CHARACTERISTIC OF TWO BACTERIOCIN-PRODUCING ENTEROCOCCUS STRAINS

被引：0
|
作者：
Chikov, G. [1 ]
Kalichuk, V. [1 ]
Kirilov, N. [2 ]
Dimov, S. G. [1 ]
机构：
[1] Sofia Univ St Kliment Ohridski, Fac Biol, Dept Genet, Sofia, Bulgaria
[2] Sofia Univ St Kliment Ohridski, Fac Biol, Dept Gen & Ind Microbiol, Sofia, Bulgaria
来源：
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT | 2010年 / 24卷 / 02期
关键词：
antibacterial activity; Enterococcus; thermostable bacteriocin;
D O I：
10.1080/13102818.2010.10817904
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Two newly isolated strains from yellow cheese identified as Enterococcus was screened for bacteriocin activity. It was found that the tested strains displayed a broad spectrum activity, even against Gram-negative bacterial species. The agents were proven to be of protein nature by treatment with proteinase K. High temperature treatment revealed strong thermostable properties of the molecule.
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收藏
页码：594 / 597
页数：4
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