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Partial purification and characterization of bacteriocin from Yersinia kristensenii
Author(s) -
Toora S.
Publication year - 1995
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1995.tb05020.x
Subject(s) - bacteriocin , yersinia enterocolitica , yersinia , microbiology and biotechnology , yersinia pseudotuberculosis , proteolytic enzymes , enterobacteriaceae , biology , bacteria , chemistry , escherichia coli , enzyme , biochemistry , antimicrobial , virulence , genetics , gene
A raw milk bacterial isolate, identified as Yersinia kristensenii was found to produce a bacteriocin which was inhibitory to Yersinia enterocolitica but not to other selected species of Yersinia or Gram‐negative bacteria. Maximum production of bacteriocin was obtained when the organism was grown in shake culture at 28°C. Mitomycin C at a concentration of 0.5 μg ml ‐1 induced bacteriocin production. The bacteriocin was partially purified and characterized by ammonium sulphate fractionation and gel filtration. The bacteriocin was completely inactivated when treated with proteolytic enzymes (trypsin and chymotrypsin). Bacteriocin activity was heat‐resistant and it retained some of its activity after 5 min at boiling temperature. A total of 15 bacteriocin sensitive‐suspected food isolates were further identified biochemically as Yersinia enterocolitica and a non‐sensitive isolate was identified as Yersinia intermedia.