The aim of the present work was to characterize the antimicrobial compound, produced by Lactococcus lactis wild strain RUC 9, previously isolated from minimally processed vegetables products. The antimicrobial peptide was screened by the agar spot assay and identified by using different proteases. In order to establish the molecular size of the peptide, SDS-PAGE analysis was applied. The bacteriocin exhibits a broad inhibitory spectrum against Listeria innocua DSMZ 20649 and several LAB strains used as target microrganisms. Moreover the peptide was stable over a wide range of pH (3-11) and at different temperatures.
Isolation and characterization of a novel bacteriocin produced by Lactococcus lactis Ruc9 wild strain
RANDAZZO, CINZIA LUCIA;RESTUCCIA, Cristina;CAGGIA, Cinzia
2006-01-01
Abstract
The aim of the present work was to characterize the antimicrobial compound, produced by Lactococcus lactis wild strain RUC 9, previously isolated from minimally processed vegetables products. The antimicrobial peptide was screened by the agar spot assay and identified by using different proteases. In order to establish the molecular size of the peptide, SDS-PAGE analysis was applied. The bacteriocin exhibits a broad inhibitory spectrum against Listeria innocua DSMZ 20649 and several LAB strains used as target microrganisms. Moreover the peptide was stable over a wide range of pH (3-11) and at different temperatures.File in questo prodotto:
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