Coventry M J, Wan J, Gordon J B, Mawson R F, Hickey M W
Australian Food Industry Science Centre, Werribee, Victoria, Australia.
J Appl Bacteriol. 1996 Jan;80(1):91-8. doi: 10.1111/j.1365-2672.1996.tb03194.x.
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.
短乳杆菌素286由从真空包装肉中分离出的短乳杆菌VB286产生，并通过硫酸铵沉淀、凝胶过滤和透析进行部分纯化。该细菌素对蛋白水解酶敏感，在100℃加热时稳定，尤其在酸性条件下对李斯特菌属有抑制作用。短乳杆菌素286在20℃指数生长期间产量最佳。在30至37℃之间细胞生长速率更高，但短乳杆菌素286几乎没有表达或不表达。发现由4%酵母提取物和1%葡萄糖组成的食品级配方足以实现短乳杆菌素286的最佳生产，并且含细菌素的培养上清液成功进行了喷雾干燥，所得粉末中的抗菌活性完全恢复。
