PRODUCTION OF BREVICIN-286 BY LACTOBACILLUS-BREVIS VB286 AND PARTIAL CHARACTERIZATION

Brevicin 286 was produced by Lactobacillus brevis VB286 isolated from vacuum-packaged meat and was partially purified by ammonium sulphate p recipitation, gel filtration and dialysis. The bacteriocin was suscept ible to proteolytic enzymes, stable to heating at 100 degrees C partic ularly under acidic pH conditions, and showed a relatively narrow spec trum of activity with notable activity against Listeria sp. Production of brevicin 286 was optimal during exponential growth at 20 degrees C . Higher rates of cell growth occurred between 30 and 37 degrees C but with little or no expression of brevicin 286. A food-grade formulatio n consisting of 4% yeast extract and 1% glucose was found to be adequa te for optimal brevicin 286 production and the bacteriocin-containing culture supernate was successfully spray dried with full recovery of a ntibacterial activity in the resultant powder.