title: Production of brevicin 286 by Lactobacillus brevis VB286 and partial characterization.
abstract: Brevicin 286 was produced by Lactobacillus brevis VB286 isolated from vacuum-packaged meat and was partially purified by ammonium sulphate precipitation, gel filtration and dialysis. The bacteriocin was susceptible to proteolytic enzymes, stable to heating at 100 degrees C particularly under acidic against Listeria sp. Production of brevicin 286 was optimal during exponential growth at 20 degrees C. Higher rates of cell growth occurred between 30 and 37 degrees C but with little or no expression of brevicin 286. A food-grade formulation consisting of 4% yeast extract and 1% glucose was found to be adequate for optimal brevicin 286 production and the bacteriocin-containing culture supernate was successfully spray dried with full recovery of antibacterial activity in the resultant powder.
authors.affiliation: Australian Food Industry Science Centre, Werribee, Victoria, Australia.
authors.forename: M J
authors.initials: MJ
authors.lastname: Coventry
authors.forename: J
authors.initials: J
authors.lastname: Wan
authors.forename: J B
authors.initials: JB
authors.lastname: Gordon
authors.forename: R F
authors.initials: RF
authors.lastname: Mawson
authors.forename: M W
authors.initials: MW
authors.lastname: Hickey
mesh_terms: D001419:Bacteria / Q000187:drug effects; D001430:Bacteriocins / Q000096:biosynthesis* / Q000302:isolation & purification / Q000494:pharmacology; D003470:Culture Media; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism*; D008460:Meat / Q000382:microbiology; D013696:Temperature
chemical_list: D001430:Bacteriocins; D003470:Culture Media