Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539.
Indian J Biochem Biophys
;
2009 Aug; 46(4): 337-341
Article
in English
| IMSEAR
| ID: sea-135214
ABSTRACT
Bacteriocin, an antimicrobial agent having potential for food biopreservation was purified from Lactobacillus brevis (a safe food-grade bacteria isolated from Vari Kandal, a traditional fermented food of Himachal Pradesh by adopting a novel repeated washing method. Its purity was confirmed by SDS-PAGE and Native-PAGE. The relative molecular mass of bacteriocin was 93.74 kD, while specific activity and recovery were 35.52 folds and 17.13%, respectively. It showed high thermal stability and was active over wide range of pH and exhibited sensitivity to trypsin.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Temperature
/
Bacteriocins
/
Trypsin
/
Food Contamination
/
Microbiological Techniques
/
Culture Media
/
Electrophoresis, Polyacrylamide Gel
/
Levilactobacillus brevis
/
Fermentation
/
Food Microbiology
Language:
English
Journal:
Indian J Biochem Biophys
Year:
2009
Type:
Article
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