Food and Fermentation Industries

Purification and Characterization of a Bacteriocin Produced by Lactobacillus pentosus C50-6

  • Liu Shu-liang ,
  • Ao Ling ,
  • Zhou Jia ,
  • Wu Qi
Expand

Online published: 2010-05-25

Abstract

Lactobacillus pentosus C50-6,isolated from traditional Sichuan fermented meat products,produces a bacteriocin,pentocin C50-6.The bacteriocin was purified by ammonium sulphate precipitation and Toyopearl SP-650M cation-exchange column.The purification resulted in a yield of 21.76% of the original activity and a 39.15-fold increase in specific activity.The estimated molecular weight of pentocin C50-6 was approximately 2.5 ku based on Tricine-SDS-PAGE,in which bacteriocin activity was confirmed by overlayer techniques were in accordance with this value.The bacteriocin was heat resistant(121°C for 20 min),active at pH values between 2.0~6.0 and inactivated by papain,trypsin and proteinase K.The bacteriocin demonstrated inhibitory activity towards some species of Gram-positive,Gram-negative bacteria and minority of fungus tested,but was not active against majority of lactic acid bacteria.These results indicate that pentocin C50-6 may have potential for use as food preservative.

Cite this article

Liu Shu-liang , Ao Ling , Zhou Jia , Wu Qi . Purification and Characterization of a Bacteriocin Produced by Lactobacillus pentosus C50-6[J]. Food and Fermentation Industries, 2010 , 36(05) : 36 -40 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.021

Outlines

/