NISCAIR Online Periodicals Repository

Research Journals >
Indian Journal of Biochemistry and Biophysics (IJBB) >
IJBB Vol.46 [2009] >
IJBB Vol.46(4) [August 2009] >

Title: Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539
Authors: Gautam, Neha
Sharma, Nivedita
Keywords: Bacteriocin
Lactibacillus brevis
Issue Date: Aug-2009
Publisher: CSIR
Abstract: Bacteriocin, an antimicrobial agent having potential for food biopreservation was purified from Lactobacillus brevis (a safe food-grade bacteria isolated from Vari Kandal, a traditional fermented food of Himachal Pradesh by adopting a novel repeated washing method. Its purity was confirmed by SDS-PAGE and Native-PAGE. The relative molecular mass of bacteriocin was 93.74 kD, while specific activity and recovery were 35.52 folds and 17.13%, respectively. It showed high thermal stability and was active over wide range of pH and exhibited sensitivity to trypsin.
Page(s): 337-341
ISSN: 0975-0959 (Online); 0301-1208 (Print)
Source:IJBB Vol.46(4) [August 2009]

Files in This Item:

File Description SizeFormat
IJBB 46(4) 337-341.pdf412.2 kBAdobe PDFView/Open
 Current Page Visits: 1383 
Recommend this item


Online Submission of Articles |  NISCAIR Website |  National Knowledge Resources Consortium |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2015 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 161954 since 01-Sep-2015  Last updated on 21-Jun-2016Webmaster: