Isolation and partial characterization of an antibacterial substance produced by Enterococcus faecium
2002
Pantev, A. | Kabadjova, P. | Ivanova, I. (University of Sofia (Bulgaria). Dept. of Microbiology) | Dalgalarrondo, M. | Haertle, T. | Dousset, X. | Prevost, H. | Chobert, J.-M.
A strain of Enterococcus faecium isolated from Bulgarian yellow cheese "kashkaval" produced a bacteriocin-like sustance named enterococcin A 2000. The peptide was purified by ammonium sulphate precipitation, butanol extraction, followed by cation-exchange chromatography and reversed-phase chromatography. It had a low molar mass ( 2 kDa), was relatively stable toward heat but was sensitive to selected proteolytic enzymes. This enterococcin was active against Listeria, Bacillus, Streptococcus, and E. coli. Its production was maximum at the end of the exponential phase of growth. A partial sequence of purified enterococcin A 2000 indicated that this substance does not belong to the class IIa of bacteriocins presenting the consensus anti-Listeria motif YGNGV.
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