Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356: Characterization and Purification

Han, Kyoung-Sik;Imm, Jee-Young;Oh, Se-Jong;Jeon, Woo-Min;Kim, Sae-Hun

  • Published : 20021000
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Abstract

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 epidennidis, 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-Gly Ser-Gln-lle. Based on its inhibitory spectrum, the bacteriocil appear to have potential for use in controling post acidification due to its inhibitory activity against high acid producing strains of lactobacilli.

Keywords

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