ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN

Lactic acid bacteria are a group of Gram-positive microorganisms widely used in food preservation due to their probiotic properties and their ability to produce bacteriocins. Bacteriocins are antibiotic compounds of peptide nature which have been studied intensively for their potential use as substi...

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Autores principales:	Sandra ZAPATA, Juliana MUÑOZ, Orlando S. RUIZ, Olga I. MONTOYA, Pablo A. GUTIÉEREZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Lactobacillus plantarum bacteriocins antimicrobials. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/782ca7c3dd51495bb581d8fb21df91aa
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spelling	oai:doaj.org-article:782ca7c3dd51495bb581d8fb21df91aa2021-11-19T04:16:28ZISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN0121-40042145-2660https://doaj.org/article/782ca7c3dd51495bb581d8fb21df91aa2009-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/1428https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Lactic acid bacteria are a group of Gram-positive microorganisms widely used in food preservation due to their probiotic properties and their ability to produce bacteriocins. Bacteriocins are antibiotic compounds of peptide nature which have been studied intensively for their potential use as substitutes of chemical additives in food preservation. In this paper we report the isolation and characterization of Lactobacillus plantarum LPBM10. This bacteriocin was isolated from fermented milk and can be classified as probiotic. The free cell extract was active against Gram positive and Gram negative bacteria. This bacteriocin is highly thermostable, active at low pH and its activity is not affected by proteinase K, chelating agents and detergents. This antibiotic compound was purified by dyalisis and size exclusion chromatography. Its analysis by UV and FT-IR spectroscopy suggests that bacteriocin is a peptide containing some cystein and tyrosine aminoacids. Experiments on dyalized crude extract by ion-exchange chromatography suggest the presence of an anionic inhibitor of LPBM10. Sandra ZAPATAJuliana MUÑOZOrlando S. RUIZOlga I. MONTOYAPablo A. GUTIÉEREZUniversidad de AntioquiaarticleLactobacillus plantarumbacteriocinsantimicrobials.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lactobacillus plantarum bacteriocins antimicrobials. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Lactobacillus plantarum bacteriocins antimicrobials. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Sandra ZAPATA Juliana MUÑOZ Orlando S. RUIZ Olga I. MONTOYA Pablo A. GUTIÉEREZ ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN
description	Lactic acid bacteria are a group of Gram-positive microorganisms widely used in food preservation due to their probiotic properties and their ability to produce bacteriocins. Bacteriocins are antibiotic compounds of peptide nature which have been studied intensively for their potential use as substitutes of chemical additives in food preservation. In this paper we report the isolation and characterization of Lactobacillus plantarum LPBM10. This bacteriocin was isolated from fermented milk and can be classified as probiotic. The free cell extract was active against Gram positive and Gram negative bacteria. This bacteriocin is highly thermostable, active at low pH and its activity is not affected by proteinase K, chelating agents and detergents. This antibiotic compound was purified by dyalisis and size exclusion chromatography. Its analysis by UV and FT-IR spectroscopy suggests that bacteriocin is a peptide containing some cystein and tyrosine aminoacids. Experiments on dyalized crude extract by ion-exchange chromatography suggest the presence of an anionic inhibitor of LPBM10.
format	article
author	Sandra ZAPATA Juliana MUÑOZ Orlando S. RUIZ Olga I. MONTOYA Pablo A. GUTIÉEREZ
author_facet	Sandra ZAPATA Juliana MUÑOZ Orlando S. RUIZ Olga I. MONTOYA Pablo A. GUTIÉEREZ
author_sort	Sandra ZAPATA
title	ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN
title_short	ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN
title_full	ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN
title_fullStr	ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN
title_full_unstemmed	ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN
title_sort	isolation of <i>lactobacillus plantarum</i> lpbm10 and partial characterization of its bacteriocin
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/782ca7c3dd51495bb581d8fb21df91aa
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ISOLATION OF <I>Lactobacillus plantarum</I> LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN

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