Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Iulia-Roxana ȘTEFAN, Silvia-Simona GROSU-TUDOR, Medana ZAMFIR, Petruța-Călina CORNEA
Production of surface-layer proteins has been described for several species of the genus Lactobacillus. They seem to be responsible for a sum of cell wall functions like protection against physico – chemical agents, adhesion, and aggregation among others. In this study, 15 strains of lactobacilli obtained from different fermented vegetables, cereals, and dairy productswere screened for S-layer production. Five strains were able to produce S-layer proteins, with a molecular mass between 40 and 55 KDa, as shown by sodium dodecyl sulphate polyacrylamide gel electrophoresis .Four of these strains were selected to test the influence of incubation temperature on the bacterial growth and S-layer production. Although the growth at 42°C was slower than at 37°C, similar amounts of S-layer proteins were produced. The proteins were efficiently extracted with 5M LiCl, especially from the cells grown at 42°C.
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