| dc.contributor.author |
Xiraphi, N |
en |
| dc.contributor.author |
Georgalaki, M |
en |
| dc.contributor.author |
Van Driessche, G |
en |
| dc.contributor.author |
Devreese, B |
en |
| dc.contributor.author |
Van Beeumen, J |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.contributor.author |
Metaxopoulos, J |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:47:12Z |
|
| dc.date.available |
2014-06-06T06:47:12Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
00036072 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s10482-005-9004-3 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3449 |
|
| dc.subject |
Bacteriocin |
en |
| dc.subject |
Characterization |
en |
| dc.subject |
Lactobacillus curvatus |
en |
| dc.subject |
Purification |
en |
| dc.subject.other |
ammonium sulfate |
en |
| dc.subject.other |
amylase |
en |
| dc.subject.other |
bacterial protein |
en |
| dc.subject.other |
bacteriocin |
en |
| dc.subject.other |
curvaticin L442 |
en |
| dc.subject.other |
proteinase |
en |
| dc.subject.other |
sakacin P |
en |
| dc.subject.other |
unclassified drug |
en |
| dc.subject.other |
amino acid |
en |
| dc.subject.other |
ammonium sulfate |
en |
| dc.subject.other |
ion exchange |
en |
| dc.subject.other |
amino acid sequence |
en |
| dc.subject.other |
amino terminal sequence |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial strain |
en |
| dc.subject.other |
bacterium isolation |
en |
| dc.subject.other |
cation exchange |
en |
| dc.subject.other |
enzyme activity |
en |
| dc.subject.other |
enzyme inactivation |
en |
| dc.subject.other |
food analysis |
en |
| dc.subject.other |
food quality |
en |
| dc.subject.other |
gel filtration chromatography |
en |
| dc.subject.other |
Lactobacillus curvatus |
en |
| dc.subject.other |
meat industry |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
priority journal |
en |
| dc.subject.other |
protein analysis |
en |
| dc.subject.other |
protein degradation |
en |
| dc.subject.other |
protein purification |
en |
| dc.subject.other |
residue analysis |
en |
| dc.subject.other |
reversed phase liquid chromatography |
en |
| dc.subject.other |
sequence analysis |
en |
| dc.subject.other |
strain difference |
en |
| dc.subject.other |
Amino Acid Sequence |
en |
| dc.subject.other |
Bacteriocins |
en |
| dc.subject.other |
Enzymes |
en |
| dc.subject.other |
Fermentation |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Kinetics |
en |
| dc.subject.other |
Lactobacillus |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Meat Products |
en |
| dc.subject.other |
Molecular Sequence Data |
en |
| dc.subject.other |
Molecular Weight |
en |
| dc.subject.other |
Sequence Homology, Amino Acid |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Lactobacillus curvatus |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.title |
Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442 |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s10482-005-9004-3 |
en |
| heal.publicationDate |
2006 |
en |
| heal.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. © Springer Science+Business Media, Inc. 2006. |
en |
| heal.journalName |
Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
89 |
en |
| dc.identifier.doi |
10.1007/s10482-005-9004-3 |
en |
| dc.identifier.spage |
19 |
en |
| dc.identifier.epage |
26 |
en |