期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2010
卷号：2
期号：2
页码：138-144
出版社：MAXWELL Science Publication
摘要：Bacteriocin producing Lactobacillus lactis strain isolated from marine environment, showed broad range of antibacterial activity against some major food borne pathogens. Maximum bacteriocin production was observed at 30°C , pH 6.0 and 1.5% sodium chloride solution. In addition of enzymes, "α-amylase, DNase, RNase and lipase were slightly positive effect bacteriocin production. Proteinase K and pepsin were strongly inhibited bacteriocin production. Among detergents, Sodium dodecyl sulphate (SDS), Tween 80 and Tritone X-100 stimulated bacteriocin production and strongly inhibited by EDTA and urea. The bacteriocin has purified by ammonium sulphate precipitate and ion exchange (DEAE cellulose) chromatography. Biochemically it was pure protein moiety and the molecular weight was 94 kDA. The study revealed the possibility of using bacteriocin as a food preservative and the L. lactis strain as probiotic.
