Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp lactis LL171

Kumari A., Akkoc N., AKÇELİK M.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, cilt.28, sa.4, ss.1647-1655, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s11274-011-0971-4
  • Dergi Adı: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1647-1655
  • Anahtar Kelimeler: Bacteriocin, Cheese, Lactococcus lactis, Lactic acid bacteria, Biopreservation, HPLC, STREPTOCOCCUS-LACTIS, SEQUENCE-ANALYSIS, IDENTIFICATION, STRAINS, DNA
  • Ankara Üniversitesi Adresli: Evet

Özet

Lactic acid bacteria (LAB) are possessing ability to synthesize antimicrobial compounds (like bacteriocin) during their growth. In this regard, novel bacteriocin compound secreting capability of LAB isolated from Tulum Cheese in Turkey was demonstrated. The synthesized bacteriocin was purified by ammonium sulphate precipitation, dialysis and gel filtration. The molecular weight (a parts per thousand 3.4 kDa) of obtained bacteriocin was confirmed by SDS-PAGE, which revealed single peptide band. Molecular identification of LAB strain isolated from Tulum Cheese was conducted using 16S rDNA gene sequencing as Lactococcus lactis ssp. lactis LL171. The amino acid sequences (KKIDTRTGKTMEKTEKKIELSLKNMKTAT) of the bacteriocin from Lactococcus lactis ssp. lactis LL171 was found unique and novel than reported bacteriocins. Further, the bacteriocin was possessed the thermostable property and active at wide range of pH values from 1 to 11. Thus, bacteriocin reported in this study has the potential applications property as food preservative agent.