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Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish : Bacteriocin from Lb. brevis FPTLB3

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Journal of Food Science and Technology : Volume 49

Journal of Food Science and Technology : Volume 48

Journal of Food Science and Technology : Volume 47

Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish : Bacteriocin from Lb. brevis FPTLB3

Content Provider	Springer Nature Link
Author	Banerjee, Shiba Prosad Dora, Krushna Chandra Chowdhury, Supratim
Copyright Year	2011
Abstract	Lactobacillus brevis FPTLB3 was isolated from freshwater fish, capable of producing bacteriocin that had broad spectrum of inhibition (3200 AU/ml) against Escherichia coli MTCC 1563, Enterococcus faecalis MTCC 2729, Lactobacillus casei MTCC 1423, Lactobacillus sakei ATCC 15521 and Staphylococcus aureus ATCC 25923. The antimicrobial activity of crude supernatant fluid was stable after heating at 121 °C for 60 min and declined thereafter. Stability of antimicrobial activity was observed at pH range of 2.0 to 8.0. Its active principle was proteinaceous in nature since the bacteriocin was inactivated by proteolytic enzymes, but not by other non–proteolytic enzymes. Mitomycin C and UV light did not affect the activity of the bacteriocin, while chloroform extraction completely destroyed their activity. Exposure to surfactant resulted in an increase in titre, except Nonidet P-40, which led to total loss of activity. No bacteriocin adsorption was detected at pH 1 to 2, whereas 100% bacteriocin adsorption was found at pH 6.5. Based on Tricine SDS-PAGE the estimated molecular mass of bacteriocin was 54 kDa. No plasmid was found to present in the isolate.
Starting Page	17
Ending Page	25
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	50
Issue Number	1
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-02-12
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Biopreservation Lactic acid bacteria Lactobacillus brevis Bacteriocin Antimicrobial activity Nutrition Food Science Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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