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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46533

Title: Bacteriocins from Pediococcus pentosaceus L and S from Pork Meat
Authors: Li-Jung Yin
Chien-Wei Wu
Shann-Tzong Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Pediococcus pentosaceus
Pentocins
bacteriocin
lactic acid bacteria
Date: 2003
Issue Date: 2018-05-22T08:29:52Z
Publisher: Journal of Agricultural and Food Chemistry
Abstract: Abstract: Two strains of Pediococcus pentosaceus were isolated from refrigerated pork and found to produce antimicrobial substances that may inhibit foodborne pathogens and have potential as natural food preservatives. They were named P. pentosaceus L and S. The antimicrobial substances were purified to electrophoretical homogeneity by chloroform extraction and designated pentocins L and S with molecular masses (M) of 27 and 25 kDa, respectively. Both pentocins also had broad inhibition spectra and were thermostable. They inhibit the growth of tested spore-forming G (+) and G (−) strains and the germination of Bacillus subtilis ATCC 10225, B. subtilis ATCC 10254, and Bacillus cereus ATCC 11778 spores. The inhibition activities decreased as the glucose in the medium decreased from 8.0 to 2.0%.
Relation: 51(4) pp.1071–1076
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46533
Appears in Collections:[食品科學系] 期刊論文

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