Production, purification and characterization of reutericin 6, a bacteriocin with lytic activity produced by Lactobacillus reuteri LA6

Toshihide Kabuki, Tadao Saito, Yasushi Kawai, Junko Uemura, Takatoshi Itoh

Research output: Contribution to journalArticle

59 Citations (Scopus)

Abstract

A bacteriocin (Reutericin 6) produced by Lactobacillus reuteri LA6, was purified by hydrophobic chromatography from the modified MRS broth (D'-MRS) with 6180-fold increase in specific activity with 14% recovery. The molecular weight of reutericin 6 was determined to be 2.7 kDa by SDS-PAGE and ESI-MS. By amino acid analysis, reutericin 6 comprised of 67% hydrophobic and polar neutral amino acids. Lanthionine was not detected. The lytic activity against Lactobacillus delbrueckii subsp, bulgaricus JCM 1002(T) and NIAI B6 was detected by the decrease of both turbidity and the number of viable cells, and by leaking of β-galactosidase.

Original languageEnglish
Pages (from-to)145-156
Number of pages12
JournalInternational Journal of Food Microbiology
Volume34
Issue number2
DOIs
Publication statusPublished - 1997 Feb 1

Keywords

  • Bacteriocin
  • Lactobacillus reuteri
  • Lysis
  • Purification
  • Reutericin 6

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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