FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (20): 20-26.doi: 10.7506/spkx1002-6630-201720004

• Bioengineering • Previous Articles     Next Articles

Purification and Characterization of the Bacteriocin Produced by Lactobacillus panis C-M2

SHAN Chengjun, HU Yanxin, XIA Xiudong, LIU Xiaoli, LI Ying, WANG Ying, ZHANG Jianhao, ZHOU Jianzhong   

  1. (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
  • Online:2017-10-25 Published:2017-09-29

Abstract: The present study aimed to purify and characterize a novel bacteriocin produced by Lactobacillus panis C-M2. The bacteriocin was purified through sequential ethyl acetate extraction, cation exchange chromatography and semi-preparative high-performance liquid chromatography (RP-HPLC). Finally, the specific activity reached 5 044.96 AU/mg and the purification fold was 79.8, but the recovery was only 0.35%. The bacteriocin had a molecular mass of 863.52 D and its N-terminal sequence was MVKKTSAV as determined by LC-MS/MS, showing low similarity with other class II bacteriocins reported earlier. It showed a good stability to heat and pH and retained 82.1% of the original antibacterial activity even after exposure to 121 ℃ for 15 min and retained 85.6% of the original activity at pH 6. The bacteriocin could be totally inactivated after treatment with protease, but it was not sensitive to lipase or amylase. These results indicate the potential of the bacteriocin for application in food preservation.

Key words: Lactobacillus panis, bacteriocin, purification, antimicrobial activity

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