摘要：In this study, an antimicrobial substance producing lactobacilli was isolated from a commercially fermented vegetable product and identified by using the general microbiological tests, carbohydrate fermentation (Strep-API-20, API-50-CHL and BioLog) and fatty acid profile (MIDI) identification systems. The strains were gram-positive, catalase negative, short rods with rounded ends, occurring singly and in short chains. They did not produce cT and p-hemolysis on blood agar. They hydrolyzed esculine and arginine, but not gelatin and starch. They grew between 15° and 40°C, at pH 4.5-9.2 and in the presence of 3-4% NaCl, but not at 45°C, pH 9.6 or 6.5% NaCl. In addition, they fermented melezitose, arabinose, maltose, ribose, and melibiose whereas they did not ferment mannitol, mannose, and cellobiose. The major fatty acids found in the isolates were 16:0 (25.55%) and 18:1 (37:33%). Based on the results, they were identified as Lactobacillus buchneri LB. Furthermore; it was found that this isolate produced an antimicrobial substance which was inhibitory to some Listeria, Bacillus, Enterococcus, Lactobacillus and Micrococcus species. This antimicrobial substance was a bacteriocin and it was designated buchericin LB.
