PURIFICATION AND SPECIFICATION OF BACTERIOCIN PRODUCED BY SOME Lactobacillus SPP. ISOLATED FROM FOOD | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 20, Volume 46, Issue 2, March and April 2019, Page 489-500 PDF (543.21 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2019.33403 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nadeen G. Mostafa  ; E. M. Gewaily; Fatma I. El-Zamik; A. S. Ali
| ||||
| Agric. Microbiol. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| A total of 20 isolates of lactic acid bacteria (LAB) were isolated anaerobically from different food sources (Domiati cheese; raw milk and mixed pickles). Three out of 20 isolates showed high inhibition of growth pathogenic bacteria by well diffusion assay method and therefore they were chosen for bacteriocin production and further studies. The selected isolates were identified based on morphological, biochemical and MALDI-TOF mass spectrometry. All of the tested species gave a score value between 2.116 to 2.165 (100%) were correctly identified by MALDI-TOF- MS to the genus and species levels. They were identified as L. brevis, L. plantarum and L. fermentum. The bacteriocin was purified by salt precipitation and gel chromatography methods. The molecular weight was determined by SDS-PAGE and amino acid composition was also analysed. The purified bacteriocin was characterized and found to be thermostable at temperatures up to 90°C for 30min, pH from 3 to 11 and its activity improved in the presence of Tween 80, SDS and EDTA. The contents of bacteriocin from the acidic amino acid residues aspartic + glutamic (asp+glu) were 0.74% for all tested samples. The contents of the basic amino acids argnine + lysine + hisitidine (arg + lys + his) were 0.23% for all the tested samples. | ||||
| Keywords | ||||
| lactic acid bacteria; bacteriocin; stability; gel chromatography; lactobacillus; antimicrobial activity; amino acid | ||||
|
Statistics Article View: 152 PDF Download: 439 |
||||
