Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131 |
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Authors: | Xiraphi N Georgalaki M Rantsiou K Cocolin L Tsakalidou E Drosinos E H |
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Affiliation: | aLaboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece;bLaboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece;cDipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, University of Turin, Via Leonardo da Vinci 44, 10095 Grugliasco, Turin, Italy |
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Abstract: | Leuconostoc mesenteroides E131, isolated from Greek traditional fermented sausage, prepared without the addition of starters, produces a bacteriocin which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, and reverse-phase chromatography. Bacteriocin is active at pH values between 4.0 and 9.0 and retains activity after incubation for 1 h at 100 °C. Proteolytic enzymes inactivated the bacteriocin after 1 h of incubation, while renin resulted in full inactivation only after 24 h. Lipase resulted in full inactivation after 4 h. Applying molecular methods, it was determined that the bacteriocin produced, named as mesenterocin E131, was identical to mesenterocin Y105 and was expressed during the exponential growth phase. |
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Keywords: | Leuconostoc mesenteroides Bacteriocin Purification Characterization Sequencing Expression analysis |
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