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Characterization of the bacteriocin from Carnobacterium maltaromaticum C2 isolated from Brazillian smoked fish (Surubim [Pseudoplatystoma sp.])


The recent demand for healthy and minimally processed foods has increased the search for new antimicrobial agents. The inhibitory peptides are ribosomally produced by some species of bacteria, with potential to be used in preservation and inhibition of pathogenic bacteria in foods, without the possible toxic actions of traditional preservatives widely used in the food industry. Carnobacterium maltaromaticum C2, isolated from Brazilian smoked fish (Surubim [Pseudoplatystoma sp.]), produces an antilisterial bacteriocin, and has the potential for use as biopreservative in surubim and other minimally processed fishes. In previous studies (FAPESP 2007/50236-0), the extraction of the bacteriocin by the method of acid extraction (YANGa et al., 1992) and its partial characterization by SDS-PAGE were performed, showing that C. maltaromaticum C2 produces a peptide of molecular weight between 3.5 and 6.5 KDa. In this project, the complete purification and characterization of peptide will be conducted. To the best of our knowledge, no other strains of Carnobacterium have been isolated in Brazil, showing the innovative contribution of this project. (AU)

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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
TULINI, FABRICIO L.; LOHANS, CHRISTOPHER T.; BORDON, KARLA C. F.; ZHENG, JING; ARANTES, ELIANE C.; VEDERAS, JOHN C.; DE MARTINIS, ELAINE C. P.. Purification and characterization of antimicrobial peptides from fish isolate Carnobacterium maltaromaticum C2: Carnobacteriocin X and carnolysins A1 and A2. International Journal of Food Microbiology, v. 173, p. 81-88, . (09/10530-1, 09/11134-2)

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