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MAHBOUBEH MIRHOSSEINI IRAJ NAHVI GITI EMTIAZI MANOOCHEHR TAVASSOLI 《International Journal of Dairy Technology》2010,63(1):55-61
Bacteriocin-producing lactic acid bacteria were isolated from 34 samples of dairy products. Nine bacteriocin producers were phenotypically and genotypically identified as Enterococcus faecium . By means of PCR-techniques, enterocin A was characterised in all of the nine bacteriocin-producing Enterococcus isolates. Enterocin-producing lactic acid bacteria were the most abundant in dairy products collected from different areas in Iran. Maximum bacteriocin production by Enterococcus faecium strains was detected in the stationary phase of growth. Bacteriocins produced by all isolates were found to have anti-listerial activity in sterile milk. The purified bacteriocins were identified as <6.5 kDa peptide by sodium dodecyl sulphate-polyacrylamide gel (SDS-PAGE). The molecular weights of bacteriocins were found to be the same in all strains. This bacteriocin might be useful as a natural preservative. 相似文献
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MAHBOUBEH MIRHOSSEINI IRAJ NAHVI GITI EMTIAZI MANOUCHER TAVASOLI 《International Journal of Dairy Technology》2008,61(4):391-396
Screening for bacteriocin production by strains of lactic acid bacteria (LAB) from local dairy products in Iran resulted in the detection of 10 bacteriocin‐producing strains. Among 105 isolated, 10 bacteriocin producers were phenotypically and genotypically identified as Enterococcus spp. The antimicrobial compounds produced by these novel strains were inactivated by trypsin, proteinase k. These bacteriocins also were active in a wide range of pH and temperature values, and inhibited not only the closely related LAB, but also Listeria monocytogenes. 相似文献
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G. EMTIAZI I. NAHVI K. BEHESHTI MAAL 《The International journal of environmental studies》2013,70(1):101-107
An aerobic gram positive spore forming bacterium, identified as Bacillus polymyxa was isolated from an alkaline soil. This isolated Bacillus produced maximum protease in milk at pH 7. The protease activity against casein was 580 Uml??1 in milk, as the only source of carbon and energy. However, the maximum activity of protease on sorghums extracts, as the only carbon source was 525 Uml??1. The best pH for enzyme production was 7, but the enzyme was active at pH 11. It was shown that the enzyme was stable at 55°C for 10 min. The imobilized enzyme with perlite was stable for more than 6 months. This enzyme hydrolyzed casein, gelatin and fibres. Hence it could be used in wastewater treatment, detergents and leathering. 相似文献
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