Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

https://doi.org/10.17221/278/2010-CJFSCitation:Solichová K., Složilová I., Jebavá I., Uhrová B., Plocková M. (2012): Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii . Czech J. Food Sci., 30: 89-97.
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The antilisterial activity of E. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent L. monocytogenes strains using the agar spot method. The enterococcal metabolite was consequently characterised as a proteinaceous substance – the bacteriocin-like substance, which was heat-stable at heating to 100°C for 30 min, stable at pH 2–12, and still active after eight-week long storage at 6°C and –20°C. The bacteriocin-like substance reached the highest activity of 6400 AU/ml after ten hours of cultivation of E. mundtii 1282 strain, when it was at the stationary phase of its growth. E. mundtii 1282 strain produced the bacteriocin-like substance: in BHI broth with pH 4–6, at the cultivation temperature 12–45°C, and in BHI broth with 1–6% (w/w) NaCl.  
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