1993/12/01 by A. Atrih, Abdelmadjid Atrih, N. Rekhif +3
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Enzyme Production and Characterization #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods
paper · doi:10.1139/m93-178
openalex publication_date 1993/12/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/25
Strain C19, isolated from fermented cucumbers and identified as Lactobacillus plantarum, produced a bacteriocin. This bacteriocin, named plantaricin C19, was stable at acidic pH, was relatively thermostable, and had a molecular mass of about 3.5 kDa. It inhibited some pathogenic (i.e., Listeria spp.) and spoilage Gram-positive bacteria but had weak or no action against lactic acid bacteria. Its adsorption on sensitive and resistant bacteria was pH dependent and was reduced by pretreatment of cells with lipase or lysozyme. Curing treatments with acriflavine or novobiocin yielded nonproducing mutants sensitive to plantaricin C19.Key words: lactic acid bacteria, Lactobacillus plantarum, bacteriocin, protein.