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An anti-Shigella dysenteriae bacteriocin from Pediococcus pentosaceus MTCC 5151 cheese isolate.

Renu, Agrawal and Shylaja, M. Dharmesh (2012) An anti-Shigella dysenteriae bacteriocin from Pediococcus pentosaceus MTCC 5151 cheese isolate. Turkish Journal of Biology, 36. pp. 177-185.

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Abstract

A cheese isolate Pediococcus pentosaceus lactic acid bacterium, which has been deposited at the Microbial Type Culture Collection Centre Chandigarh with the accession number MTCC 5151, was tested for anti-Shigella dysenteriae activity and the bacteriocin was characterized. Th e protein band was observed with tricine sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) as a single band with a molecular mass of 23 kDa. Th is is a new and novel bacteriocin that inhibits S. dysenteriae and has not yet been reported from P. pentosaceus. It was purifi ed on a Sephacryl column and the active fraction specifi c for anti-Shigella dysenteriae with 23 kDa was found and confi rmed via liquid chromatography mass spectrometry (LC-MS). Th e eff ect of various physical parameters on bacteriocin activity was also studied, with the optimum conditions being determined at a pH level of 5.5 with an 18-h-grown culture.

Item Type: Article
Uncontrolled Keywords: Bacteriocin, Pediococcus pentosaceus, purifi cation, anti-Shigella dysenteriae
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Dept. of Biochemistry
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Nov 2012 06:48
Last Modified: 15 Nov 2012 06:48
URI: http://ir.cftri.com/id/eprint/11001

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