Characterization of Bacteriocin Produced by Pediococcus acidilactici Isolated from Fermented Pork in Thailand

Authors

  • Siriporn Stonsaovapak Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Jun Kaneko Department of Applied Biological Chemistry, Tohoku University, Japan.
  • Kazuo Izaki Department of Applied Biological Chemistry, Tohoku University, Japan.

Keywords:

bacteriocin, characterization, Pediococcus acidilactici fermented pork

Abstract

The bacteriocin produced by Pediococcus acidilactici isolated from fermented pork (nham) was partial purified by means of ammonium sulphate fractionation. The bacteriocin was exhibited antimicrobial activity against variety of food spoilage and pathogenic bacteria. It was shown to be heat tolernat and stable over a wide pH range, and apparently most stable in the lower part of that range. The proteolytic enzyme, trypsin completely inhibit the activity of bacteriocin.

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Published

1994-06-30

How to Cite

Siriporn Stonsaovapak, Jun Kaneko, and Kazuo Izaki. 1994. “Characterization of Bacteriocin Produced by Pediococcus Acidilactici Isolated from Fermented Pork in Thailand”. Agriculture and Natural Resources 28 (2). Bangkok, Thailand:310-13. https://li01.tci-thaijo.org/index.php/anres/article/view/241409.

Issue

Vol. 28 No. 2 (1994): April-June

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.