title: Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans.
abstract: A bacteriocin-producing lactic culture with antilisterial activity was isolated from beans and identified as Pediococcus pentosaceus CFR B19. It was able to grow and produce bacteriocin at 41 °C but not at 50 °C. This isolate was found to be sensitive to vancomycin and produced heat-stable (at 121 °C for 15 min) bacteriocin. Molecular weight of the purified bacteriocin was found to be ∼4.8 kDa. This isolate can be used as a starter culture or co-culture in fermented milk products and the bacteriocin can be used as a natural preservative in various food products.
authors.affiliation: Food Microbiology Department, Central Food Technological Research Institute, Mysore, India.
authors.forename: S
authors.initials: S
authors.lastname: Venkateshwari
authors.forename: P M
authors.initials: PM
authors.lastname: Halami
authors.forename: S V N
authors.initials: SV
authors.lastname: Vijayendra
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001430:Bacteriocins / Q000096:biosynthesis* / Q000737:chemistry / Q000302:isolation & purification; D004591:Electrophoresis, Polyacrylamide Gel; D007887:Fabaceae / Q000382:microbiology; D008970:Molecular Weight; D010376:Pediococcus / Q000187:drug effects / Q000302:isolation & purification* / Q000378:metabolism* / Q000528:radiation effects; D013696:Temperature; D014640:Vancomycin / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D014640:Vancomycin