@article{mbs:/content/journal/micro/10.1099/00221287-140-4-697, author = "Piva, Andrea and Headon, Denis R.", title = "Pediocin A, a bacteriocin produced by Pediococcus pentosaceus FBB61", journal= "Microbiology", year = "1994", volume = "140", number = "4", pages = "697-702", doi = "https://doi.org/10.1099/00221287-140-4-697", url = "https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-140-4-697", publisher = "Microbiology Society", issn = "1465-2080", type = "Journal Article", keywords = "food microbiology", keywords = "Pediococcus pentosaceus", keywords = "bacteriocin", keywords = "pediocin A", abstract = "Pediocin A, a bacteriocin produced by Pediococcus pentosaceus FBB61, was purified and partially characterized. The purification was achieved by dialysis against PEG 20000, butanol extraction and electroendosmotic preparative electrophoresis. The protocol led to a 7843-fold increase in the specific activity, with 3·9% activity recovered. SDS-PAGE of pediocin A resulted in a single 80 kDa protein band. The antimicrobial compound was sensitive to proteolytic enzymes and heat (10 min at 100 °C). It exhibited inhibition against species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Staphylococcus, Enterococcus, Listeria and Clostridium. ", }