Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539.
Indian J Biochem Biophys
;
2009 Aug; 46(4): 337-341
Artigo
em Inglês
| 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.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Temperatura
/
Bacteriocinas
/
Tripsina
/
Contaminação de Alimentos
/
Técnicas Microbiológicas
/
Meios de Cultura
/
Eletroforese em Gel de Poliacrilamida
/
Levilactobacillus brevis
/
Fermentação
/
Microbiologia de Alimentos
Idioma:
Inglês
Revista:
Indian J Biochem Biophys
Ano de publicação:
2009
Tipo de documento:
Artigo
Similares
MEDLINE
...
LILACS
LIS