Characterization of bacteriocin HV219, produced by Lactococcus lactis subsp. lactis HV219 isolated from human vaginal secretions

✍ Scribed by Svetoslav D. Todorov; Svetla T. Danova; Carol A. Van Reenen; Martina Meincken; Galina Dinkova; Iskra V. Ivanova; Leon M. T. Dicks

• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 149 KB
• Volume: 46
• Category: Article
• ISSN: 0233-111X
• DOI: 10.1002/jobm.200510037

✦ Synopsis

Abstract

Bacteriocin HV219, produced by Lactococcus lactis subsp. lactis HV219, is active against Gram‐positive and Gram‐negative bacteria. Activity was lost when treated with proteolytic enzymes, SDS, Triton X‐114 and Triton X‐100, but not at pH 2.0 to 10.0 or after 20 min at 121 °C. Growth in the presence of yeast extract as sole nitrogen source yielded 3200 AU/ml. No bacHV219 activity was recorded in MRS broth with maltose, mannose, lactose or sucrose as sole carbohydrate, but fructose yielded 1600 AU/ml. K~2~HPO~4~ at 10.0 g/l yielded 3200 AU/ml. Addition of 1.0 mg/l cyanocobalamin, l‐ascorbic acid and thiamine to MRS broth yielded 3200 AU/ml, 1600 AU/ml and 1600 AU/ml, respectively. The mode of activity is bacteriolytic, as confirmed by atomic force microscopy. (© 2006 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)