Anti- Listeria bacteriocin

Details Anti- Listeria bacteriocin Anti- Listeria bacteriocin

2007-07-03

2007-07-03

Carlson, Karen Cochrane (Department: 1656)

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

Reexamination Certificate

active

11028505

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:
U. Schillinger et al., “Behaviour ofListeria monocytogenesin meat and its control by bacteriocin-producing strain ofLactobacillus sake”, Journal of Applied Bacteriology, 1991, 70, 473-478.
M.T. Aymerich et al., “Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins”, Food Microbiology, 2000, 17, 33-45.

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