Abstract：
:An isolate of Lactococcus lactis from fermented milk was found to produce a bacteriocin peptide. The isolate could grow in a medium with an initial pH of 11.0, in which it produced the bacteriocin extracellularly at the highest level. The level of the bacteriocin in the medium increased in parallel to the bacterial growth and reached its peak during the late exponential phase; thereafter it plateaued. The bacteriocin had a broad antibacterial spectrum similar to that of nisin and inhibited several related species of lactic acid bacteria and other gram-positive bacteria. The inhibitory activity of the bacteriocin was found to be stable over a wide range of pH and temperature. The molecular weight of the peptide was judged to be 2.5 kDa by SDS-polyacrylamide gel electrophoresis.
journal_name
Curr Microbioljournal_title
Current microbiologyauthors
Mitra S,Chakrabartty PK,Biswas SRdoi
10.1007/s00284-005-4545-2keywords:
subject
Has Abstractpub_date
2005-09-01 00:00:00pages
183-7issue
3eissn
0343-8651issn
1432-0991journal_volume
51pub_type
杂志文章abstract：:The antilisterial efficiency of three bacteriocins from lactic acid bacteria, lactocin 705 (produced by L. casei CRL705, 17000 AU/ml), enterocin CRL35 (produced by E. faecium CRL35, 17000 AU/ml), and nisin (2000 IU/ml), was tested in broth, individually and in combination against Listeria monocytogenes and Listeria in...
journal_title：Current microbiology
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journal_title：Current microbiology
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journal_title：Current microbiology
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journal_title：Current microbiology
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更新日期：2016-08-01 00:00:00
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journal_title：Current microbiology
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更新日期：2016-04-01 00:00:00
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更新日期：2014-09-01 00:00:00
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journal_title：Current microbiology
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更新日期：2019-12-01 00:00:00
