TY  - 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 . .