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Isolation and partial characterization of a novel bacteriocin produced by Lactococcus lactis ssp lactis MC38
Date
2007-02-01
Author
Tukel, Cagla
Avsaroglu, M. Dilek
Simsek, Omer
Akcelik, Mustafa
Metadata
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This work presents the isolation and partial characterization of a new lactococcal bacteriocin produced by Lactococcus lactis ssp. lactis MC38. The bacteriocin demonstrated broad spectrum of inhibition activity against both pathogenic and food spoilage organisms, and various lactic acid bacteria. This antimicrobial substance appeared to be proteinaceous because its activity was completely inactivated by proteinase K and alpha-chymotrypsin. It was heat and pH stable. The apparent molecular mass of the purified bacteriocin, determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, was 8.0 kDa. The amino acid composition of the studied bacteriocin was found to be quite different from known lactococcal bacteriocins. The calculation of the number of amino acid residues in the bacteriocin molecule revealed that it contained 62 amino acids.
Subject Keywords
Food Science
,
Microbiology
,
Parasitology
URI
https://hdl.handle.net/11511/67689
Journal
JOURNAL OF FOOD SAFETY
DOI
https://doi.org/10.1111/j.1745-4565.2007.00056.x
Collections
Department of Food Engineering, Article
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C. Tukel, M. D. Avsaroglu, O. Simsek, and M. Akcelik, “Isolation and partial characterization of a novel bacteriocin produced by Lactococcus lactis ssp lactis MC38,”
JOURNAL OF FOOD SAFETY
, pp. 17–29, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67689.