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Produkcja i charakterystyka bakteriocyn z bakterii kwasu mlekowego
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ISBN10: 6208829488
ISBN13: 9786208829483
Publisher: Wydawnictwo Nasza Wiedza
Published: Jul 4 2025
Pages: 56
Weight: 0.19
Height: 0.13 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9786208829483
Publisher: Wydawnictwo Nasza Wiedza
Published: Jul 4 2025
Pages: 56
Weight: 0.19
Height: 0.13 Width: 6.00 Depth: 9.00
Language: Polish
Zidentyfikowano i scharakteryzowano biochemicznie oraz genetycznie różne bakteriocyny wytwarzane przez bakterie, które zabijają lub hamują wzrost innych bakterii. Gatunki bakterii kwasu mlekowego wyizolowano z lokalnych produktów mlecznych i oczyszczono przy użyciu różnych technik mikrobiologicznych. Czystą kulturę utrzymywano w selektywnym bulionie i wykorzystano do produkcji bakteriocyn. Wyprodukowaną bakteriocynę zatężono i scharakteryzowano. Podgrzewanie do temperatury 100 C mialo niewielki wplyw, natomiast dalsze podgrzewanie minimalizowalo aktywnośc bakteriocyn. Podobnie w niskim pH aktywnośc bakteriocyn zmniejszala się, natomiast w wyższym (6,8), zbliżonym do neutralnego, wykazywala wyższą aktywnośc przeciwdrobnoustrojową. Po potraktowaniu chloroformem aktywnośc bakteriocyn ustala, natomiast stężenie NaCl do 4% nie mialo wplywu na produkcję bakteriocyn. Wybrany ekstrakt zostal częściowo oczyszczony siarczanem amonu przy 80% nasyceniu, a następnie dalej oczyszczony za pomocą chromatografii żelowej z użyciem Sephadex-100. Większośc ekstraktu wykazala aktywnośc przeciwbakteryjną wobec szczepów bakterii. Sugeruje się, że LAB są źródlem peptydów przeciwbakteryjnych i w przyszlości mogą byc wykorzystywane do ekstrakcji przemyslowej i izolacji.
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