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Biological Characteristics of Lactobacillin XH1 Bacteriocin Produced by Lactobacillus acidophilus

YANG Tian-you1,DUAN Gai-li2,ZHAO Rui-xiang2,*,NIU Sheng-yang2,YUAN Zheng2   

  1. 1. College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China;
    2. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Online:2013-09-15 Published:2013-09-27
  • Contact: ZHAO Rui-xiang

Abstract:

Without the presence of organic acids or hydrogen peroxide, some biological characteristics such as antibacterial
activity, thermal stability, optimal pH and protease sensitivity of the bacteriocin lactobacillin XH1 produced by Lactobacillus
acidophilus were explored. The results indicated lactobacillin XH1, a broad-spectrum antimicrobial substance, could inhibit
Escherichia coli, Staphylococcus aureus and Bacillus anthraci. The optimal activity was detected under the condition of
pH 1.0-5.0 and the optimal pH was 2.0-3.0. Subjected to treatment at 121 ℃ for 20 min, lactobacillin XH1 remained unchanged
and revealed certain thermal stability. Meanwhile, lactobacillin XH1 was sensitive to trypsin, pepsin and papain, but insensitive to
proteinase K and neutral protease. Its molecular weight was approximately 30 kD as identified by Tricine-SDS-PAGE.

Key words: Lactobacillus acidophilus, bacteriocin, biological characteristics

CLC Number: