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

ผู้แต่ง

  • 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.

คำสำคัญ:

bacteriocin, characterization, Pediococcus acidilactici fermented pork

บทคัดย่อ

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.

ดาวน์โหลด

เผยแพร่แล้ว

1994-06-30

รูปแบบการอ้างอิง

Siriporn Stonsaovapak, Jun Kaneko, และ 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.

ฉบับ

ปีที่ 28 ฉบับที่ 2 (1994): April-June

ประเภทบทความ

Research Article

สัญญาอนุญาต

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.