Partial characterisation of enterocin KP produced by Enterococcus faecalis KP a cheese isolate
Authors (5)
Prof. Dr. Hilal İŞLEROĞLU Tokat Gaziosmanpaşa Üniversitesi, Turkey
Prof. Dr. Zeliha Yıldırım Niğde Üniversitesi, Turkey
Asst. Prof. Dr. Mehmet TOKATLI Tokat Gaziosmanpaşa Üniversitesi, Turkey
Dr. Öğr. Üyesi Nilgün Öncül Gaziosmanpaşa Üniversitesi, Turkey
Metin Yıldırım Niğde Üniversitesi, Turkey
| Article Type | Original Article (Full articles published in SSCI, AHCI, SCI, SCI-Exp journals) | ||
| Journal Name | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (Q3) | ||
| Journal ISSN | 1364-727X Dergi Bilgileri (2012) | ||
| Indexes covering the journal | SCI-Expanded | ||
| Article Language | English | Publication Date | 02-2012 |
| Kabul Tarihi | – | Publication Date | 15-09-2011 |
| Volume / Number / Page | 65 / 1 / 90–97 | DOI | 10.1111/j.1471-0307.2011.00723.x |
| Article URL | http://doi.wiley.com/10.1111/j.1471-0307.2011.00723.x | ||
| UAK Research Areas |
Food Biotechnology
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| Summary |
| 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. |
| Keywords |
| Bacteriocin | Enterococcus faecalis KP | Enterocin KP |
UN Sustainable Development Goals
| Citations | |
| Yöksis | 10 |
| Web of Science | 12 |