Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characterization of a Bacteriocin Produced by Bacillus licheniformis cy2

Bacillus licheniformis cy2가 생산하는 박테리오신의 특성

  • Published : 2001.06.01
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Abstract

A new bacteriocin produced by Bacillus licheniformis cy2 was partially purified and characterized. The bacteriocin named as BSCY2 was stable in the pH range of 2.5~9.5. BSCY2 was stable below 4$0^{\circ}C$ and it retained its antimicrobial activity during long tern storage at -2$0^{\circ}C$ and -7$0^{\circ}C$. BSCY2 was inactivated 15 min exposure to temperatures over 8$0^{\circ}C$ and lost 50% of its antimicrobial activity within 2 hr at 7$0^{\circ}C$. BSCY2 was inactivated by proteinase K treatment, which indicates its proteinous nature. Direct detection of the BSCY2 band showing antimicobial activity on Tricine-SDS-PAGE suggested an apparent molecular mass of about 6,500 dalton. These characterizatics of BSCY2 are considered as potential compounds for use in bioindustry.

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References

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