Parente E, Moles M, Ricciardi A
Dipartimento di-Biologia DBAF, Universitá della Basilicata, Potenza, Italy.
Int J Food Microbiol. 1996 Dec;33(2-3):231-43. doi: 10.1016/0168-1605(96)01159-2.
Leucocin F10 is a bacteriocin produced by a strain of Leuconostoc carnosum isolated from fermented meat. It is sensitive to proteolytic enzymes and alpha-amylase, heat resistant up to 121 degrees C for 10 min at pH 3.0 and is inhibitory to Listeria spp., Leuconostoc spp., Enterococcus faecalis and Lactobacillus sake. Bactericidal activity against L. innocua in potassium phosphate buffer was strongly dependent of the growth phase of the indicator cells. A rapid sub-lethal damage, followed by slow death was observed for log-phase cells of L. innocua. The bacteriocin induced a rapid release of K+ from energized L. innocua cells. Leucocin F10 production occurred at temperatures between 4 and 30 degrees C and followed a primary metabolite kinetics in batch fermentations at controlled pH. Maximum bacteriocin activity was obtained at pH 6.0.
白细胞素F10是一种由从发酵肉中分离出的肉糖肠球菌菌株产生的细菌素。它对蛋白水解酶和α-淀粉酶敏感，在pH 3.0时，121℃下耐热10分钟，对李斯特菌属、肠球菌属、粪肠球菌和清酒乳杆菌具有抑制作用。在磷酸钾缓冲液中，对无害李斯特菌的杀菌活性强烈依赖于指示细胞的生长阶段。观察到无害李斯特菌对数期细胞先出现快速亚致死损伤，随后缓慢死亡。该细菌素可使活跃的无害李斯特菌细胞快速释放钾离子。白细胞素F10在4至30℃的温度下产生，在控制pH值的分批发酵中遵循初级代谢产物动力学。在pH 6.0时获得最大细菌素活性。
