Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation
| Autor: | Ying Liu, Hong Shao, Juncai Hou, Xiue Han, Wei Yu, Jiage Ma |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Lactobacillus casei
production optimization Production optimization lcsh:TX341-641 01 natural sciences fermented soybean milk Broad spectrum lactobacillus casei 0404 agricultural biotechnology Bacteriocin bacteriocin Food science antimicrobial activity biology lcsh:TP368-456 Chemistry 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences Antimicrobial biology.organism_classification Biopreservation 040401 food science 0104 chemical sciences lcsh:Food processing and manufacture bacteria lcsh:Nutrition. Foods and food supply Food Science biopreservation |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 677-692 (2020) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast region of China. Ammonium sulfate precipitation and SP SepharoseTM fast flow were adopted to purify the bacteriocin, which resulted in a 7.43-fold purification and its molecular mass was estimated as 6.8 kDa. The bacteriocin was active over a wide pH range (2.0–12.0) and 2–12% NaCl and was heat and cold resistant (121°C for 30 min, and −20°C for 30 days). Optimization of culture conditions by response surface methodology indicated that the bacteriocin production was significantly enhanced than that of control (P < 0.05). Moreover, the lyophilized antimicrobial substance inhibited the growth of Staphylococcus aureus and Penicillium sp. in fermented soybean milk during storage at 4°C for 21 days. These results demonstrated that the bacteriocin from L. casei KLDS 1.0338 is a potential candidate for controlling microbial contamination and extending the shelf life of food products. |
| Databáze: | OpenAIRE |
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