Screening of Bacteriocin Producing Bacillus and Study on Fermentation Conditions and Its Antibacteriocin's Properties

doi:10.3969/j.issn.1673-1689.2019.10.020

Home > Archive>Volume 38, Issue 10, 2019 >144-151. DOI:10.3969/j.issn.1673-1689.2019.10.020

Screening of Bacteriocin Producing Bacillus and Study on Fermentation Conditions and Its Antibacteriocin's Properties
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                        10.3969/j.issn.1673-1689.2019.10.020
                    
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In this study，bacterial strain preserved in laboratory was chosen with the inhibitory activity against Staphylococcus aureus，it was identified as Bacillus licheniformisJN-814C. The optimal conditions for Bacillus licheniformis JN-814C to produce bacteriocin were as follow：2.5 g/L dextrin，7.5 g/L yeast extract，10 g/L peptone，3.0 g/L NaCl，at pH 7.0 and at 37 ℃ for 22 h，with an inoculum density of 2% and inoculum age of 22 h，with fluid volume 50 mL/250 mL. The bacteriocin was purified through salting-out 40-80% and DEAE-Sepharose-FF anion exchange chromatography respectively. This purified bacteriocin had the inhibitory activity on gram-positive bacterium.It is sensitive to alkaline protease and is not sensitive to temperature or acid or alkali and it have high glutamate content. Therefore，it can be basically determined as an antibacterial peptide.

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LI Xun, ZHOU Nandi, TIAN Yaping. Screening of Bacteriocin Producing Bacillus and Study on Fermentation Conditions and Its Antibacteriocin's Properties[J]. Journal of Food Science and Biotechnology,2019,38(10):144-151.

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