Skip to main content
SpringerLink
Log in

Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses

  • Published:
Applied Biochemistry and Microbiology Aims and scope Submit manuscript

Abstract

The search for lactic acid bacteria (LAB) producing bacteriocin-like inhibitory substances (BLISs) was performed in traditional Azerbaijan cheeses. Eight strains have been isolated and identified, four of which (S1a, S2, Q2b, and M1b) were identified as Lactobacillus buchneri. The remaining four strains (M3a, A4b, Q4a, and A3) were identified as L. pentosus, L. brevis, L. fermentum, and L. collinoides, respectively. Antimicrobial agents of all isolated LAB strains suppressed the growth of Lactobacillus bulgaricus 340, Escherichia coli, Enterococcus durans, and Listeria innocua. Saccharomyces cerevisiae and Candida pseudotropicalis were resistant to these BLISs. Proteinase K and trypsin completely inactivated BLIS whereas lipase and amylase partially inactivated BLIS.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Klaenhammer, T.R., FEMS Microbiol. Rev., 1993, vol. 12, pp. 39–86.

    PubMed  CAS  Google Scholar 

  2. Schilinger, U., in Biotechnology and Food Safety, Bills, D.D. and Kung, S., Eds., Boston: Butterworth-Heinemann, 1990.

    Google Scholar 

  3. Suma, K., Misra, M.C., and Varadaraj, M.C., Int. J. Food Microbiol., 1998, vol. 40, pp. 17–25.

    Article  PubMed  CAS  Google Scholar 

  4. Cleveland, J., Montville, T.J., Nes, I.F., and Chikindas, M.L., Int. J. Food Microbiol., 2001, vol. 71, pp. 1–20.

    Article  PubMed  CAS  Google Scholar 

  5. Jack, R.W., Tagg, J.R., and Ray, B., Microbiol. Rev., 1995, vol. 59, pp. 171–200.

    PubMed  CAS  Google Scholar 

  6. Messens, W. and De Vuyst, L., Int. J. Food Microbiol., 2002, vol. 72, pp. 31–43.

    Article  PubMed  CAS  Google Scholar 

  7. Daeschel, M.A., Food Technol., 1989, vol. 43, pp. 164–167.

    CAS  Google Scholar 

  8. Vuyst, L. and Vandamme, E.J., in Genetics and Application, Vuyst, L. and Vandamme, E.J., Eds., New York: Chapman and Hall, 1994.

    Google Scholar 

  9. Piard, J. and Desmazeaud, M., Le Lait, 1992, vol. 72, pp. 113–142.

    Article  CAS  Google Scholar 

  10. Schillinger, U. and Holzapfel, W.H., Int. J. Food Microbiol., 1996, vol. 33, pp. 3–5.

    Article  Google Scholar 

  11. Atrih, A., Rekhif, N., Moir, A.J.G., Lebrihi, A., and Lefebvre, G., Int. J. Food Microbiol., 2001, vol. 68, pp. 93–104.

    Article  PubMed  CAS  Google Scholar 

  12. Gulahmadov, S.G., Batdorj, B., Dalgalarrondo, M., Chobert, J.-M., Kuliev, A.A., and Haertlee, T., Eur. Food Res. Technol., 2006, vol. 224, pp. 229–235.

    Article  Google Scholar 

  13. Sambrook, J., Fitsch, E.F., and Maniatis, T., Molecular Cloning: A Laboratory Manual, New York: Cold Spring Harbor, 1989.

    Google Scholar 

  14. Ross, R.P., Morgan, S., and Hill, C., Int. J. Food Microbiol., 2002, vol. 79, pp. 3–16.

    Article  PubMed  CAS  Google Scholar 

  15. Webber, A. and Osborn, M.J., Biol. Chem., 1969, vol. 244, pp. 4406–4412.

    Google Scholar 

  16. Nes, I.F. and Tagg, J.R., Novel, Antonie van Leeuwenhook, 1996, vol. 69, no. 2, pp. 91–93.

    Google Scholar 

  17. Nes, I.F. and Holo, H., Biopolymers, 2000, vol. 55, pp. 50–61.

    Article  PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Baku State University, Baku, Azerbaijan

    S. G. Gulahmadov, N. F. Abdullaeva, N. F. Guseinova & A. A. Kuliev

  2. Sofia University St. Kliment Ohridski, Sofia, Bulgaria

    I. V. Ivanova

  3. Institut National de la Recherche Agronomique, BIA-FIPL, Paris, France

    M. Dalgalarondo, J. -M. Chobert & T. Haertlée

Authors
  1. S. G. Gulahmadov
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. N. F. Abdullaeva
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. N. F. Guseinova
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. A. Kuliev
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. I. V. Ivanova
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. M. Dalgalarondo
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. J. -M. Chobert
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. T. Haertlée
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to S. G. Gulahmadov.

Additional information

Original Russian Text © S.G. Gulahmadov, N.F. Abdullaeva, N.F. Guseinova, A.A. Kuliev, I.V. Ivanova, M. Dalgalarondo, J.-M. Chobert, T. Haertlée, 2009, published in Prikladnaya Biokhimiya i Mikrobiologiya, 2009, Vol. 45, No. 3, pp. 297–303.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Gulahmadov, S.G., Abdullaeva, N.F., Guseinova, N.F. et al. Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses. Appl Biochem Microbiol 45, 266–271 (2009). https://doi.org/10.1134/S0003683809030053

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1134/S0003683809030053

Keywords

Search

Navigation