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Molecular Characterisation of Cell –Lytic Bacteriocin Produced by Pediococcus Pentosaceus Cfr SIII

Shalini, M. (2007) Molecular Characterisation of Cell –Lytic Bacteriocin Produced by Pediococcus Pentosaceus Cfr SIII. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The antimicrobial property of LAB is due to the production of bacteriocins. They are small ribosomally synthesized peptide molecule which kills other closely related species but not the producer strain. Scanning electron microscopy indicated that the strain with cocci morphology and identification at molecular level was based on the amplification of 16S rRNA gene fragment specific for each species. The culture filtrate of CFRSIII was found to be active against all Gram positive organisms tested including pathogenic strains like Listeria. The bacteriocin was concentrated using different extraction procedures in which chloroform extraction was found to be effective for the determination of molecular weight by Tricine SDS-PAGE analysis. The molecular weight was found to be 6KDa. The bacteriocin is thermo stable i.e., active even after autoclaving. The stability was lost after treating with proteolytic enzymes such as pepsin, α-amylase and pronase. The partially purified bacteriocin was active in pH range 2-5. The effect of bacteriocin on indicator B1153 showed a rapid decrease in OD600 and is found to be lytic mode of action.
Uncontrolled Keywords: Bacteriocins Pediococcus pentosaceus cell-lytic property Lactic acid bacteria
Subjects: 600 Technology > 08 Food technology > 09 Food Microbiology
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jul 2007 10:07
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1333

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