Characterization and purification of acidocin CH5, a bacteriocin produced by Lactobacillus acidophilus CH5

Abstract

Aims: To characterize and to purify a bacteriocin produced by Lactobacillus acidophilus strain with its activity restricted to Gram-positive bacteria. Methods and Results: Native acidocin CH5, a bacteriocin produced by L. acidophilus CH5 an isolate from a dairy starter culture forms in MRS (Oxoid, Basingstoke, UK) broth high-molecular weight aggregates which can dissociate into smaller units (retained by 5 kDa membrane) with higher activity. Acidocin CH5 was purified using combinations of chromatographic methods based on hydrophobic and cation exchange principles and the N-terminal region was sequenced. Conclusions: Based on our results it is evident that acidocin CH5 belongs, according to bacteriocin classification, to the class II bacteriocins with identical N-terminal amino acid sequence described in the literature previously. Significance and Impact of the Study: The study has provided further data on bacteriocin acidocin CH5 from class II with wide spectrum of antimicrobial activity atypical for bacteriocins produced by L. acidophilus sharing the same homology.

Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

“…Such a synergistic inhibition has been shown between nisin on the one hand and garlic extract or thymol on the other. Chumchalova´ et al (2004) reported that the partial purification and characterization of heat-stable acidocin CH5, a bacteriocin produced by L. acidophilus CH5, showed that the active compound caused fast decrease in viable cell count of the indicator strain Lactobacillus delbrueckii subsp. lactis LTI30 which was in accordance to results obtained in this study.…”

Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

“…These characteristics allow the development of a scale-up process for the purification of this bacteriocin. Acidocin CH5, produced by L. acidophilus, was purified by using combinations of chromatographic methods based on hydrophobic and cation exchange principles (Chumchalova et al, 2004). Acidocin D20079, produced by L. acidophilus DSM 20079, was purified by ammonium sulphate precipitation followed by sequential cation exchange (Carboxymethyl Sepharose column), dialysis and hydrophobic interaction chromatography (Octyl Sepharose column), followed by electrophoresis (SDS-PAGE) (Deraz et al, 2005).…”

Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

“…Generally, the first step is a precipitation with ammonium sulphate [29] or an aqueous extraction of secreted compounds by medium acidification to release cationic compounds bound to the bacteria cell wall [27]. An obvious strategy for the enrichment of those cationic antimicrobial peptides and proteins is a fractionation by ion-exchange chromatography [5,6,11].…”