Antibacterial activity and characterization of bacteriocin of Bacillus mycoides isolated from whey

被引：0
|
作者：
Sharma, Nivedita [1 ]
Gautam, Neha [1 ]
机构：
[1] Dr Yashwant Singh Parmar Univ Hort & Forestry, Dept Basic Sci, Solan 173230, India
来源：
INDIAN JOURNAL OF BIOTECHNOLOGY | 2008年 / 7卷 / 01期
关键词：
bacteriocins; food biopreservation; Leuconostoc mesenteroides; Listeria monocytogenes;
D O I：
暂无
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：
Bacteriocin produced by Bacillus mycoides isolated from whey showed strong inhibition against food borne serious pathogens, Listeria monocytogenes and Leuconostoc mesenteroides. Antibacterial substance was partially purified by salt saturation method. Partially purified bacteriocin withstood temperature up to 100 degrees C, found active at wider pH range (4 to 11) and was sensitive to trypsin. This inhibitory substance showed bactericidal effect against bacteriocin-sensitive indicators. Thus, on the basis of above mentioned characters, the antibacterial substance produced by B. mycoides is most probably a potent bacteriocin and can be used for biological preservation of food.
引用
收藏
页码：117 / 121
页数：5
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