TAILIEUCHUNG - Purification of Buchnericin LB produced by Lactobacillus buchneri LB

Buchnericin LB produced by Lactobacillus buchneri LB was purified to homogeneity by a rapid and simple three-step purification procedure including freeze drying, silicic acid adsorption desorption and cation-exchange chromatography. | Turk J Biol 25 (2001) 59-65 © T†BÜTAK Purification of Buchnericin LB Produced by Lactobacillus buchneri LB Metin YILDIRIM Department of Food Engineering, Faculty of Agriculture, University of ‚anakkale Onsekiz Mart, ‚anakkale-TURKEY Received: Abstract: Buchnericin LB produced by Lactobacillus buchneri LB was purified to homogeneity by a rapid and simple three-step purification procedure including freeze drying, silicic acid adsorption/desorption and cation-exchange chromatography. After the silicic acid and cation-exchange chromatography steps, the activity of buchnericin LB was recovered by 85 and 25%, and its purity increased about 111 and 2,500 fold, respectively. It was determined that the adsorption of buchnericin LB to silicic acid and cation-exchange chromatography was dependent on the pH of the suspending environment. The molecular weight of buchnericin LB was determined to be about kDa by tricine SDS-PAGE. Key Words: Bacteriocin, buchnericin LB, Lactobacillus bunchneri LB, purification, silicic acid, cationexchange chromatography. Introduction Lactic acid bacteria are comprised of at least ten genera according to recent taxonomic revisions: Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus and Vagococcus (1). They are widely used as starter cultures in a variety of food fermentations. It is well known that many lactic acid bacteria show antagonistic activities against other bacteria, including food spoilage organisms and foodborne pathogens. There are several different mechanisms responsible for this inhibition. In most cases, the inhibition is caused by the formation of organic acids and hydrogen peroxide and/or bacteriocin production. Bacteriocins are antimicrobial proteinaceous compounds produced by bacteria. Their antimicrobial activity is directed towards sensitive Gram-positive bacteria, some of which are associated with food spoilage and food-borne .

• Sinh học
• Buchnericin LB produced
• Buchnericin LB
• Lactobacillus bunchneri LB
• Silicic acid
• Cationexchange chromatography
• Lactobacillus buchneri LB
• α chymotrypsin
• Bacteriocin designated buchnericin LB
• Biological activity