Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese

Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese (2011)

Authors:
Autor USP: MARTINIS, ELAINE CRISTINA PEREIRA DE - FCFRP
Unidade: FCFRP
DOI: 10.1590/s0101-20612011000100022
Subjects: ENTEROCOCCUS; LISTERIA; ALIMENTOS
Language: Inglês
Abstract: Lactic acid bacteria are important in foods as potential probiotics and also due to the ability to produce antimicrobial compounds that can contribute for biopreservation. In this work, the bacteriocin produced by the food isolate Enterococcus faecium 130 was partially purified and characterized. The compound was active against Gram-positive bacteria, including Listeria monocytogenes. It was produced after 4 days of storage at a broad temperature range (4 to 37 °C); it was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 minutes. Bacteriocin was partially purified by the adsorption-desorption technique, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a molecular mass of 3.5 to 6.5 kDa. These data encourage studies on application of this bacteriocin in food systems as an additional hurdle to microbial growth
Imprenta:
- Publisher place: Campinas
- Date published: 2011
Source:
- Título do periódico: Ciência e Tecnologia de Alimentos
- ISSN: 0101-2061
- Volume/Número/Paginação/Ano: v. 31, n. 1, p. 155-159, 2011

Informações sobre o DOI: 10.1590/s0101-20612011000100022 (Fonte: oaDOI API)

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ABNT

TULINI, Fabrício Luiz e GOMES, Bruna Carrer e DE MARTINIS, Elaine Cristina Pereira. Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese. Ciência e Tecnologia de Alimentos, v. 31, n. 1, p. 155-159, 2011Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612011000100022. Acesso em: 11 maio 2024.
APA

Tulini, F. L., Gomes, B. C., & De Martinis, E. C. P. (2011). Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese. Ciência e Tecnologia de Alimentos, 31( 1), 155-159. doi:10.1590/s0101-20612011000100022
NLM

Tulini FL, Gomes BC, De Martinis ECP. Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese [Internet]. Ciência e Tecnologia de Alimentos. 2011 ; 31( 1): 155-159.[citado 2024 maio 11 ] Available from: https://doi.org/10.1590/s0101-20612011000100022
Vancouver

Tulini FL, Gomes BC, De Martinis ECP. Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese [Internet]. Ciência e Tecnologia de Alimentos. 2011 ; 31( 1): 155-159.[citado 2024 maio 11 ] Available from: https://doi.org/10.1590/s0101-20612011000100022