Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese

Food Science and Technology (Campinas)

Fabrício Luiz Tulini¹  Bruna Carrer Gomes¹  Elaine Cristina Pereira De Martinis¹ 

[1],Universidade de São Paulo Faculdade de Ciências Farmacêuticas de Ribeirão Preto Ribeirão Preto SP ,Brasil

关键词: Enterococcus faecium;    bacteriocin;    purification;    SDS-PAGE;    foods;    Listeria monocytogenes;    Enterococcus faecium;    bacteriocina;    purificação;    SDS-PAGE;    alimentos;    Listeria monocytogenes;   

DOI  :  10.1590/S0101-20612011000100022

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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