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Partial characterization of a bacteriocin produced by Lactobacillus helveticus
A Bonadè1, F Murelli, M Vescovo
1Istituto di Microbiologia, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Letters in Applied Microbiology
|July 27, 2001
Summary
Researchers discovered a novel bacteriocin from Lactobacillus helveticus G51 with potent antimicrobial activity against thermophilic Lactobacillus strains. This finding could lead to improved cheese ripening processes.
Area of Science:
- Microbiology
- Food Science
- Biochemistry
Background:
- Lactobacillus helveticus is a key species in dairy fermentation.
- Understanding antimicrobial compounds produced by L. helveticus is crucial for food applications.
Purpose of the Study:
- To investigate the antimicrobial properties of a specific Lactobacillus helveticus strain (G51).
- To characterize the antimicrobial compound produced by this strain.
Main Methods:
- Culture supernatant from L. helveticus G51 was analyzed.
- Purification involved gel filtration and ion exchange chromatography.
- SDS-PAGE was used to determine molecular mass; heat lability and enzyme sensitivity were tested.
Main Results:
- The culture supernatant exhibited antimicrobial activity against thermophilic Lactobacillus species.
- A homogeneous protein with a molecular mass of 12.5 kDa was purified.
- The compound was heat labile, sensitive to proteases, and acted bactericidally.
Conclusions:
- The antimicrobial activity is due to a novel bacteriocin, distinct from other helveticins.
- This bacteriocin shows potential for developing attenuated cultures to enhance cheese ripening.