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Identification, properties, and application of enterocins produced by enterococcal isolates from foods

Zhang, Xueying
http://rave.ohiolink.edu/etdc/view?acc_num=osu1206069582

Abstract Details

2008, Master of Science, Ohio State University, Food Science and Nutrition.
Two bacteriocin-producing bacteria, Enterococcus faecalis OSY-RM1 and E. faecalis OSY-3E1, were isolated from raw cow's milk and comté cheese, respectively. The produced bacteriocins were characterized. Results indicated that both bacteriocins were relatively heat stable, sensitive to protease, and stable over a wide pH range. Application of both bacteriocins to inactivate selected spoilage and food-borne pathogenic bacteria indicated they have potentials for being used as food preservatives. Polymerase chain reaction amplification and direct sequencing showed bacteriocin OSY-RM1 was similar with enterocin EJ-97, and bacteriocin OSY-3E1 was similar with enterocin AS-48.
Ahmed Yousef (Advisor)
Hua Wang (Committee Member)
Luis Rodriguez-Saona (Committee Member)
141 p.
Food Science
Enterococci; Bacteriocins; Spoilage bacteria; Food-borne pathogens

Recommended Citations

Citations

  • Zhang, X. (2008). Identification, properties, and application of enterocins produced by enterococcal isolates from foods [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1206069582

    APA Style (7th edition)

  • Zhang, Xueying. Identification, properties, and application of enterocins produced by enterococcal isolates from foods. 2008. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1206069582.

    MLA Style (8th edition)

  • Zhang, Xueying. "Identification, properties, and application of enterocins produced by enterococcal isolates from foods." Master's thesis, Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1206069582

    Chicago Manual of Style (17th edition)

osu1206069582
2,033
© 2008, some rights reserved.Creative Commons License Identification, properties, and application of enterocins produced by enterococcal isolates from foods by Xueying Zhang is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. Based on a work at etd.ohiolink.edu.
This open access ETD is published by The Ohio State University and OhioLINK.