Production of Nisin Z by <Emphasis Type="Italic">Lactococcus lactis</Emphasis> Isolated from Dahi |
| |
Authors: | Suranjita Mitra Pran Krishna Chakrabartty Swadesh Ranjan Biswas |
| |
Institution: | (1) Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India;(2) Department of Microbiology, Bose Institute, P 1/12, C.I.T. Scheme VII M, Kolkata, 700054, West Bengal, India |
| |
Abstract: | Lactococcus lactis CM1, an isolate from homemade “Dahi,” a traditional fermented milk from India, used maltose as carbon source to produce a
high level of bacteriocin. The bacterial cell mass and the bacteriocin production correlated with the initial pH of the medium
and were highest when the initial pH was 11.0. The level of bacteriocin reached its peak at the late log phase with concomitant
reduction of culture pH to 4.2, regardless of the initial pH of the medium. A combination of maltose and an initial medium
pH of 11 resulted in the highest bacteriocin production. The antibacterial spectrum of the bacteriocin was closely similar
to that of nisin and it inhibited a number of food spoilage and pathogenic bacteria. Upon sodium dodecyl sulfate polyacrylamide
gel electrophoresis, the compound migrated close to the position of nisin (3.5 kDa). However, it had higher stability than
nisin at a wide range of pH and temperature. PCR amplification using nisin gene-specific primers and sequencing of the amplified
DNA revealed the structural gene for the bacteriocin to be identical to that of nisZ. |
| |
Keywords: | Lactococcus lactis Nisin Inhibitory spectrum |
本文献已被 PubMed SpringerLink 等数据库收录! |
|