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Isolation and partial characterization of an antibacterial substance produced byEnterococcus faecium

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Abstract

A strain ofEnterococcus faecium isolated from Bulgarian yellow cheese “kashkaval” produced a bacteriocin-like substance named enterococcin A 2000. The antibacterial substance had a low molar mass (<2 kDa), was relatively stable toward heat but was sensitive to selected proteolytic enzymes. It was active against Gram-positive bacteria including enterococci, such asListeria, Bacillus andStreptococcus, and also against Gram-negativeE. coli. Production of enterococcin A 2000 has a maximum near the end of the exponential phase of producer growth. The peptide was purified by ammonium sulfate precipitation, butanol extraction, followed by cation-exchange chromatography and reversed-phase chromatography. A partial sequence of purified enterococcin A 2000 indicated that this substance does not belong to the class IIa of bacteriocins presenting the consensus anti-Listeria motif YGNGV.

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Authors and Affiliations

  1. Department of Microbiology, Faculty of Biology, University of Sofia, 1423, Sofia, Bulgaria

    A. Pantev, P. Kabadjova & I. Ivanova

  2. Laboratoire d'Etude des Interactions des Molécules Alimentaires, Institut National de la Recherche Agronomique, 443 16, Nantes Cedex 3, France

    A. Pantev, M. Dalgalarrondo, T. Haertlé & J. -M. Chobert

  3. Laboratoire de Microbiologie, Ecole Nationale d’Ingénieurs des Techniques des Industries Agricoles et Alimentaires, 443 22, Nantes Cedex 3, France

    X. Dousset & H. Prévost

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  1. A. Pantev
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  2. P. Kabadjova
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  3. M. Dalgalarrondo
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  4. T. Haertlé
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  5. I. Ivanova
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  6. X. Dousset
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  7. H. Prévost
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  8. J. -M. Chobert
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Correspondence to J. -M. Chobert.

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Pantev, A., Kabadjova, P., Dalgalarrondo, M. et al. Isolation and partial characterization of an antibacterial substance produced byEnterococcus faecium . Folia Microbiol 47, 391–400 (2002). https://doi.org/10.1007/BF02818696

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