
| spellingShingle | Kh. mohammadi Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese Bihdāsht-i Mavādd-i Ghaz̠āyī Lactococcus lactis bacteriocin Nisin biopreservative Lighvan cheese |
| title | Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese |
| title_full | Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese |
| title_fullStr | Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese |
| title_full_unstemmed | Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese |
| title_short | Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese |
| title_sort | isolation and identification of nisin producer strains of lactococcus lactis from lighvan cheese |
| topic | Lactococcus lactis bacteriocin Nisin biopreservative Lighvan cheese |
| url | http://jfh.iaut.ac.ir/article_536972_4742bdd1cf719a44d904c243e1cc2dd3.pdf |
| work_keys_str_mv | AT khmohammadi isolationandidentificationofnisinproducerstrainsoflactococcuslactisfromlighvancheese |