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Production of brevicin 286 by Lactobacillus brevis VB286 and partial characterization
M J Coventry1, J Wan, J B Gordon
1Australian Food Industry Science Centre, Werribee, Victoria, Australia.
Abstract:
Brevicin 286 was produced by Lactobacillus brevis VB286 isolated from vacuum-packaged meat and was partially purified by ammonium sulphate precipitation, gel filtration and dialysis. The bacteriocin was susceptible to proteolytic enzymes, stable to heating at 100 degrees C particularly under acidic against Listeria sp. Production of brevicin 286 was optimal during exponential growth at 20 degrees C. Higher rates of cell growth occurred between 30 and 37 degrees C but with little or no expression of brevicin 286. A food-grade formulation consisting of 4% yeast extract and 1% glucose was found to be adequate for optimal brevicin 286 production and the bacteriocin-containing culture supernate was successfully spray dried with full recovery of antibacterial activity in the resultant powder.
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.