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Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539.
Indian J Biochem Biophys ; 2009 Aug; 46(4): 337-341
Article Dans Anglais | 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.
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Texte intégral: Disponible Indice: IMSEAR (Asie du Sud-Est) Sujet Principal: Température / Bactériocines / Trypsine / Contamination des aliments / Techniques microbiologiques / Milieux de culture / Électrophorèse sur gel de polyacrylamide / Levilactobacillus brevis / Fermentation / Microbiologie alimentaire langue: Anglais Texte intégral: Indian J Biochem Biophys Année: 2009 Type: Article

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Texte intégral: Disponible Indice: IMSEAR (Asie du Sud-Est) Sujet Principal: Température / Bactériocines / Trypsine / Contamination des aliments / Techniques microbiologiques / Milieux de culture / Électrophorèse sur gel de polyacrylamide / Levilactobacillus brevis / Fermentation / Microbiologie alimentaire langue: Anglais Texte intégral: Indian J Biochem Biophys Année: 2009 Type: Article