The purpose of this study was to characterization of a bacteriocin produced by Lactobacillus curvatus with wide inhibitory spectrum including a group of food borne pathogens.
Identification of Lactobacillus curvatus LB65 and antimicrobial spectrum:
In the present study, Lactobacillus curvatus was isolated from an Algerian traditional fermented (Jben).
Indicated that this strain is Lactobacillus curvatus, which received the designation Lactobacillus curvatus LB65.
The antibacterial spectrum of neutralized, cell free supernatant of Lactobacillus curvatus LB65 was determined by assaying Gram-positive and Gram negative bacteria with the well-diffusion method (table 1).
Antimicrobials compounds produced by Lactobacillus curvatus LB65 exhibited inhibitory action within a wide pH range from 2 to 11, retaining full activity in the 4-8 pH range.
Clarified, filter-sterilized and neutralized culture supernatant from Lactobacillus curvatus LB65 was precipitated at 4[degrees]C by slowly adding ammonium sulphate.
2004, "Influence of nutrients on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442," Antonie van Leeuwenhoek, 85, pp.
2003, "Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442," Meat Science, 64, pp.