Isolation and identification of new nisin-producing Lactococcus lactis subsp. lactis from milk

• Published in: Applied biochemistry and microbiology Vol. 42; no. 5; pp. 492 - 499
• Main Authors: Stoyanova, L G, Sul'timova, T D, Botina, S G, Netrusov, AI
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Nature B.V 01-09-2006
• Subjects: Bacteria; Bactericides; Biochemical characteristics; Biochemistry; Cow's milk; Farms; Fermentation; Food; Geographical variations; Lactic acid bacteria; Lactococcus lactis; Microbiology; Microorganisms; Milk; Nisin; Physiology; rRNA 16S
• ISSN: 0003-6838; 1608-3024
• DOI: 10.1134/S0003683806050085

A method for isolating active nisin-producing strains of mesophilic lactococci was developed. Overall, 55 strains of mesophilic lactic acid bacteria were isolated from fresh cow's milk obtained from milk farms in various regions throughout Russia; of them, 36 displayed nisin-synthesizing activity. The three most active strains were studied according to morphological, cultural, physiological, and biochemical characteristics and identified as Lactococcus lactis subsp. lactis. The species attribution of the strains studied was confirmed by the similarity of the nucleotide sequences of the 16S rRNA gene. The nucleotide sequences of the 16S rRNA genes were deposited with the GenBank under accession numbers DQ255951-DQ255954. The distinctions between these strains in physiological and biochemical characteristics and the ranges of their bactericide action on the microorganisms capable of developing in agricultural materials and food products were determined. The isolated strains displayed considerably wider ranges of action, which differed from the nisin-producing strain MGU and the commercial nisin preparation (Nisaplin), used as a biological preserving agent.