Studies On Purification, Characteristic And Application Of Bacteriocin C1

The purification and characteristic of bacteriocin Cl obtained from Bacillus subtilis B.C119were studied in this paper, including the structure, safety and application. This was a foundational research of the research and development of food preservative.Bacillus subtilis B.C119was cultured in beef-protein medium of pH7.0,37℃for24h, with the rotation of120r/min, then fermentation broth was centrifuged with4000r/min for20min. Crude protein was precipitate by65%saturation of ammonium sulfate. Bacteriocin C1was purified to homogeneity by chromatography with Sephadex G-50and DEAE-Sepharose Fast Flow. The molecular weight of the bacteriocin C1was11.OkDa estimated by SDS-PAGE.The bacteriocin Cl showed high thermostability. after121℃treated for30min. only33%lose of bioactivity. It also showed high pH stability within the range of pH4.0～9.0. The bioactivity would degrade to64.0%with pH11.0, and went down to42.6%with pH12.0. Its bioactivity can hold95.4%in benzene and completely lost in formic acid. Bacteriocin C1had high sensitiveness to pepsinum, and its bioactivity decreased to47.8%after the treatment. Tyr. Gly, Asp, Cys were included in bacteriocin C1, and no Val showed in it. Further study should be carried out on the composition and structure of bacteriocin C1.The result of acute toxicity testing demonstrated that died mouse and evident toxic symptom weren’t observed after mouse had been lavaged0.02g/kg.BW once, for a week. Toxicological symptom and patho-symptom of liver, spleen, kidney weren’t be observed. Indexes of liver, spleen, and kidney had no significant difference.30-day feeding experiment all showed that gain weight, liver, spleen, kidney and their indexes, other biochemical indexes had no striking change at0.02g/kg.BW.The shelf life of sausage could be extended67%after using bacteriocin C1(0.5mg/mL) in5℃, pH5.6, and the shelf life could be extended100%by using bacteriocin C1combined with potassium sorbate.