TABLE 3.
Bacteriocins of Streptococcus and their main characteristics
| Bacteriocin | Production strain | Source | Molecular mass | Stability | Sensitivity | Production parameter | Inhibitory spectrum | Reference |
|---|---|---|---|---|---|---|---|---|
| Nisin H |
S. hyointestinalis DPC6484 |
Porcine intestine | 3.4 | (−) | (−) | TSB at 37°C |
E. coli DPC6912 B. cereus 9139 L. delbrueckii subsp. bulgaricus LMG6901 L. lactis subsp. cremoris HP E. faecalis 6307 S. agalactiae ATCC 13813 S. agalactiae DPC5338 S. bovis DPC6491 S. gallolyticus DPC6501 L. innocua DPC3572 L. monocytogenes 1042 S. aureus ATCC 25923 S. aureus DPC5245 S. hyointestinalis DPC6484 S. uberis strain 42 |
161 |
| Unknown | Streptococcus species (G3, G4) | Green gram | (−) | PH: 5 | (−) | MRS broth at 37°C for 48 h |
P. aeruginosa S. aureus E. coli Klebsiella |
160 |
| Thermophilin 109 |
S. thermophilus ST109 |
Raw milk |
5–6 |
At 121°C for 17 min. |
B. subtilis protease Proteinase K Trypsin a‐amylase |
TYL broth for 18 h |
In TYL broth: Other S. thermophilus strains L. delbreuckii ssp. bulgaricus L. acidophilus S. pyogenes In M17G broth: E. faecalis E. faecium |
157 |
| Suicin 65 | S. suis 65 | Pigs |
3.3 (SDS‐PAGE) |
Enzyme: trypsin, chymotrypsin, proteinase K/30 min PH: 2 and 11 Heat: 121°C for 15 min |
(−) | Todd Hewitt agar (THA) plates supplemented with 0.01% Tween 80 | S. suis strains from different countries | 158 |
|
Suicin 3908 |
S. suis serotype 2 | Pigs |
3.3 (SDS‐PAGE) |
Enzymes: trypsin, chymotrypsin, proteinase PH: 2 and 11 Heat: 121°C for 15 min |
(−) | 2 L of a culture medium containing 2% proteose‐peptone, 1% yeast extract, 0.25% glucose, 0.25% NaCl, 0.3% K2HPO4, 0.2% KH2PO4, 0.01% MgSO4 · 7 H2O, and 0.002% MnSO4 · 7 H2O (pH 7.0) | S. hyicus | 159 |