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首页> 外文期刊>Animal Science Journal >Characterization of bacteriocin produced by Streptococcus bovis J2 40-2 isolated from traditional fermented milk 'Dahi'.
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Characterization of bacteriocin produced by Streptococcus bovis J2 40-2 isolated from traditional fermented milk 'Dahi'.

机译：分离自传统发酵乳“ Dahi”的牛链球菌J2 40-2产生的细菌素的特征。

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摘要

A bacteriocin-producing strain Streptococcus bovis J2 40-2 was isolated from traditional fermented milk 'Dahi' in Bangladesh. Despite its narrow antimicrobial spectrum, it showed strong antimicrobial activity against extremely challenging and problematic organisms in foods, such as Listeria monocytogenes. Bacteriocin was sensitive to several proteolytic enzymes and showed antimicrobial activity over a wide pH range of 2.0-10.0. It was stable when heated to 110 degrees C for 20 min, but lost 25% of its activity when heated to 121 degrees C for 15 or 20 min. Optimum bacteriocin production (5600 AU/mL) was achieved when the strain was cultured at 37 degrees C for 24 h in MRS medium rather than in TYLG, GM17, or skim milk medium. Bacteriocin was partially purified by ammonium sulfate precipitation (80% saturation), dialysis (cut-off MW: 3500) and gel filtration chromatography. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that bacteriocin had a molecular weight of approximately 4.5 kDa.
机译：从孟加拉国的传统发酵乳“ Dahi”中分离出了一种产生细菌素的菌株牛链球菌J2 40-2。尽管其抗菌谱范围很窄，但它对食品中极富挑战性和问题生物的微生物（如单核细胞增生李斯特氏菌）表现出了强大的抗菌活性。细菌霉素对几种蛋白水解酶敏感，并在2.0-10.0的宽pH范围内显示出抗菌活性。当加热到110摄氏度20分钟时，它是稳定的，但是当加热到121摄氏度15或20分钟时，它失去了25％的活性。当菌株在MRS培养基（而不是TYLG，GM17或脱脂奶培养基）中于37摄氏度培养24小时时，细菌素的最佳产量（5600 AU / mL）获得了。细菌素通过硫酸铵沉淀（80％饱和度），透析（临界分子量：3500）和凝胶过滤色谱法进行部分纯化。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳显示细菌素的分子量约为4.5 kDa。

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