%0 Journal Article
%T Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from sauerkraut, a traditional Chinese fermented vegetable food<br>细菌素Paracin 1.7的纯化与性质研究
%A Jingping Ge
%A Wenxiang Ping
%A Gang Song
%A Chunmei Du
%A Hongzhi Ling
%A Xin Sun
%A Ying Gao
%A <br>葛菁萍
%A 平文祥
%A 宋刚
%A 杜春梅
%A 凌宏志
%A 孙欣
%A 高莹
%J 微生物学报
%D 2009
%I 
%X Abstract: Objects] To purify and characterize bacteriocin produced by L. paracasei HD1.7. Methods] Paracin 1.7 was purified by chromatography and its molecular weight was measured by using sodium dodecyl sulfate -polyacrylamide gel electrophoresis (SDS-PAGE). Antibacterial activity was measured by using the agar-well diffusion method. Results] The bacterial strain for the fermentation was identified as Lactobacillus subsp. paracasei. Paracin 1.7 had the activity of inhibiting the growth of other bacteria. Maximum production of Paracin 1.7 was in the stationary phase. Paracin 1.7 can be well purified with Cation exchange chromatography, Sephedex (G50, G25, G10) gel chromatography and high performance liquid chromatography (HPLC) on C18 column and its determined molecular weight was about 11kDa by Tricine-SDS-PAGE. Paracin 1.7 shows a broad spectrum of activities against various strains in the genera of Proteus, Bacillus, Enterobacter, Staphylococcus, Escherichia, Lactobacillus, Microccus, Pseudomonas, Salmonella and Saccharomyces, some of which belong to food borne pathogenic bacteria. Although Paracin 1.7 displayed stability toward heat and acidic pH, it was sensitive to several proteolytic enzymes. The inhibitory activities remain well after stored at 4oC for 4 months. Conclusion] Paracin 1.7 can be a potential food preservative on the basis of its antibacterial characters.
%K Keywords: Lactobacillus paracasei HD1
%K 7
%K Paracin 1
%K 7
%K sauerkraut
%K bacteriocin
%K purification<br>关键词：副干酪乳杆菌（Lactobacillus
%K paracasei）HD1.7
%K 细菌素Paracin
%K 1.7
%K 酸菜
%K 细菌素
%K 纯化
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=A3C6BA55AB623B90FA9104CFFC826F3C&aid=245DFB823EE94B2AC2E3C2BFDF555F1C&yid=DE12191FBD62783C&vid=2A3781E88AB1776F&iid=94C357A881DFC066&sid=5568599C60D4BE87&eid=984BD2F4D19B9D1C&journal_id=0001-6209&journal_name=微生物学报&referenced_num=0&reference_num=0