Production of brevicin 286 by Lactobacillus brevis VB286 and partial characterization

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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

M J Coventry1, J Wan, J B Gordon

  • 1Australian Food Industry Science Centre, Werribee, Victoria, Australia.

The Journal of Applied Bacteriology
|January 1, 1996
PubMed

Insights

Lactobacillus brevis VB286 produces brevicin 286, a potent bacteriocin effective against Listeria. Optimal production conditions and a spray-dried formulation ensure its stability and antibacterial activity for food applications.

Area of Science:

  • Food Microbiology
  • Antimicrobial Agents
  • Bacteriocins

Background:

  • Lactobacillus brevis VB286 isolated from vacuum-packaged meat produces a bacteriocin, brevicin 286.
  • Bacteriocins are antimicrobial peptides with potential applications in food preservation.
  • Controlling Listeria in food products is a significant public health concern.

Purpose of the Study:

  • To characterize brevicin 286 produced by Lactobacillus brevis VB286.
  • To determine optimal conditions for brevicin 286 production.
  • To evaluate the stability and potential for formulation of brevicin 286 for food applications.

Main Methods:

  • Partial purification of brevicin 286 using ammonium sulphate precipitation, gel filtration, and dialysis.
  • Assessment of bacteriocin susceptibility to proteolytic enzymes and heat stability.
  • Optimization of production conditions including temperature and growth media.
  • Spray drying of bacteriocin-containing culture supernatant.

Main Results:

  • Brevicin 286 demonstrated susceptibility to proteolytic enzymes and stability at 100°C, especially under acidic conditions.
  • Optimal production occurred during exponential growth at 20°C, with limited expression at higher temperatures (30-37°C).
  • A food-grade formulation (4% yeast extract, 1% glucose) supported optimal production, and spray drying retained full antibacterial activity.

Conclusions:

  • Brevicin 286 is a heat-stable bacteriocin with significant activity against Listeria sp.
  • Optimized production and a spray-dried formulation present a viable strategy for its application as a food biopreservative.
  • Lactobacillus brevis VB286-derived brevicin 286 shows promise for enhancing food safety.

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