Study on separation of antiyeast active substances produced by Lactobacillus

CHEN Zhong- jun; GAO He- chen; LI Hai- xuan; ZHENG Zhong- wen; ZHAO Jie

doi:10.13386/j.issn1002-0306.2016.13.029

CHEN Zhong- jun, GAO He- chen, LI Hai- xuan, ZHENG Zhong- wen, ZHAO Jie. Study on separation of antiyeast active substances produced by Lactobacillus[J]. Science and Technology of Food Industry, 2016, (13): 188-191. DOI: 10.13386/j.issn1002-0306.2016.13.029

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Study on separation of antiyeast active substances produced by Lactobacillus

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The characteristics of antiyeast substances produced by Lactobacillus,which were isolated from traditional dairy fermentation food in Inner Mongolia were studied. The results were showed as follows: The active substances of ALAC- 3 and ALAC- 4 were separated and purified by G- 100 Sephadex gel filtration chromatography.And then the G100-3 and G100-5 were obtained respectively.They were analytically pure and the molecular weights were about 80.49 ku and 40.32 ku respectively through SDS- PAGE. G100- 3 and G100- 5 were judged separately as the single substances according to the thin- layer chromatography.

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Study on separation of antiyeast active substances produced by Lactobacillus

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