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Fast induction of nisin resistance in Streptococcus thermophilus INIA 463 during growth in milk.

Abstract：

:Streptococcus thermophilus INIA 463 became nisin-resistant after exposure in skim milk to subminimal inhibitory concentrations of nisin (1-3 IU/ml) for less than 2 h. Addition of 20 IU/ml caused a 4 log unit decrease in S. thermophilus counts of a culture not exposed previously to nisin, whereas no decrease was observed in the culture exposed to nisin for 2 h. Transfer of immunity genes as responsible for nisin resistance was discarded. The presence of extracellular or intracellular specific nisin-degrading enzymes was not detected in the nisin-resistant variant of S. thermophilus INIA 463. Nisin resistance was caused by the induction of a resistance mechanism. Transmission electron microscopy (TEM) revealed that the nisin-resistant variant of S. thermophilus INIA 463 had a thickened cell wall compared to the wild strain. Resistance to nisin was lost after one transfer (4 h growth) in nisin-free skim milk.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Garde S,Avila M,Medina M,Nuñez M

doi

10.1016/j.ijfoodmicro.2004.03.023

subject

Has Abstract

pub_date

2004-11-01 00:00:00

pages

165-72

issue

2

eissn

0168-1605

issn

1879-3460

pii

S0168160504001679

journal_volume

96

pub_type

杂志文章

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