FURTHER CHARACTERIZATION OF BACTERIOCINS PLANTARICIN-BN, BAVARICIN-MN AND PEDIOCIN-A

被引：21

作者：

LEWUS, CB

MONTVILLE, TJ

机构：

[1] Department of Food Science, New Jersey Agricultural Experimental Station, Cook College, Rutgers-The State University, New Brunswick

来源：

FOOD BIOTECHNOLOGY | 1992年 / 6卷 / 02期

关键词：

D O I：

10.1080/08905439209549829

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：

We report here several characteristics of bacteriocins which are inhibitory to Clostridium botulinum and Listeria monocytogenes. Plantaricin BN produced by Lactobacillus plantarum BN, bavaricin MN produced by Lactobacillus bavaricus.MN, and pediocin A produced by Pediococcus pentosaceus 43200 all demonstrated a bactericidal mode of action and retained some activity after heating at 60-degrees-C for ten minutes or 100-degrees-C for 5 minutes. pH and temperature optima for production on solid media were pH 7.9 and 15-degrees-C for,plantaricin BN, pH 6.5 and 30-degrees-C for bavaricin MN, and pH 6.15-7.9 and 30-degrees-C for pediocin A. The molecular weight of plantaricin BN appeared greater than 10,000, that of bavaricin NN 22,600, and that of pediocin A 11,000. All of these bacteriocins were produced during the growth phase of the bacterial cultures.

引用

页码：153 / 174

页数：22

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