Studies on Separation and Purification of a Bacteriocin Produced by Lactobacillus plantarum from Tibetan Cheese and Its Characteristic

被引：0
|
作者：
Zhou Q. [1 ]
Li P. [1 ]
Wang L. [1 ]
Zhou Q. [1 ]
Gu Q. [1 ]
机构：
[1] College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laiboratory for Food Microbial Technology of Zhejiang Province, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 08期
关键词：
antibacterial effect; bacteriocin; Lactobacillus plantarum; separation and purification;
D O I：
10.16429/j.1009-7848.2023.08.003
中图分类号：
学科分类号：
摘要：
A strain of lactic acid bacteria which produce antibacterial active substances was isolated and sifted from Tibetan cheese. After eliminating the interference of organic acids and hydrogen peroxide, the fermentation supernatant of the bacteria still had obvious antibacterial activity. After the fermentation supernatant was treated with pepsin, proteinase K and trypsin, its antibacterial activity was lost, indicating that the antibacterial substance in the metabolite of the bacteria had protein properties, and it was preliminarily determined to be a bacteriocin. It was identified as Lactobacillus plantarum by morphological observation, physiological and biochemical analysis and homology analysis of 16S rDNA gene sequence, named Lactobacillus plantarum ZFM804. The bacteriocin was preliminarily purified by macroporous resin (XAD-16) chromatography, strong cation exchange chromatography and RP-HPLC three-step method. The molecular mass of the bacteriocin was determined 15 ku approximately by SDS—PAGE. The analysis of physical and chemical properties showed that the bacteriocin had good acid—base stability: had bacteriostatic activity in the range of pH 3-11; good thermal stability: 100 Tl treatment for 30 min still had obvious bacteriostatic activity, and could be degraded by proteases in human body. The results of the antibacterial spectrum assay showed that the bacteriocin had inhibitory effects on both gram—positive and gram-negative bacteria, and was a broad—spectrum bacteriocin. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：24 / 31
页数：7
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