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Primary recovery of a bacteriocin-like inhibitory substance derived from Pediococcus acidilactici Kp10 by an aqueous two-phase system


Citation

Abbasiliasi, Sahar and Tan, Joo Shun and Tengku Ibrahim, Tengku Azmi and Kadkhodaei, Saeid and Ng, Hui Suan and Vakhshiteh, Faezeh and Ajdari, Zahra and Mustafa, Shuhaimi and Ling, Tau Chuan and Abdul Rahim, Raha and Ariff, Arbakariya (2014) Primary recovery of a bacteriocin-like inhibitory substance derived from Pediococcus acidilactici Kp10 by an aqueous two-phase system. Food Chemistry, 151. pp. 93-100. ISSN 0308-8146; ESSN: 1873-7072

Abstract / Synopsis

A polymer–salt aqueous two-phase system (ATPS) consisting of polyethylene–glycol (PEG) with sodium citrate was developed for direct recovery of a bacteriocin-like inhibitory substance (BLIS) from a culture of Pediococcus acidilactici Kp10. The influences of phase composition, tie-line length (TLL), volume ratio (VR), crude sample loading, pH and sodium chloride (NaCl) on the partition behaviour of BLIS was investigated. Under optimum conditions of ATPS, the purification of BLIS was achieved at 26.5% PEG (8000)/11% sodium citrate with a TLL of 46.38% (w/w), VR of 1.8, and 1.8% crude load at pH 7 without the presence of NaCl. BLIS from P. acidilactici Kp10 was successfully purified by the ATPS up to 8.43-fold with a yield of 81.18%. Given that the operation of ATPS is simple, environmentally friendly and cost-effective, as it requires only salts and PEG, it may have potential for industrial applications in the recovery of BLIS from fermentation broth.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Veterinary Medicine
Institute of Bioscience
DOI Number: https://doi.org/10.1016/j.foodchem.2013.11.019
Publisher: Elsevier Science Limited
Keywords: Pediococcus acidilactici; Bacteriocin-like inhibitory substance; Aqueous two-phase system; Recovery
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 29 Dec 2015 07:39
Last Modified: 29 Dec 2015 07:39
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2013.11.019
URI: http://psasir.upm.edu.my/id/eprint/35052
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