Detection and Preliminary Characterization of a Blis Produced by Enterococcus Strain Isolated from Cheese Starter

D. RaykovaSofia University “St. Kliment Ohridski”, Faculty of Biology, Department. of Genetics, Sofia, Bulgaria

V. KalichukSofia University “St. Kliment Ohridski”, Faculty of Biology, Department. of Genetics, Sofia, Bulgaria

G. ChikovSofia University “St. Kliment Ohridski”, Faculty of Biology, Department. of Genetics, Sofia, Bulgaria

S. PeykovSofia University “St. Kliment Ohridski”, Faculty of Biology, Department. of Genetics, Sofia, Bulgaria

S. G. DimovSofia University “St. Kliment Ohridski”, Faculty of Biology, Department. of Genetics, Sofia, BulgariaCorrespondence[email protected]

ABSTRACT

A collection of newly isolated strains identified as Enterococcus was screened for bacteriocin activity with molecular approaches. It was found that one of the tested strains displayed a broad spectrum activity, mainly against Gram-positive bacterial species. The agent was proven to be of protein nature. High temperature treatment revealed the relatively thermolabile properties of the molecule. It has comparatively high molecular weight for a bacteriocin, which was determined with NNWL filter units.

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Detection and Preliminary Characterization of a Blis Produced by Enterococcus Strain Isolated from Cheese Starter

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Detection and Preliminary Characterization of a Blis Produced by Enterococcus Strain Isolated from Cheese Starter

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