Co-Authors:
Juven, B.J., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Schved, F., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Lindner, P., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Abstract:
The production of antagonistic compounds was studied with a strain of Lactobacillus acidophilus isolated from chicken intestinal tract. Accumulation of lactic acid (0.15 mol/1), hydrogen peroxide (280 nmol/h/mg cell dry weight), and a bacteriocin (ca. 10,000 arbitrary activity units per ml) was observed in cultures of this strain. In conditions eliminating the effects of organic acids and hydrogen peroxide, the bacteriocin, designated LA-147, showed inhibitory activity against strains of Lactobacillus leichmannii but not against several other species of Lactobacillus, or other selected gram-positive and gram-negative species. LA-147 (MW ca. 38.5 kDa) was bactericidal against sensitive cells; it was inactivated by heating for 15 min at 100°C, and by the action of protease and alpha-chymotrysin. Copyright ©, International Association of Milk, Food and Environmental Sanitarians.
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