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Purification and characterization of bacteriocin produced by strain of <i style="">Lactobacillus brevis</i> MTCC 7539
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View Archive Info| Field | Value | |
| Title |
Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539
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| Creator |
Gautam, Neha
Sharma, Nivedita |
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| Subject |
Bacteriocin
Lactibacillus brevis |
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| Description |
337-341
Bacteriocin, an antimicrobial agent having potential for food biopreservation was purified from Lactobacillus brevis (a safe food-grade bacteria isolated from Vari Kandal, a traditional fermented food of Himachal Pradesh by adopting a novel repeated washing method. Its purity was confirmed by SDS-PAGE and Native-PAGE. The relative molecular mass of bacteriocin was 93.74 kD, while specific activity and recovery were 35.52 folds and 17.13%, respectively. It showed high thermal stability and was active over wide range of pH and exhibited sensitivity to trypsin. |
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| Date |
2009-08-06T11:53:48Z
2009-08-06T11:53:48Z 2009-08 |
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| Type |
Article
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| Identifier |
0975-0959 (Online); 0301-1208 (Print)
http://hdl.handle.net/123456789/5803 |
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| Language |
en_US
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| Publisher |
CSIR
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| Source |
IJBB Vol.46(4) [August 2009]
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