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Title

ISOLATION AND IDENTIFICATION OF NISIN PRODUCER STRAINS OF LACTOCOCCUS LACTIS FROM LIGHVAN CHEESE

Writers

MOHAMMADI K.

Pages

 Start Page 1 | End Page 13

Abstract

 Nisin is an antibacterial peptide produced by certain species of lactic bacteria. 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 phenotypically determined as BACTERIOCINogenic. The isolates showed inhibitory effect on the growth of Gram-positive foodborne pathogens including Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Listeria monocytogenes by the agar spot test. Selected isolates were PCR-positive for the NISIN-encoding gene. The strains produced antibacterial substances resistant to a-amylase but sensitive to trypsin and proteinase K. Thermo-stability was indicated after treatment at 100oC 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 preservatives in food products.

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