Production and purification of a bacteriocin peptide produced by Lactococcus sp strain GM005, isolated from Miso-paste

被引：45

作者：

Onda, T

Yanagida, F

Tsuji, M

Shinohara, T

Yokotsuka, K

机构：

[1] Yamanashi Ind Technol Ctr, Food Brewing Sect, Yamanashi 4000005, Japan

[2] Yamanashi Univ, Inst Enol & Viticulture, Yamanashi 4000005, Japan

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2003年 / 87卷 / 1-2期

关键词：

Lactococcus; bacteriocin; production; purification; antibiotic; Miso;

D O I：

10.1016/S0168-1605(03)00063-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactococcus sp. GM005 was isolated from Miso-paste and was found to produce a bacteriocin with strong antibacterial activity. A culture of Lactococcus sp. GM005, maintained at 30 degreesC and a constant pH of 6.0, exhibited bacteriocin activity eightfold higher than that of a culture grown under pH-uncontrolled conditions. GM005 bacteriocin was purified to homogeneity on SDS-PAGE by hydrophobic column chromatography and gel filtration. The estimated molecular weight of GM005 bacteriocin was approximately 9.6 kDa based on gel-filtration analysis, and was approximately 2.4 kDa based on tricine-SDS-PAGE analysis, indicating a tetrametric structure. N-terminal amino acid analysis revealed that the N-terminal end was blocked. Amino acid composition analysis revealed a high proportion of hydrophobic amino acid residues and lanthionine. This differs from the composition of some lantibiotics. GM005 bacteriocin exhibits a bactericidal activity against Lactobacillus sakei JCM1157(T) (C) 2003 Elsevier Science B.V. All rights reserved.

引用

页码：153 / 159

页数：7

共 27 条

[1] EPIDERMIN - SEQUENCING OF A HETERODET TETRACYCLIC 21-PEPTIDE AMIDE ANTIBIOTIC [J].