Bacteriocin (monocin) interactions among Listeria monocytogenes strains

Bacteriocin (monocin) interactions among Listeria monocytogenes strains

Monocin interactions of 97 strains of Listeria monocytogenes were assessed using an improved production method and standardisation of the monocins against the type strain of L. ivanovii. Monocins were resistant to trypsin, sensitive to heating at 56°C for 30 min and stable at 4°C. Only serovar 4 str...

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Veröffentlicht in:International journal of food microbiology 1992-08, Vol.16 (4), p.283-292
Hauptverfasser: Curtis, G.D.W., Mitchell, R.G.
Format: Artikel
Sprache:eng
Schlagworte:
Bacteriocin
bacteriocins
Bacteriocins - biosynthesis
Bacteriocins - pharmacology
Bacteriological Techniques
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Hot Temperature
Listeria monocytogenes
Listeria monocytogenes - metabolism
Monocin
Species Specificity
Trypsin
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Zusammenfassung:Monocin interactions of 97 strains of Listeria monocytogenes were assessed using an improved production method and standardisation of the monocins against the type strain of L. ivanovii. Monocins were resistant to trypsin, sensitive to heating at 56°C for 30 min and stable at 4°C. Only serovar 4 strains acted as indicators. A typing system using 8 producer and 11 indicator strains showed poor discrimination.
ISSN:0168-1605
1879-3460
DOI:10.1016/0168-1605(92)90030-7