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Partial purification and characterization of bacteriocin from Yersinia kristensenii
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A raw milk bacterial isolate, identified as
Yersinia kristensenii
was found to produce a bacteriocin which was inhibitory to
Yersinia enterocolitica
but not to other selected species of
Yersinia
or Gram‐negative bacteria. Maximum production of bacteriocin was obtained when the organism was grown in shake culture at 28°C. Mitomycin C at a concentration of 0.5 μg ml
‐1
induced bacteriocin production. The bacteriocin was partially purified and characterized by ammonium sulphate fractionation and gel filtration. The bacteriocin was completely inactivated when treated with proteolytic enzymes (trypsin and chymotrypsin). Bacteriocin activity was heat‐resistant and it retained some of its activity after 5 min at boiling temperature. A total of 15 bacteriocin sensitive‐suspected food isolates were further identified biochemically as
Yersinia enterocolitica
and a non‐sensitive isolate was identified as
Yersinia intermedia.
Title: Partial purification and characterization of bacteriocin from
Yersinia kristensenii
Description:
A raw milk bacterial isolate, identified as
Yersinia kristensenii
was found to produce a bacteriocin which was inhibitory to
Yersinia enterocolitica
but not to other selected species of
Yersinia
or Gram‐negative bacteria.
Maximum production of bacteriocin was obtained when the organism was grown in shake culture at 28°C.
Mitomycin C at a concentration of 0.
5 μg ml
‐1
induced bacteriocin production.
The bacteriocin was partially purified and characterized by ammonium sulphate fractionation and gel filtration.
The bacteriocin was completely inactivated when treated with proteolytic enzymes (trypsin and chymotrypsin).
Bacteriocin activity was heat‐resistant and it retained some of its activity after 5 min at boiling temperature.
A total of 15 bacteriocin sensitive‐suspected food isolates were further identified biochemically as
Yersinia enterocolitica
and a non‐sensitive isolate was identified as
Yersinia intermedia.
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