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Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

Blaženka Kos
Jasna Beganović   ORCID icon orcid.org/0000-0003-1374-1097 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for Antibiotics, Enzymes, Probiotics and Starter Cultures Technology, Pierottijeva 6, 10000 Zagreb, Croatia
Lina Jurašić
Martina Švađumović
Andreja Leboš Pavunc
Ksenija Uroić
Jagoda Šušković

Puni tekst: engleski, pdf (1 MB) str. 273-282 preuzimanja: 1.581* citiraj
APA 6th Edition
Kos, B., Beganović, J., Jurašić, L., Švađumović, M., Leboš Pavunc, A., Uroić, K. i Šušković, J. (2011). Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis. Mljekarstvo, 61 (4), 273-282. Preuzeto s https://hrcak.srce.hr/75422
MLA 8th Edition
Kos, Blaženka, et al. "Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis." Mljekarstvo, vol. 61, br. 4, 2011, str. 273-282. https://hrcak.srce.hr/75422. Citirano 05.12.2020.
Chicago 17th Edition
Kos, Blaženka, Jasna Beganović, Lina Jurašić, Martina Švađumović, Andreja Leboš Pavunc, Ksenija Uroić i Jagoda Šušković. "Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis." Mljekarstvo 61, br. 4 (2011): 273-282. https://hrcak.srce.hr/75422
Harvard
Kos, B., et al. (2011). 'Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis', Mljekarstvo, 61(4), str. 273-282. Preuzeto s: https://hrcak.srce.hr/75422 (Datum pristupa: 05.12.2020.)
Vancouver
Kos B, Beganović J, Jurašić L, Švađumović M, Leboš Pavunc A, Uroić K i sur. Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis. Mljekarstvo [Internet]. 2011 [pristupljeno 05.12.2020.];61(4):273-282. Dostupno na: https://hrcak.srce.hr/75422
IEEE
B. Kos, et al., "Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis", Mljekarstvo, vol.61, br. 4, str. 273-282, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/75422. [Citirano: 05.12.2020.]

Sažetak
Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiotic strains and facilitate their establishment in the competitive gut environment and also protect the gut from gastrointestinal pathogens. Moreover, bacteriocins have received considerable attention due to their potential application as biopreservatives, especially in dairy industry. Hence, the objective of this research was to investigate antimicrobial activity of probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3, with special focus on their bacteriocinogenic activity directed towards representatives of the same or related bacterial species, and towards distant microorganisms including potential food contaminants or causative agents of gut infections. In order to induce bacteriocin production, probiotic cells were cocultivated with Lactococcus lactis subsp. lactis LMG 9450, one of the most important starter cultures in cheese production. The presence of bacteriocin coding genes was investigated by PCR amplification with sequence-specific primers for helveticin and was confirmed for probiotic strain L. helveticus M92. All examined probiotic strains have shown bacteriocinogenic activity against Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633, Bacillus cereus TM2, which is an important functional treat of probiotic strains significant in competitive exclusion mechanism which provides selective advantage of probiotic strains against undesirable microorganisms in gastrointestinal tract of the host. According to obtained results, living cells of starter culture Lc. lactis subsp. lactis LMG 9450 induced bacteriocin production by examined probiotic strains but starter culture itself was not sensitive to bacteriocin activity.

Ključne riječi
antimicrobial activity; bacteriocins; induction of bacteriocin biosynthesis; probiotics

Hrčak ID: 75422

URI
https://hrcak.srce.hr/75422

[hrvatski]

Posjeta: 2.343 *