Bonadè A, Murelli F, Vescovo M, Scolari G
Istituto di Microbiologia, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Lett Appl Microbiol. 2001 Aug;33(2):153-8. doi: 10.1046/j.1472-765x.2001.00969.x.
To investigate the antimicrobial activity of a strain of Lactobacillus helveticus.
The culture supernatant fluid Lact. helveticus G51 showed antimicrobial activity against thermophilic strains of Lactobacillus. Purification of the active compound was achieved after gel filtration and ion exchange chromatography. As revealed by SDS-PAGE, active fractions were relatively homogeneous, showing a protein with a molecular mass of 12.5 kDa. The antimicrobial compound was heat labile, inactivated by proteolytic enzymes and had a bactericidal mode of action.
The antimicrobial activity expressed by Lact. helveticus G51 was correlated with the production of a bacteriocin with properties that were different to other helveticins.
The study has provided further data on Lact. helveticus bacteriocins. The strong activity of the bacteriocin towards various thermophilic lactobacilli warrants further investigation for its potential to obtain attenuated cultures for the enhancement of the cheese-ripening process.
研究一株瑞士乳杆菌的抗菌活性。
瑞士乳杆菌G51的培养上清液对嗜热乳杆菌菌株具有抗菌活性。通过凝胶过滤和离子交换色谱法实现了活性化合物的纯化。SDS-PAGE显示，活性组分相对均一，呈现出一种分子量为12.5 kDa的蛋白质。该抗菌化合物对热不稳定，可被蛋白水解酶灭活，且具有杀菌作用模式。
瑞士乳杆菌G51所表现出的抗菌活性与一种细菌素的产生相关，该细菌素的特性与其他瑞士乳杆菌素不同。
该研究提供了关于瑞士乳杆菌细菌素的更多数据。该细菌素对各种嗜热乳杆菌的强活性值得进一步研究其在获得减毒培养物以促进奶酪成熟过程中的潜力。
