DETECTION OF BACTERIOCINS PRODUCED BY LACTOBACILLUS-PLANTARUM STRAINS ISOLATED FROM DIFFERENT FOODS

被引：0

作者：

ATRIH, A ^{[1
]}

REKHIF, N ^{[1
]}

MICHEL, M ^{[1
]}

LEFEBVRE, G ^{[1
]}

机构：

[1] ECOLE NATL SUPER AGRON & IND ALIMENTAIRES,INST NATL POLYTECH LORRAINE,MICROBIOL ALIMENTAIRE LAB,F-54500 VANDOEUVRE NANCY,FRANCE

来源：

MICROBIOS | 1993年 / 75卷 / 303期

关键词：

LACTOBACILLUS-PLANTARUM; ANTIMICROBIAL ACTIVITY; BACTERIOCINS; FOODS;

D O I：

暂无

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Bacterial strains (106 in toto) isolated from different foods and identified as Lactobacillus plantarum were screened for antagonistic activities against other bacteria under conditions which eliminated the effects of organic acids and hydrogen peroxide. Five isolates were shown to be bacteriocin producers, and the bacteriocins, on the basis of their host range inhibition and cross inhibition were all different. The bacteriocins were preliminarily characterized by temperature stability, sensitivity to proteolytic, lipolytic and glycolytic enzymes and precipitation with ammonium sulphate.

引用

页码：117 / 123

页数：7

共 14 条

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