Detection and Characterization of a Broad-Range Bacteriocin Produced by Lactobacillus brevis SD-22, Isolated from Traditional Chinese Pickles

doi:10.7506/spkx1002-6630-201103040

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 171-175.doi: 10.7506/spkx1002-6630-201103040

• Bioengineering • Previous Articles Next Articles

Detection and Characterization of a Broad-Range Bacteriocin Produced by Lactobacillus brevis SD-22, Isolated from Traditional Chinese Pickles

ZHANG Guo-qiang，FAN Ming-tao，SHI Jun-ling，FANG Jiang-ping

1. College of Agriculture and Husbandry, Tibet University, Linzhi 860000, China；
2. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China

Received:2010-04-06 Revised:2011-01-11 Online:2011-02-15 Published:2011-01-13
Contact: Zhang Guo-qiang E-mail:guoqiangz2008@yahoo.com.cn

Abstract

Abstract: Lactobacillus brevis SD-22 was selected from 329 lactic acid bacteria isolated from traditional Chinese pickles, The strain was found able to produce a bacteriocin strongly inhibited Staphylococcus aureus ATCC 63586 and Escherichia coli ATCC 24936. This bacteriocin, which was designated brevicin SD-22, was purified by ammonium sulphate precipitation for further studies. Brevicin SD-22 exhibited a wide range of antimicrobial activity, strong heat stability ( 121 ℃, 15 min) and pH stability (pH 3.0－8.0). Brevicin SD-22 was sensitive to protease but insensitive to α-amylase. Thus, Brevicin SD-22 has the potential to be applied in food preservation.

Key words: Lactobacillus brevis, bacteriocin, characterization

CLC Number:

TS201.3

ZHANG Guo-qiang，FAN Ming-tao，SHI Jun-ling，FANG Jiang-ping. Detection and Characterization of a Broad-Range Bacteriocin Produced by Lactobacillus brevis SD-22, Isolated from Traditional Chinese Pickles[J]. FOOD SCIENCE, 2011, 32(3 ): 171-175.

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Detection and Characterization of a Broad-Range Bacteriocin Produced by Lactobacillus brevis SD-22, Isolated from Traditional Chinese Pickles

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