食品科学2017，Vol.38Issue(20)：20-26,7.DOI:10.7506/spkx1002-6630-201720004
面包乳杆菌(Lactobacillus panis)C-M2细菌素的分离纯化及特性分析
Purification and Characterization of the Bacteriocin Produced by Lactobacillus panis C-M2
摘要
Abstract
The present study aimed to purify and characterize a novel bacteriocin produced by Lactobacillus panis C-M2.The bacteriocin was purified through sequential ethyl acetate extraction,cation exchange chromatography and semipreparative high-performance liquid chromatography (RP-HPLC).Finally,the specific activity reached 5 044.96 AU/mg and the purification fold was 79.8,but the recovery was only 0.35％.The bacteriocin had a molecular mass of 863.52 D and its N-terminal sequence was MVKKTSAV as determined by LC-MS/MS,showing low similarity with other class Ⅱ bacteriocins reported earlier.It showed a good stability to heat and pH and retained 82.1％ of the original antibacterial activity even after exposure to 121 ℃ for 15 min and retained 85.6％ of the original activity at pH 6.The bacteriocin could be totally inactivated after treatment with protease,but it was not sensitive to lipase or amylase.These results indicate the potential of the bacteriocin for application in food preservation.关键词
面包乳杆菌/细菌素/分离纯化/抑菌特性Key words
Lactobacillus panis/bacteriocin/purification/antimicrobial activity分类
医药卫生引用本文复制引用
单成俊,胡彦新,夏秀东,刘小莉,李莹,王英,章建浩,周剑忠..面包乳杆菌(Lactobacillus panis)C-M2细菌素的分离纯化及特性分析[J].食品科学,2017,38(20):20-26,7.基金项目
江苏省水产三新工程项目(Y2015-29) （Y2015-29）
