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Articles by M. Mirhosaini
Total Records ( 1 ) for M. Mirhosaini
  M. Mirhosaini , I. Nahvi , R. Kasra Kermanshahi and M. Tavassoli
  Nisin is a bacteriocin produced by Lactococcus lactis strains and has been used internationally as food preservative. In this study bacteriocin producing bacteria were isolated from dairy products and milk by MRS agar. To identify the bacteriocin biochemical tests were carried out. Also the effected of pH, autoclaving temperature and proteases such as Pepsin and Proteinase k were studied. The results showed that the newly isolated bacteriocin has different stability in acidic pH in comparison to Nisin. Unlike Nisin it loses its activity in acidic pH. The molecular weight of isolated bacteriocin was determined by SDS-PAGE. It had the same molecular weight as Nisin. Also the inhibitory effects of new bacteriocin and Nisin on SDS-PAGE were compared. It had similar inhibitory effect as Nisin. For further identification, PCR was carried out with Nisin specific primers and control primers to 16s rRNA gene. Although, positive result was obtained for the control gene, no result was obtained with specific primer. The inhibitory effect of isolated bacteriocin on Bacillus cereus and Listeria monocytogenes was also studied. The growth of both strains was inhibited by the bacteriocin and more inhibition was observed on Listria monocytogenes than Bacillus cereus. Finally, to optimize the production of bacteriocin the effect of pH and temperature were studied. The optimum conditions for bacteriocin producing bacterium were pH 6 and 37°C.
 
 
 
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