Molecular characterization of a novel bacteriocin and an unusually large aggregation factor of Lactobacillus paracasei subsp paracasei BGSJ2-8, a natural isolate from homemade cheese
Само за регистроване кориснике
2007
Аутори
Lozo, JelenaJovčić, Branko
Kojić, Milan
Dalgalarrondo, Michele
Chobert, Jean-Marc
Haertle, Thomas
Topisirović, Ljubiša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Screening the collection of natural isolates from semi-hard homemade cheese resulted in isolation and characterization of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8. The strain BGSJ2-8 harbors several important phenotypes, such as bacteriocin production, aggregation phenomenon, and production of proteinase. Bacteriocin SJ was purified by three-step chromatography. Mass spectrometry established molecular mass of the active peptide at 5372 Da. The auto - aggregation phenotype of wild-type (WT) strain was mediated by secreted aggregation-promoting factor (protein of molecular mass gt 200 kDa), probably acting in cooperation with other cell surface protein(s). Comparative study of WT and its spontaneous nonaggregating derivative revealed that aggregation factor was responsible for the observed differences in the bacteriocin and proteinase activities. Bacteriocin SJ activity and resistance to different stresses were higher in the presence of aggregating factor. In contrast, p...roteinase activity was stronger in the nonaggregating derivative.
Кључне речи:
proteinase / Lactobacillus / bacteriocin / autoaggregationИзвор:
Current Microbiology, 2007, 55, 3, 266-271Издавач:
- Springer, New York
Финансирање / пројекти:
- Изучавање регулације експресије гена одабраних индустријских микроорганизама (RS-MESTD-MPN2006-2010-143036)
DOI: 10.1007/s00284-007-0159-1
ISSN: 0343-8651
PubMed: 17657532
WoS: 000248884500015
Scopus: 2-s2.0-34547788793
Институција/група
TorlakTY - JOUR AU - Lozo, Jelena AU - Jovčić, Branko AU - Kojić, Milan AU - Dalgalarrondo, Michele AU - Chobert, Jean-Marc AU - Haertle, Thomas AU - Topisirović, Ljubiša PY - 2007 UR - http://intor.torlakinstitut.com/handle/123456789/814 AB - Screening the collection of natural isolates from semi-hard homemade cheese resulted in isolation and characterization of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8. The strain BGSJ2-8 harbors several important phenotypes, such as bacteriocin production, aggregation phenomenon, and production of proteinase. Bacteriocin SJ was purified by three-step chromatography. Mass spectrometry established molecular mass of the active peptide at 5372 Da. The auto - aggregation phenotype of wild-type (WT) strain was mediated by secreted aggregation-promoting factor (protein of molecular mass gt 200 kDa), probably acting in cooperation with other cell surface protein(s). Comparative study of WT and its spontaneous nonaggregating derivative revealed that aggregation factor was responsible for the observed differences in the bacteriocin and proteinase activities. Bacteriocin SJ activity and resistance to different stresses were higher in the presence of aggregating factor. In contrast, proteinase activity was stronger in the nonaggregating derivative. PB - Springer, New York T2 - Current Microbiology T1 - Molecular characterization of a novel bacteriocin and an unusually large aggregation factor of Lactobacillus paracasei subsp paracasei BGSJ2-8, a natural isolate from homemade cheese EP - 271 IS - 3 SP - 266 VL - 55 DO - 10.1007/s00284-007-0159-1 ER -
@article{ author = "Lozo, Jelena and Jovčić, Branko and Kojić, Milan and Dalgalarrondo, Michele and Chobert, Jean-Marc and Haertle, Thomas and Topisirović, Ljubiša", year = "2007", abstract = "Screening the collection of natural isolates from semi-hard homemade cheese resulted in isolation and characterization of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8. The strain BGSJ2-8 harbors several important phenotypes, such as bacteriocin production, aggregation phenomenon, and production of proteinase. Bacteriocin SJ was purified by three-step chromatography. Mass spectrometry established molecular mass of the active peptide at 5372 Da. The auto - aggregation phenotype of wild-type (WT) strain was mediated by secreted aggregation-promoting factor (protein of molecular mass gt 200 kDa), probably acting in cooperation with other cell surface protein(s). Comparative study of WT and its spontaneous nonaggregating derivative revealed that aggregation factor was responsible for the observed differences in the bacteriocin and proteinase activities. Bacteriocin SJ activity and resistance to different stresses were higher in the presence of aggregating factor. In contrast, proteinase activity was stronger in the nonaggregating derivative.", publisher = "Springer, New York", journal = "Current Microbiology", title = "Molecular characterization of a novel bacteriocin and an unusually large aggregation factor of Lactobacillus paracasei subsp paracasei BGSJ2-8, a natural isolate from homemade cheese", pages = "271-266", number = "3", volume = "55", doi = "10.1007/s00284-007-0159-1" }
Lozo, J., Jovčić, B., Kojić, M., Dalgalarrondo, M., Chobert, J., Haertle, T.,& Topisirović, L.. (2007). Molecular characterization of a novel bacteriocin and an unusually large aggregation factor of Lactobacillus paracasei subsp paracasei BGSJ2-8, a natural isolate from homemade cheese. in Current Microbiology Springer, New York., 55(3), 266-271. https://doi.org/10.1007/s00284-007-0159-1
Lozo J, Jovčić B, Kojić M, Dalgalarrondo M, Chobert J, Haertle T, Topisirović L. Molecular characterization of a novel bacteriocin and an unusually large aggregation factor of Lactobacillus paracasei subsp paracasei BGSJ2-8, a natural isolate from homemade cheese. in Current Microbiology. 2007;55(3):266-271. doi:10.1007/s00284-007-0159-1 .
Lozo, Jelena, Jovčić, Branko, Kojić, Milan, Dalgalarrondo, Michele, Chobert, Jean-Marc, Haertle, Thomas, Topisirović, Ljubiša, "Molecular characterization of a novel bacteriocin and an unusually large aggregation factor of Lactobacillus paracasei subsp paracasei BGSJ2-8, a natural isolate from homemade cheese" in Current Microbiology, 55, no. 3 (2007):266-271, https://doi.org/10.1007/s00284-007-0159-1 . .