Properties of a bacteriocin produced byCarnobacterium piscicolaCP5

✍ Scribed by F. Mathieu; M. Michel; G. Lefebvre

• Publisher: Springer Netherlands
• Year: 1993
• Tongue: English
• Weight: 275 KB
• Volume: 15
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00138545

✦ Synopsis

Carnobacterium piscicola CP5 produced a bactetiocin named camocin CP5 that inhibited Carrwbacferium. Enrerococcus and Lisreria spp. and among the Lacfobacillus spp. only Lacfobacillus delbrueckii ssp.. Carnocin CP5 was stable 1 h at 100°C at pH 7.0. It was inactivated by numerous proteolytic enzymes. Production of carnocin.CP5 occured in MRS broth regulated at pH 7.0. The apparent molecular weight of the bacteriocin in the crude extract was greater than 10 kDa, but around 5 kDa after action of SDS or urea. Novobiocin treatment led to non-producer variants.