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المؤلفDoshi, Minoli Nitin
المؤلفNair, Kavita
المؤلفHassan, Zahoor Ul
المؤلفJaoua, Samir
تاريخ الإتاحة2022-09-15T09:53:41Z
تاريخ النشر2022-06-01
اسم المنشورBioresource Technology Reports
المعرّفhttp://dx.doi.org/10.1016/j.biteb.2022.101106
الاقتباسDoshi, M. N., Nair, K., Hassan, Z. U., & Jaoua, S. (2022). Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus. Bioresource Technology Reports, 101106.‏
معرّف المصادر الموحدhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85131414494&origin=inward
معرّف المصادر الموحدhttp://hdl.handle.net/10576/34093
الملخصThis 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.
اللغةen
الناشرElsevier Ltd
الموضوعAntimicrobial activity
Bacteriocin
Food safety
Pseudomonas aeruginosa
Thermostability
العنوانPyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus
النوعArticle
رقم المجلد18
dc.accessType Open Access


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