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

  • 제30권3호
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  • Pages.410-414
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  • 2001
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

Bacillus licheniformis cy2가 생산하는 박테리오신의 특성

Characterization of a Bacteriocin Produced by Bacillus licheniformis cy2

  • 발행 : 2001.06.01
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초록

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.

키워드

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