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.
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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