Purification and molecular characterization of antibacterial compounds produced by Lactobacillus murinus strain L1.
J Appl Microbiol
; 99(3): 649-56, 2005.
Article
em En
| MEDLINE
| ID: mdl-16108807
ABSTRACT
AIMS:
The aim of this work was to purify and characterize antibacterial compounds produced by Lactobacillus murinus strain L1. METHODS ANDRESULTS:
Antagonistic activity was observed in a deferred agar-spot assay against spoilage and pathogenic bacteria, but not against lactobacilli. The inhibitory activity occurred between pH 3.0 and 5.0, and was heat stable. The active compounds were purified by gel filtration chromatography and two peaks of antibacterial activity were observed using Bacillus cereus ATCC 11778 and Shigella sonnei ATCC 11060 as indicator strains. Two active low molecular weight compounds were responsible for this phenomenon and UV spectroscopy, gas chromatography and mass spectrometry were used to characterize them. One of them is lactic acid, while the other is a mono-substituted aromatic ring apparently constituted by group residues of m/z 192 linked in tandem to phenylalanine.CONCLUSIONS:
Lactobacillus murinus produces at least two low molecular weight compounds active against B. cereus and Sh. sonnei. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first purification of a new broad-spectrum antibacterial compound from Lact. murinus which inhibits various pathogenic and food spoilage bacteria without acting on other lactobacilli. Using it as a biotechnological control agent of bacterial spoilage may be a promising possibility for the food industry.
Buscar no Google
Coleções:
01-internacional
Contexto em Saúde:
3_ND
Base de dados:
MEDLINE
Assunto principal:
Lactobacillus
/
Antibacterianos
Limite:
Animals
Idioma:
En
Revista:
J Appl Microbiol
Ano de publicação:
2005
Tipo de documento:
Article