A Bacteriocin Produced by Lactobacillus brevis KLDS1.0373 Isolated from “Jiaoke”, a Traditional Fermented Cream from China

Abstract:

A bacteriocin produced by Lactobacillus brevis KLDS1.0373 which was isolated from “Jiaoke”, a traditional, naturally fermented cream from Inner Mongolia in China was reported in this article. The bacteriocin was partially purified by ammonium sulfate precipitation followed by sequential gel filtration chromatography, and the apparent molecular weight of the partially purified bacteriocin was estimated at approximately 3.8 kDa.

• Periodical: Advanced Materials Research (Volumes 183-185)
• Pages: 1132-1136
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.183-185.1132
• Online since: January 2011
• Authors: Hui Wang, Han Sheng Gong, Xiang Chen Meng, Li Li Man
• Keywords: Bacteriocin, Lactobacillus brevis, Purification

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