Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539.

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dc.contributor.authorGautam, Neha
dc.contributor.authorSharma, Nivedita
dc.date.accessioned2011-11-11T04:34:38Z
dc.date.available2011-11-11T04:34:38Z
dc.date.issued2009-08
dc.description.abstractBacteriocin, 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.en_US
dc.identifier.citationGautam Neha, Sharma Nivedita. Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539. Indian Journal of Biochemistry & Biophysics. 2009 Aug; 46(4): 337-341.en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/135214
dc.language.isoenen_US
dc.source.urihttps://nopr.niscair.res.in/bitstream/123456789/5803/1/IJBB%2046%284%29%20337-341.pdfen_US
dc.subjectBacteriocinen_US
dc.subjectLactibacillus brevisen_US
dc.subject.meshBacteriocins --chemistry
dc.subject.meshBacteriocins --isolation & purification
dc.subject.meshCulture Media
dc.subject.meshElectrophoresis, Polyacrylamide Gel
dc.subject.meshFermentation
dc.subject.meshFood Contamination --prevention & control
dc.subject.meshFood Microbiology
dc.subject.meshHydrogen-Ion Concentration
dc.subject.meshLactobacillus brevis --metabolism
dc.subject.meshMicrobiological Techniques
dc.subject.meshTemperature
dc.subject.meshTrypsin --chemistry
dc.titlePurification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539.en_US
dc.typeArticleen_US
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