Characterization and Antimicrobial Spectrum of Bifidocin B, a Bacteriocin Produced by Bifidobacterium bifidum NCFB 1454
Authors: Yildirim, Zeliha; Johnson, Michael G.
Source: Journal of Food Protection®, Number 1, January 1998, pp. 5-131 , pp. 47-51(5)
Abstract:Five strains of Bifidobacterium bifidum (ATCC 11863 and 29591, and NCFB 1453, 1454, and 1455) were examined for production of bacteriocins in MRS broth with 0.05% cysteine. Only strain NCFB 1454 excreted a bacteriocin into the broth; it was designated bifidocin B. Bifidocin B was sensitive to several proteolytic enzymes (protease IV, pronase E, protease XVII, proteinase K, trypsin, α-chymotrypsin, papain, and pepsin), but was resistant to catalase, peroxidase, lipase, lysozyme, cellulase, ribonuclease A, and amylases. It was also resistant to organic solvents such as ethyl alcohol, acetone, hexane, chloroform, methanol, and ether, and to heating at 90°C for 15, 30, and 60 min or at 121°C for 15 min. Bifidocin B remained active after storage at −20 or −70°C for 3 months and retained biological activity after exposure to pH values of 2 to 10. Bifidocin B was active against some food-borne pathogens and food spoilage bacteria such as Listeria, Enterococcus, Bacillus, Lactobacillus, Leuconostoc, and Pediococcus species but was not active against the other gram-positive and gram-negative bacteria tested. Bifidocin B was produced during exponential phase, reaching a maximum activity of 3,200 AU/ml at early stationary phase. Bifidocin B had a molecular mass of about 3.3 kDa as analyzed by Tricine–sodium dodecyl sulfate–polyacrylamide gel electrophoresis.
Document Type: Research Article
Affiliations: Department of Food Science and Arkansas Biotechnology Center, University of Arkansas, 272 Young Avenue, Fayetteville, Arkansas 72704, USA
Publication date: January 1998
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