Study on Isolation and Purification Technology of Sakacin from Fermentation Broth of Lactobacillus sake G2

doi:10.7506/spkx1002-6630-200911033

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 151-154.doi: 10.7506/spkx1002-6630-200911033

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Study on Isolation and Purification Technology of Sakacin from Fermentation Broth of Lactobacillus sake G2

GAO Yu-rong1,2，JIA Shi-ru1,*，TAN Zhi-lei1

1.Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin
300457, China；2. College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, China

Received:2008-09-24 Revised:2009-01-09 Online:2009-06-01 Published:2010-12-29
Contact: JIA Shi-ru E-mail:yurongg@163.com

Abstract

Abstract:

Objective: To study the isolation and purification technology of a broad-spectrum bacteriocin, sakacin produced by Lactobacillus sake G2. Methods: The cell-free fermentation broth of Lactobacillus sake G2 containing sakacin was decolored with active carbon and precipitated with cold ethanol to remove macromolecular impurities, and purified by Sephadex G50 column chromatography and HPLC. Results: The optimum conditions for isolation and purification were as follows: decoloring the cell-free supernatant of Lactobacillus sake G2 with 3.5% of active carbon addition at 40 ℃ for 20 h (the decolorization rate reached 64.5%), finial ethanol concentration 80%, elution flow rate of Sephadex G50 column 0.5 ml/min, sampling volume 3 ml, and taking 90% methanol aqueous solution as mobile phase for HPLC. Under these conditions, the electrophoretic purity of sakacin was obtained. Conclusions: This study can lay the foundation for the future study of physicochemical properties and bacteriostatic mechanism of sakacin.

Key words: sakacin, isolation and purification, Sephadex column chromatography

CLC Number:

Q93-3

GAO Yu-rong1,2，JIA Shi-ru1,*，TAN Zhi-lei1. Study on Isolation and Purification Technology of Sakacin from Fermentation Broth of Lactobacillus sake G2[J]. FOOD SCIENCE, 2009, 30(11): 151-154.

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Study on Isolation and Purification Technology of Sakacin from Fermentation Broth of Lactobacillus sake G2

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