Fed-batch enhancement of jenseniin G, a bacteriocin produced by Propionibacterium thoenii (jensenii) P126

Ekinci F., Barefoot S.

FOOD MICROBIOLOGY, vol.23, no.4, pp.325-330, 2006 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.fm.2005.05.012
  • Journal Name: FOOD MICROBIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.325-330
  • Süleyman Demirel University Affiliated: No

Abstract

Jenseniin G is an antibotulinal bacteriocin (antimicrobial peptide) produced by the dairy culture, Propionibacterium thoenii (jensenii) P126. Activity from crude jensemin G preparations isolated from static cultures was not detected in unconcentrated cultures before day 7. Activity was not detectable until the spent culture medium was concentrated 50-100 fold. Maximum activity (21 AU/ml) was observed in concentrated supernates at day 9.