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| Content Provider | Springer Nature Link |
|---|---|
| Author | Xiraphi, Nia Georgalaki, Marina Driessche, Gonzalez Van Devreese, Bart Beeumen, Jozef Van Tsakalidou, Effie Metaxopoulos, John Drosis, Eleftherios H. |
| Copyright Year | 2005 |
| Abstract | Lactobacillus curvatus L442, isolated from Greek traditional fermented sausage prepared without the addition of starters, produces a bacteriocin, curvaticin L442, which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, reverse phase and gel filtration chromatography. Partial N-terminal sequence analysis using Edman degradation revealed 30 amino acid residues, revealing high homology with the amino acid sequence of sakacin P. Curvaticin L442 is active at pH values between 4.0 and 9.0 and it retains activity even after incubation for 5 min at 121 °C with 1 atm of overpressure. Proteolytic enzymes and α-amylase inactivated this curvaticin, while the effect of lipase was not severe. |
| Starting Page | 19 |
| Ending Page | 26 |
| Page Count | 8 |
| File Format | |
| ISSN | 00036072 |
| Journal | Antonie van Leeuwenhoek |
| Volume Number | 89 |
| Issue Number | 1 |
| e-ISSN | 15729699 |
| Language | English |
| Publisher | Springer Netherlands |
| Publisher Date | 2005-10-22 |
| Publisher Place | Dordrecht |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Bacteriocin Characterization Lactobacillus curvatus Purification Soil Science & Conservation Plant Sciences Medical Microbiology Microbiology |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Molecular Biology Microbiology |
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