Journal
MEAT SCIENCE
Volume 80, Issue 2, Pages 194-203Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.11.020
Keywords
Leuconostoc mesenteroides; bacteriocin; purification; characterization; sequencing; expression analysis
Categories
Funding
- E.C. [ICA4-CT-2002-10037]
Ask authors/readers for more resources
Leuconostoc mesenteroides E131, isolated from Greek traditional fermented sausage, prepared without the addition of starters, produces a bacteriocin which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, and reverse-phase chromatography. Bacteriocin is active at pH values between 4.0 and 9.0 and retains activity after incubation for 1 h at 100 degrees C. Proteolytic enzymes inactivated the bacteriocin after 1 h of incubation, while renin resulted in full inactivation only after 24 h. Lipase resulted in full inactivation after 4 h. Applying molecular methods, it was determined that the bacteriocin produced, named as mesenterocin E131, was identical to mesenterocin Y105 and was expressed during the exponential growth phase. (C) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available