Study of cell envelope proteinase systems of natural isolated thermophilic lactobacilli

Bazukyan, Inga; Ahabekyan, N.; Madoyan, R.; Dalgalarrondo, Michèle; Chobert, Jean‐Marc; Popov, Y.; Haertlé, T.

doi:10.1142/9789814322119_0096

Cited by 4 publications

(7 citation statements)

References 9 publications

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“…The latter can produce several antimicrobials, proteolytic and antifungal compounds. The antibacterial and proteolytic activity of some isolated strains had been shown before (Bazukyan et al 2010 ; Movsesyan et al 2010 ). That is why it was interesting to study the antifungal activity as well.…”

Section: Discussionmentioning

confidence: 67%

“…The great variety of ecological-geographic conditions of Armenia with its sharply defined vertical zoning promotes the development of unique associations of LAB in traditional dairy products. During centuries Armenians have prepared traditional protein-enriched dairy products matsoun, sour cream and different types of cheeses, having significant physiological, antagonistic, antioxidant and antiallergenic activity (Bazukyan et al 2010 ; Movsesyan et al 2010 ). Inside gastrointestinal tract LAB suppress unwanted microbiota growth due to production of various antimicrobial substances and ability to lower the environment’s pH.…”

Section: Introductionmentioning

confidence: 99%

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Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

et al. 2018

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Different strains of lactobacilli isolated from Armenian dairy products (matsoun, sour cream and different types of cheeses), were studied for antifungal activity. Lactobacillus rhamnosus MDC 9661 strain was shown to have inhibitory activity against Penicillium aurantioviolaceum and Mucor plumbeus growth. Bacterial cell-free supernatant didn’t show antifungal activity. The L. rhamnosus antifungal activity was stable to the wide range of pH from 3 to 10. This activity was high after treatment with both low temperature (− 30 °C) and lysozyme and with ultrasound. However, it was sensitive to high temperature from 45 to 80 °C and proteolytic enzymes. The results suggest the proteinaceous nature of L. rhamnosus antifungal activity associated with bacterial cell wall. L. rhamnosus MDC 9661 could be recommended as a starter for production of dairy products, functional food and preserving strain in food production.

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Section: Discussionmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

et al. 2018

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“…bulgaricus and Lactobacillus salivarius was maximal at pH 6.6 (Bazukyan et al . ). Proteolytic activity of Lactobacillus paracasei was observed from pH 5.8 with maximum hydrolysis at pH 6.6–7; the activity was stable at pH 8 (Hadji Sfaxi et al .…”

Section: Resultsmentioning

confidence: 97%

“…Proteolytic activity of lactobacilli was determined using the method described by Bazukyan et al (2010). They were precultivated on milk-citrate agar (MCA) plates [4.4% skim milk, 0.8% sodium citrate, 0.1% yeast extract, 0.5% glucose, 1.5% agar (w/v)] for 72 h at 37°C.…”

Section: Determination Of Proteolytic Activitymentioning

confidence: 99%

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Keryan

Bazukyan

Trchоunian

2016

Int J of Dairy Tech

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Growth, antibacterial and proteolytic activities of two new lactobacilli strains isolated from matsoun (Armenian traditional dairy product) and their pH dependence were studied. The results demonstrated the antibacterial activity of lactobacilli against Gram‐positive and Gram‐negative test strains. This activity was stable when pH of cell culture medium was adjusted to the value of 6.5. At pH 8, the antibacterial activity of only one strain was stable. Both strains were able to hydrolyse casein in pH range of 5.5–8 with maximal activity at pH 5.5. Controlled pH conditions were suitable for biomass yield, while noncontrolled pH was better for expression of antibacterial activity.

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“…The presence of PIII types of proteases in the cell wall of L. rhamnosus MDC 9661 has been shown previously (Bazukyan et al . 2010). These kinds of proteases can hydrolyse β‐ and α S1 ‐casein, but not lactoserum proteins.…”

Section: Resultsmentioning

confidence: 99%

The effects of ultraviolet, gamma- and X-ray irradiation on the growth, antibacterial activity and radio-protective of Lactobacillus rhamnosus

Bazukyan

Rostomyan

Hovhannisyan

et al. 2022

Letters in Applied Microbiology

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Significance and Impact of the Study: Ionizing radiation is widely applied for food preservation and for correction of the gut microbiome of patients treated with radiation, rescuers, astronauts, etc. Some lactic acid bacteria (LAB) are of great potential in restoring the microbiome of patients, or in food biopreservation. This investigation revealed the radioresistance of Lactobacillus rhamnosus MDC 9661 with only some loss of antibacterial activity, maintaining other activities and the absence of an immunogenic effect. So, it is a potential probiotic organism for the treatment of target people groups. The results showed that co-aggregation is one of the LAB resistance mechanisms which can be used in future to select effective strains.

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Study of cell envelope proteinase systems of natural isolated thermophilic lactobacilli

Cited by 4 publications

References 9 publications

Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

The effects of ultraviolet, gamma- and X-ray irradiation on the growth, antibacterial activity and radio-protective of Lactobacillus rhamnosus

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