Detection and Characterization of Bacteriocin-like Substances Produced by Carnobacterium maltaromaticum MMF-32 and KOPRI 25789
Keywords:
Bacteriocin-like substances, biopreservatives, Carnobacterium maltaromaticum, foodborne pathogens, food spoilage organisms, lactic acid bacteria.Abstract
The aims were to detect and characterize bacteriocin-like substances produced by C. maltaromaticum MMF-32 and C. maltaromaticum KOPRI 25789, isolated from smoked salmon, and to determine their inhibitory spectra against food-borne pathogens and food spoilage organisms. Carnobacterium maltaromaticum were isolated from smoked salmon, and identified phenotypically and by 16S rDNA-targeted PCR. C. maltaromaticum isolated from smoked salmon were capable of producing bacteriocin-like substances that inhibited Gram positive and Gram negative spoilage bacteria. The bacteriocin-like substances were stable at 56 ºC for 30 min and 100 ºC for 10 min and at acidic pH, and was proteinaceous in nature. This study shows that bacteriocin producing C. maltaromaticum MMF-32 and KOPRI 25789 could potentially be used as a biopreservative for minimally processed seafood.
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2017-09-07
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Izuchukwu, N. (2017). Detection and Characterization of Bacteriocin-like Substances Produced by Carnobacterium maltaromaticum MMF-32 and KOPRI 25789. American Scientific Research Journal for Engineering, Technology, and Sciences, 35(1), 215–235. Retrieved from https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/3264
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