Document Detail


Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442.
MedLine Citation:
PMID:  16244793     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Lactobacillus curvatus L442, isolated from Greek traditional fermented sausage prepared without the addition of starters, produces a bacteriocin, curvaticin L442, which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, reverse phase and gel filtration chromatography. Partial N-terminal sequence analysis using Edman degradation revealed 30 amino acid residues, revealing high homology with the amino acid sequence of sakacin P. Curvaticin L442 is active at pH values between 4.0 and 9.0 and it retains activity even after incubation for 5 min at 121 degrees C with 1 atm of overpressure. Proteolytic enzymes and alpha-amylase inactivated this curvaticin, while the effect of lipase was not severe.
Authors:
Nia Xiraphi; Marina Georgalaki; Gonzalez Van Driessche; Bart Devreese; Jozef Van Beeumen; Effie Tsakalidou; John Metaxopoulos; Eleftherios H Drosinos
Related Documents :
14767623 - Production and induction of manganese peroxidase isozymes in a white-rot fungus pleurot...
23434813 - A thermostable and organic-solvent tolerant esterase from pseudomonas putida ecu1011: c...
12911153 - Elimination of the interferences of anions in the kinetic spectrophotometric determinat...
Publication Detail:
Type:  Journal Article     Date:  2005-10-22
Journal Detail:
Title:  Antonie van Leeuwenhoek     Volume:  89     ISSN:  0003-6072     ISO Abbreviation:  Antonie Van Leeuwenhoek     Publication Date:  2006 Jan 
Date Detail:
Created Date:  2006-04-25     Completed Date:  2006-08-11     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0372625     Medline TA:  Antonie Van Leeuwenhoek     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  19-26     Citation Subset:  IM    
Affiliation:
Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Amino Acid Sequence
Bacteriocins / biosynthesis,  genetics,  isolation & purification*,  pharmacology
Enzymes / pharmacology
Fermentation
Food Microbiology*
Hydrogen-Ion Concentration
Kinetics
Lactobacillus / genetics,  growth & development,  metabolism*
Listeria monocytogenes / drug effects
Meat Products / microbiology*
Molecular Sequence Data
Molecular Weight
Sequence Homology, Amino Acid
Temperature
Chemical
Reg. No./Substance:
0/Bacteriocins; 0/Enzymes

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Quantitative prediction of imprinting factor of molecularly imprinted polymers by artificial neural ...
Next Document:  Acute monocular blindness resulting from transformation of von Recklinghausen's neurofibromatosis to...