Purification And Characterization Of Bacteriocin Produced By A Strain Of Pediococcus Acidilactici

Bacteriocins which are produced by some bacteria are heterogeneous group of peptide inhibitors proteins or the compound of proteins. Bacteriocins which are produced by LAB are bactericidal to many bacteria associate with food spoilage and food borne illnesses. But they are nontoxic and nonantigenic to animals,thus,they can be used to enhance the quality of biological antiseptic. The study about the other bacteriocins is imperative under the situation.The purpose of this experiment is to master the best environmental growth parameters and the peak of the production of pediocin and to certify the inhibitory spectrum through the method about double agar which on the lawn. Inorder to confirm the activity and characteristic of pediocin,we had separated and purified the pediocin. All of these we had done had settled a foundation for the application of pediocin on the production of food.The vector I used in the experiment was on the logarithm growing Pediococcus acidilactici. Through the cross test we confirmed the best dosage for Pediococcus acidilactici growth was that the concentration of glucose was 1.20g/L, the concentration of manganese ion was 0.15g/L, the concentration of magnesium ion was 0.15g/L. Through 8 hours of incubation, the Pediococcus acidilactici begain to produce a mass of pediocin,after incubated 16 hours it achieved the end of fermentation. On the process of fermentation with the pH reducing. The bacteridal spectrum included Listeria monocytogenes, Lactobacillus plantarum Staphylococcus aureus, Bacillus subtilis Escherichia coli , Salmonella and Pseudomona. We adopted the measure of the changing of pH to...