Isolation and partial characterization of a novel bacteriocin produced by Lactococcus lactis ssp lactis MC38

Tukel C., Avsaroglu M. D., Simsek Ö., Akcelik M.

JOURNAL OF FOOD SAFETY, vol.27, no.1, pp.17-29, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1745-4565.2007.00056.x
  • Journal Name: JOURNAL OF FOOD SAFETY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.17-29
  • Yıldız Technical University Affiliated: No

Abstract

This work presents the isolation and partial characterization of a new lactococcal bacteriocin produced by Lactococcus lactis ssp. lactis MC38. The bacteriocin demonstrated broad spectrum of inhibition activity against both pathogenic and food spoilage organisms, and various lactic acid bacteria. This antimicrobial substance appeared to be proteinaceous because its activity was completely inactivated by proteinase K and alpha-chymotrypsin. It was heat and pH stable. The apparent molecular mass of the purified bacteriocin, determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, was 8.0 kDa. The amino acid composition of the studied bacteriocin was found to be quite different from known lactococcal bacteriocins. The calculation of the number of amino acid residues in the bacteriocin molecule revealed that it contained 62 amino acids.