Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 31 - 37

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031575

Purification and physicochemical stability analysis of bacteriocin produced by Lactobacillus plantarum C010

  • ZHANG Manmin ,
  • ZENG Xiangyi ,
  • FANG Limin ,
  • XU Jingyu ,
  • CHENG Xin ,
  • YAO Mingyin ,
  • HUANG Lin
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  • 1(School of Biological Sciences and Engineering, Jiangxi Provincial Engineering Laboratory of Agricultural Microbial Resources Development and Utilization, Institute of Applied Microbiology, Jiangxi Agricultural University (Jiangxi Agricultural University), Nanchang 330045, China)
    2(Key Experiment on Modern Agricultural Equipment, Jiangxi 330045, China)

Received date: 2022-03-16

  Revised date: 2022-04-15

  Online published: 2023-03-03

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Abstract

To purify bacteriocin from the fermentation broth of Lactobacillus plantarum C010. The experiment compared three crude extraction methods from L. plantarum C010 fermentation broth including ammonium sulfate precipitation, organic reagent extraction and pH absorption-desorption. The single antibacterial active substance were obtained by Sephadex G-25 and Sephadex LH-20 gel chromatography combined with semi-preparative liquid chromatography, which were analyzed their chemical structural formula and physicochemical stability. The results showed that the organic reagent extraction method was significantly better than the other two methods (P<0.05). And the single bacteriostatic active substance was separated and obtained by combining gel chromatography with semi-preparative liquid chromatography, which was identified as bacteriocin (Plantarum C010) of Cyclo dipeptide (L-Phe-trans-4-hydroxy-L-Pro) with a molecular mass of 260.116 1 Da by electron ionization spectroscopy and nuclear magnetic resonance spectrum. This bacteriocin was first extracted from lactic acid bacteria, which was stable under high temperature, and protease attack (catalase, pepsin, trypsin, proteinase K, lipase, amylase). The bacteriocin activity has highly resistant to strong acids, when pH exceed 5.0, the inhibitory activity against Pseudomonas koreensis PS1and Bacillus fusiformis J4 was significantly decreased (P<0.05) or even inactivated. These results provide data basis for the purification and application development of the bacteriocin from L. plantarum C010.

Key words： Lactobacillus plantarum C010; purification; bacteriocins; cyclic dipeptide; physicochemical stability

Cite this article

ZHANG Manmin , ZENG Xiangyi , FANG Limin , XU Jingyu , CHENG Xin , YAO Mingyin , HUANG Lin . Purification and physicochemical stability analysis of bacteriocin produced by Lactobacillus plantarum C010[J]. Food and Fermentation Industries, 2023 , 49(3) : 31 -37 . DOI: 10.13995/j.cnki.11-1802/ts.031575

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