Turkish Journal of Biology
DOI
-
Abstract
Lactobacillus buchneri LB isolated from a commercially fermented vegetable product produced a bacteriocin-designated buchnericin LB. It was found that buchnericin LB was heat-stable (90-121^oC for 15 min) and hydrolyzed by proteases, \alpha-chymotrypsin, trypsin, papain, proteinase K and pepsin. However, it was observed that it was resistant to catalase, peroxidase, lipase, amylases and organic solvents. Also, it was found that it retained its biological activity after exposure to pH 2.0-9.0 and after storage at -20^o and -70^oC. It was determined that buchnericin LB had a wide inhibitory spectrum, being inhibitory to the Listeria, Bacillus, Enterococcus, Micrococcus, Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus species tested, and its molecular weight was determined to be about 3.5-4.5 kDa by tricine-SDS-PAGE.
Keywords
Bacteriocin, buchnericin LB, Lactobacillus buchneri LB.
First Page
73
Last Page
82
Recommended Citation
YILDIRIM, ZELİHA and YILDIRIM, METİN (2001) "Characterization of Buchnericin LB Produced by Lactobacillus buchneri LB," Turkish Journal of Biology: Vol. 25: No. 1, Article 9. Available at: https://journals.tubitak.gov.tr/biology/vol25/iss1/9
