Production, Characterization and Purification...

Production, Characterization and Purification of a Bacteriocin from Pediococcus acidilactici LAB001

Author Name : Sucheta Das, Narayan Chandra Mandal

ABSTRACT

The present study aims to optimize the culture conditions and media for obtaining maximum amount of a novel bacteriocin from Pediococcus acidilactici LAB001 strain (GenBank Ac. No. : FJ457014), isolated from vacuum-packed refrigerated fermented meat product. Production of bacteriocin was highest (2000 AU/ml) in TGE+Tween80+Buffer medium at 37°C when initial pH of the medium was 6.5. The bacteriocin was purified through adsorption-desorption method, followed by dialysis and lastly by HPLC. Its molecular weight was determined by SDS-PAGE and it was 13.7KD. Purified bacteriocin was very stable. It showed antimicrobial activity in presence of several chemicals like solvents (methanol, acetone, benzene, chloroform, isopropanol etc), reducing agents (β-mercaptoethanol, Glutathion reductase, Di-thio-threitol) and even detergents (SDS, EDTA, Triton X etc). It retained activity after autoclaving (121°C) for 20min and also showed activity at different pH from 2 to 9. The strain can tolerate up to 18% salt (NaCl) and produce bacteriocin. Antimicrobial activity remained unaltered up to six months at freezing (-4°C) condition. These properties are very useful for application of the LAB001 bacteriocin as food preservative.

Keywords: Antimicrobial activity, Bacteriocin, HPLC, Pediococcus acidilactici.