Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100022 |
Resumo: | Lactic acid bacteria are important in foods as potential probiotics and also due to the ability to produce antimicrobial compounds that can contribute for biopreservation. In this work, the bacteriocin produced by the food isolate Enterococcus faecium 130 was partially purified and characterized. The compound was active against Gram-positive bacteria, including Listeria monocytogenes. It was produced after 4 days of storage at a broad temperature range (4 to 37 °C); it was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 minutes. Bacteriocin was partially purified by the adsorption-desorption technique, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a molecular mass of 3.5 to 6.5 kDa. These data encourage studies on application of this bacteriocin in food systems as an additional hurdle to microbial growth. |
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Food Science and Technology (Campinas) |
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Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheeseEnterococcus faeciumbacteriocinpurificationSDS-PAGEfoodsListeria monocytogenesLactic acid bacteria are important in foods as potential probiotics and also due to the ability to produce antimicrobial compounds that can contribute for biopreservation. In this work, the bacteriocin produced by the food isolate Enterococcus faecium 130 was partially purified and characterized. The compound was active against Gram-positive bacteria, including Listeria monocytogenes. It was produced after 4 days of storage at a broad temperature range (4 to 37 °C); it was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 minutes. Bacteriocin was partially purified by the adsorption-desorption technique, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a molecular mass of 3.5 to 6.5 kDa. These data encourage studies on application of this bacteriocin in food systems as an additional hurdle to microbial growth.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100022Food Science and Technology v.31 n.1 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000100022info:eu-repo/semantics/openAccessTulini,Fabrício LuizGomes,Bruna CarrerMartinis,Elaine Cristina Pereira deeng2011-05-27T00:00:00Zoai:scielo:S0101-20612011000100022Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese |
title |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese |
spellingShingle |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese Tulini,Fabrício Luiz Enterococcus faecium bacteriocin purification SDS-PAGE foods Listeria monocytogenes |
title_short |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese |
title_full |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese |
title_fullStr |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese |
title_full_unstemmed |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese |
title_sort |
Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese |
author |
Tulini,Fabrício Luiz |
author_facet |
Tulini,Fabrício Luiz Gomes,Bruna Carrer Martinis,Elaine Cristina Pereira de |
author_role |
author |
author2 |
Gomes,Bruna Carrer Martinis,Elaine Cristina Pereira de |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Tulini,Fabrício Luiz Gomes,Bruna Carrer Martinis,Elaine Cristina Pereira de |
dc.subject.por.fl_str_mv |
Enterococcus faecium bacteriocin purification SDS-PAGE foods Listeria monocytogenes |
topic |
Enterococcus faecium bacteriocin purification SDS-PAGE foods Listeria monocytogenes |
description |
Lactic acid bacteria are important in foods as potential probiotics and also due to the ability to produce antimicrobial compounds that can contribute for biopreservation. In this work, the bacteriocin produced by the food isolate Enterococcus faecium 130 was partially purified and characterized. The compound was active against Gram-positive bacteria, including Listeria monocytogenes. It was produced after 4 days of storage at a broad temperature range (4 to 37 °C); it was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 minutes. Bacteriocin was partially purified by the adsorption-desorption technique, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a molecular mass of 3.5 to 6.5 kDa. These data encourage studies on application of this bacteriocin in food systems as an additional hurdle to microbial growth. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100022 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100022 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612011000100022 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.31 n.1 2011 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126316122996736 |