Comparison of two methods for purification of plantaricin ST31, a bacteriocin produced by Lactobacillus plantarum ST31

Todorov, Svetoslav Dimitrov; Vaz-Velho, Manuela; Gibbs, Paul

doi:10.1590/s1517-83822004000100026

Cited by 42 publications

(27 citation statements)

References 16 publications

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“…at 100C, 121ᴼ C, -12ᴼ C, after which the bacteriocin activity was tested against methicillin resistance Staphylococcus aureus. The pH sensitivity of bacteriocinswere also determined at different pH by adjusting the pH of the extracted bacteriocins dissolved in buffer to 5,6,7,8,9, and 10. The inhibitory activity was detected by disc diffusion method [2].…”

Section: Heat and Ph Sensitivitymentioning

confidence: 99%

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Optimization of temperature and pH forthe growth and bacteriocin production of Enterococcus faecium. B3L3

Yusuf¹

2012

iosrphr

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:-The knowledge of the optimum condition for growth of Ent. FaeciumstrainB3L31 and its bacteriocin production are important when deciding on mass production of both the organism and its bacteriocin for probiotic use and as an antimicrobial agent respectively.The optimum condition viz: temperature, pH and incubation period were used to determined parameters most suitable for growthandbacteriocin production fromEnt. faecium B3L3. These three variables of optimization for growth and bacteriocin production were determined based on the growth curves. The bacteriocin production was done by growing strain of LAB onMRS broth the bacteriocin harvest was done following the chloroform precipitation. Resultobtained showed that maximum bacteriocin production occur at the tail end of the exponential phase. The most optimum pH and temperaturefor growth and bacteriocin production were found to be pH8 and37 O Crespectively. The partially purified protein when resolved on SDS-PAGE was shown to be of molecular weight 10kD. The bacteriocin also produced an inhibitory action against methicillin resistance Staphylococcus aureus.

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Section: Heat and Ph Sensitivitymentioning

confidence: 99%

“…The production of bacteriocinsdepend largely on the pH, source of nutrients and temperature [7]. Various physicochemical factors seemed to affect bacteriocin production as well as its activity.…”

Section: Introductionmentioning

confidence: 99%

Optimization of temperature and pH forthe growth and bacteriocin production of Enterococcus faecium. B3L3

Yusuf¹

2012

iosrphr

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“…Subsequently, several chromatographic steps including size exclusion (gel filtration), adsorbtion (ion-exchange), or hydrophobic interaction (reverse-phase) chromatography have been used to achieve significant purification of bacteriocins (Wu et al, 2004). Todorov et al, (2004) summarized the purification method used by others researchers as follow: (1) ammonium sulphate precipitation, and cation exchange-SP-sepharose, reversed-stationaryphase (octyl-sepharose-CL-4B), stationary-phase C2/C18 chromatography. (2) anion-exchange chromatography (DEAE-Sephadex A-25) and reversephase HPLC cation-exchange chromatography (SPsepharose fast-flow cation exchange column), C2/C18 reverse-phase chromatography and hydrophobic interaction chromatography (phenyl-sepharose CL-4B column) (3) ammonium sulphate precipitation (40%), and cation exchange-SP-sepharose (4) ammonium sulphate precipitation (55%), hydrophobic interaction (C8), cation exchange chromatography Mono S cation exchange column (phamacia, Biotech).…”

Section: Purification Of Lab Bacteriocinsmentioning

confidence: 99%

“…For example,nisin produced by several strains of Lactococcus lactis is the best known, most well characterized and the onlylantibiotic to have realized widespread commercial use. Lactobacillus plantarum produces serial bacteriocins likeplantaricin 35d, bacteriocins ST28MS and ST26MS that are active against the pathogens and spoilage microorganismsin foods (Todorov et al .,2004 and. Another bacteriocin has potential to be used in the food industry is pediocin which is an antilisterialbacteriocin produced by several Pediococcus strains.…”

Section: Potential Application Of Lab and Bacteriocins In The Food Inmentioning

confidence: 99%

Bacteriocin as an advanced technology in food industry

Delesa¹

2017

Int. J. Adv. Res. Biol. Sci.

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Concentration in novel biological preservation has increased during recent years, supported by research indicating that antagonistic microorganisms or their antimicrobial metabolites may have some potential as natural preservativesto control the growth of pathogenic bacteria in foods, andalso to control mycotoxinogenic fungi. Bacteriocins produced by lactic acid bacteria (LAB) are attracting considerable interest as food preservatives and safe alternatives to conventional antimicrobials in food industry as novel technology .The current global response to these useful bacteriocins needs to be improved by genetic or metabolic engineering. Due to the alarming rise in antibiotic resistance and adverse effects provoked by a number of antibiotics, bacteriocins have been applied in several fields: human health, food industry, animal health, and medicine, in particular as a substitution for the traditional growth promoters, antibiotics. Lactic Acid Bacteria (LAB) bacterocins are likely used because of their "safe" (GRAS) status, especially in food industry as bio-preservatives. Among these LAB bacteriocins, commercially marketed, nisin groups produced by Lactococcus lactis subsp. lactis and pediocins produced by Pediococcus sp., are the most characterized by their antibacterial property. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the additionof chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturallypreserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). Therefore, this review paper is intention to discuss the novel and attractive application of bacteriocin producing by Lactic acid bacteria as innovative technology in food industry.

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“…The peptide remains active after incubation at pH 1 to 10 but is inactivated when treated with proteolytic enzymes including pepsin, papain, α-chymotrypsin, trypsin and Proteinase K. The mode of activity is bactericidal, as determined against Oenococcus oeni [4]. Several methods have been reported for the purification of plantaricins based on various combinations of ammonium sulphate precipitations, ion exchange, hydrophobic interaction and/or reversed-phase chromatography [4][5][6][7][8][9][10][11][12][13]. A rapid, two-step purification procedure using both cation-exchange chromatography and reverse-phase chromatography, enables purification of milligram quantities of pediocin-like bacteriocins and other cationic peptides [14].…”

Section: Introductionmentioning

confidence: 99%

Pre-treatment of growth medium with Amberlite® XAD-1180 produces higher levels of bacteriocin plantaricin 423

2007

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Abstract:In this paper, we investigated the production of plantaricin 423, produced by Lactobacillus plantarum 423 in both MRS broth and partially deproteinated MRS with Amberlite XAD-1180. Improved production of plantaricin 423 was observed in MRS broth pre-treated with Amberlite XAD-1180. Precipitation of plantaricin with ammonium sulphate, followed by gel filtration chromatography and subsequent analysis on a modified tricine-SDS PAGE, significantly increased the yield and purity of plantaricin 423. This paper describes a novel method to partially deproteinate growth medium in order to facilitate bacteriocin purification.

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Comparison of two methods for purification of plantaricin ST31, a bacteriocin produced by Lactobacillus plantarum ST31

Cited by 42 publications

References 16 publications

Optimization of temperature and pH forthe growth and bacteriocin production of Enterococcus faecium. B3L3

Optimization of temperature and pH forthe growth and bacteriocin production of Enterococcus faecium. B3L3

Bacteriocin as an advanced technology in food industry

Pre-treatment of growth medium with Amberlite® XAD-1180 produces higher levels of bacteriocin plantaricin 423

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