Method of making a lactococcal bacteriocin

Details Method of making a lactococcal bacteriocin Method of making a lactococcal bacteriocin

1992-02-24

1997-12-30

Knode, Marian C.

Chemistry: molecular biology and microbiology

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

Using a micro-organism to make a protein or polypeptide

435128, 4352521, 4352534, 530300, C12P 2104, C12K 200

Patent

active

057029237

ABSTRACT:
A method of making a bacteriocin produced by Lactococcus lactis NRRL-B-18535 is described. The bacteriocin is useful in foods and other materials and has a wide spectrum of activity against Gram-positive bacteria in a pH range between 2 and 8.

REFERENCES:
Klaenhammer, t.R., Biochemie 70: 337-348 (1988).
Eapen, K.C. et al., J. Fd. Sci. Technol. 20: 231-240 (1983).
Davey, G.P. et al., Appl. Environ. Microbiol 41: 84-89 (1981).
Kozak, W., et al., J. Dairy Res. 45: 247-257 (1978).
Geis, A., et al., Appl. Environ. Microbiol. 45: 205-211 (1983).
Mundt, M.O., et al., J. Bacteriol. 98:938-942 (1969).
Bhunnia, A.K. et al., Appl. Bacteriol. 65 261-268 (1988).

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