Work

Purification and characterization of the Lactobacillus acidophilus bacteriocin lactacin B

Year: 1984

Type: article

Abstract: Parameters for production and purification of a bacteriocin produced by Lactobacillus acidophilus N2 are described. Production of lactacin B was pH dependent, with maximum activity detected in broth cultures maintained at pH 6. Lactacin B was purified by ion-exchange chromatography, ultrafiltration, and successive gel filtrations in the presence of 8 M urea and then 0.1% sodium dodecyl sulfate. The molecular weight of lactacin B was ca. 6,000 to 6,500, and the purified compound showed maximum absorbance at 211 nm. The activity of purified lactacin B was bactericidal to sensitive cells and restricted to members of the family Lactobacilliaceae, L. leichmannii, L. bulgaricus, L. helveticus, and L. lactis. Characteristics identified for lactacin B indicated that it was a peptide and confirmed its identity as a bacteriocin.

Source: Antimicrobial Agents and Chemotherapy

DOI: 10.1128/aac.26.3.328

Authors: S F Barefoot, T R Klaenhammer

Institutions: Agricultural Research Service, North Carolina State University, Clemson University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2063711020

FWCI: 3.588

Cites: 29

Cited by: 244

Related to: 10