Production of Antimicrobial Agent against Listeria monocytogenes ATCC 15313 by a Lactococcus Strain No. 1-74 from Algerian Cheese El-Klila 1

アルジェリアの伝統的チーズ「エルークリラ1」から乳酸菌を298株分離した。その内20株が、Listeric monocytogenes ATCC15313 に対する抗菌物質を産生した。最も多量に抗菌物質を産生した菌株No.1-74は球菌であった。この抗菌物質は、pH3.7～5.7、25～35℃で、1mMのCa2+、Ni2+やBa2+の存在下で、36時間静置培養した場合に本抗菌物質を良好に産生した。Ag+、Cu2+、Co2+やZn2+などの重全属は本菌株の生育及び抗菌性物質の産生を抑制した。

From a traditional cheese, El-Ma, produced in Algeria, 198 strains of lactic acid bacteria were isolated. Twenty strains among them produced the antimicrobial agent against Listeria monocytogenes ATCC 15313. The strain (No. 1-74) with the highest productivity (60k.eq. μg/ml) was coccus in the form. A high quantity of the agent was produced when it was cultured at 25-35°C, pH 3.2-5.7, in the presence of metal ions (1mM) such as Ca2+, Ni2+ and Ba2+ for 36h, under stationary culture conditions. Heavy metal ions such as Ag+, Cu2+, Co2+, and Zn2+, excess oxygen inhibited the growth and the productivity of the agent.