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KMID : 1007520020110050531
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.531 ~ p.536
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Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356-Characterization and Purification
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Han, Kyoung Sik
Imm, Jee Young/Oh, Se Jong/Jeon, Woo Min/Kim, Sae Hun
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Abstract
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The bacteriocin produced by Lactobacillus acidophilus ATCC 4356 was found to be active against strains of L. acidophilus, L. delbrueckii subsp. lactis, L. helveticus, L. plantarum, L. casei, Lactobacillus sp., Lactococcus sp., Staphylococcus epidermidis, S. intermedius, and Listeria inoccua. The bacteriocin was both heat- and pH-stable with a proteinaceous nature. The maximum bacteriocin activity of 25,600 AU/mL was obtained during the early stationary phase. The bacteriocin was purified by ammonium sulfate precipitation followed by hydrophobic interaction column chromatography. The estimated molecular weight of the bacteriocin using tricine SDS-PAGE was approximately 3.1 kDa, and the identified N-terminal amino acid sequence was NH_2-Xaa-Pro-Lys-Val-Ala-His-Ser-GlySer-Gln-Ile. Based on its inhibitory spectrum, the bacteriocin appear to have potential for use in controling postacidification due to its inhibitory activity against high acidproducing strains of lactobacilli.
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