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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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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DOI: https://doi.org/10.1007/BF02818696