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

被引：0
作者：
Nia Xiraphi
Marina Georgalaki
Gonzalez Van Driessche
Bart Devreese
Jozef Van Beeumen
Effie Tsakalidou
John Metaxopoulos
Eleftherios H. Drosinos
机构：
[1] Agricultural University of Athens,Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene
[2] Agricultural University of Athens,Department of Food Science and Technology, Laboratory of Dairy Research
[3] Univesiteit Gent,Laboratorium voor Eiwitbiochemie en Eiwitengineering
来源：
Antonie van Leeuwenhoek | 2006年 / 89卷
关键词：
Bacteriocin; Characterization; Purification;
D O I：
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学科分类号：
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 °C with 1 atm of overpressure. Proteolytic enzymes and α-amylase inactivated this curvaticin, while the effect of lipase was not severe.
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页码：19 / 26
页数：7
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