Turkish Journal of Biology




In this work, Pediococcus acidilactici F isolated from fermented sausage was reported to produce an extracellular antimicrobial peptide, termed Pediocin F, that was protein in nature and effec-tive against many bacteria associated with food spoilage and food related health hazards. Pediocin F is reported here to be sensitive to proteolytic enzymes, resistant to heat and organic solvents, and active over a wide range of pH. We have also reported that the extracellular antimicrobial protein pro-duced by P. acidilactici F was really a small peptide. Coomassie-blue stained SDS-PAGE technique allowed us to estimate the molecular weight of this small peptide to be about 4460 dalton.


Pediococcus acidilactici, Pediocin, characterization, SDS-PAGE

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