Thirty-four Streptococcus thermophilus, 72 lactococci, 27 enterococci, 30 lactobacilli and 30 leuconostocs isolated from natural whey starters for water-buffalo Mozzarella cheese manufacture were screened for antagonistic activity. Antagonistic activity due to acidification was widespread among lactobacilli. No strain among these microorganisms as well as among Str. thermophilus or leuconostocs produced bacteriocins. Lactococci (16.7%) and enterococci (40.7%) were found to produce bacteriocin-like inhibitors in solid media. Four and three different types of bacteriocins, respectively, produced by lactococci and enterococci both on solid and liquid media could be differentiated by cluster analysis considering the inhibitory spectrum against 37 indicators, including lactic acid bacteria, spoilage and pathogenic organisms, cross-inhibition patterns, and sensitivity to heat and proteolytic enzymes. Some substances clearly differed from known bacteriocins. The lactococcins found are of great interest as potential food preservatives because of their activity towards Clostridium spp. Some enterocins showed interesting activity towards Listeria monocytogenes. Media for optimal bacteriocin production varied among strains. In the case of lactococcal strain 140, a surprisingly highly active bacteriocin was produced under all the conditions assayed.

Antagonistic activity of lactic acid bacteria isolated from natural whey starters for water-buffalo mozzarella cheese manufacture.

VILLANI, FRANCESCO;PEPE, OLIMPIA;COPPOLA, SALVATORE
1995

Abstract

Thirty-four Streptococcus thermophilus, 72 lactococci, 27 enterococci, 30 lactobacilli and 30 leuconostocs isolated from natural whey starters for water-buffalo Mozzarella cheese manufacture were screened for antagonistic activity. Antagonistic activity due to acidification was widespread among lactobacilli. No strain among these microorganisms as well as among Str. thermophilus or leuconostocs produced bacteriocins. Lactococci (16.7%) and enterococci (40.7%) were found to produce bacteriocin-like inhibitors in solid media. Four and three different types of bacteriocins, respectively, produced by lactococci and enterococci both on solid and liquid media could be differentiated by cluster analysis considering the inhibitory spectrum against 37 indicators, including lactic acid bacteria, spoilage and pathogenic organisms, cross-inhibition patterns, and sensitivity to heat and proteolytic enzymes. Some substances clearly differed from known bacteriocins. The lactococcins found are of great interest as potential food preservatives because of their activity towards Clostridium spp. Some enterocins showed interesting activity towards Listeria monocytogenes. Media for optimal bacteriocin production varied among strains. In the case of lactococcal strain 140, a surprisingly highly active bacteriocin was produced under all the conditions assayed.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/167854
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