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.
Gautam
Neha
N
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
Sharma
Nivedita
N
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