Antimicrobial properties of indigenous Lactobacillus sakei strain
2010
Veskovic-Moracanin, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Obradovic, D., University of Belgrade, Belgrade - Zemun (Serbia). Faculty of Agriculture | Velebit, B., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Borovic, B., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Skrinjar, M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Turubatovic, L., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
The strain I 154 of Lactobacillus sakei has been isolated from traditionally fermented sausages in the course of the realization of the international project (INCO PROJECT No ICA4-CT-2002-10037). This strain exhibited the ability for bacteriocin production. Antimicrobial properties of the isolated bacteriocin (sakacine), its sensibility towards proteolitic enzymes, as well as the effect of increased to high temperatures on its stabilty have been examined in this study. Semi purified bacteriocin (sakacine) has been isolated from bacteriocin - producing strain Lactobacillus sakei I 154 by the method of saturated precipitation with up to 70% ammonium mono-sulphate solution. The activity of isolated sakacine was examined towards Listeria monocytogenes, Staphylococcus aureus and Escherichia coli 0157:H7. Pepsine, papaine and proteinase K were used as a proteolytic enzymes. The influence of increased and high temperatures on the bacteriocin activity was examined at different temperatures and exposition periods including autoclaving effects.
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