Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Inhibition of Staphylococcus aureus and spheroplasts of Gram-negative bacteria by an antagonistic compound produced by a strain of Lactobacillus plantarum
SIK – Svenska livmedelsinstitutet.
1986 (English)In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 3, no 3, 149-160 p.Article in journal (Refereed)
Abstract [en]

A strain of Lactobacillus plantarum was examined for production of an extracellular antagonistic compound. Cellfree preparations, dialyzed to remove organic acids, were used in inhibition studies which revealed that Gram-positive bacteria were sensitive. Among these, Staphylococcus aureus was chosen for further characterization of the agent. The antagonistic compound was susceptible to breakdown by proteolytic enzymes and its effect was completely lost after heat treatment at 121°C for 15 min. Ultrafiltration studies indicated that the agent had a molecular weight of over 100, 000, suggesting a complex protein-containing aggregate. The antagonistic effect was found to be highest at low pH values and S. aureus was shown to be able to adapt to the agent. Most Gram-negative bacteria were resistant to the compound. However, after their transformation to spheroplasts, which removed most of the cell envelopes, these bacteria were sensitized. The conclusion is that the antagonistic mechanism probably includes agent influence on the cell surface. © 1986.

Place, publisher, year, edition, pages
1986. Vol. 3, no 3, 149-160 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8725DOI: 10.1016/0168-1605(86)90010-3OAI: oai:DiVA.org:ri-8725DiVA: diva2:966598
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-0022612636&partnerID=40&md5=ab97a496f4b6968e46915d6b222c29f0
By organisation
SIK – Svenska livmedelsinstitutet
In the same journal
International Journal of Food Microbiology
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 23 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0