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首页> 外文期刊>Australian Journal of Dairy Technology >Partial characterisation of bacteriocin produced by Lactobacillus acidophilus J1 isolated from fermented milk product dahi
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Partial characterisation of bacteriocin produced by Lactobacillus acidophilus J1 isolated from fermented milk product dahi

机译：从发酵乳制品dahi中分离的嗜酸乳杆菌J1产生的细菌素的部分表征

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摘要

Thirty identified strains of Lactobacillus acidophilus isolated from fermented milk product dahi were screened for their effectiveness against Gram-positive and Gram-negative bacteria. Only one strain, Lactobacillus acidophilus J1, caused inhibition of Escherichia coli and E faecalis. The antibacterial effect of producer organism was highest when MRS broth was supplemented with tryptone and glucose with initial medium pH of 5.5 and the incubation was carried out at 37 degrees C. The antibacterial effect appeared to have been evident between late logarithmic and early stationary phases of growth. The antibacterial substance in cell-free culture supernatant was sensitive to proteolytic enzymes and was heat-stable. The putative bacteriocin was purified by using ammonium sulphate precipitation (60% saturation) and by solvent extraction method with chloroform. Further purification to homogeneity was performed by HPLC. It displayed a bacteriocin with an estimated molecular mass of approximately 6-5 kDa.
机译：从发酵乳制品dahi中分离出的30种已鉴定的嗜酸乳杆菌菌株针对革兰氏阳性和革兰氏阴性细菌的有效性进行了筛选。只有一种菌株嗜酸乳杆菌J1引起了对大肠杆菌和粪便大肠杆菌的抑制。当MRS肉汤补充胰蛋白and和葡萄糖，初始培养基pH为5.5时，生产微生物的抗菌效果最高，并在37℃下进行孵育。在对数后期和早期固定相之间表现出明显的抗菌效果。增长。无细胞培养上清液中的抗菌物质对蛋白水解酶敏感，并且是热稳定的。通过使用硫酸铵沉淀（饱和度为60％）和用氯仿萃取的方法纯化推定的细菌素。通过HPLC进一步纯化至均质。它显示了一种细菌素，估计分子量约为6-5 kDa。

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