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

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    65 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

    Keywords

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

    ASJC Scopus subject areas

    • Food Science
    • Microbiology

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