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Partial characterisation of enterocin KP produced by Enterococcus faecalis KP, a cheese isolate
Author(s) -
ISLEROGLU HILAL,
YILDIRIM ZELIHA,
TOKATLI MEHMET,
ONCUL NILGUN,
YILDIRIM METIN
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00723.x
Subject(s) - enterococcus faecalis , listeria monocytogenes , bacteriocin , microbiology and biotechnology , lipase , papain , chemistry , bacteria , trypsin , strain (injury) , 16s ribosomal rna , food science , biology , escherichia coli , biochemistry , enzyme , antimicrobial , gene , genetics , anatomy
Enterococcus faecalis KP, a bacteriocin‐producing strain, was identified using 16S rRNA gene sequence homology (99%). Enterocin KP from E. faecalis KP was sensitive to papain and ß‐mercaptoethanol, but resistant to trypsin, pepsin, lipase, catalase, α‐amylase, organic solvents, detergents, EDTA and heat treatment (90°C/30 min). It was active at a wide pH range (2.0–8.0) and produced at maximum level in de Mann Rogosa Sharpe broth at 32°C with an inoculum amount of 0.1–1.0% and an initial pH of 5.5–7.5. It was active against some Gram‐positive bacteria, including Listeria monocytogenes. It showed bactericidal activity against L. monocytogenes and its molecular weight was approximately 5.8 kDa .