| dc.contributor.author |
Xiraphi, N |
en |
| dc.contributor.author |
Georgalaki, M |
en |
| dc.contributor.author |
Rantsiou, K |
en |
| dc.contributor.author |
Cocolin, L |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:48:39Z |
|
| dc.date.available |
2014-06-06T06:48:39Z |
|
| dc.date.issued |
2008 |
en |
| dc.identifier.issn |
03091740 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.meatsci.2007.11.020 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4225 |
|
| dc.subject |
Bacteriocin |
en |
| dc.subject |
Characterization |
en |
| dc.subject |
Expression analysis |
en |
| dc.subject |
Leuconostoc mesenteroides |
en |
| dc.subject |
Purification |
en |
| dc.subject |
Sequencing |
en |
| dc.subject.other |
Leuconostoc mesenteroides |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.title |
Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131 |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.meatsci.2007.11.020 |
en |
| heal.publicationDate |
2008 |
en |
| heal.abstract |
Leuconostoc mesenteroides E131, isolated from Greek traditional fermented sausage, prepared without the addition of starters, produces a bacteriocin which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, and reverse-phase chromatography. Bacteriocin is active at pH values between 4.0 and 9.0 and retains activity after incubation for 1 h at 100 °C. Proteolytic enzymes inactivated the bacteriocin after 1 h of incubation, while renin resulted in full inactivation only after 24 h. Lipase resulted in full inactivation after 4 h. Applying molecular methods, it was determined that the bacteriocin produced, named as mesenterocin E131, was identical to mesenterocin Y105 and was expressed during the exponential growth phase. © 2007 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Meat Science |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
80 |
en |
| dc.identifier.doi |
10.1016/j.meatsci.2007.11.020 |
en |
| dc.identifier.spage |
194 |
en |
| dc.identifier.epage |
203 |
en |