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首页> 外文期刊>British Biotechnology Journal >Technological Properties of Lactococcus lactissubsp. lactis I23 Isolated from Nigerian Beefand Characterization of BacteriocinProduced by It
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Technological Properties of Lactococcus lactissubsp. lactis I23 Isolated from Nigerian Beefand Characterization of BacteriocinProduced by It

机译：乳酸乳球菌的技术特性。尼日利亚牛肉中分离出的乳酸菌I23对其产生的细菌素的表征

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Aim: The present study reports the phenotypic and molecular characterization of Lactococcus strains isolated from Nigerian beef. The technological properties of selected strains were evaluated in order to test their suitability as candidates of starter cultures for food preservation.Study Design: Experimental microbiological testing.Place and Duration of Study: Microbiology Department, University of Ibadan, Nigeria and Division of Food Sciences, The University of Nottingham, UK; between January 2005 and February 2009.Methodology: Phenotypic method was adopted in the initial characterization of the presumptive Lactococcus strains which were later characterized using pulsed field gel electrophoresis. The use of 16S rDNA sequencing was adopted in the full identification of selected strains. High performance liquid chromatography and Gas chromatography were employed in determining production of organic acids and diacetyl respectively by the strains of Lactococcus. Testing and identification of bacteriocin production by the strains were observed using in vitro and polymerase chain reaction methods. The antimicrobial activities of the strains were evaluated against known spoilage and pathogenic organisms of food origin. Results: Three strains, Lc. lactis L11, Lc. lactis subsp. lactis I23 and Lc. lactis subsp. hordinae E91 showed better production of diacetyl and lactic acid than others; concentrations in excess of 31.15 μg/10-7cfu and 17.56 g/107cfu at 18 and 24 h of incubation were recorded for the respective compounds. Result of their antimicrobial activities indicates that varying levels of inhibition were recorded against the spoilage/pathogenic organisms; however no inhibition was recorded against Brochothrix thermosphacta except by Lc. lactis subsp lactis I23 which was shown to encode gene for production of bacteriocin, nisin. The nucleotide sequence of the bacteriocin was deposited at the genBank under accession number EU667387. Conclusion: The ability of the three Lactococcus strains to combat spoilage and pathogenic organisms could help promote safety in food processing and preservation in Nigeria; moreover, production of bacteriocin by Lc. lactis subsp. lactis I23 may confer added advantage during choice of candidacy for starter cultures in food biopreservation.
机译：目的：本研究报道了从尼日利亚牛肉中分离出的乳球菌菌株的表型和分子特征。对所选菌株的技术特性进行了评估，以测试其是否适合用作食品保鲜剂的候选培养物。研究设计：实验微生物学测试。研究地点和期限：尼日利亚伊巴丹大学微生物学系和食品科学系，英国诺丁汉大学;在2005年1月至2009年2月之间。方法：表型方法用于推定的乳球菌菌株的初始表征，随后使用脉冲场凝胶电泳进行表征。在完全鉴定所选菌株中采用了16S rDNA测序。高效液相色谱和气相色谱分别用于确定乳球菌菌株产生的有机酸和二乙酰基。使用体外和聚合酶链反应方法观察了菌株对细菌素生产的测试和鉴定。对菌株的抗微生物活性进行了评估，以对抗已知的腐败和食品来源的病原生物。结果：三种菌株，LC。乳酸L11，LC。乳酸亚种乳酸I23和Lc。乳酸亚种大科E91的二乙酰和乳酸的产生要比其他大。在相应的化合物孵育18和24小时时，记录到的浓度超过31.15μg/ 10-7cfu和17.56 g / 107cfu。其抗菌活性的结果表明，对腐败/致病生物的抑制水平有所不同。然而，除Lc外，未记录有对嗜热溴化拟杆菌的抑制作用。乳酸亚种乳酸I13，它被证明编码产生细菌素乳链菌肽的基因。细菌素的核苷酸序列以登录号EU667387保藏在genBank中。结论：三种乳酸菌菌株抵抗腐败和致病性微生物的能力有助于提高尼日利亚食品加工和保存的安全性;此外，Lc生产细菌素。乳酸亚种乳酸I23可能在食品生物保鲜的候选培养候选者选择中赋予更多优势。

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