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Identification of vancomycin sensitive and heat stable anti-listerial bacteriocin producing 2 Enterococcus faecium isolated from idli batter.

Vijayendra, S. V. N. and Rajshree, K. and Prakash, M. Halami (2010) Identification of vancomycin sensitive and heat stable anti-listerial bacteriocin producing 2 Enterococcus faecium isolated from idli batter. Indian Journal of Microbiology , 50 (2). 243`-246. ISSN 0046-8991

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Abstract

Lactic acid bacteria (LAB) are known to produce various types of bacteriocins, ribosomally 14 synthesized polypeptides, which have antibacterial spectrum against many food borne pathogens. Listeria 15 monocytogenes, a pathogenic bacterium, is of particular concern to the food industry because of its ability 16 to grow even at refrigeration temperatures and its tolerance to preservative agents. Some of the bacteriocins 17 of LAB are known to have anti-listerial property. In the present study, vancomycin sensitive Enterococcus 18 faecium E1 and J4 were isolated from idly batter samples and identified by both biochemical and molecular 19 methods. The isolates found to tolerate high temperatures of 60C for 15 and 30 min and 70C for 15 min. 20 It produced heat stable anti-listerial bacteriocin, which has not lost anti-listerial activity when treated at 21 100°C for 30 min or at 121°C for 15 min. The bacteriocin lost its antimicrobial activity when treated with 22 trypsin, protinase-K, protease, and peptidase. The mutants obtained by treating the wild strains with 23 novobiocin did not show antibacterial activity. 24 25

Item Type: Article
Uncontrolled Keywords: anti-listerial, bacteriocin, Enterococcus, identification, heat stable
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2012 03:56
Last Modified: 30 Jul 2012 03:56
URI: http://ir.cftri.com/id/eprint/10915

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