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ISOLATION AND PARTIAL CHARACTERIZATION OF A NOVEL BACTERIOCIN PRODUCED BY LACTOCOCCUS LACTIS SSP. LACTIS MC38
Author(s) -
TÜKEL ÇAĞLA,
AVŞAROĞLU M. DILEK,
ŞİMŞEK ÖMER,
AKÇELİK MUSTAFA
Publication year - 2007
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2007.00056.x
Subject(s) - bacteriocin , lactococcus lactis , lactic acid , chemistry , bacteria , lactococcus , molecular mass , biochemistry , nisin , gel electrophoresis , amino acid , microbiology and biotechnology , antimicrobial , biology , enzyme , genetics
This work presents the isolation and partial characterization of a new lactococcal bacteriocin produced by Lactococcus lactis ssp. lactis MC38. The bacteriocin demonstrated broad spectrum of inhibition activity against both pathogenic and food spoilage organisms, and various lactic acid bacteria. This antimicrobial substance appeared to be proteinaceous because its activity was completely inactivated by proteinase K and α‐chymotrypsin. It was heat and pH stable. The apparent molecular mass of the purified bacteriocin, determined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis, was 8.0 kDa. The amino acid composition of the studied bacteriocin was found to be quite different from known lactococcal bacteriocins. The calculation of the number of amino acid residues in the bacteriocin molecule revealed that it contained 62 amino acids.