Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442

被引:33
|
作者
Xiraphi, Nia
Georgalaki, Marina
Van Driessche, Gonzalez
Devreese, Bart
Van Beeumen, Jozef
Tsakalidou, Effie
Metaxopoulos, John
Drosinos, Eleftherios H.
机构
[1] Agr Univ Athens, Lab Food Qual Control & Hyg, Dept Food Sci & Technol, Athens 11855, Greece
[2] Agr Univ Athens, Dairy Res Lab, Dept Food Sci & Technol, Athens 11855, Greece
[3] Univ Ghent, Lab Eiwitbiochem Eiwitengn, B-9000 Ghent, Belgium
来源
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY | 2006年 / 89卷 / 01期
关键词
bacteriocin; characterization; Lactobacillus curvatus; purification;
D O I
10.1007/s10482-005-9004-3
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Lactobacillus curvatus L442, isolated from Greek traditional fermented sausage prepared without the addition of starters, produces a bacteriocin, curvaticin L442, which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, reverse phase and gel filtration chromatography. Partial N-terminal sequence analysis using Edman degradation revealed 30 amino acid residues, revealing high homology with the amino acid sequence of sakacin P. Curvaticin L442 is active at pH values between 4.0 and 9.0 and it retains activity even after incubation for 5 min at 121 degrees C with 1 atm of overpressure. Proteolytic enzymes and alpha-amylase inactivated this curvaticin, while the effect of lipase was not severe.
引用
收藏
页码:19 / 26
页数:8
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