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dc.contributor.authorGautam, Neha-
dc.contributor.authorSharma, Nivedita-
dc.identifier.issn0975-0959 (Online); 0301-1208 (Print)-
dc.description.abstractBacteriocin, 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.en_US
dc.sourceIJBB Vol.46(4) [August 2009]en_US
dc.subjectLactibacillus brevisen_US
dc.titlePurification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539en_US
Appears in Collections:IJBB Vol.46(4) [August 2009]

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