title: Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131.
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 1h at 100°C. Proteolytic enzymes inactivated the bacteriocin after 1h of incubation, while renin resulted in full inactivation only after 24h. Lipase resulted in full inactivation after 4h. 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.
authors: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece.
authors: N
authors: N
authors: Xiraphi
authors: M
authors: M
authors: Georgalaki
authors: K
authors: K
authors: Rantsiou
authors: L
authors: L
authors: Cocolin
authors: E
authors: E
authors: Tsakalidou
authors: E H
authors: EH
authors: Drosinos