Production, purification and characterization of bacteriocin from Lactobacillus murinus AU06 and its broad antibacterial spectrum.

Sivaramasamy Elayaraja; Neelamegam Annamalai; Packiyam Mayavu; Thangavel Balasubramanian

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Production, purification and characterization of bacteriocin from Lactobacillus murinus AU06 and its broad antibacterial spectrum.

Author: Sivaramasamy ELAYARAJA ¹ ; Neelamegam ANNAMALAI ² ; Packiyam MAYAVU ² ; Thangavel BALASUBRAMANIAN ²
Author Information

1. Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China.
2. Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai-608502, Tamilnadu, India.
Publication Type:Journal Article
Keywords: Antibacterial; Bacteriocin; Lactobacillus murinus; Pathogen; Purification
From:Asian Pacific Journal of Tropical Biomedicine 2014;4(Suppl 1):S305-11
CountryChina
Language:English
Abstract:
OBJECTIVETo study the production, purification and characterization of bacteriocin from Lactobacillus murinus AU06 isolated from marine sediments and its broad spectrum of inhibition against fish pathogens.
METHODSThe selected strain was used in production, purification and characterized of bacteriocin. In addition, purified bacteriocin was tested for its antimicrobial activity against fish pathogens.
RESULTSIn the present study, the bacteriocin production was found to be higher at 35 °C, pH 6.0 and was purified to 4.74 fold with 55. 38 U/mg of specific activity with the yield of 28.92%. The molecular weight of the purified bacteriocin was estimated as 21 kDa. The purified bacteriocin exhibited complete inactivation of antimicrobial activity when treated with proteinase K, pronase, chymotrypsin, trypsin, pepsin and papain. The purified bacteriocin exhibited broad inhibitory spectrum against both Gram positive and negative bacteria.
CONCLUSIONSIt is concluded that the ability of bacteriocin in inhibiting a wide-range of pathogenic bacteria is of potential interest for food safety and may have future applications in food preservative.