Partial characterisation of a bacteriocin produced by Leuconostoc mesenteroides A11 and evaluation of bacteriocin production using whey as culture medium

This study aimed to partially purify and characterise the bacteriocin produced by Leuconostoc mesenteroides A11 and to evaluate the bacteriocin production in whey at different concentrations and temperatures (30 and 25 °C). The partially purified bacteriocin was obtained by chromatography and analys...

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Bibliographic Details
Published in:International journal of dairy technology 2018-03, Vol.71 (S1), p.240-244
Main Authors: Okuda, Nelly K, Tulini, Fabricio L, Winkëlstroter, Lizziane K, De Martinis, Elaine Cristina P
Format: Article
Language:English
Subjects:
Bacteria
Bacteriocins
Biopreservation
Electrophoresis
Feasibility studies
Leuconostoc
Leuconostoc mesenteroides
Molecular weight
Purification
Whey
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Summary:This study aimed to partially purify and characterise the bacteriocin produced by Leuconostoc mesenteroides A11 and to evaluate the bacteriocin production in whey at different concentrations and temperatures (30 and 25 °C). The partially purified bacteriocin was obtained by chromatography and analysed by electrophoresis. Thus, the molecular weight of the bacteriocin was estimated by electrophoresis, ranging from 3.5 to 8.5 kDa. Leu conostoc mesenteroides A11 produced bacteriocins in all concentrations of whey and temperatures evaluated, indicating that it would be feasible to employ low whey concentrations and room temperature for the production of bacteriocins, thereby reducing processing costs.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12418