Ultrafiltration Separation of Bacteriocin from Lactobacillus plantarum KLDS1.0391 Fermentation Broth

doi:10.7506/spkx1002-6630-201105042

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 198-201.doi: 10.7506/spkx1002-6630-201105042

• Bioengineering • Previous Articles Next Articles

Ultrafiltration Separation of Bacteriocin from Lactobacillus plantarum KLDS1.0391 Fermentation Broth

CHEN Lin，MENG Xiang-chen*

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China

Received:2010-05-26 Revised:2011-01-27 Online:2011-03-15 Published:2011-03-03
Contact: Xiang-Chen MENG E-mail:xchmeng@163.com

Abstract

Abstract: The bacteriocin produced by Lactobacillus plantarum KLDS1.0391 was separated using ultrafiltration membranes with molecular weight cut off (MWCO) of 1 kD and 3 kD. The effects of major parameters on membrane flux and antibacterial activity of bacteriocin were studied. The antibacterial activity of bacteriocin was analyzed and compared after ultrafiltration. Results indicated that the optimal ultrafilitration conditions were ultrafiltration pressure of 0.140 MPa, ultrafiltration temperature of 30 ℃ and ultrafiltration time of 120 min. MWCO of 3 kD was selected for separating bacteriocin produced by Lactobacillus plantarum KLDS1.0391. The antibacterial activity of bacteriocin was increased from 574.99 to 1849.40 IU/mL. The specific activity was 185.96 IU/mg, which revealed 8.0 folds and 3.0 folds enhancement in purification and condensation.

Key words: ultrafiltration, bacteriocin, Lactobacillus plantarum

CLC Number:

TS201.1

CHEN Lin，MENG Xiang-chen*. Ultrafiltration Separation of Bacteriocin from Lactobacillus plantarum KLDS1.0391 Fermentation Broth[J]. FOOD SCIENCE, 2011, 32(5 ): 198-201.

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Ultrafiltration Separation of Bacteriocin from Lactobacillus plantarum KLDS1.0391 Fermentation Broth

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