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1、FoodControl42(2014)48e53ContentslistsavailableatScienceDirectFoodControljournalhomepage:www.elsevier.com/locate/foodcontPurificationandcharacterizationofbacteriocinF1,anovelbacteriocinproducedbyLactobacillusparacaseisubsp.toleransFX-6fromTibetankefir,atraditionalfermentedmil
2、kfromTibet,Chinaa,bacaaaJianyinMiao,HaoxianGuo,YangwenOu,GuoLiu,XiangFang,ZhenlinLiao,aaaa,*ChangKe,YunjiaoChen,LichaoZhao,YongCaoaCollegeofFoodScience,SouthChinaAgriculturalUniversity,No.483WushanRoad,Guangzhou510642,People’sRepublicofChinabSchoolofOcean,QinzhouUniversity
3、,Qinzhou535000,People’sRepublicofChinacSchoolofPharmacy,HunanUniversityofChineseMedicine,Changsha410000,People’sRepublicofChinaarticleinfoabstractArticlehistory:Abacteriocin-producinglacticacidbacteria,FX-6,wasisolatedfromTibetankefirusingtheagarwellReceived13November2013di
4、ffusionassay.StrainFX-6wasidentifiedasLactobacillusparacaseisubsp.toleransonthebasisof16SReceivedinrevisedformrDNAsequenceanalyses.Thisbacteriocin,whichwasdesignatedbacteriocinF1,waspurifiedbyathree-21January2014steppurificationprocedure.ThemolecularmassofbacteriocinF1was2113
5、.842DabyMALDI-TOFeMSAccepted28January2014analyses.ItwasalsodiscoveredtohaveblockedN-termini,hamperinganalysisbyEdmandegradation.Availableonline7February2014BacteriocinF1exhibitedawiderangeofantimicrobialactivity,strongheatstability(20minat121C,or60minat100C)andpHstabilit
6、y(pH3.0e9.0).Followingtreatmentbypepsinandtrypsin,theanti-Keywords:bacterialactivitywaspartlyreduced.BacteriocinF1isthefirstreportedbacteriocinproducedbyLactobacillusparacaseisubsp.toleransBacteriocinL.paracaseisubsp.toleranswhichcannotonlyinhibitfungibutalsobacteria.Thecha
7、racterizationofPurificationcharacterizationbacteriocinF1suggestedthatitwasanovelbacteriocinwithpotentialresearchandapplicationvalueinTibetkefirfoodindustry.Ó2014ElsevierLtd.Allrightsreserved.1.Introductionmicrobialcommunitydependingontheoriginandtheenviron-mentinwhichitwasfe
8、rmented(Zhou,Liu,Jiang,&Dong,2009).Bacteriocinsareagroupofsmallantimicrobialpeptidespro-H
