Anti-listeria bacteriocin

Details Anti-listeria bacteriocin Anti-listeria bacteriocin

2005-02-15

2005-02-15

Carlson, Karen Cochrane (Department: 1653)

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Recombinant dna technique included in method of making a...

C536S023100, C435S320100, C435S232000, C435S325000, C530S350000, C514S002600, C514S012200

Reexamination Certificate

active

06855518

ABSTRACT:
The invention concerns an isolated polypeptide which is a bacteriocin called Sakacin G derived fromLactobacillus sakei2512. The invention also concerns a nucleic acid molecule encoding for said bacteriocin and the use of said polypeptide as an active agent against pathogenic and undesirable flora in the preparation of food products.

REFERENCES:
M. Hugas et al.; “Application of the bacteriocinogenicLactobacillus sakeiCTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres”; Food Microbiology; 1998; pp. 639-650; Article No. Fd980208.
Axelsson et al.; “The Genes Involved in Production of and Immunity to Sakacin A, a Bacteriocin fromLactobacillus sakeLb706”; Journal of Bacteriology; Apr. 1995; pps. 2125-2137; vol. 177, No. 8.
Hühne et al.; “Analysis of the sakacin P gene cluster fromLactobacillus sakeLb674 and its expression in sakacin-negative Lb. sake strains”; Microbiology; 1996; pp. 1437-1448; No. 142.

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