Production of an amylase-sensitive bacteriocin by an atypical Leuconostic paramesenteroides strain

Article Abstract:

The species level of a strain of Leuconostoc paramesentroides isolated from from retail lamb was identified and characterized. Tests showed that the strain OX produced a bacteriocin which was inhibited by protease, proteinase K, alpha-amylase and trypsin. The prepared crude bacteriocin, leuconicin S, was determined to be bacteriostatic and has the ability to dissipate proton motive force.With these characteristics, L. paramesenteroides OX and its bacteriocin can be used as natural preservative for food which are susceptible to psychotrophic pathogens.

Lactic acid, Amylases

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Purification and characterization of a novel class IIa bacteriocin, piscicocin CS526, from Surimi-associated Carnobacterium piscicola CS526

Article Abstract:

The purity and characteristic of bacteriocin piscicocin CS526 is studied. It is concluded that the bacteriocin piscicocin CS526 is inactivated by proteolytic enzymes, and stable at 100 degree Celsius for 30 min, has a pH range of 2 to 8, and is active against Enterococus, Listeria, Pediococcus and Leuconostoc.

Analysis, Proteolysis, Enterococcus, Bacteriocins

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Changes in Listeria monocytogenes membrane fluidity in response to temperature stress

Article Abstract:

Listeria monocytogenes strains at normal and growth temperatures are examined to understand the influence of temperature on membrane fluidity in different genetic backgrounds. These cells have a mechanism for homeoviscous adaptation that is absent in liposomes.

Genetic aspects, Listeria monocytogenes, Membrane potentials, Membrane potential

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