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العنوان
The Biological Chemistry Of Bacteriocins And Fermentation Optimization For Their Production =
المؤلف
Moustafa, Lamiaa Moustafa Mahmoud.
هيئة الاعداد
مشرف / شحاته السويدى
مشرف / سامى الديب
مشرف / محمد هشام المصرى
باحث / لمياء مصطفى محمود مصطفى
تاريخ النشر
1995.
عدد الصفحات
P 109. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
علوم المواد
تاريخ الإجازة
1/1/1995
مكان الإجازة
جامعة الاسكندريه - معهد الدراسات العليا والبحوث - Bioscience and Technology
الفهرس
Only 14 pages are availabe for public view

from 125

from 125

Abstract

Bacteriocins are antibacterial protein, or they are protein antibiotic-like compounds produced by bacteria. This study aims to screen for bacteriocins producing bacteria, naturally inhabiting soil.
A total of 100 bacterial strains isolated from different soil samples cultivated with different crops were tested for their ability to produce antibacterial agent against a bacterial indicator strain Erwinia amylovora, a plant pathogenic bacteria that causes great damage to pear production in Egypt. Five of the tested strain showed positive inhibitory effect (antibiosis) against E. amylovora comparing with reference strains of Erwinia herbicola. One of these strains showed the ability to produce the antibacterial agent in liquid culture was selected for further characterization and was coded as (B282).
The results of morphological examination and certain biochemical tests including api 50CH and api 20E showed that the isolated strain (B282) can be identified as Bacillus subtilis.
By tracing the production and activity of the