Physicochemical Characteristics of Bacteriocin Produced by Pediococcus pentosaceus H6
| Autor: | Jing Li Sun, Hongxing Zhang, Yuan Hong Xie, Hui Liu |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
biology
General Engineering Food preservation food and beverages medicine.disease_cause biology.organism_classification Lactic acid chemistry.chemical_compound chemistry Bacteriocin Biochemistry Listeria monocytogenes medicine Food science Turbidimetry Antibacterial activity Escherichia coli Bacteria |
| Zdroj: | Advanced Materials Research. :485-489 |
| ISSN: | 1662-8985 |
| DOI: | 10.4028/www.scientific.net/amr.884-885.485 |
| Popis: | Lactic acid bacteria H6 was isolated from dried yak jerky by plate dilution method, and using theListeria monocytogenesas indicator, the Oxford cup method was used to test the bacteriostasis effect. Lactic acid bacteria H6 were identified asPediococcus pentosaceusby 16S rRNA sequence. The growth curve ofPediococcus pentosaceusH6 was determined by Turbidimetry, and the antibacterial activity of bacteriocin H6 was measured by two fold dilution method and the Oxford cup method. Studying on the thermal stability and pH stability, our results indicated that the barteriocin H6 has better antibacterial effect in acidic conditions or at 100 °C for 90min. The antibacterial spectrum of bacteriocin H6 proved its good inhibitory effect on proliferation ofListeria monocytogenesand other Gram-positive bacteria, and had a certain inhibitory effect onEscherichia coliand other Gram-negative bacteria, showing a broad-spectrum antibacterial property, which demonstrate its great potential in food preservation |
| Databáze: | OpenAIRE |
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