Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1
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چکیده
منابع مشابه
Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis
Lactobacillus plantarum F1 and L. brevis OG1 isolated from Nigerian fermented food products, produced bacteriocins that had broad spectrum of inhibition against both pathogenic, food spoilage organisms and various lactic acid bacteria. The test organisms exhibited activities of 6400 and 3200 AU/ml respectively against Escherichia coli NCTC10418 and Enterococcus faecalis EF1, but did not inhibit...
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In our study, the sample (cheese) was selected for isolation and identification of Lactobacillus species as local probiotic isolate. The strain was subjected to microscopic and macroscopic investigations for probiotic selection. The world health organization criteria (WHO) were applied to all Lactobacillus species against E. coli, P. areoginosa, S. aerus, Chromobacterium, Serratia and A. flavus...
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Bacteriocin produced by Lactobacillus brevis OG1 has large spectrum of inhibition against pathogenic, food spoilage microorganisms and various Lactic acid bacteria employed as test strains. The bacteriocin inhibited E coli NCTC 10418 and Enterococcus faecalis, but did not inhibit Candida albicans ATCC 10231 and Klebsiella sp. UCH 15. The antibacterial activity appeared to be pronounced between ...
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Lactobacillus plantarum 423, isolated from sorghum beer, produces a bacteriocin (plantaricin 423) which is inhibitory to several food spoilage bacteria and food-borne pathogens, including Bacillus cereus, Clostridium sporogenes, Enterococcus faecalis, Listeria spp. and Staphylococcus spp. Plantaricin 423 is resistant to treatment at 80 degrees C, but loses 50% of its activity after 60 min at 10...
متن کاملPurification and Characterization of Plantaricin ZJ5, a New Bacteriocin Produced by Lactobacillus plantarum ZJ5
The aim of this study is to investigate the antimicrobial potential of Lactobacillus plantarum ZJ5, a strain isolated from fermented mustard with a broad range of inhibitory activity against both Gram-positive and Gram-negative bacteria. Here we present the peptide plantaricin ZJ5 (PZJ5), which is an extreme pH and heat-stable. However, it can be digested by pepsin and proteinase K. This peptid...
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ژورنال
عنوان ژورنال: African Journal of Biotechnology
سال: 2003
ISSN: 1684-5315
DOI: 10.5897/ajb2003.000-1045