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Information Journal Paper

Title

DETERMINATION OF BACTERIOCIN ENCODING GENE IN SIX NATIVE STRAINS OF LACTOBACILLUS PLANTARUM

Pages

  17-25

Abstract

BACTERIOCINs are ribosomally synthesized proteins/peptides that have bacteriocidal or bacteriostatic trait against genitically closed species. BACTERIOCINs have role as biopreservative and increase of the safety of food products. Study on native strains of LACTOBACILLUS PLANTARUM (DL2, BL1, L28, L27, L25 and EL3) that their growth inhibition ability had been analyzed, was performed. after approving inhibition ability of strains by disk diffusion in previous study, to investigate BACTERIOCIN encoding gene, POLYMERASE CHAIN REACTION (PCR) was performed by SPECIFIC PRIMERS. The correspondant region was amplified in L25, BL1, EL3and L28 strains. Using designed primers and sequencing could be shown that EL3 strain contained the structural genes for the BACTERIOCINs plnEF, plnJK and plnN, howover, the Lb. plantarum strain BL1 andL28 contained only the structural genes for plantaricin EF production. sequences showed %99 similarity with BACTERIOCIN genes ofLactobacillus plantarum strains recorded in Gene Bank database. The sequences were submitted at NCBI with accession numbers of EL3 (KT028600), L28 (KT028601) and BL1(KT028602).

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    APA: Copy

    GHOLAMZADEH, M.A., HEJAZI, M.A., & HOSSEINZADEH GHARAJEH, N.. (2017). DETERMINATION OF BACTERIOCIN ENCODING GENE IN SIX NATIVE STRAINS OF LACTOBACILLUS PLANTARUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 17-25. SID. https://sid.ir/paper/71658/en

    Vancouver: Copy

    GHOLAMZADEH M.A., HEJAZI M.A., HOSSEINZADEH GHARAJEH N.. DETERMINATION OF BACTERIOCIN ENCODING GENE IN SIX NATIVE STRAINS OF LACTOBACILLUS PLANTARUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):17-25. Available from: https://sid.ir/paper/71658/en

    IEEE: Copy

    M.A. GHOLAMZADEH, M.A. HEJAZI, and N. HOSSEINZADEH GHARAJEH, “DETERMINATION OF BACTERIOCIN ENCODING GENE IN SIX NATIVE STRAINS OF LACTOBACILLUS PLANTARUM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 17–25, 2017, [Online]. Available: https://sid.ir/paper/71658/en

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