Purification and characterization of a bacteriocin from Lactobacillus rhamnosus L34

@article{Srinivasan2012PurificationAC,
  title={Purification and characterization of a bacteriocin from Lactobacillus rhamnosus L34},
  author={Ramakrishnan Srinivasan and Dinesh K. Kumawat and Sunil Kumar and Anil Kumar Saxena},
  journal={Annals of Microbiology},
  year={2012},
  volume={63},
  pages={387-392}
}
Bacteriocins are ribosomally synthesized peptides having considerable potential as a food preservative because of their strong antagonistic activity against many food spoilage and pathogenic organisms. A bacteriocin from Lactobacillus rhamnosus isolates was purified using ammonium sulphate precipitation and molecular exclusion chromatography techniques. Ammonium sulphate precipitation resulted in higher yield of bacteriocin, but the specific activity and fold purification were higher for… CONTINUE READING
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