Characterization of the Antagonistic Activity of Lactobacillus amylovorus DCE 471 and Large Scale Isolation of Its Bacteriocin Amylovorin L471
作者： Luc De Vuyst , Raf Callewaert , Bruno Pot
DOI: 10.1016/S0723-2020(96)80003-8
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摘要: Summary Lactobacillus amylovorus DCE 471, isolated from corn steep liquor, produces a bacteriocin, called amy-lovorin L471. The strain displays two different colony morphologies. protein profiles of both types show very high visual similarity to the type acidophilus DNA homology group A3. Amylovorin L471 is identified as small, thermostable and strongly hydrophobic bacteriocin displaying antagonistic activity towards closely related strains. Production amylovorin growth- associated indicating primary metabolite kinetics. It maximally produced at controlled pH 5.0–5.4. Two simple upscaleable isolation procedures seem be promising for large-scale bac- teriocins: organic solvent (chloroform/methanol) extraction precipitation, expanded bed adsorption.
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