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ABSTRACTBacteriocins are ribosomally synthesized peptides having considerable potential as a food preservative because of their strong antagonistic activity against many food spoilage and pathogenic organisms. Bacteriocins from Pediococcus pentosaceous isolates, DFR‐JJ1 and DFR‐JJ6, were purified using cold‐acetone precipitation, cell adsorption‐desorption and gel permeation chromatography techniques. Cold‐acetone fractionation resulted in higher yields of bacteriocins, but the specific activity and fold purification were higher for cell adsorption‐desorption and gel permeation chromatography. Both bacteriocins JJ1 and JJ6 exhibited broad inhibitory spectrum against foodborne pathogens and spoilage microorganisms, including some Gram‐negative bacteria. Amylase, lipase and catalase did not alter the antimicrobial activity but proteolytic enzymes inactivated these bacteriocins. They were heat stable and exhibited activity in a pH range of 2–8 with maximum activity between pH 4.0 and 5.0. Molecular weights of bacteriocin JJ1 and JJ6 were found to be ∼4.95 and 4.3 kDa, respectively....
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