tailieunhanh - Characterization of Buchnericin LB produced by Lactobacillus buchneri LB

Lactobacillus buchneri LB isolated from a commercially fermented vegetable product produced a bacteriocin-designated buchnericin LB. It was found that buchnericin LB was heat-stable (90-121°C for 15 min) and hydrolyzed by proteases, α-chymotrypsin, trypsin, papain, proteinase K and pepsin. | Turk J Biol 25 (2001) 73-82 © T†BÜTAK Characterization of Buchnericin LB Produced by Lactobacillus buchneri LB Zeliha YILDIRIM Department of Food Engineering, Faculty of Agriculture, University of Gaziosmanpaßa, Tokat - TURKEY Metin YILDIRIM Department of Food Engineering, University of ‚anakkale Onsekiz Mart, ‚anakkale - TURKEY Received: 02. 08. 1999 Abstract: Lactobacillus buchneri LB isolated from a commercially fermented vegetable product produced a bacteriocin-designated buchnericin LB. It was found that buchnericin LB was heat-stable (90-121¡C for 15 min) and hydrolyzed by proteases, α-chymotrypsin, trypsin, papain, proteinase K and pepsin. However, it was observed that it was resistant to catalase, peroxidase, lipase, amylases and organic solvents. Also, it was found that it retained its biological activity after exposure to pH and after storage at -20¡ and -70¡C. It was determined that buchnericin LB had a wide inhibitory spectrum, being inhibitory to the Listeria, Bacillus, Enterococcus, Micrococcus, Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus species tested, and its molecular weight was determined to be about kDa by tricine-SDS-PAGE. Key Words: Bacteriocin, buchnericin LB, Lactobacillus buchneri LB. Introduction Bacteriocins are proteinaceous compounds produced by bacteria that exhibit a bactericidal or bacteriostatic mode of action against sensitive bacterial species (1, 2). Within the past several years there has been an increased interest in the development of bacteriocins as food preservatives. The authorization by the . Food and Drug Administration (FDA) in 1988 for the use of nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis, as a food biopreservative in pasteurized processed cheese spreads opened the door for the potential application of bacteriocins in foods. Its effectiveness as a processing aid has been demonstrated in many products worldwide for over 40 years. With the precedent use of .