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Purification and Properties of an Antimicrobial Substance Produced by Lacfobacillus bulgaricus
Author(s) -
ABDELBAR NADIA,
HARRIS NATHOLYN D.,
RILL RANDOLPH L.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06627.x
Subject(s) - chemistry , chromatography , biuret test , lactobacillus , lactic acid , moiety , column chromatography , antimicrobial , ethanol , bacteria , fermentation , biochemistry , biology , stereochemistry , organic chemistry , urea , genetics
Media taken from cultures of Lactobacillus bulgaricus were found to contain an antibiotic substance different from lactic acid. This antibiotic substance was active against Pseudomonas frugi and, to a lesser extent, Staphyloccus aureus . The optimum pH for activity was approximately 4.0. At this pH the activity was stable at 6°C for 18 days and for at least 1 hr at 100°C. Active substance was isolated from the growth medium and purified by reverse phase high performance liquid chromatography procedures after removal of proteins by ethanol precipitation. Chromatography was performed first on an uncapped C‐8 column, then on a fully capped C‐18 column. A negative Biuret test indicated that the purified substance was not a polypeptide. UV absorption and mass spectra were consistent with a structure having an aromatic moiety and a molecular weight ≤ 700.