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| Purification and characterization of an antilisteria bacteriocin produced by Enterococcus faecium M-2 |
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Abstract Purification and characterization of an antilisteria bacteriocin produced by Enterococcus faecium M-2, isolated from Inner Mongolia traditional cheese, were studied. Enteriocin M-2 was purified by 80% ammonium sulphate precipitation, followed by SP-Sepharose FF cation exchange chromatography. And the specific activity of purified bacteriocin was 411.204AU/mg. The inhibitory activity was heat-stable, and insensitive to pH and surfactants. However, it was sensitive to proteolytic enzymes. In addition, the bacteriocin had a broad inhibitory spectrum. It not only had a strong effect on gram-positive, such as Listeria bacteria, Staphylococcus aureus, Bacillus, and etc, but also can inhibited several gram-negative bacteria. These results showed that the bacteriocin had a potential application as food additives and bio-preservatives in food industry.
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Received: 10 October 2008
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