Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation
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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1751656 |
| _version_ | 1811271023423651840 |
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| author | Jiage Ma Wei Yu Juncai Hou Xiue Han Hong Shao Ying Liu |
| author_facet | Jiage Ma Wei Yu Juncai Hou Xiue Han Hong Shao Ying Liu |
| author_sort | Jiage Ma |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T22:12:43Z |
| format | Article |
| id | doaj.art-1b7741fedf7c45a6ba223d9a3f60e291 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-12T22:12:43Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-1b7741fedf7c45a6ba223d9a3f60e2912022-12-22T03:14:39ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-0123167769210.1080/10942912.2020.17516561751656Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservationJiage Ma0Wei Yu1Juncai Hou2Xiue Han3Hong Shao4Ying Liu5Northeast Agricultural UniversityNortheast Agricultural UniversityNortheast Agricultural UniversityNortheast Agricultural UniversityNortheast Agricultural UniversityNortheast Agricultural UniversityThis 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.http://dx.doi.org/10.1080/10942912.2020.1751656lactobacillus caseibacteriocinantimicrobial activityproduction optimizationfermented soybean milkbiopreservation |
| spellingShingle | Jiage Ma Wei Yu Juncai Hou Xiue Han Hong Shao Ying Liu Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation International Journal of Food Properties lactobacillus casei bacteriocin antimicrobial activity production optimization fermented soybean milk biopreservation |
| title | Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation |
| title_full | Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation |
| title_fullStr | Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation |
| title_full_unstemmed | Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation |
| title_short | Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation |
| title_sort | characterization and production optimization of a broad spectrum bacteriocin produced by lactobacillus casei klds 1 0338 and its application in soybean milk biopreservation |
| topic | lactobacillus casei bacteriocin antimicrobial activity production optimization fermented soybean milk biopreservation |
| url | http://dx.doi.org/10.1080/10942912.2020.1751656 |
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