PROPERTIES OF A BACTERIOCIN PRODUCED BY CARNOBACTERIUM-PISCICOLA CP5

被引：15

作者：

MATHIEU, F ^{[1
]}

MICHEL, M ^{[1
]}

LEFEBVRE, G ^{[1
]}

机构：

[1] INPL,ENSAIA,MICROBIOL IND & ALIMENTAIRE LAB,2 AVE FORET HAYE,F-54500 VANDOEUVRE NANCY,FRANCE

来源：

BIOTECHNOLOGY LETTERS | 1993年 / 15卷 / 06期

关键词：

D O I：

10.1007/BF00138545

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：

Carnobacterium piscicola CP5 produced a bacteriocin named carnocin CP5 that inhibited Carnohacterium, Enterococcus and Listeria spp. and among the Lactobacillus spp. only Lactobacillus delbrueckii ssp.. Carnocin CP5 was stable 1 h at 100-degrees-C at pH 7.0. It was inactivated by numerous proteolytic enzymes. Production of carnocin, CP5 occured in MRS broth regulated at pH 7.0. The apparent molecular weight of the bacteriocin in the crude extract was greater than 10 kDa, but around 5 kDa after action of SDS or urea. Novobiocin treatment led to non-producer variants.

引用

页码：587 / 590

页数：4

共 12 条

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