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Peptidoglycan Hydrolases of Local 

Lactic Acid Bacteria from Kazakh 

Traditional Food 

 

Serik Shaikhin, Asel Moldagulova, 

Abzal Kazhybayev, Markhabat 

Kairova, Constantine Lee, Maira 

Urazova, Kairtai Almagambetov 

 
Republican Collection of Microorganisms, 
Astana, Kazakhstan

 

Vol. 2, Suppl. (2013)   |   ISSN 2166-7403 (online)    

DOI 10.5195/cajgh.2013.94   |   http://cajgh.pitt.edu 

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SHAIKHIN 

 

 

This work is licensed under a Creative Commons Attribution 3.0 United States License. 

 

This journal is published by the University Library System of the University of Pittsburgh as part  

of its D-Scribe Digital Publishing Program and is cosponsored by the University of Pittsburgh Press. 

 

Central Asian Journal of Global Health 

Volume 2, Suppl. (2013)  |  ISSN 2166-7403 (online)  |  DOI 10.5195/cajgh.2013.94  |  http://cajgh.pitt.edu 

  

 

Abstract 

Introduction: Peptidoglycan (PG) is a major component of the cell wall of Gram-positive bacteria and is essential for 

maintaining the integrity of the bacterial cell and its shape. The bacteria synthesize PG hydrolases, which are capable of cleaving 

the covalent bonds of PG. They also play an important role in modeling PG, which is required for bacterial growth and division. 

In an era of increasing antibiotic-resistant pathogens, PG hydrolases that destroy these important structures of the cell wall act as 

a potential source of new antimicrobials. The aim of this study is to identify the main PG hydrolases of local lactic acid bacteria 

isolated from traditional foods that enhance probiotic activity of a biological preparation. 

Methods. Lactococcus lactis 17А and Lactococcus garvieae 19А were isolated from the traditional sausage-like meat product 

called kazy. They were isolated according to standards methods of microbiology. Genetic identification of the isolates were 

tested by determining the nucleotide sequences of 16S rDNA. The Republican collection of microorganisms took strains of 

Lactobacillus casei subsp. Rhamnosus 13-P, L. delbrueckii subsp. lactis CG-1 B-RKM 0044 from cheese, Lactobacillus casei 

subsp. casei B-RKM 0202 from homemade butter. They used the standard technique of renaturating polyacrylamide gel 

electrophoresis to detect PG hydrolases activity.  

Results. According to the profiles of PG hydrolase activity on zymograms, the enzymes of Lactococci 17A and 19A in kazy are 

similar in electrophoretic mobility to major autolysin AcmA, while the lactobacilli of industrial and home-made dairy products 

have enzymes similar to extracellular proteins p40 and p75, which have probiotic activity.  

Conclusions. Use of peptidoglycan hydrolases seems to be an interesting approach in the fight against multi-drug resistant strains 

of bacteria and could be a valuable tool for the treatment of diseases caused by these microorganisms in Kazakhstan. 

Keywords: lactic acid, peptidoglycan hydrolases, multi-drug resistant strains, traditional food 

 

 

 

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