Characterization of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive Enterococcus faecium isolated from idli batter
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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Relation |
http://ir.cftri.com/9811/
IJM-01-10 |
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Title |
Characterization of a heat stable anti-listerial bacteriocin
produced by vancomycin sensitive Enterococcus faecium isolated
from idli batter
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Creator |
Vijayendra, S. V. N.
Rajashree, K. Prakash, M. Halami |
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Subject |
02 Fermented foods
02 Bacteriology |
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Description |
Lactic acid bacteria (LAB) are known to produce
various types of bacteriocins, ribosomally synthesized
polypeptides, which have antibacterial spectrum against
many food borne pathogens. Listeria monocytogenes, a
pathogenic bacterium, is of particular concern to the food
industry because of its ability to grow even at refrigeration
temperatures and its tolerance to preservative agents. Some
of the bacteriocins of LAB are known to have anti-listerial
property. In the present study, the bacteriocin produced
by vancomycin sensitive Enterococcus faecium E1 and J4
isolated from idli batter samples was characterized. The
isolates were found to tolerate high temperatures of 60°C
for 15 and 30 min and 70°C for 15 min. The bacteriocin was
found to be heat stable and had anti-listerial activity. The
bacteriocin did not lost anti-listerial activity when treated at
100°C for 30 min or at 121°C for 15 min. The bacteriocin
lost its antimicrobial activity after treating with trypsin,
protinase-K, protease and peptidase.
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Date |
2010
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Type |
Article
PeerReviewed |
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Format |
application/pdf
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Language |
en
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Identifier |
http://ir.cftri.com/9811/1/Indian_J_Microbiol_%28June_2010%29_50%282%29_243-246.pdf
Vijayendra, S. V. N. and Rajashree, K. and Prakash, M. Halami (2010) Characterization of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive Enterococcus faecium isolated from idli batter. Indian Journal of Microbiology, 50 (2). pp. 243-246. |
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