Purification Techniques of Bacteriocins from Lactic Acid Bacteria and Other Gram-Positive Bacteria

Abstract

The search for new antimicrobial peptides produced by lactic acid bacteria and other Gram-positive microorganisms has become an interesting field of research in the past decades.The fact that bacteriocins are active against numerous foodborne and human pathogens, are produced by generally regarded as safe (GRAS) microorganisms, and are readily degraded by proteolytic host systems makes them attractive candidates for biotechnological applications. However, before suggesting or choosing a new bacteriocin for future technology developments, it is necessary to elucidate its biochemical structure and its mode of action, which may be carried out once the bacteriocin is purified to homogeneity.This chapter focuses on describing the main strategies used for the purification of numerous bacteriocins.

Identification and characterization of plantaricin Q7, a novel plantaricin produced by Lactobacillus plantarum Q7

“…In the procedure of purification, The adsorption-desorption method and cation exchange chromatography have been used extensively for cation antimicrobial peptides purification (Saavedra & Sesma, 2011). Intrestingly, many anionic antimicrobial peptides have been reported to be purified by cation exchange column at low pH.…”

Preparation of anti-staphylococcal packaging material using antimicrobial metabolite from Lactiplantibacillus plantarum strain N1 isolated from fermented sausage from Egypt

“…The obtained supernatants were partially purified using the acetone precipitation method (Yap et al, 2022). Supernatants were treated with four volumes of cold acetone, stored at -20 °C overnight and then centrifuged to recover the peptide fractions in the pellet (Saavedra and Sesma, 2011). The pellet was suspended in distilled and sterile water.…”

Screening of Anti-Clostridial Lactic Acid Bacteria Strains Isolated From Uruguayan Dairy Farms

“…The production of bacteriocins depends on several parameters such as the composition and pH of the culture medium, temperature and the growth kinetics of the producing microorganism. In many cases the maximum production of bacteriocin occurs under conditions other than optimal for bacterial growth (Spivak, 2010;Saavedra and Sesma, 2011;Relloso et al, 2015;Sidooski et al, 2019). In spite of not having obtained structural information about the anti-clostridial compound present in P0 L. casei BAL C and P4 L. casei 95 fractions, thermotolerance and low molecular weight (<10 kDa) of both compounds would imply that they are class I or II bacteriocins (da Costa et al, 2019;Hols et al, 2019).…”