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    Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus

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    Pyocin QDD1 A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus.pdf (1.052Mb)
    Date
    2022-06-01
    Author
    Doshi, Minoli Nitin
    Nair, Kavita
    Hassan, Zahoor Ul
    Jaoua, Samir
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    Abstract
    This study was designed to explore alternative antibacterial bioresource products, bacteriocins produced by local strain of Pseudomonas aeruginosa QDD1. This bacteriocin (termed as Pyocin) has high inhibitory activity against Gram-positive bacteria including S. aureus, B. cereus, B. thuringiensis and B. subtilis. QDD1 Pyocin production was constitutive, auto-regulated and reached an activity level of 110 AU/mL. It affects 40 % of sensitive cells starting from the 1 st hour. Pyocin QDD1 activity was not affected by Proteinase K, α-amylase, β-mercaptoethanol and 8 M urea. It displayed broad pH stability (pH 3–9) and significant thermostability (121 °C). Considering that the spores produced by Bacillus cereus are highly resistant to cooking temperatures and cause food poisoning upon germination in gastrointestinal tract, Pyocin QDD1's ability to withstand high temperatures can help control Bacillus cereus populations in contaminated food products. Thus, Pyocin QDD1 can be considered as an important bioresource product of industrial applications.
    URI
    https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85131414494&origin=inward
    DOI/handle
    http://dx.doi.org/10.1016/j.biteb.2022.101106
    http://hdl.handle.net/10576/34093
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    • Biological & Environmental Sciences [‎933‎ items ]

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