Investigation of some Characteristics of the Bacteriocin of the Lactic Acid Bacterial Strain Lactobacillus plantarum UL487 Isolated from the Food “Chao” of Hue

Lactic Acid Bacteria in general and Lactobacillus plantarum in particular have broad applications, especially in the food industry, pharmacy and medicine. Bacteriocins synthesized by LAB are safe as they do not cause allergy and harm to health. In this study, the optimal temperature and time for the growing of the strain L. plantarum UL487 to obtain its maximal bacteriocin activity were30oC and 1 day, respectively. Besides, some properties of the bacteriocin such as its activity units on 5 indicator strains and the effects of pH and temperature on the bacteriocin’s activity were evaluated. Furthermore, bacteriocin synthesized by the strain L. plantarum UL487 was primarily purified by using a cation exchange column. After purification, the bacteriocin’s purity increased 2.069 times.