Purification and characterization of bacteriocin produced by strain of Lactobacillus brevis MTCC 7539.
Bacteriocin, an antimicrobial agent having potential for food biopreservation was purified from Lactobacillus brevis (a safe food-grade bacteria isolated from Vari Kandal, a traditional fermented food of Himachal Pradesh by adopting a novel repeated washing method. Its purity was confirmed by SDS-PAGE and Native-PAGE. The relative molecular mass of bacteriocin was 93.74 kD, while specific activity and recovery were 35.52 folds and 17.13%, respectively. It showed high thermal stability and was active over wide range of pH and exhibited sensitivity to trypsin.
Microbiology Research Laboratory, Department of Basic Sciences, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173 230, Solan, India. neha_mbg@yahoo.com
Neha
N
Gautam
Nivedita
N
Sharma
D001430:Bacteriocins / Q000737:chemistry* / Q000302:isolation & purification; D003470:Culture Media; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D052196:Levilactobacillus brevis / Q000378:metabolism*; D008828:Microbiological Techniques; D013696:Temperature; D014357:Trypsin / Q000737:chemistry
D001430:Bacteriocins; D003470:Culture Media; D014357:Trypsin