Isolation and characterization of bacteriocin from Bacillus sp. strain

Nowadays, it is known that chemical preservatives reduce the naturalness, nutritional quality and value of the food. Therefore, it increased to use in food protecting of antimicrobial substances. Thus, investigation and discovery of new antmicrobial substances is of great importance. In this study, isolation and characterization of bacteriocin from Bacillus sp. T69 isolate was done. The effects of temperature, pH, enzymes, some organic solvents, detergents and chemicals on bacteriocin activity were investigated. Its molecular weight was determined by tricine-SDS-PAGE. It was determined to produce bacteriocin in maximum level at 30 C 24 th hour in luria bertani medium of Bacillus sp. T69 isolate. While bacteriocin activity is high at low temperatures (10-40 °C), activity is lost at high temperatures (> 60). It was found to show activity between at pH 5 and 10 of bacteriocin from Bacillus sp. T69. It was determined that bacteriocin was sensitive to protease K, trypsin, two-mercaptoethanol, SDS andTriton X-100, but resistant to against some organic solvents (chloroform, methanol, ethanol, hexane, acetone, isopropanol, acetonitrile, butan-1-ol) and EDTA. As a result of SDS-PAGE analysis, it was found that molecular weight of bacteriocin was about 15 kDa. Key Words: Bacillus, bacteriocin, antibacterial