Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain

被引：143

作者：

Messi, P ^{[1
]}

Bondi, M ^{[1
]}

Sabia, C ^{[1
]}

Battini, R ^{[1
]}

Manicardi, G ^{[1
]}

机构：

[1] Univ Modena, Dept Biomed Sci, I-41100 Modena, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2001年 / 64卷 / 1-2期

关键词：

lactic acid bacteria; bacteriocin; L; monocytogenes;

D O I：

10.1016/S0168-1605(00)00419-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactic acid bacteria (134) from Italian sausages were tested for the production of antimicrobial substances (bacteriocins). Six percent of these showed antibacterial activity against one or several closely related microorganisms used as indicators. Lactobacillus plantarum 35d in particular produced a bacteriocin of high activity (320 AU ml(-1)) and a wide range of antimicrobial activity including S. aureus. L. monocytogenes, and A. hydrophila. The bacteriocin withstood heating at 80 degreesC for 120 min and storage at 4 degreesC for 6 months. The mode of action was identified as bactericidal. The apparent molecular weight of the bacteriocin extracted with n-butanol was estimated to be 4.5 kDa. (C) 2001 Elsevier Science B.V. All rights reserved.

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页码：193 / 198

页数：6

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