Open AccessInvestigation of some Characteristics of the Bacteriocin of the Lactic Acid Bacterial Strain Lactobacillus plantarum UL487 Isolated from the Food “Chao” of Hue
Author(s) -
Dong Thi Hoang Anh,
Nguyễn Quang Huy,
Nguyen Quynh Uyen
Publication year - 2017
Publication title -
tạp chí khoa học đại học quốc gia hà nội: khoa học tự nhiên và công nghệ (vnu journal of science:natural sciences and technology)
Language(s) - English
Resource type - Journals
eISSN - 2615-9317
pISSN - 2588-1140
DOI - 10.25073/2588-1140/vnunst.4551
Subject(s) - bacteriocin , lactobacillus plantarum , lactic acid , strain (injury) , food science , lactobacillus , chemistry , microbiology and biotechnology , bacteria , probiotic , biology , fermentation , antimicrobial , genetics , anatomy
Lactic Acid Bacteria in general and Lactobacillus plantarum in particular have broad applications, especially in the food industry, pharmacy and medicine. Bacteriocins synthesized by LAB are safe as they do not cause allergy and harm to health. In this study, the optimal temperature and time for the growing of the strain L. plantarum UL487 to obtain its maximal bacteriocin activity were30oC and 1 day, respectively. Besides, some properties of the bacteriocin such as its activity units on 5 indicator strains and the effects of pH and temperature on the bacteriocin’s activity were evaluated. Furthermore, bacteriocin synthesized by the strain L. plantarum UL487 was primarily purified by using a cation exchange column. After purification, the bacteriocin’s purity increased 2.069 times.