Antagonistic Compounds Produced by a Chicken Intestinal Strain of Lactobacillus acidophilus

Author:

JUVEN B. J.1,SCHVED F.1,LINDNER P.1

Affiliation:

1. Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel

Abstract

The production of antagonistic compounds was studied with a strain of Lactobacillus acidophilus isolated from chicken intestinal tract. Accumulation of lactic acid (0.15 mol/l), hydrogen peroxide (280 nmol/h/mg cell dry weight), and a bacteriocin (ca. 10,000 arbitrary activity units per ml) was observed in cultures of this strain. In conditions eliminating the effects of organic acids and hydrogen peroxide, the bacteriocin, designated LA-147, showed inhibitory activity against strains of Lactobacillus leichmannii but not against several other species of Lactobacillus, or other selected gram-positive and gram-negative species. LA-147 (MW ca. 38.5 kDa) was bactericidal against sensitive cells; it was inactivated by heating for 15 min at 100°C, and by the action of protease and alpha-chymotrysin.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

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