PRODUCTION, PURIFICATION AND CHARACTERIZATION OF REUTERICIN-6, A BACTERIOCIN WITH LYTIC ACTIVITY PRODUCED BY LACTOBACILLUS-REUTERI LA6

Authors
KABUKI T SAITO T KAWAI Y UEMURA J ITOH T
Citation
T. Kabuki et al., PRODUCTION, PURIFICATION AND CHARACTERIZATION OF REUTERICIN-6, A BACTERIOCIN WITH LYTIC ACTIVITY PRODUCED BY LACTOBACILLUS-REUTERI LA6, International journal of food microbiology, 34(2), 1997, pp. 145-156
Citations number
27
Categorie Soggetti
Food Science & Tenology",Microbiology
Journal title
International journal of food microbiology → ACNP
ISSN journal
01681605
Volume
34
Issue
2
Year of publication
1997
Pages
145 - 156
Database
ISI
SICI code
0168-1605(1997)34:2<145:PPACOR>2.0.ZU;2-9
Abstract
A bacteriocin (Reutericin 6) produced by Lactobacillis reuteri LA6, wa s purified by hydrophobic chromatography from the modified MRS broth ( D'-MRS) with 6180-fold increase in specific activity with 14% recovery . The molecular weight of reutericin 6 was determined to be 2.7 kDa by SDS-PAGE and ESI-MS. By amino acid analysis, reutericin 6 comprised o f 67% hydrophobic and polar neutral amino acids. Lanthionine was not d etected. The lytic activity against Lactobacillus delbruekii subsp. bu lgaricus JCM 1002(T) and NIAI B6 was detected by the decrease of both turbidity and the number of viable cells, and by leaking of beta-galac tosidase.