title: Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables.
abstract: Isolated from mixed salad and fermented carrots, 123 strains of lactic acid bacteria were screened for bacteriocin production. Two strains, D53 and 23, identified as Lactococcus lactis by DNA-DNA hybridizations, produced heat stable bacteriocins which were resistant to trypsin and pepsin, but were inactivated by alpha-chymotrypsin and proteinase K. The bacteriocins were active from pH 2 to 9 and inhibited species of Listeria, Lactobacillus, Lactococcus, Pediococcus, Leuconostoc, Carnobacterium, Bacillus and Staphylococcus. Strain D53 produced bacteriocin at pH values of 4.5-8.0 and from 10 to 37 degrees C.
authors.affiliation: Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Karlsruhe, Germany.
authors.forename: L
authors.initials: L
authors.lastname: Uhlman
authors.forename: U
authors.initials: U
authors.lastname: Schillinger
authors.forename: J R
authors.initials: JR
authors.lastname: Rupnow
authors.forename: W H
authors.initials: WH
authors.lastname: Holzapfel
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology; D001430:Bacteriocins / Q000096:biosynthesis*; D004269:DNA, Bacterial / Q000032:analysis; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D013294:Lactococcus lactis / Q000187:drug effects / Q000302:isolation & purification* / Q000378:metabolism; D009693:Nucleic Acid Hybridization; D013696:Temperature; D014675:Vegetables / Q000382:microbiology*
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D004269:DNA, Bacterial