Affiliation:
1. Food Fermentation Laboratory, Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, 2 Raleigh, North Carolina 27695-7624
Abstract
Pediococcus pentosaceus
FBB61 and L7230, isolated from cucumber fermentations, produced a bacteriocin, designated pediocin A, which had identical activity spectra against species of
Pediococcus, Clostridium, Staphylococcus
, and
Streptococcus
. Both strains possessed a 13.6-megadalton plasmid (pMD136). Plasmid curing experiments suggested that both bacteriocin immunity and production determinants were encoded by pMD136. Use of pediocin-producing strains in food fermentations is discussed.
Images
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
184 articles.
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