Separation And Preparation Of Sakacin LSJ618Produced By Lactobacillus Sakei LSJ618

Lactobacillus sakei has been regarded as the transient occupant of the human gastrointestinal tract. Because it could tolerance harsh conditions, such as high concentrations of salt, low water activity, low temperature and low pH et al, it could be well used in the storage process. As a safe, highly potential agent of fermentation and biological preservatives, Sakacin had been widely used in meat and fish products. The separation and preparation of Sakacin were the basic prerequisite to extensive use. In this paper, the separation and preparation of Sakacin LSJ618has been studied. These laid the foundation for the subsequent in-depth study and application.1. Sakacin LSJ618adsorbed on the producing strain of L.sakei LSJ618was studied. The results suggested that the adsorption rate was about100%at pH8.0, while only5.6%at pH2.0.2. Compared ammonium sulfate precipitation with ethanol precipitation and analysed the effect of ammonium sulfate fractional precipitation(0-40%,40-60,60-80%) separation the Sakacin LSJ618, we identified that the best way to separate Sakacin LSJ618is0-80%saturation ammonium sulfate precipitation. And the purification factor was1.948times and the yield was77.452%.3. Compared with Sephadex G-25gel filtration chromatography, Sephadex G-50gel filtration chromatography was a better way to separate crude products of ammonium sulfate precipitation to retained Sakacin LSJ618and remove part of the hybrid protein.4. Through single factor experiments, we found the influence of spray drying results by proportion of excipient, import temperature, export temperature, the peristaltic pump speed and blower. Through the PB design, we come to significant factors of the spray drying conditions, which is the proportion of excipient and the peristaltic pump speed, and we found that the lower speed of the peristaltic pump and suitable proportion of excipient were conducive to maximum maintain activity of Sakacin LSJ618.